How to Cook Delicious Puerto Rican Roast Pork Shoulder

Puerto Rican Roast Pork Shoulder. Pork shoulder is marinated with plenty of garlic, olive oil, and vinegar and roasted until tender in this Puerto Rican-style pernil recipe. Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.

Puerto Rican Pernil is typically made from a picnic cut pork shoulder, but I used a Boston butt (which is still the shoulder) since that's what was available. Crispy, juicy Puerto Rican Pernil (Roast Pork) is slow roasted until fall-apart tender. This garlic roasted pork shoulder is a tradition in Puerto Rico for Christmas. You can cook Puerto Rican Roast Pork Shoulder using 3 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Puerto Rican Roast Pork Shoulder

1. You need of Pork picnic shoulder.
2. It's of Garlic.
3. It's of as needed Goya adobo seasoning.

It is crazy good :) If you plan on making it, it must be prepared a day ahead. This Puerto Rican pork shoulder recipe is an amazing party dish. My pernil journey began as I was wrestling a huge shoulder of pork out of its packaging, about to start some rendition of slow roasted pork. Guillermo, a super nice guy who helps me out with kitchen prep when I need some powerhouse.

Puerto Rican Roast Pork Shoulder instructions

1. Wash and pat dry pork shoulder.
2. On the meat side of the pork cut 4-5 deep slits in various places. ( be careful not to pierce the skin side).
3. Fill in the slits with a teaspoon size of minced garlic and 1 tablespoon of adobo.
4. Turn shoulder over and season skin side with pinch of minced garlic and adobo. Massage well.
5. Place in a 13x9 roasting pan. Cover with aluminum foil and let sit in the fridge a least 4 hours before cooking time. ( it is best to let the pork sit overnight).
6. when ready to cook, heat oven to 350. Place pork uncovered in oven and roast for 4-4 1/2 hours until done..

To make pernil, a Puerto Rican favorite of a pork covered in a garlicky marinade and then roasted, I had to throw out my barbecue instincts, which First instinct to be broken is the cut of the shoulder. For pulled pork, I like to use the butt, which the top half at the elbow joint. There is nothing more quintessentially Puerto Rican than a deliciously tender, slow roasted pork shoulder, and now you can make it using a slow cooker! In the Puerto Rican countryside, you can often find roadside stands where whole pigs are roasted and plates of the succulent pork (lechón asado) are sold to passers-by. Pernil al horno is the popular homemade version.