Ingredients: |
Ingredients:
6-8 pound Boston butt (aka pork shoulder), bone in and with fat cap left on
2 heads garlic, cloves peeled and left whole
1 tbsp dried oregano
1 tbsp black pepper
2 tbsp olive oil
2 tbsp Goya Adobo all purpose seasoning
1 packet Goya Sazón con Achiote
In a small food processor or blender, combine the garlic, dried oregano, black pepper, olive oil, and adobo. Set the mojo aside for the pork.
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Directions: |
Directions:In a small food processor or blender, combine the garlic, dried oregano, black pepper, olive oil, and adobo. Set the mojo aside for the pork. Marinade the pork overnight
Once the mojo is added to the pork, rub in the sazón and make sure everything is fully mixed and place the fat cap back over the pork like normal. Refrigerate the pork overnight.
When ready to roast the next day, preheat your oven to 350ºF and take the pork out of the fridge. Let it sit for about 30 minutes to get some of the chill off and then roast. Here is where you’re going to leave things alone. Depending on the weight of the pork, roast it uncovered for 30-45 minutes per pound.
After the 3 hour mark, check the pork’s internal temperature. Once it’s at 180°F, the pork is finished. The skin should be a beautiful, golden color at this point but you’re going to want to crisp it up. Crank the heat up on the oven to 450°F and crisp the skin for the pork. This will be to your liking and normally takes 10-15 minutes, but my favorite way to test out the skin is by knocking on it. If it sounds like you’re knocking on a tiny door, the cuerito is ready. It should be super crisp on the outside and tender underneath from the layer of fat. |
This recipe for Pernil Boricua (Puerto Rican roasted pork) is from