Roast Pork (Pernil)

The word “Pernil” is derived from the Spanish word “pierna” or as we say in Chamorro, “petna” which means leg.  The slow cooking, in the oven, and the fattiness of the pork, makes for an amazing roast; that is succulent and full of flavor.  Give my recipe a try…..


1 (7 1/2 – 8 lb.) Pork Shoulder with skin
About 7 tsp. Salt (1 tsp. per lb. of meat)
2 1/2 tsp. ground Cumin
3 tsp. dried Oregano
1 1/4 tsp. ground Black pepper
2 tsp. Accent seasoning
1 whole head fresh Garlic (about 12 cloves)
4 Tbsp. white Vinegar
4 Tbsp. Olive oil
Goya brand Adobo seasoning
The first thing you need to do is make the marinade; combine all of the ingredients, except for the pork and Adobo goya, into a food processor.  Pulse the ingredients together until ground up.  Set this mixture aside.








Now, take a sharp knife and carefully peel back the layer of skin between next to the meat.  DO NOT take the skin off completely!  This step is actually not necessary if you don’t want to do it;  but I find that the marinade permeates the meat better this way.  Now; take a small serrated knife, and in several places, pierce holes into the meat; this will allow some of the marinade to seep into the meat better.

NOTE:  If you’d like, add whole pieces of garlic into the holes.

Now, take some of the marinade you set aside and lather it onto the exposed meat, making sure that the marinade goes down into the pierced areas.  Replace the skin back over the meat.











Rub the rest of the marinade all over the pork generously!











Sprinkle some of the Goya Adobo seasoning on the skin area.  Wrap the meat with plastic wrap and refrigerate overnight.











The next day or when you’re ready to cook your roast; preheat the oven to 350° degrees.  Using an oven roasting bag; follow the manufacturer’s instructions carefully.  Add the tbsp. of flour and shake the bag to coat.  Remove the pork from marinade and place it into the roasting bag.  Discard the marinade!

Tie the end of the bag.  Place the bagged roast into a baking pan and roast for about 3 – 3 1/2 hours.











Remove the cooked pernil from the oven and allow it to sit for a few minutes before cutting the bag away.  Do not discard the meat juices!  Remove the skin and cut into pieces.  Cut the meat and add it to the meat juices.  SERVE!










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