AUTOPLAY
Puerto Rican Pernil
13 steps
What you’ll need
12-15 pounds
Pork Shoulder with Bone & Skin
6 cloves
Whole clove of garlic
1tsp
Salt
1/2tsp
Tsp Paprika
1tsp
Dried Oregano
1 medium cut into small pieces
Onion
1 Bunch
Bunch Of Fresh Cilantro
1/2tsp
Black Pepper
1 small package
Sazon with Achiote
1tsp
Garlic powder
1 medium chopped small
1 Chopped Bell Pepper
1 Cup
Mojo Marinade Store Bought
1tsp
Cumin
1/2tsp
Chili powder
Make your Sofrito with onions, cilantro, bell peppers and garlic
1. Make your Sofrito with onions, cilantro, bell peppers and garlic
1
Blend all Sofrito ingredients in a blender until minced not puréed
2. Blend all Sofrito ingredients in a blender until minced not puréed
2
Pour Sofrito into a bowl
3. Pour Sofrito into a bowl
3
Cut deep slits with a small knife all over the flesh of the Pernil
4. Cut deep slits with a small knife all over the flesh of the Pernil
4
Fill the knife slits with pieces of fresh garlic
5. Fill the knife slits with pieces of fresh garlic
5
Place Pernil into a large bowl and cover with Mojo Marinade
6. Place Pernil into a large bowl and cover with Mojo Marinade
6
Be sure the entire Pernil is coated in Mojo Marinade
7. Be sure the entire Pernil is coated in Mojo Marinade
7
Measure out your dried spices in a bowl together
8. Measure out your dried spices in a bowl together
8
Mix your Dry Rub until fully incorporated
9. Mix your Dry Rub until fully incorporated
9
Sprinkle Dry Rub all over the Pernil
10. Sprinkle Dry Rub all over the Pernil
10
Cover entire Pernil with Sofrito and cover with plastic wrap. Marinate in the fridge overnight.
11. Cover entire Pernil with Sofrito and cover with plastic wrap. Marinate in the fridge overnight.
11
Bake in a Roasting Pan covered with foil for 2 hours at 300. Uncover and cook until skin is crisp.
12. Bake in a Roasting Pan covered with foil for 2 hours at 300. Uncover and cook until skin is crisp.
12
Slice your Pernil on a platter and break small pieces of crunchy skin on top! Garnish with cilantro
13. Slice your Pernil on a platter and break small pieces of crunchy skin on top! Garnish with cilantro
13