Pernil with Sofrito, Sazón, and Adobo
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Ingredients
Instructions
- 1
Pat the pork dry and cut deep slits throughout the roast.
- 2
Mix the sofrito, sazón, adobo, garlic, olive oil, vinegar, oregano, and pepper into a thick paste.
- 3
Rub the paste generously over the pork, pushing it into every slit. Place the pork over the onion in a roasting pan, pour the water around it, cover, and refrigerate overnight.
- 4
Let the pork stand at room temperature for 30 minutes. Heat the oven to 160°C.
- 5
Roast covered for 3½–4 hours, basting once or twice with the pan juices.
- 6
Uncover and roast 30–45 minutes more, until the outside is beautifully browned.
- 7
Measure the temperature at the thickest center with a food thermometer. Whole pork must reach at least 63°C/145°F, then rest for 3 minutes. For pull-apart tenderness, continue cooking until fork-tender.
- 8
Rest the pernil for 20 minutes before slicing or shredding. Spoon those glorious pan juices over the meat, dear.
