Pernil (Marinated Spanish Pork Roast)
Pernil is a Spanish term for a cut of pork. This traditional recipe is ideal for slowly cooking pork roasts that have a thin layer of fat on top.
Ingredients
- 1 (4 lb) boneless pork shoulder roast, skin on
- 2 tbsp adobo seasoning
- 1 tbsp Cinco Pepper Blend, or pepper blend of your choice
- 2 tbsp orange juice
- 1 tbsp vinegar
Preparation
- Preheat oven to 300° F (150° C).
- Place pork roast fat side up in frying pan. Using a small knife, cut slits in the fat to allow the marinade to permeate the meat.
- Combine adobo seasoning with Cinco Pepper Blend, orange juice and vinegar.
- Rub the adobo mixture all over the roast, allowing the excess to drip into the pan.
- Roast for 3 hours, periodically basting with the pan juices.
- Lightly cover roast with foil and let stand for 10 minutes before slicing.
Nutritional Information
Per serving: Calories 450, Fat 35 g (Saturated 13 g, 0 0 g), Cholesterol 100 mg, Sodium 105 mg, Carbohydrate 2 g (Fiber 1 g, Sugars 0 g), Protein 32 g.