We gave the classic Puerto Rican pernil a slightly smoky flavor twist with Smoked Paprika. If desired, regular paprika may be substituted for the smoked paprika.
15m
PREP TIME
4hr
COOK TIME
280
CALORIES
10
INGREDIENTS
Servings: 15
Ingredients
- 1 head of garlic (about 12 cloves), peeled
- 1 large onion, coarsely chopped
- 1/4 cup cider vinegar
- 2 tablespoons olive oil
-
2
teaspoons
McCormick® Smoked Paprika
Substitutions available
- McCormick® Paprika
- 2 teaspoons McCormick® Ground Cumin
- 2 teaspoons McCormick® Oregano Leaves
- 2 teaspoons salt
- 1 teaspoon McCormick® Pure Ground Black Pepper
- 7 to 8 pounds bone-in pork shoulder roast
INSTRUCTIONS
- 1 Place garlic, onion, vinegar, oil and seasonings in blender container. Cover. Blend on high speed until smooth. Place pork in large roasting pan. Using a sharp knife, make deep slits all over pork. Rub seasoning mixture all over pork, pressing into slits. Arrange pork roast, skin side up, in pan. Cover pan with foil.
- 2 Refrigerate 8 hours or overnight for extra flavor. After refrigerating, pour 1/2 cup water into pan. Cover pan with foil.
- 3 Preheat oven to 350°F. Roast pork 4 hours or until very tender, removing foil halfway through cook time.