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CHNothing says “Christmas Spirit” like the aroma of a perfectly roasted Pernil filling your home. This holiday classic, prepared by our amazing ambassador @chefejpr, is a masterpiece of flavor made with the finest ingredients from Cooking with my Doctor. Get ready for the juiciest meat and the crunchiest cuerito you’ve ever tasted! 🍖✨
Pernil Recipe by Chef EJ
Ingredients:
• 10 lb pork shoulder ( 9lb - 11lb is okay )
• 15 garlic cloves
• ¾ cup sofrito Cooking with my Doctor
• 2 tablespoons adobo Cooking with my Doctor
• 1 tablespoon sazon Cooking with my Doctor
• 2 teaspoon salt ( optional this recipe aims for a healthier version )
• 2 tablespoons lime juice
• ¼ cup vinegar
• 2 oz olive oil
• ¼ cup chopped culantro leaves
• 1 cup water
Directions:
1. Wash the pork shoulder with lime and vinegars.
2. Make large slices to the bottom of pernil and slice skin back and stab the inside a couple times.
3. Set pernil in the baking pan.
4. In a bowl mix sofrito, vinegar, oil, lime juice, chopped garlic, sazon, adobo, chopped cilantro and mix well.
5. Add marinade to the pernil and spread all over into the slices and holes under the skin.
6. Now clean skin and sprinkle salt on the skin. Add 1 cup of water to the baking pan and cover with aluminum foil. Marinate overnight.
7. Preheat oven to 350 degrees, Bake for 5 hours covered.
8. Remove from oven & uncover. Set heat to 400. Bake for 1 hour & 30 minutes uncovered or simply till skin is crispy.
9. Remove from oven and let rest for 5 to 10 minutes. Remove crispy skin and shred the pork shoulder the best you can and mix with juices.
10. Break skin down into pieces and lay on top.
11. Topped with limes and cilantro.
How do you prep your Pernil? Tell us your secret in the comments! 👇 Or better yet, SAVE this recipe for your Christmas dinner and SHARE it with the family chef! 🎁
#PuertoRicanFood #ChristmasRecipe #Pernil #ChefEJ CookingWithMyDoctor
@chefejpr
