Rinse pork in cold water. In small bowl, mix oil,
crushed garlic, adobo, black pepper, oregano and
vinegar. Set aside.
Cut slits 1 to 1 1/2 inches deep on every surface of
pork shoulder. With a teaspoon, place sofrito and a
garlic slice in all of the slits.
Rub pork all over with adobo paste. Cover with
plastic wrap and refrigerate at least overnight, up
to 2 days.
Remove pork from refrigerate and let it sit at toom
temperature for an hour before roasting. Heat oven
to 325 degrees. Put 2 cups water in bottom of pan
and roast covered for 2 hours. Remove cover and
baste every 30 minutes for 3 more hours.
Originally Submitted
8/11/2013
0 Out of 5 from
0 reviews
You can add this Pernil recipe to your own private DesktopCookbook.
