HOW TO MAKE THE BEST PERNIL (PUERTO RICAN ROAST PORK)

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.

Rinse the pork shoulder and poke holes into the meat as deep as possible to allow seasoning to penetrate.

Turn the pork over and poke holes into the skin as well, ensuring to make as many punctures as possible.

Use a mortar and pestle (or food processor) to grind 10-12 garlic cloves, 2 tablespoons of salt, 1 tablespoon of black pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1/2 teaspoon of oregano together to create a dry rub.

Add 1/4 cup of vegetable oil or corn oil to the dry rub and mix until it forms a paste.

Rub the seasoning paste into all the holes made in the pork, ensuring to coat the top as well.

Cover the seasoned pork with foil and refrigerate for up to 24 hours, or at least a few hours if cooking the same day.

Preheat the oven to 350°F (177°C).

Place the pork in the oven skin side up and cook for about 5-6 hours, or until the internal temperature reaches 150°F (65°C) or the juices run clear.

Cooking Techniques

Equipment Needed

Spice Level: