Garlic Roast Pork (Pernil). Puerto Rican Pernil (Garlic Roast Pork) Puerto Rican Pernil brings slow roasted pork to a whole new level, with a robust garlic and oregano flavor and salty, crispy skin. It doesn't matter how you serve this roast pork recipe, just be sure to make a big batch! Fill each slit in the pork with about a teaspoon of the garlic paste.

Chef Jose Enrique's version of the Puerto Rican classic pernil asado is extra-flavorful because he marinates the pork in lime and orange juices, as well as plenty of garlic, before roasting until. Pernil is a marinated, slow roasted pork shoulder or leg with crispy pork skin and tender, flavorful pork underneath. It is most popular in Latin American countries around Christmas, but is delicious all year! You can have Garlic Roast Pork (Pernil) using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Garlic Roast Pork (Pernil)

Prepare 3-5 lbs of boneless pork shoulder.
It's 1 Tbsp of vegetable oil.
You need 1 bunch of cilantro, minced.
It's 1 of lime, wedged.
You need of Marinade.
Prepare 1/2 cup of orange juice.
You need 1/2 cup of lime juice.
Prepare 15 cloves of garlic, minced.
Prepare 1 Tbsp of cumin.
You need 2 Tbsp of salt.
It's 1 Tbsp of black pepper.
You need 1/2 cup of cilantro (or parsley), chopped.
Prepare 4 Tbsp of olive oil.
It's of More salt and pepper.

Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork. Combine the oil, garlic, fresh and dried oregano, Adobo, paprika, salt and pepper. Rub the mixture all over the meat, working it all over the surface and into the slits.

Garlic Roast Pork (Pernil) step by step

Combine all the marinade ingredient in a large ziplock bag (2.5 gallon) or bowl. Debone/deskin the shoulder if needed. Add it to the marinade and turn to coat. Marinate at least 1 hour in the fridge but overnight is better..
Remove the roast, and truss with string. This keeps the roast together so it cuts and subsequently cooks better later. Salt the meat side of the roast again. This roast can take a decent amount of salt..
Pre heat your oven to 400F. If you have a convection oven, now is the time to use it. In a large dutch oven over medium-high heat, heat 1 tbsp of vegetable oil and sear the pork skin side up in the dutch oven. Salt and pepper the top (fat side) and then immediately transfer the roast in the dutch oven to the oven and cook at 400F uncovered for 1 hour. After 1 hour, reduce the oven temp to 300F and cook an additional 4 hours (or until the roast is 195F).
Remove the roast from the oven and marvel at that crust..
Cover the roast with the lid, and let rest while you prepare sides. I recommend beans and yellow rice in the Cuban tradition..
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Cover the pork with foil and refrigerate overnight. A classic Cuban staple, pernil is a slow roasted pork should adored throughout all of Latin American communities. A simple marinade of garlic and citrus infuse the pork and the slow roasting ensures it's fall off the bone tender. Puerto Rican Pernil (Roast Pork) Crispy, juicy Puerto Rican Pernil (Roast Pork) is slow roasted until fall-apart tender. Seasoned with garlic and adobo for maximum flavor, your house will smell as incredible as it tastes!