How to make a Pernil or Boricua style Pork Roast

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey is leaner and pork loin is less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is often cheaper.

orange juice

🥗Healthier: fresh grapefruit juice

💰Cheaper: canned orange juice

Grapefruit juice is lower in sugar, while canned juice is more affordable.

adobo seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and using individual spices can save money.

Introduce the recipe and ingredients for Pernil.

Use a 7.5 lb pork shoulder, pat it dry, and rinse it.

For the marinade, combine 12 garlic cloves, 7 tsp salt, 2 tsp cumin, 1 tsp black pepper, 3 tbsp white vinegar, 3 tbsp olive oil, and 2 tsp oregano in a bowl.

Blend the marinade ingredients until it forms a paste.

Separate the skin from the meat of the pork shoulder using a knife to create self-basting.

Cut holes in a star pattern on the meat to insert the marinade and reserved garlic cloves.

Rub the marinade all over the pork, including the skin side, and sprinkle a little adobo Goya on top for crunch.

Wrap the marinated pork tightly in plastic wrap and refrigerate for 10 hours to 2 days, flipping it occasionally.

The next day, prepare an oven bag by adding a tablespoon of flour and shaking it around.

Place the pork in the oven bag with the skin side up and tie it tightly, ensuring the thinnest part is towards the opening of the bag.

Preheat the oven to 350°F (177°C) and cook the pork in the oven bag for 3 hours, placing the rack close to the bottom.

After cooking, remove the pork from the oven bag and check for doneness, ensuring the skin is crispy.

Cooking Techniques

Equipment Needed

Spice Level: