Cuban Pernil

Savor the flavors of Cuban cuisine with this succulent Pernil, or roasted pork shoulder. Marinated with a robust blend of spices and sofrito, this dish features tender, juicy meat with a crispy, mouthwatering skin. A perfect dish for gatherings or a hearty family meal, this Pernil will undoubtedly impress your guests with its rich, aromatic profile.

Ingredients

🧄 1 cup Goya Sofrito
🧄 8 cloves diced garlic
🧂 2 tablespoons Adobo seasoning
🌿 2 tablespoons dried oregano
🌿 1 tablespoon turmeric powder
🧄 2 tablespoons garlic powder
🥩 1 pork shoulder (approximately 5-7 pounds)
🧈 Pork fat or lard, for covering
🧂 Extra spices as preferred for finishing

Instructions

1- Prepare the Marinade:

• In a large mixing bowl, combine Goya Sofrito, diced garlic, Adobo seasoning, oregano, turmeric powder, and garlic powder. Stir well until all ingredients are blended.
• An optional splash of orange juice or vinegar can be added for acidity.

2- Score and Marinate the Pork:

• Using a sharp knife, score the surface of the pork shoulder in a crosshatch pattern (deep enough to penetrate the fat).
• Rub the marinade generously over the entire pork shoulder, ensuring it reaches the scores and crevices.
• Place the pork shoulder in an aluminum pan and pour any remaining marinade over it.

3- Prepare for Roasting:

• Cover the pork shoulder with strips of pork fat or lard.
• Place paper towels over the fat to help render the fat in the oven.
• Sprinkle an extra spice of your choice, like cumin or paprika, over the paper towels for added flavor.

4- Roast the Pork:

• Preheat the oven to 325°F (163°C).
• Place the pork in the oven and roast for approximately 4-6 hours, or until the skin is crispy and the internal temperature reaches at least 145°F (63°C).
• Remove the paper towels in the last hour of cooking to allow the fat to crisp up further.

5- Finish and Serve:

• Once cooked, remove the pork from the oven and allow it to rest for about 20 minutes.
• Shred the meat with a fork and serve immediately.
• Enjoy with traditional sides such as rice, black beans, or fried plantains.

Prep Time: 20 minutes
Cook Time: 4-6 hours
Total Time: 4 hours 20 minutes to 6 hours 20 minutes
Servings: 8-10
Calories: Approximately 480
Proteins: 55g
Fats: 25g
Carbohydrates: 5g
Equipment: Large mixing bowl, Aluminum roasting pan, Sharp knife, Oven

Cooking Tips:

• Ensure the pork is marinated for at least 2 hours for deeper flavors, ideally overnight.
• A consistent low cooking temperature helps in achieving tender meat.
• For extra crispy skin, increase the oven temperature to 425°F (218°C) for the last 30 minutes.

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Cuban Pernil