PERNIL
Pernil
PERNIL (Dominican Roasted Pork)
Pork the easiest and best way…
Yield: 9-12 servings
PREP IT!
5-6 pounds Pork shoulder bone-in
3 tablespoons Taste Tutor Seasoning 101
2 tablespoons Taste Tutor Sazon Seasoning
2 tablespoons Taste Tutor Sofrito Seasoning
2 teaspoons Smoked paprika
4 tablespoons Oregano, dried
¼ teaspoon Cayenne pepper
1 teaspoon Cumin
1 tablespoon Chicken bouillon powder, optional
¼ cup Onion, yellow, large, fresh, diced small
1 head Garlic, fresh, minced
¼ cup Parsley, fresh, diced
½ each Orange, juiced
2 each Lime, juiced
2 tablespoons Olive oil
1 each Onion, yellow, large, fresh, quartered
MAKE IT!
Wash pork shoulder with water and lemon juice to make sure it is extra clean. Cut small deep slits into all surfaces of the pork.
In a large bowl, stir together Taste Tutor Seasoning 101, Taste Tutor Sazon Seasoning, Taste Tutor Sofrito Seasoning, smoked paprika, oregano, cayenne pepper, cumin, bouillon powder, onion, garlic, parsley, orange juice, lime juice, and olive oil to make a paste. Spread the paste all over the pork being sure to push some paste inside each of the slits. Place pork in the large bowl, cover with plastic wrap, and marinade in the refrigerator overnight.
Remove pork from refrigerator and allow to come to room temperature by letting it sit out for about 30 minutes.
Preheat oven to 300F oven. Place quartered onion sections down first and then the marinade pork onto a wire rack or a foil lined roasting pan, fat side up. Slow roast for 3 to 3½ hours, checking on the roast every hour.
Pernil is done when internal temperature reaches between 145F and 155F. Turn oven up to broil, keeping fat side up, and allow top of pork to get crispy; about 15 minutes.
Remove roast from oven and allow to rest for 15 minutes before slicing. Slice against the grain and serve with your favorite sides. Enjoy!
Tip: Makes a great sandwich!
Reheat leftovers: in the oven or in the microwave.