WEEKDAYS 1e|12c|p

Pernil and Sofrito Sandwich

Patti Moreno
Servings: 6
2+ hr

Pernil, Puerto Rican pork shoulder, is an incredibly flavorful cut of meat, especially when seasoned with sofrito.

  • Ingredients
  • step-by-step directions
Pernil and Sofrito Sandwich
  • For the Pernil:
  • 5 pounds Pork Shoulder
  • 8-10 Garlic cloves (peeled)
  • 1 cup Sofrito (see below)
  • French Bread to serve
  • For the Sofrito:
  • 1 bunch Scallions (chopped)
  • 1 bunch Cilantro leaves with stems
  • 1 head organic Garlic (peeled)
  • 1/2 cup Spanish Olive Oil
  • 1/4 cup Vinegar
  • 1 packet Sazon Goya
  • 1 Green Bell Pepper (seeded and chopped)
  • For the Pernil: Preheat oven to 400 degrees F. With a knife, stab 8 to 10 holes in the pork and rub sofrito all over it and into holes. Insert garlic cloves into holes. Place the roast, skin-side up, in a roasting pan and cover it with aluminum foil. After 2 hours of roasting at 400 degrees, lower the temperature to 350 degrees. Roast a total of 45 minutes per pound. The roast is done when a meat thermometer inserted in the thickest part of meat reads 160 degrees. 
  • Uncover the roast, and bake 30 more minutes so that the skin gets crispy. Let the meat rest for at least 15 minutes before slicing. Serve on French bread.
  • For the Sofrito: In a food processor or blender, combine the scallions, cilantro, garlic and bell pepper. Add olive oil, vinegar and Sazon Goya. Blend the ingredients until the consistency is just slightly chunky.
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