Spanish Roasted Pork (Pernil)

A pork shoulder is rubbed with lime and a seasoned garlic paste and roasted until golden brown and crispy in this traditional pernil recipe.

• Preparation Time: 20 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 20 mins
• Calories: 362 Calories

Ingredients

• 1 tablespoon dried oregano
• 1 ½ teaspoons ground black pepper
• 10 cloves garlic
• 1 lime, halved
• 1 teaspoon vinegar
• 1 ½ tablespoons olive oil, divided
• ¼ teaspoon sazon seasoning
• 2 ½ tablespoons salt
• 9 pounds skin-on, bone-in pork shoulder (picnic) roast
• 1 ¼ teaspoons adobo seasoning (such as Goya®)
• 2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Rub pork shoulder all over with lime.

Step 3

Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.

Step 4

Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.

Step 5

Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.

Step 6

Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.

Step 7

Roast in the preheated oven until slightly pink in the center, about 3 hours.

Step 8

Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.