Pernil (Pork Shoulder)

2012-12-31 16.17.20.jpg

Yields:  8 lb.                                                    Cooking time: 3-4 hours


  • 1 8 lb pork shoulder
  • 8 garlic cloves, minced
  • 1/4 cup onion powder
  • 1/4 cup adobo
  • 3 tbsp black pepper
  • 2 packet sazón
  • 2 tbsp oregano
  • 2 tbsp parsley


  1. Wash the pork shoulder thoroughly and pat dry with paper towels.
  2. In a bowl, add all the ingredients, except the garlic cloves and mix well.
  3. With gloved hands, begin to make slits on top of the skin and to insert the garlic cloves.  Then score the pork (as seen on photo above).  Season the entire pork from top to bottom and bake at 400ºF (204ºC) for 1 hour and lower the heat to 350ºF (177ºC)  for 3 hours or until the meat is opaque and tender.
  4. Happy Eating!

NOTE: I prefer to season the pork 2-3 days before baking to tenderize and to incorporate the flavors from the seasonings.  If you noticed, I did not add salt due to the adobo and sazón contain plenty of sodium. I normally don’t cook with these ingredients but when making pork this size or bigger, it helps with flavor.



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