Description
A flavorful Puerto Rican slow-roasted pork shoulder, marinated with garlic, oregano, adobo, and sazón, creating tender meat and crispy skin.
Ingredients
Scale
- 1 bone-in pork shoulder (8–10 lbs)
- 1/4 cup sofrito
- 2 tbsp adobo seasoning
- 1 tbsp sazón
- 6 cloves garlic, minced
- 2 tsp dried oregano
- 1/4 cup vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Score the pork shoulder with a sharp knife, creating deep cuts into the skin and fat.
- In a bowl, mix sofrito, adobo, sazón, garlic, oregano, vinegar, olive oil, salt, and pepper to create the marinade.
- Rub the marinade generously all over the pork, ensuring it gets into the cuts. Cover and refrigerate overnight or at least 8 hours.
- Preheat oven to 300°F (150°C).
- Place the pork shoulder in a roasting pan, fat side up. Cover with foil and roast for 4-6 hours, or until the meat is tender.
- Increase oven temperature to 400°F (200°C) and roast uncovered for an additional 30 minutes to crisp the skin.
- Remove from oven, let rest for 20 minutes, then slice and serve.
Notes
For extra crispy skin, use a broiler for the last few minutes of cooking. Serve with arroz con gandules or tostones for a traditional Puerto Rican meal.
- Prep Time: 8 hours
- Cook Time: 5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 0g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg
Keywords: pernil, Puerto Rican pork, slow-roasted pork, crispy pork shoulder