Boneless pernil! ❤️🇵🇷. When making pernil I like to leave a lot of fat since it slow cooks for so many hours it just melts away and it gives the meat so much flavor. BUT this being a much smaller piece of meat, I did trim some off but not enough & all that fat was just too much! So be sure to trim a bunch of that fat off! Also, how long you cook at 425 depends on your oven! Start checking around the 30min mark, at this point your meat should already be fully cooked & tender, you’re just wanting to give it some nice color. Ingredients: Sofrito, garlic, adobo, sazon, garlic powder, onion powder, oregano, black pepper, mojo criollo, & lime juice. Cook time: 325 for 3hrs covered, then 425 for anywhere from 30min-1hr depending on your oven.
#pernil #porkshoulder #slowcooked #puertorican #puertoricanfood #Recipe #cookwithme