Recipe: Appetizing Garlic Roast Pork (Pernil)

Garlic Roast Pork (Pernil). Puerto Rican Pernil brings slow roasted pork to a whole new level, with a robust garlic and oregano flavor and salty, crisp skin. It doesn't matter how you serve this roast pork recipe, just be sure to make a big batch! When we have a crowd over for a game night, we love serving build-your own style meals.

It's delicious and needs no changes or adjustments at all. Garlic-Roasted Pork (Pernil). this link is to an external site that may or may not meet accessibility guidelines. Puerto Rican Pernil is typically made from a picnic cut pork shoulder, but I used a Boston butt (which is still the shoulder) since that's what was available. You can have Garlic Roast Pork (Pernil) using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Garlic Roast Pork (Pernil)

1. Prepare 3-5 lbs of boneless pork shoulder.
2. It's 1 Tbsp of vegetable oil.
3. It's 1 bunch of cilantro, minced.
4. It's 1 of lime, wedged.
5. It's of Marinade.
6. You need 1/2 cup of orange juice.
7. Prepare 1/2 cup of lime juice.
8. It's 15 cloves of garlic, minced.
9. You need 1 Tbsp of cumin.
10. Prepare 2 Tbsp of salt.
11. Prepare 1 Tbsp of black pepper.
12. Prepare 1/2 cup of cilantro (or parsley), chopped.
13. Prepare 4 Tbsp of olive oil.
14. You need of More salt and pepper.

Fill each slit in the pork with about a teaspoon of the garlic paste. Sprinkle all sides of the roast with the adobo and sazón (if using) and rub pork with. This garlic roasted pork shoulder is a tradition in Puerto Rico for Christmas. It is crazy good :) If you plan on making it, it must be prepared a day ahead.

Garlic Roast Pork (Pernil) instructions

1. Combine all the marinade ingredient in a large ziplock bag (2.5 gallon) or bowl. Debone/deskin the shoulder if needed. Add it to the marinade and turn to coat. Marinate at least 1 hour in the fridge but overnight is better..
2. Remove the roast, and truss with string. This keeps the roast together so it cuts and subsequently cooks better later. Salt the meat side of the roast again. This roast can take a decent amount of salt..
3. Pre heat your oven to 400F. If you have a convection oven, now is the time to use it. In a large dutch oven over medium-high heat, heat 1 tbsp of vegetable oil and sear the pork skin side up in the dutch oven. Salt and pepper the top (fat side) and then immediately transfer the roast in the dutch oven to the oven and cook at 400F uncovered for 1 hour. After 1 hour, reduce the oven temp to 300F and cook an additional 4 hours (or until the roast is 195F).
4. Remove the roast from the oven and marvel at that crust..
5. Cover the roast with the lid, and let rest while you prepare sides. I recommend beans and yellow rice in the Cuban tradition..
6. .

Though Puerto Ricans tend toward fatty cuts of pork with the skin on, lean cuts like pork loin are just as delicious with the intense garlic rub in this recipe. "Pernil is roasted pork shoulder, seasoned to the max. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer. Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole. Got this while living in NJ.