Go Back

Pernil Slow-Roasted Pork with Sofrito

Bone-in pork shoulder marinated deep with sofrito and garlic, then slow-roasted until fork-tender with shatteringly crisp skin.
Print Recipe
Prep Time 5 minutes
Cook Time 5 hours
Servings: 8
Calories: 450
Ingredients Method

Ingredients
  

  • For the Sofrito Marinade
  • 1 cup sofrito store-bought or homemade
  • 2 tablespoons dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/4 cup olive oil
  • For the Pork
  • 1 bone-in skin-on pork shoulder, 6 to 8 lbs (about 3 to 3.5kg)
  • 8 garlic cloves sliced into slivers
  • 1 cup water for the roasting pan
  • Fresh cilantro chopped, for serving

Method
 

  1. Combine the sofrito, oregano, cumin, garlic powder, salt, pepper, and olive oil to make the marinade.
  2. Cut small, deep slits all over the meat (avoiding the skin) and push a sliver of garlic into each one.
  3. Rub the marinade thoroughly over the meat, keeping the skin dry. Cover and refrigerate at least 4 hours, or overnight.
  4. Remove the pork 30 minutes before cooking. Preheat the oven to 325°F (165°C).
  5. Place the pork skin-side up in a roasting pan, pour water into the bottom of the pan, and cover tightly with foil.
  6. Roast covered for 4 to 5 hours, until fork-tender.
  7. Remove the foil, pat the skin dry, and raise the oven to 425°F (220°C). Roast uncovered 30 to 45 minutes until the skin is deeply browned and crackling.
  8. Rest 15 to 20 minutes before shredding. Separate the crispy skin and serve alongside the meat with cilantro.