@chefedgardojose: Chef Edgardo Jose’s famous Pernil recipe 🇵🇷 Ingredients : 10 lb pork shoulder 10 Garlic cloves chopped 2 tablespoons Sazon 1 tablespoons Adobo 1 tsp Cumin 1 tsp Black pepper 1 tsp Chilli powder 1 teaspoon salt 1 tsp garlic powder 1 tsp onion powder I tsp Rosemary ⅓ cup sofrito ¼ cup lime juice 3 tablespoons Vinegar ¼ cup chopped cilantro I cup water Rectangular King Roaster® Pan 17 ⅛ in.x 12 ⅝ in. x 2 2/32 in. 43.5 cm x 32.1 cm x 7.2 cm Directions : Step 1 Wash the pork shoulder with lime and vinegar rub lime on pork shoulder to clean off any slime. Set aside and gather all ingredients. Step 2 Cut skin back and make large cuts to pernil Step 3 Season with my special rub mix together sofrito, vinegar, lime juice, sazon, adobo, cumin, black pepper, chili pepper, salt, onion powder, garlic powder, rosemary, chopped garlic, chopped cilantro. Step 4 Season the pernil very well than Wipe skin down with paper towel for perfect clean crispy skin topped with a sprinkle of salt for a tasty skin now add water. Next cover but keep in mind when covering try your very best for the cover to not touch the skin if it does it will stick and might rip not really a big deal but try to avoid. Step 5 marinate over night or for 3 hours recommend to let marinate over night. Step 6 Preheat oven to 350 degrees. Bake for 5 hours covered Step 7 Bring heat to 400 degrees and remove pernil from oven uncover & bake for 1 hour & 30 minutes or simply till skin is crispy. Step 8 Turn oven off & remove pernil from oven & let rest for 5 to 10 minutes. Now take off crispy skin, shred the meat the best you can and mix with the juices in the baking pan. Than continued with braking pork skin into potato chip like peaces.Add skin back on top of shredded pork shoulder meat to finish. Not traditional recipe it’s a even better one. Crafted and perfect by me chef Edgardo Jose Verdejo have used this recipe for 24 caterings and a bunch of plate sells. 10/10 recipe no dry meat and crispy skin ! #pernil #viral #fyp

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Monday 24 November 2025 15:45:50 GMT