Roast Pork (Pernil)

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Roast Pork (Pernil)

10lb Pork shoulder

2 cups Apple cider vinegar

½ cup Fresh chopped Garlic

4 tbsp Salt

2 Envelopes Sazon

½ tsp Onion Powder

½ tsp Cumin

½ tsp Oregano

1 tsp Black Pepper Corn (ground)

3 tbsp Freakin Rican Sofrito

Take your pork shoulder and place it in a large bowl . Stab it all over. Here’s your

chance to get out you’re day’s stress. Lol. Then cut the skin but just to lift so you

can stab that area as well. Now take your apple cider vinegar and pour over it.

Drain out the vinegar and start to season . Start off by taking the garlic and

pressing it into all the punctures you’ve made. Begin to add all other ingredients

in no precise order. Just making sure everything is blended well and you’ve

covered the entire pork shoulder with seasoning. Place it in your aluminum tray

or other. Cover with foil and refrigerate for at least 2-3 days. Now cook at 350

degrees for about 5 hours. 4 hours covered and 1 uncovered. And Weepa that’s

all to it. Buen Provecho

1 Comment

  1. Mairim Soto-Basel says:

    Would I cook it for the same time if it was a 15 lb pork shoulder?
    Thank you!