Garlic Roast Pork (Pernil). Mash garlic into paste in a mortar and pestle or pilon. Pork shoulder is marinated with plenty of garlic, olive oil, and vinegar and roasted until tender in this Puerto Rican-style pernil recipe. Puerto Rican Pernil brings slow roasted pork to a whole new level, with a robust garlic and oregano flavor and salty, crispy skin.

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Pernil is a slow cooked pork roast, usually a shoulder, butt or leg, that is very typically enjoyed during the holidays. It is a classic Puerto Rican dish, and also a classic dish in the Dominican Republic, though unsurprisingly there are small differences that mean a lot. Slow roast in the oven or slow cooker for a very tender meat. You can prepare Garlic Roast Pork (Pernil) using 14 active ingredients as well as 6 steps. Below is how you achieve.

Ingredients of Garlic Roast Pork (Pernil)

Detaile. 3-5 lbs of boneless pork shoulder.
Instructions. 1 Tbsp of vegetable oil.
Detaile. 1 bunch of cilantro, minced.
Guidelines. 1 of lime, wedged.
Step by step. of Marinade.
Detaile. 1/2 cup of orange juice.
Directions. 1/2 cup of lime juice.
Detaile. 15 cloves of garlic, minced.
Step by step. 1 Tbsp of cumin.
Instructions. 2 Tbsp of salt.
Guidelines. 1 Tbsp of black pepper.
Detaile. 1/2 cup of cilantro (or parsley), chopped.
Instructions. 4 Tbsp of olive oil.
Guidelines. of More salt and pepper.

This is Puerto Rican pulled pork with lots of Latin flavor. Serve over rice, make tacos, sliders, quesadillas or burritos. You can freeze for later use too. Rinse pork in cold water and pat dry.

This Is To Make Garlic Roast Pork (Pernil)

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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In a food processor (or by hand if you have a pilón!), blend all the garlic, olive oil, black pepper and oregano until smooth. 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. FOR THE PERNIL (Roast Pork) Pork. This recipe can also be made with pork leg or ham.