Pernil, Puerto Rican Slow Roasted Pork


  • 9 lb bone-in pork shoulder roast
  • 12 oz soffrito
  • 4 cloves garlic, thinly sliced
  • kosher salt
  • Adobo seasoning


  1. The night before, cut deep slits all over the pork roast. Stuff 1-2 slices of garlic and a spoonful of soffrito (~1 tablespoon) in each slit. Coat the roast in the remainder of the soffrito and season generously with coarse kosher salt and adobo seasoning (I used probably 3-4 tablespoons). Place roast in a roasting pan and tightly cover with foil.
  2. The next day, preheat oven to 350F. Make sure the pan is tightly covered and slowly roast, approximately 40-45 minutes a pound (it took 7-8 hours for my 9 lb roast), basting once an hour and covering, until the meat is tender and easily pulls away.
  3. Raise the oven temperature to 400F and remove the foil. Carefully crisp the skin, being careful not to burn and removing it if it gets too dark, 10-20 minutes.
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