Puerto Rican Pernil
I’m a Private Chef in MD. I cook from scratch and with love. I’ve got 23 yrs of experience! Foodie!
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12-15 pounds
Pork Shoulder with Bone & Skin
1 medium cut into small pieces
Onion
1 medium chopped small
1 Chopped Bell Pepper
1 Bunch
Bunch Of Fresh Cilantro
12-15 pounds
Pork Shoulder with Bone & Skin
1 medium cut into small pieces
Onion
1 medium chopped small
1 Chopped Bell Pepper
1 Bunch
Bunch Of Fresh Cilantro
6 cloves
Whole clove of garlic
1 Cup
Mojo Marinade Store Bought
1tsp
Salt
1/2tsp
Black Pepper
1tsp
Cumin
1 small package
Sazon with Achiote
1/2tsp
Tsp Paprika
1/2tsp
Chili powder
1tsp
Dried Oregano
1tsp
Garlic powder
Make your Sofrito with onions, cilantro, bell peppers and garlic
1
Blend all Sofrito ingredients in a blender until minced not puréed
2
Pour Sofrito into a bowl
3
Cut deep slits with a small knife all over the flesh of the Pernil
4
Fill the knife slits with pieces of fresh garlic
5
Place Pernil into a large bowl and cover with Mojo Marinade
6
Be sure the entire Pernil is coated in Mojo Marinade
7
Measure out your dried spices in a bowl together
8
Mix your Dry Rub until fully incorporated
9
Sprinkle Dry Rub all over the Pernil
10
Cover entire Pernil with Sofrito and cover with plastic wrap. Marinate in the fridge overnight.
11
Bake in a Roasting Pan covered with foil for 2 hours at 300. Uncover and cook until skin is crisp.
12
Slice your Pernil on a platter and break small pieces of crunchy skin on top! Garnish with cilantro
13