Pernil is a mouthwatering dish of marinated pork shoulder or leg slow roasted until fall-apart tender and delicious crispy skin, a holiday favorite. This is the best roasted pulled pork you'll ever have.



– Combine the sofrito, oregano, garlic powder, coriander, onion powder, cumin and salt and pepper in a large bowl. Stir in the olive oil and mix well. Set aside for now.


– Cut various slits into the pork and stuff the garlic slices into them. I like to make long slices along every side, making this part easier.


– Rub down the pork shoulder with the prepared marinade. Cover and refrigerate. – Heat oven.


– Transfer the pork shoulder to the pan. – Add liquids and then cover with foil.


– First Roast. Roast the pork shoulder. – Second Roast. Raise the oven temperature. Rotate the roasting pan around for even cooking and remove the foil. Pat the skin dry with a paper towel. Add additional water/sour orange if the bottom is too dry. Roast until a skewer can pierce the meat easily.


Remove from heat and let it rest. Transfer to a cutting board. Carve or pull with forks and serve.


Drain the drippings from the roasting pan into a bowl and skim the fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork as a dipping sauce or gravy. Boom! Done! Easy enough to make, isn't it?




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