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Pulled Pork Dominican Style
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3.88 from 8 votes

Dominican Pernil (Pulled Pork)

Super tender and flavorful traditional Dominican pulled pork recipe.
Prep Time10 minutes
Cook Time5 hours
24 hours refrigerated1 day
Course: lunch, Main Course
Cuisine: Caribbean, Dominican, Latin, Latin Fusion
Keyword: dominican pernil, dominican pulled pork, pernil, pork, pork butt, pulled pork
Servings: 10 servings

Ingredients

  • 7 to 10 lb Pork Butt
  • 1 cup corn oil (I prefer Mazola brand)
  • 1 cup Dominican Sazon See link
  • 2 tbs Adobo Goya
  • water see directions

Instructions

  • Season Pork Butt. Cover pork butt with oil, massage in.
  • Pour 1 cup Dominican sazon over the pork butt and massage 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 juice over the final served pulled pork for added flavor.

Video