Hello everyone, I hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, Pernil (Puerto Rican Roast pork). It is one of my favorites . This time, I will make it a little bit unique. This will be really deliciou

The Ingredients needed to make Pernil (Puerto Rican Roast pork):

1. It’s 1 cup of sofrito
2. It’s 1/2 cup of white vinegar
3. Prepare 5 tbsp of adobo (goya)
4. Prepare 5 tbsp of garlic powder
5. You need 2 packages of sazon con achote
6. It’s 1 of penir (pork shoulder)
7. You need 20 clove of garlic
8. Prepare 1 large of oven bag

Step to make Pernil (Puerto Rican Roast pork):

1. I never really measure so Im just guessing about how much I use. The seasoning seems like a lot, but its meant for a nice sized penir. You may add or take away to your taste.
2. Clean the penir of excess blood and rinse the skin off really good. Trim as much fat as possible.
3. Stab 1 inch holes all over the penir as deep as you can go. Set penir aside
4. in a bowl combine Sofrito, vinegar, adobo, garlic powder, and sazon.
5. with your hands rub the marinade into the pork, filling up the holes with it. Make sure the penir is evenly seasoned.
6. fill holes with 1 garlic clove per hole and marinate overnight
7. follow directions for the oven bag and place penir in oven bag. Pour in any marinade that has dripped from the penir
8. allow at least 4 hours of cooking time at 350°F
9. when you see that the penir is pretty much done open oven bag at the top exposing the skin and cook until the skin is crunchy, you may also remove the skin at this point and fry it for faster result I personally like it from the oven.
10. note when you buy the penir, look for the one with the least fat

So that’s going to wrap it up with this special food Pernil (Puerto Rican Roast pork). Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!