Puerto Rican Roasted Pork (PERNIL) with Crispy Skin ( chicharron)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with healthier fats.

adobo seasoning

💰Cheaper: homemade spice mix

Homemade mix can be more cost-effective.

vinegar

💰Cheaper: lemon juice

Lemon juice can provide acidity at a lower cost.

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Chicken thighs are a cheaper protein alternative.

Preheat the oven to 300°F (150°C).

Pat the pork shoulder dry with paper towels.

Make small incisions all over the pork to allow the marinade to penetrate.

In a bowl, combine garlic, olive oil, adobo seasoning, cumin, oregano, black pepper, and salt to form a paste.

Rub the paste all over the pork, ensuring it gets into the incisions.

Pour orange juice, lime juice, and vinegar over the pork and marinate for at least 4 hours, preferably overnight.

Place the marinated pork in a roasting pan, skin side up.

Add bay leaves, onion, and cilantro around the pork in the pan.

Cover the pan tightly with aluminum foil.

Roast in the preheated oven for about 4-5 hours, or until the meat is tender and easily pulls apart.

Remove the foil and increase the oven temperature to 400°F (200°C).

Roast for an additional 30-45 minutes until the skin is crispy and golden.

Let the pork rest for 20-30 minutes before slicing.

Serve with rice and beans or your choice of sides.

Cooking Techniques

Spice Level: