Dominican Pernil (Pulled Pork)

This Dominican Pernil (Pulled Pork) recipe is a classic in Dominican households and one that I could not forgo sharing with you.

I went with pork butt for more tenderness but you can use pork shoulder with that beautiful skin that will crisp up as well. There is no wrong cut to pick. Follow this method and you will be more than ok.

In this recipe and images you’ll see that I had a beautiful 7 lb pork butt. Very little fat so it was ideal to soak in all the juices of this seasoning.

The amount that you can render from this recipe is shocking and after this post, I will share with you a couple of recipes you can make with the leftover pulled pork that are amazingly delicious! So look out for them!

Ingredients:

7 to 10 lb Pork Butt
1 cup corn oil (Mazola brand)
Dominican sazon
2 tbs Goya Adobo
Water

DIrections:

To season the pork butt, cover pork butt with oil, massage in.

Pour 1 cup Dominican sazon over the pork butt.

Sprinkle 2 tbs adobo over the pork butt and massage oil, seasoning and adobo in well.

Wrap in saran wrap. Then in foil. Refrigerate overnight. 24 hours or more preferred.

Once ready…
Place pork butt in a deep pot. Put pork butt in and add water until you are about halfway up the pork. Could be 1 to cups of water.

Boil for 45 minutes to 1 hour over medium heat. Turning the pork butt a few times.

While its boiling, preheat oven to 350ᴼ degrees.

Line a deep baking dish with nonstick Reynolds wrap.

Unwrap the pork butt and place in the baking dish.

Pour the juices over the pork butt.

Cover pork with foil.

Cook for 3 hours, basting once every hour.
Remove foil. Cook for 1 more hour. Basting every 30 minutes.

Once done, shred the pork and move to a platter as you do so.
Reserve the liquid from the pork in a separate container for leftover use.

Serve with rice and beans if you are going Latin style or with a green salad.

Be sure to sprinkle some lime over the final served pulled pork for added flavor.