How To Make A BORICUA STYLE | Moist, Flavorful Crispy PERNIL | STEP BY STEP | FOR BEGINNERS

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more cost-effective.

adobo seasoning

🥗Healthier: homemade spice blend

💰Cheaper: salt and pepper

Homemade blends can reduce sodium while basic seasoning is cheaper.

orange juice

🥗Healthier: freshly squeezed orange juice

💰Cheaper: canned orange juice

Fresh juice is healthier, while canned is budget-friendly.

pork shoulder

💰Cheaper: pork butt

Pork butt is often less expensive and works well for roasting.

Clean the pork shoulder with vinegar to remove bacteria.

Rinse the pork shoulder under water after cleaning with vinegar.

Separate the skin from the fat on the pork shoulder using a knife.

Make incisions in the pork shoulder by stabbing it multiple times to allow juices to flow during cooking.

Prepare the marinade by peeling 6 heads of garlic and chopping them.

Mix the garlic with adobo seasoning, black pepper, oregano, both regular and pink salt, and olive oil in a bowl.

Chop cilantro and add it to the marinade mixture.

If desired, use a food processor or chopper to blend the marinade ingredients together.

Rub the marinade all over the pork, ensuring it gets into the incisions and under the skin.

Cover the pork and let it marinate in the refrigerator for 1-2 days for maximum flavor.

Preheat the oven to 350°F (175°C).

Place the marinated pork in a roasting pan and cover it with foil.

Roast the pork in the preheated oven for 3-4 hours until the internal temperature reaches 190°F (88°C).

Remove the foil for the last 30 minutes to allow the skin to crisp up.

Baste the pork with its juices halfway through roasting.

Cooking Techniques

Equipment Needed

Spice Level: