Puerto Rican Pernil ½ butt roast
This classic Puerto Rican pork butt dish is beautifully seasoned and fall-apart tender.
- 1 Open Prairie® Natural* Pork butt (4 lb)
- 2 c cold water
- ¼ c fresh lime juice
- 3 Tbsp cider vinegar
- 12 garlic cloves
- 2 Tbsp kosher salt
- 1 Tbsp freshly ground black pepper
- 4 Tbsp garlic powder
- 1 Tbsp onion powder
- (dried minced onion)
- 1 tsp achiote powder
- 1 tsp ground oregano
- Place pork in bowl large enough to hold it with the water and lime juice. Turn meat several times.
- In bowl of food processor, pulse garlic, salt, pepper, garlic powder, onion powder, achiote, oregano, and cider vinegar until a thick paste forms the seasoning.
- Remove pork from water; discard liquid.
- Pat pork dry and poke holes in it with a sharp knife. Rub seasoning into pork. Cover pork tightly; refrigerate overnight.
- Preheat oven to 325°F.
- In large roasting pan, place pork; cover tightly with aluminum foil. Roast for 3 hours.
- Remove foil and turn oven temp to 350°F Baste pork; continue to cook for an additional 40 minutes.
- Remove pork from oven; let rest for 30 minutes. Shred into pieces.