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Pernil (Pork Roast)

Featured in the Honolulu Star Bulletin on November 7, 2007.



Pernil (Pork Roast)

  • 6 pound pork butt roast
  • 2 cloves garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon flour
  • 1 tablespoon olive oil
  • 2 to 4 tablespoons Goya Adobo seasoning


Cut slits in pork butt. Combine garlic, oregano, pepper, flour, and olive oil. Rub all over meat. Rub Goya Adobo seasoning all over roast. Cover and refrigerate for 8 hours. Place roast, fat side up, in a shallow roasting pan. Bake uncovered at 325 degrees for 3 1/2 to 4 hours. Makes 8 to 10 servings.

Approximate Nutrient Analysis per serving (based on 10 servings):
500 calories, 40g fat, 14 g saturated fat, 135 mg cholesterol, 750 mg sodium, 1 g carbohydrate, 0 g fiber, 0g sugar, 32 g protein


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