This pernil style roast pork is a Puerto Rican classic, with Spanish influences. Marinated in freshly ground adobo seasoning, lime and garlic Slow roast in the oven on a lazy Sunday and serve with beans, rice, and a simple salad on the side and enjoy!
4 pounds boneless pork shoulder roast (skin-on optional)
5 cloves garlic, minced
2 tablespoons olive oil
1 tablespoons apple cider vinegar
Juice, 1 lime
2 tablespoons RawSpiceBar's Adobo Seasoning
Kosher salt, to taste
2 onions, sliced
1. Rinse roast and pat dry with a paper towel. To make marinade, combine garlic, olive oil, vinegar, lime juice, and spices in a bowl.
Rub the entire roast with the marinade, ensuring that all areas of the roast are completely covered. If you’re using a roast with skin, score the skin with a sharp knife to form a cross-hatch pattern, and rub the marinade into the roast. Cover and marinate overnight, at least 18 hours.
2. Take the roast out of the refrigerator, and let it come up to room temperature, about 2 hours.
3. Preheat oven to 425F. Cover the bottom of the roasting pan with sliced onions, and add one cup of water. Place the roast on top. Cook the roast for one hour, turning pan halfway through.
4. Reduce the heat to 350F and continue cooking for 3 hours, adding about 1/2 cup of water every half hour, or as needed. For the last half hour, turn the temperature up to 425F to brown.
6. Let the meat rest for 30 minutes before cutting. Cut the roast into large chunks and pour onions and juice from the pan over the meat to serve!