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Slow-Roasted Pernil

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PREP TIME
20 min
COOKING TIME
330 min
TOTAL TIME
360 min
SERVINGS
16 servings
Dinner U.S.
Slow-Roasted Pernil
Ingredients
  • 9 pounds skin-on, bone-in pork shoulder (picnic) roast
  • 1 medium lime, halved
  • 10 cloves garlic
  • 2 1/2 tablespoons salt
  • 1 1/2 tablespoons olive oil, divided
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground black pepper
  • 1 1/4 teaspoons adobo seasoning (such as Goya®)
  • 1 teaspoon vinegar
  • 1/4 teaspoon sazon seasoning
  • 2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)
Instructions
1
First, preheat your oven to 325 degrees F (165 degrees C), ensuring it reaches the desired temperature for optimal cooking results.
2
Next, take a pork shoulder and give it a thorough coating with lime juice, helping to tenderize the meat.
3
To create the marinade, use a mortar and pestle to crush garlic into a smooth paste. Then, transfer the garlic mixture to a bowl where you can mix in various seasonings.
4
Add salt, 1 tablespoon of oil, oregano, pepper, adobo seasoning, and vinegar to the bowl with the garlic paste. Combine all the ingredients until they are well blended.
5
Now, take a sharp knife and carefully make 3/4-inch slits all over the pork shoulder. This will help to distribute the flavors evenly.
6
Stuff the seasoned garlic paste into the slits, then gently pull the skin back to its original position.
7
Mix the remaining 1/2 tablespoon of oil with sazón seasoning in a small bowl. Rub this mixture all over the skin to add extra flavor.
8
Place the pork shoulder in a large roasting pan, then pour beer into the pan. Cover the pan with aluminum foil and seal it tightly to prevent any heat from escaping.
9
Roast the pork in the preheated oven for 3 hours, or until it reaches a slightly pink color in the center. At this point, increase the oven temperature to 350 degrees F (175 degrees C).
10
Continue roasting the pork for an additional 2 1/2 hours, or until its skin is golden brown and crispy. To ensure the pork is cooked to a safe temperature, use an instant-read thermometer inserted into the center to check for at least 145 degrees F (63 degrees C).
11
Once the pork is cooked, remove it from the oven and let it stand for 10 minutes before carving.