Pernil 101

385 mins
Serves 1
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Directions

  1. 1Score the pernil (pork shoulder/picnic shoulder) deeply into crosses, exposing the meat.
  2. 2Score the pernil (pork shoulder/picnic shoulder) deeply into crosses, exposing the meat.
  3. 3Score the pernil (pork shoulder/picnic shoulder) deeply into crosses, exposing the meat.
  4. 4Wash and rinse the pernil with salt water.
  5. 5Wash and rinse the pernil with salt water.
  6. 6Wash and rinse the pernil with salt water.
  7. 7Rub the pernil with lime juice.
  8. 8Rub the pernil with lime juice.
  9. 9Rub the pernil with lime juice.
  10. 10In 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.
  11. 11In 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.
  12. 12In 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.
  13. 13Rub the paste into the meat of the pernil, making sure to get it into the scored cuts.
  14. 14Rub the paste into the meat of the pernil, making sure to get it into the scored cuts.
  15. 15Rub the paste into the meat of the pernil, making sure to get it into the scored cuts.
  16. 16Score the skin (cuerito) of the pernil and season it with salt and pepper only.
  17. 17Score the skin (cuerito) of the pernil and season it with salt and pepper only.
  18. 18Score the skin (cuerito) of the pernil and season it with salt and pepper only.
  19. 19Place the pernil in an oven bag.
  20. 20Place the pernil in an oven bag.
  21. 21Place the pernil in an oven bag.
  22. 22Tie the oven bag securely.
  23. 23Tie the oven bag securely.
  24. 24Tie the oven bag securely.
  25. 25Cook the pernil in the oven at 280 degrees for 6 hours.
  26. 26Cook the pernil in the oven at 280 degrees for 6 hours.
  27. 27Cook the pernil in the oven at 280 degrees for 6 hours.
  28. 28After 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.
  29. 29After 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.
  30. 30After 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)
  • Pernil (pork shoulder/picnic shoulder)
  • Pernil (pork shoulder/picnic shoulder)
  • 2 Limes
  • 2 Limes
  • 2 Limes
  • Garlic cloves
  • Garlic cloves
  • Garlic cloves
  • Adobo
  • Adobo
  • Adobo
  • Sofrito
  • Sofrito
  • Sofrito
  • Oregano
  • Oregano
  • Oregano
  • Cumin
  • Cumin
  • Cumin
  • 2 Sazon packets
  • 2 Sazon packets
  • 2 Sazon packets
  • Weber Kick'n Chicken seasoning
  • Weber Kick'n Chicken seasoning
  • Weber Kick'n Chicken seasoning
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 2 tablespoons Olive oil
  • 2 tablespoons Olive oil
  • 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.