Pernil (Roasted Pork Shoulder)
Romero & Mujica Family Feast, Westfield, MA
- 5 lb. pork shoulder, de-boned
- 4 garlic cloves, crushed (optional: Roast garlic in skins, then remove)
- 2 Tbsp onion powder
- 3 Tbsp vegetable oil
- 1/2 cup Adobo
- 2 packets Sazon
- 3 Tbsp kosher salt
- 2 Tsp pepper
- Parsley for garnish
In a small bowl combine the garlic, onion powder, oil, Adobo, Sazon, salt and pepper.
Rub marinade over entire pork shoulder.
Marinated meat should be placed in the refrigerator overnight.
Place the meat in a roasting pan and cover with aluminum foil.
Cook for 2 hours at 350 F. Then reduce the heat to 300 F and remove the tinfoil. Cook 1 additional hour.
Garnish with parsley. Serves 10.