Pernil Asado is Puerto Rican roasted pork leg or shoulder.
A popular dish that takes some time but certainly worth the wait.
It can take a couple of days to properly marinate and slow roast the pork but the pernil recipe is quite easy and most importantly delicious!
- 8 lb Pork Shoulder
- 10 Cloves Garlic, Sliced
- 1 tsp Black Pepper
- 2 Packets of Sazon with Culantro & Achiote
- 2 TBSP Adobo
- 1 tsp Oregano
- 1 TBSP Olive Oil
- 5 TBSP Sofrito
With a paring knife, stab the pork shoulder in various places and insert the garlic pieces.
Combine the sazon, adobo, oregano, olive oil and black pepper until smooth paste is formed and use as a rub to coat the pork shoulder. Rub the sofrito all around the pork shoulder.
Place in a deep roasting pan, cover with plastic wrap and set in your refrigerator overnight.
An hour before you are ready to cook the pork, remove it from the refrigerator. Pre-heat the oven to 325°F.
Tent the roasting pan tightly with aluminum foil. Cook pork covered for about 3 hours. Remove from oven, flip and cover again. Add 1 cup of water to the pan to add some juices for later.
Continue to cook another 2 hours or until an internal thermometer reads 180°F and shreds easily with a fork.
Uncover the pork and increase oven temperature to 400°F. Cook the pork, uncovered, until skin is crisp, about 30 minutes, checking pan every 10 minutes.
Remove from the oven and cover the pork with foil, let it rest for 20 minutes.
Shred the tender pork and place it into a bowl for serving. Pour the cooking juices over the shredded pork.
Served with rice and beans.