Whether served as the centerpiece of a festive holiday meal, enjoyed as a comforting Sunday dinner, or savored in sandwiches or tacos, pernil never fails to delight with its irresistible taste and aroma. Its versatility, deliciousness, and ability to bring people together around the table make it a beloved classic in Latin American cuisine.
Servings
16
Prep Time
15 Min
Cook Time
6 Hours
Ingredients
Instructions
With a sharp knife, score the fat in a diamond pattern. Gently and carefully separate the skin from the meat using the same sharp knife. Poke holes throughout the meat with a fork.
Combine garlic, oil, 3 tbsp Noshejan Lobo Rojo Adobo, cubanelle peppers, onion, bell pepper, cilantro, oregano, and orange juice in a mixing bowl. Massage the marinade under the skin and all over the meat. Place the skin back on.
Cover and marinate overnight or for up to 3 days. The longer the marinade, the more flavor the meat takes on.
Preheat oven to 325°. In a roasting pan, add the pork, skin side up. Cover and cook for 5 hours, bringing the internal temperature to 180°.
Raise the oven temperature to 400° and uncover the pork. Wipe the marinade off of the pork skin. Cook for one hour, letting the skin get crispy.
Allow to rest for 15 minutes. Shred the meat with meat shredder claws or two forks. Splash with lemon juice, sprinkle with remaining Noshejn Lobo Rojo Adobo, and mix well.
*Tip* Save the juices to pour over any leftovers to keep them juicy.
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