Pernil Recipe
Slow roasted pork shoulder marinated overnight in Bodega’s Signature Sofrito, Slices of Garlic and other fresh herbs and seasoning.
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Ingredients
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Pernil Ingredients
Method
Cooking Directions
- 1
Prepare the Marinade
In a bowl, combine the sofrito, olive oil, lemon juice, garlic cloves (minced), fresh oregano, fresh thyme, salt, black pepper, and cumin. Mix well to create a marinade.
- 2
Marinate the Pork
Place the pork shoulder in a large resealable plastic bag or a deep dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate overnight for at least 12 hours.
- 3
Preheat the Oven
Preheat your oven to 300°F (150°C).
- 4
Roast the Pork
Remove the pork from the marinade and place it in a roasting pan. Reserve the marinade. Roast the pork in the preheated oven for approximately 4-5 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender.
- 5
Baste and Finish
Every hour, baste the pork with the reserved marinade to keep it moist. If the pork begins to brown too quickly, tent it with aluminum foil.
- 6
Rest and Serve
Once cooked, remove the pork from the oven and let it rest for 20-30 minutes before slicing. Serve with your choice of sides.
