Roast pork
Puerto Rican recipes
Meat and poultry
Launch
Hard
330'
Have you ever made Pernil at home? Roasted pork shoulder bliss, here you come! All it takes are a handful of GOYA® products and a few simple techniques to make this authentic Puerto Rican dish more delicious than ever.
To make this roast pork shoulder recipe, you peel back the skin and make incisions in the meat, which allows the garlicky marinade to seep in. Then, you rub the skin with salt to draw out moisture, so it gets super crispy in the oven. The results--deliciously moist roasted pork shoulder with skin that transforms into crunchy chicharrón. ¡Perfecto!
Ingredients
- 1 bone-in, slin-on pork shoulder
- 1 cup of of Único Olive Oil
- 1 tbsp. Minced Garlic Goya, or 3 cloves garlic, finely chopped
- 2 tbsp. of Adobo with GOYA pepper
- 2 tbsp. lemon juice
- 2 packets of Complete Seasoning
- 1 tsp. oregano
- 0.25 tsp. Ground black pepper
- 1 tsp. Salt
Preparation
- In a bowl, combine Olive Oil, Garlic, Adobo, Lemon Juice, Sazón, Oregano and Pepper. Set aside.
- Using a small sharp knife, make a cut on the side where the skin meets the meat. Continue the cut, separating the skin from the flesh, leaving only one end of the skin attached. With the knife, make incisions in the meat ½" deep. Place the pork on a platter. Mix the spices with your hands, rubbing them into the meat as you work the mixture into the cuts. Place the skin over the meat and wipe it clean. Rub the skin with salt. Cover the tray with plastic wrap and refrigerate to marinate for at least 4 hours or overnight.
- Place pork in roasting pan, with skin on top, and let stand at room temperature for about 1 hour. Heat oven to 350°F. The skin should be dry. Cover the pan tightly with aluminum foil. Cook for approximately 3 - 3 ½ hours until pork is tender and internal temperature registers 145°F; remove foil. Increase oven temperature to 450 ° F. Cook pork, uncovered, adding ¼ cup water if pan dries out; for 20 to 35 minutes or until skin is brown and crisp, checking pan every 10 minutes.
- Transfer pork to cutting board, and let rest for 20 minutes. Remove skin and cut into pieces. Drain the fat from the container. Trim meat from bones. Serve with skin and juices from pan.
GOYA TIP: Can be served with salads, rice or potatoes.
