Pernil (Roast Pork Shoulder)

Pernil is a Puerto Rican dish traditionally served at Christmas, but delicious any time of year. It can be tricky to master the traditional way, as you need to slow roast it until fall-apart tender, yet you also want to achieve the crispy skin (crackling, or “chicharrones”) that many folks consider the best part. A slow sous vide cook followed by a session under the broiler is an easy way to master the perfect pernil.

Author

Lori Zimmer

Prep Time: 00:10

Recipe Time: 24:00

Temperature : 165F / 73.9C

Ingredients

• One 10-lb bone-in pork shoulder (“Picnic Cut”)
• 10 cloves garlic
• 3 Tblsp Goya Adobo seasoning
• 4 packets Goya Sazón seasoning

Directions

1. Rinse pork shoulder and pat dry with paper towels. Place on clean surface with skin facing up.
2. Peel garlic cloves and cut into quarters.
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).
4. In a bowl, mix together the Adobo and Sazón powders.
5. Rub the seasoning mixture into all surfaces of the meat.
6. Place meat in plastic bag and remove air using vacuum sealer or water-displacement method; insure bag is sealed tightly.
7. Cook at 165 degrees Fahrenheit for 24 hours

Finishing Steps

1. 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.
2. Broil on high heat until skin is darkened and crispy, about 15 minutes.
3. 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.