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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside. | 2. Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate. | 3. This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes. | 4. For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,. | 5. TIP: Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks. | 6. Before serving make sure your juices are clear and the skin is nice and hard. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	8 -10			0.0	0.0	0.0	0.0
corn oil	1/2	cup		981.0	0.0	0.0	109.0
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0
garlic clove	10			-	-	-	-
sazon goya	3	packages		-	-	-	-
adobo seasoning				-	-	-	-
black pepper	4	teaspoons		23.092	5.8834	0.9559	0.2999
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.