Pernil (Marinated Spanish Pork Roast)
Pernil is a Spanish term for a cut of pork. This traditional recipe is ideal for slowly cooking pork roasts that have a thin layer of fat on top.
3 hours & 15 min
12 servings
450 calories
Ingredients
1 (4 lb) boneless pork shoulder roast, skin on
2 tbsp adobo seasoning
1 tbsp Cinco Pepper Blend, or pepper blend of your choice
2 tbsp orange juice
1 tbsp vinegar
Instructions
Preheat oven to 300° F (150° C).
Place pork roast fat side up in frying pan. Using a small knife, cut slits in the fat to allow the marinade to permeate the meat.
Combine adobo seasoning with Cinco Pepper Blend, orange juice and vinegar.
Rub the adobo mixture all over the roast, allowing the excess to drip into the pan.
Roast for 3 hours, periodically basting with the pan juices.
Lightly cover roast with foil and let stand for 10 minutes before slicing.
Nutritional Information
Per serving: Calories 450, Fat 35 g (Saturated 13 g, Trans 0 g), Cholesterol 100 mg, Sodium 105 mg, Carbohydrate 2 g (Fiber 1 g, Sugars 0 g), Protein 32 g.