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Pernil-Style Roast
Recipes
Pernil-Style Roast
8 servings
11 hours, 45 minutes total (Active 20 minutes)

Ingredients

  • Aluminum foil
  • 1 small white onion
  • 4 green onions
  • 1 small red bell pepper
  • 6 cloves garlic
  • 1 tablespoon + 1 teaspoon ground cumin, divided
  • 1 tablespoon white vinegar
  • 2 teaspoons kosher salt
  • 2 teaspoons cracked black pepper
  • 5 lb bone-in pork shoulder
  • 3 cups dark beer
  • 1 tablespoon achiote sazón seasoning

Steps

    1. Line roasting pan with foil. Cut all onions and bell pepper into 1-inch chunks. Place in food processor bowl: onions, bell peppers, garlic, cumin, vinegar, salt, and pepper. Process into smooth marinade. Place pork skin-side up in roasting pan. Score skin carefully with sharp knife without cutting down to meat, then cover with marinade, turning to coat all sides evenly (wash hands). Cover pan with foil and chill 3 hours (or overnight) to marinate.
    2. Combine beer and sazón seasoning. Pour over roast and re-cover. Chill 3 more hours (or overnight).
    3. Remove pan from refrigerator 30 minutes before placing in oven. Preheat oven to 350°F. Leave pork covered and bake skin-side up 3–4 hours.
    4. Increase oven temperature to 375°F. Remove foil and rub any remaining marinade off skin. Bake 45–60 more minutes until skin is crispy and pork is 180°F (for sliceable) or 210°F (for shreddable). Transfer pork to cutting board and let rest 10 minutes before slicing or shredding; serve.

Amount per ⅛ recipe serving: Calories 410, Total Fat 22g, Sat Fat 8g, Trans Fat 0g, Chol 125mg, Sodium 870mg, Total Carb 8g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 37g, Vitamin D 6%, Calc 6%, Iron 15%, Potassium 15%