Name: Puerto Rican Pernil (Slow-Roasted Pork) (Standard)
Prep time: 3 h 12 min
Cook time: 4 h 48 min
Total time: 8 h
Yield: 8 servings
Cuisine: Puerto Rican
Ingredients: 8 pounds Pork shoulder picnic cut; 10 cloves Garlic-peeled and mashed; 1 tablespoon Black peppercorns-crushed; 2 tablespoons Dried oregano; 2 tablespoons Olive oil; 2 tablespoons White vinegar; 2 packets Sazón seasoning with coriander and annatto; 2 tablespoons Salt

Recipe tier

2 pounds Heritage Berkshire pork shoulder
1 pinch cup Avocado oil
¾ tablespoons Whole annatto seeds
4 cloves Confit garlic
½ tablespoons Smoked paprika
¾ tablespoons Sea salt
½ tablespoons Black peppercorns, toasted and coarsely ground
1 pinch cup Fresh lime juice
1 pinch cup Fresh culantro, finely minced

Equipment

Instructions

🎙️ Cook with voice coach

1. Prepare the Annatto Oil Infusion by heating avocado oil and annatto seeds in a small saucepan over low heat for 10 minutes. Strain and discard seeds; let the oil cool.
2. In a bowl, mix the cooled Annatto Oil Infusion with all Elevated Rub ingredients (confit garlic, smoked paprika, sea salt, black peppercorns, fresh lime juice, fresh culantro) to form a vibrant orange paste.
3. Separate the skin entirely from the Heritage Pork but keep it in one piece. Rub the paste into the meat and place the skin back on top.
4. Wrap the pork tightly in parchment paper then foil. Refrigerate for 48 hours.
5. Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
6. Place the wrapped pork in a heavy Dutch oven and roast for 7 hours, allowing the meat to confit in its own fat.
7. Remove the pork from the oven. Carefully remove the skin and place it on a separate baking sheet.
8. Shred the meat slightly while warm and toss with the remaining pan drippings.
9. Place the skin under a broiler for 3 to 5 minutes until it becomes glass-like and shatters when pressed. Crack the skin into shards and serve over the succulent meat.