In observance of Memorial Day, our offices will be closed on Monday, May 27, 2019. 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
Pernil (Pork Roast)
Featured in the Honolulu Star Bulletin on November 7, 2007.
Ingredients:
Directions:
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
