This is an Easy Spanish Pulled Pork “Pernil” Recipe. Pernil is a very staple meat in Hispanic foods – it’s Flavourful, Juicy & Delicious!
It’s a definite repeat within my family, and knowing how simple it is surprises me.
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I took a mental month off for December to be fully refreshed for this new year, and I wanted to start off strong by sharing one of my FAVORITE recipes.
My Husband was obsessed with pernil (still is). He used to eat this so much, but now it’s become a holiday and special occasion type of thing for us.
It’s unbelievable how EASY this is, and I’m so happy that my family passed this simple recipe down to us. It’s also a good one to prep today for tomorrow.
Please enjoy how easy and delicious this is,i can’t wait for you to give it a try.
- Pork Shoulder 5 lbs or more with a bone
- Minced Garlic
- Large Spoon
- Large Roasting Pan
- Aluminium Foil
- A small knife or fork (to poke holes with)
Check out my Kitchen Essentials HERE.
Poke a decent amount of holes into the pork – enough for the seasonings to go into the meat.
Grab five heaping tablespoons of garlic, and add it to the top of the pork.
Next: Add a LOT, and I mean A LOT of adobo (the bigger the piece the more you need) to the pork.
I let the pork sit in the aluminum pan with foil on top to marinate overnight. It isn’t necessary, but I was prepping this one for the next day.
No oven preheating needed – just place the pan in the center rack of the oven, and bake at 350 F for 4 Hours.
The size of the cut, and also your oven will make the time vary. Use a Meat Thermometer, and cook internal temperature of 165 F.
Once the pork has cooked thoroughly – a good way to know its fully cooked, is when it will easily pull apart/when you can remove the bone with little to no effort – you can remove the foil, and for the last hour of cooking, the skin will brown.
Pull apart with two forks, and ENJOY!
Let us know if you have ever tried this.
What’s your favorite Cut of meat?
What Ethnic food do you prefer?
Chime in the Comments. We’d love to hear from you!
Happy New years to everyone! I can’t wait to see what amazing things this year will bring.
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We love this too in Portugal! Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.
Shredded pork is so good and I love the versatility of it to pair up with ANY dish.