Pernil is what my family enjoys every year for Christmas Eve!  A delicious well seasoned roasted pork shoulder with very crispy skin. 

Why This Recipe is so Good:

– The meat is tender and succulent and it makes fantastic leftovers. - You can slice or shred the meat and then place it back in the baking dish with the juices it released while baking.


Pork Shoulder Oranges Limes Garlic Envelope Sazon Goya Oregano Oregano Salt and pepper to taste


1. To make the marinade, squeeze the juice of the oranges and lime and stir in the minced garlic, oregano, granulated onion, Sazon, salt, and pepper. 2. Remove the skin 3/4s of the way and then make several 1 inch deep cuts using a sharp knife into the pork shoulder.

– Let the meat sit for 10-15 minutes before slicing or shredding. -If shredding the meat, make sure you place it back into the pan along with juices.

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