PERNIL | Dominican-style Roasted Pork Shoulder In OVEN BAG #bigmamacooks #pernil

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.

Wash the pork shoulder thoroughly with cold water, white vinegar, and limes.

Lift the top layer of the skin (optional) to avoid poking holes in it.

Poke deep x-shaped holes into the pork shoulder to allow for better seasoning penetration.

Minced 4 garlic cloves and prepare 6 whole garlic cloves for seasoning.

Mix together the minced garlic, yellow condiment seasoning packets, sofrito, black pepper, lime juice, ground oregano, and soy sauce to create the seasoning.

Stick the whole garlic cloves into the x-shaped holes in the pork shoulder for extra flavor.

Rub the seasoning all over the pork, ensuring it gets into every crevice.

Place the pork into a Reynolds kitchen oven bag for marinating.

Let the pork marinate in the fridge for 3 days, meat side down and skin side up.

Preheat the oven to 400°F (204°C).

Place the marinated pork in a large aluminum pan, meat side down, with the tie of the bag facing upward.

Poke three small holes in the top of the oven bag to allow air to escape.

Bake the pork at 400°F for 1 hour.

Lower the oven temperature to 250°F (121°C) and bake for an additional 2.5 hours.

After 2.5 hours, cut open the bag and remove the pork from the bag.

Broil the pork skin side up for 35 minutes to achieve crispy skin.

Cut off the crispy skin portion for later.

Shred the pork using two forks or by hand, mixing it with the pan juices.

Transfer the shredded pork to a larger aluminum pan, removing some of the excess fat from the skin if desired.

Cut the crispy skin into squares for serving.

Cooking Techniques

Equipment Needed

Spice Level: