Pernil (Roast Pork Shoulder) is a staple at many Puerto Rican celebrations. Flavored with lots of garlic and herbs and topped with a crunchy skin (cuero or chicharrón).

10 pound pork shoulder bone-in, skin-on
1/4 cup white vinegar
16 cloves garlic (or 2 heads) peeled and mashed to a paste
2 tablespoons Sofrito
2 tablespoons Adobo seasoning
2 tablespoons onion powder (NOT granulated garlic as mentioned in the video)
1 1/2 tablespoons sazón
1 1/2 tablespoons dried oregano leaves
1/2 tablespoon kosher salt plus more for seasoning prior to roasting
1 1/2 teaspoons black pepper

Find the full recipe here:
[ Ссылка ]

Equipment used in this video:
Boning knife: [ Ссылка ]
Chef Knife: [ Ссылка ]
Pilón: [ Ссылка ]
Roaster with Rack: [ Ссылка ]

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Timestamps:
Intro: 00:00
Prepping the Pernil: 01:46
Making the Marinade: 03:21
Marinating the Pernil: 04:54
Types of Pans for Roasting: 06:19
Roasting the Pernil: 07:04
FAQs: 09:16
Outtakes: 22:42

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