Pernil Asado (Roasted Pork Shoulder)
1 pork shoulder
1 to 2 garlic cloves per pound of pork shoulder
1 teaspoon Homemade Dry Adobo Seasoning per pound of pork shoulder
1/4 teaspoon black pepper per pound of pork shoulder
1/4 teaspoon dried, crushed oregano per pound of pork shoulder
1/8 teaspoon ground cumin per pound of pork shoulder
1 packet sazon
Extra Virgin Olive Oil
Wash pork shoulder.
With sharp knife, make 1 inch deep cuts all over the pork.
With mortar and pestle crush garlic, oregano, adobo and black pepper, sazon together.
Add enough olive oil to make a paste. Mix well.
Spoon or finger in some seasoning mixture inside all the small cuts.
Rub remaining seasoning mixture all over the pork.
Place pork in aluminum turkey pan (skin side up) and cover with aluminum foil tightly.
Refrigerate at least 8 hours but for best flavor marinate for two days.
Bake in pre-heated 300 degrees Fahrenheit oven for about 5 to 6 hours. ( A good rule
of thumb is 45 minutes per pound.)
Remove aluminum foil.
Spoon some juices from bottom of baking pan all over pernil.
Increase heat to 375 degrees Fahrenheit.
Bake uncovered until skin is crisp, about one hour, but regularly check to keep from
Puerto Rican Recipes