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Pork Roast - Pernil


Picture of a suckling pig roasting over a barbecue pit.


© Antonio Oquias. Image from BigStockPhoto.com
On the Spanish speaking Caribbean islands, the meat of choice for the holidays is a whole roasted suckling pig. Here is a scaled down version using a shoulder picnic cut or butt roast. Use leftovers to make fabulous sandwiches.

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes


  • 1 4-pound pork shoulder picnic or butt roast (preferably boneless)
  • 8 to 10 garlic cloves (peeled)
  • Adobo (enough to rub all over the roast)


1. Preheat oven to 325 F.

2. With a pointed knife, stab 8 to 10 holes evenly around the roast, including the top, bottom and sides.

3. Push the peeled garlic cloves deeply into the holes.

4. Rub adobo all over the roast and into the holes.

5. Place the roast, fat side up in a roasting pan and cover with a lid or tinfoil.

6. Roast for 30 minutes per pound. The roast is finished when a meat thermometer, inserted in the thickest part of meat, reads 160 F.

Servings: 4 to 6 people.

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