+
0 (0)

Christmas, Dinner, Mains, Meat

Pernil

Pernil
Celeste Noche / For The Times
6 to 7 hours, largely unattended, plus marinating overnight. Serves 8 to 10.
  • 1 whole (5-pound) bone-in pork shoulder or butt
  • 10 whole garlic cloves, peeled
  • 1 tablespoon everyday olive oil
  • 2 tablespoons dried oregano
  • 1 tablespoon Goya Sazon Culantro y Achiote (two ¼-ounce packets)
  • Kosher salt and freshly ground black pepper

Step 1The night before cooking, use a small paring knife to poke 10 holes in your pork shoulder and stuff a garlic clove in each one. Rub the olive oil all over the pork then thoroughly massage the shoulder with oregano and sazon, and season liberally with salt and pepper. Place the pork in a roasting pan and refrigerate, uncovered, overnight.

Step 2Heat oven to 300 degrees. Remove the pork from the refrigerator while the oven heats.

Step 3Roast the pork shoulder, flipping the roast every hour so that it cooks evenly, until the internal temperature reaches 180 degrees, about 5 hours. Raise the oven temperature to 400 degrees. Arrange the pork shoulder skin side up and roast until the internal temperature reaches 195-200 degrees, about 1 ½ hours more.

Step 4Let pork roast rest for about 15 minutes, giving the skin a chance to crisp, before shredding and serving.


HAVE YOU TRIED


Crispy apple wings with fresh horseradish and curly parsley
Crispy apple wings with fresh horseradish and curly ...

Creamy butternut squash soup with ginger
Creamy butternut squash soup with ginger

Potato and green garlic chowder
Potato and green garlic chowder

Hatfield's walnut praline tart and espresso ice cream
Hatfield's walnut praline tart and espresso ice cream

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Christmas

Rosy Olive Oil and Date Rugelach
Pink Pepper and Raspberry Jam Linzers
Bah! Humbug!
Grandma's peppermint hot chocolate fudge