Name: Pernil (Slow-Roasted Pork)
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Skin-on, bone-in pork shoulder (picnic) roast - 9 pounds; Lime, halved - 1 medium; Garlic - 10 cloves; Salt - 2 ½ tablespoons; Olive oil, divided - 1 ½ tablespoons; Dried oregano - 1 tablespoon; Ground black pepper - 1 ½ teaspoons; Adobo seasoning (such as Goya®) - 1 ¼ teaspoons; Vinegar - 1 teaspoon; Sazon seasoning - ¼ teaspoon; Beer (such as Budweiser®) - 2 (12 fluid ounce) cans or bottles

Ingredients for - Pernil (Slow-Roasted Pork)

1. Skin-on, bone-in pork shoulder (picnic) roast 9 pounds

2. Lime, halved 1 medium

3. Garlic 10 cloves

4. Salt 2 ½ tablespoons

5. Olive oil, divided 1 ½ tablespoons

6. Dried oregano 1 tablespoon

7. Ground black pepper 1 ½ teaspoons

8. Adobo seasoning (such as Goya®) 1 ¼ teaspoons

9. Vinegar 1 teaspoon

10. Sazon seasoning ¼ teaspoon

11. Beer (such as Budweiser®) 2 (12 fluid ounce) cans or bottles

How to cook deliciously - Pernil (Slow-Roasted Pork)

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Rub pork shoulder all over with lime.

2 . Stage

Mash garlic into a paste with a mortar and pestle, then transfer to a bowl. Mix in salt, 1 tablespoon oil, oregano, pepper, adobo seasoning, and vinegar until well combined.

3 . Stage

Pull the skin back to within 1 inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits, then pull the skin back into place.

4 . Stage

Mix remaining 1/2 tablespoon oil with sazón seasoning in a small bowl; rub all over the skin. Transfer pork to a large roasting pan. Pour beer into the pan, then cover with aluminum foil, sealing well.

5 . Stage

Roast in the preheated oven until pork is slightly pink in the center, about 3 hours. Increase the oven temperature to 350 degrees F (175 degrees C). Uncover and continue roasting until the skin is golden brown and crispy, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

6 . Stage

Remove from the oven and let stand for 10 minutes before carving.