Dominican Pernil (Pulled Pork) is a beloved recipe and usually reserved for special occasions or gatherings.

Pork butt or shoulder can be used. Both will render a delicious and juicy pulled pork.

For this recipe, a 6 to 7 lb pork butt/shoulder with little fat was used to soak up all the delicious seasonings.

The full recipe with instructions and video is at

Season the pork butt by massaging it with oil, Dominican sazon, and adobo. Refrigerate overnight.

Boil the pork butt in a pot with water for 45 minutes to 1 hour, then transfer to a baking dish.

Cook the pork butt covered for 3 hours at 350ᴼF, basting every hour, then remove foil and cook for 1 more hour, basting every 30 minutes.

Shred the cooked pork and serve with rice, beans, or a salad. Sprinkle lime juice for added flavor.

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