Directions
- 1Score the pernil (pork shoulder/picnic shoulder) deeply into crosses, exposing the meat.
- 2Wash and rinse the pernil with salt water.
- 3Rub the pernil with lime juice.
- 4In a mortar and pestle, crush garlic cloves with adobo, sofrito, oregano, cumin, two packets of sazon, Weber Kick'n Chicken seasoning, salt, pepper, and two tablespoons of olive oil to create a paste.
- 5Rub the paste into the meat of the pernil, making sure to get it into the scored cuts.
- 6Score the skin (cuerito) of the pernil and season it with salt and pepper only.
- 7Place the pernil in an oven bag.
- 8Tie the oven bag securely.
- 9Cook the pernil in the oven at 280 degrees for 6 hours.
- 10After 6 hours, increase the oven temperature to 400 degrees and remove the pernil from the oven bag to cook for another 25 minutes to achieve crispy skin.
Ingredients
- Pernil (pork shoulder/picnic shoulder)
- 2 Limes
- Garlic cloves
- Adobo
- Sofrito
- Oregano
- Cumin
- 2 Sazon packets
- Weber Kick'n Chicken seasoning
- Salt
- Pepper
- 2 tablespoons Olive oil
Equipment
Roasting panKnifeMortar and pestleGlass bowlGlovesOven bag
Tips
- The thicker the rub paste, the better.
- Focus on rubbing the meat only, not the skin.
- Only season the skin with salt and pepper to ensure crispiness.
- Let the pernil marinate in the oven bag for 2-3 days.
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