When your pernil is done, remove it from the oven and let it rest for at least 30 minutes before removing the toothpicks, cutting away the chicharrón, and shredding the meat.

The mix imparts a versatile complexity to a huge variety of Puerto Rican dishes, from soups to seafood, and it's the cornerstone that makes this version of pernil special.

Allow the seasoning to penetrate overnight in the fridge; this will ensure that the meat is seasoned throughout and stays juicy. The next day: Preheat the oven to 275º F and set an oven rack ...

Try this easy Pernil Asado recipe from Elita Loresca! This Week's Recipe:Pernil Asado Ingredients - Bone in pork shoulder - Goya Mojo Criollo - 12 Garlic cloves -1 to 2 cups Goya Lemon Juice -1 ...