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Spanish Pulled Pork “Pernil” Recipe

January 1, 2020

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.

Disclaimer: This post contains affiliate links for Amazon. If you make a purchase by clicking on them, I make a small commission at no extra cost to you. Thanks for your support!

pork

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.

Ingredients Needed:

  • Pork Shoulder 5 lbs or more with a bone
  • Adobo
  • Minced Garlic

Equipment Needed:

  • 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.

Follow Me, @vee2390 on Instagram
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Filed Under: Christmas, Recipes Tagged With: Christmas Recipe, Dinner Recipe, Easy Recipe, EyeLoveKnots Recipe, Family Dinner, Hispanic Recipe, Pulled Pork Recipe, Spanish Pulled Pork, Thanksgiving Recipe, Vee Whatever

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Comments

  1. Teresa says

    January 15, 2020 at 1:24 pm

    We love this too in Portugal! Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.

    Reply
    • Vee says

      January 15, 2020 at 6:17 pm

      Shredded pork is so good and I love the versatility of it to pair up with ANY dish.

      Reply

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Welcome!

Welcome!

Hey! I'm Alexandra, the blogger and creator behind EyeLoveKnots and On Rockwood Lane! My passion is being creative. My favorite thing to do is crochet, and you will almost always find me having a cup of coffee and working on a new crochet project, but when I'm not doing that, you might find me out at a local park rollerblading, baking some fresh cookies, picking veggies in the garden or re-decorating for a new season or holiday. My two cats are great supervisors for all my adventures (minus the being outside because they think it's too hot in Florida to be anywhere but inside), and make sure I take plenty of breaks.

Meet the Team!

Meet the Team!

On the left, Abby is the maker behind A Stitch Shy of Normal, and on the right Jessica is the maker behind Nice and Knotty and Candace is the maker behind TandC Crafters.

Together, they help me bring awesome crochet projects to you! Click the image to learn more about them, and get their Instagram links, where they are constantly sharing tons of crochet inspiration.

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