Spanish Roasted Pork (Pernil)

This pernil recipe features pork shoulder that's rubbed with lime, seasoned with an herby garlic paste, then slow-roasted until golden brown and crispy.

• Preparation Time: 20 mins
• Cooking Time: 5 hr 30 mins
• Total Time: 5 hr 50 mins
• Calories: 362 Calories

Ingredients

• 1 tablespoon dried oregano
• 10 cloves garlic
• 1 teaspoon vinegar
• 1 medium lime, halved
• 9 pounds skin-on, bone-in pork shoulder (picnic) roast
• 2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)
• 1.5 teaspoons ground black pepper
• 1.5 tablespoons olive oil, divided
• 2.5 tablespoons salt
• 1.25 teaspoons adobo seasoning (such as Goya®)
• 0.25 teaspoon sazon seasoning

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Rub pork shoulder all over with lime.

Step 2

Mash garlic into a paste with a mortar and pestle, then transfer to a bowl. Mix in salt, 1 tablespoon oil, oregano, pepper, adobo seasoning, and vinegar until well combined.

Step 3

Pull the skin back to within 1 inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits, then pull the skin back into place.

Step 4

Mix remaining 1/2 tablespoon oil with sazón seasoning in a small bowl; rub all over the skin. Transfer pork to a large roasting pan. Pour beer into the pan, then cover with aluminum foil, sealing well.

Step 5

Roast in the preheated oven until pork is slightly pink in the center, about 3 hours. Increase the oven temperature to 350 degrees F (175 degrees C). Uncover and continue roasting until the skin is golden brown and crispy, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Step 6

Remove from the oven and let stand for 10 minutes before carving.