Pernil (Roast Pork Shoulder)

Ingredients for 8

• One 10-lb bone-in pork shoulder (“Picnic Cut”)

• 10 cloves garlic

• 3 Tblsp Goya Adobo seasoning

• 4 packets Goya Sazón seasoning

Directions

• Step 1

  Rinse pork shoulder and pat dry with paper towels. Place on clean surface with skin facing up.

• Step 2

  Peel garlic cloves and cut into quarters.

• 

  Step 3

  With a sharp knife, cut slits through the skin into the meat below. Insert a garlic sliver into each slit (on the areas closest to the bone, you may need to insert the garlic pieces laterally under the skin).

• 

  Step 4

  In a bowl, mix together the Adobo and Sazón powders.

• 

  Step 5

  Rub the seasoning mixture into all surfaces of the meat.

• Step 6

  Place meat in plastic bag and remove air using vacuum sealer or water-displacement method; insure bag is sealed tightly.

• Step 7

  Cook at 165 degrees Fahrenheit for 24 hours

• Finishing Steps

• Step 0

  Remove pork from bag and place in a shallow pan with the skin facing up. Pour juices from the bag into the pan around the meat.

• 

  Step 1

  Broil on high heat until skin is darkened and crispy, about 15 minutes.

• Step 2

  Remove bone and slice or shred meat. Pour pan juices over meat. Serve with arroz con gandules (rice and pigeon peas) or your favorite side dish or vegetable.

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