Pernil has been roasted and eaten, but I did not get my roasting day on video due to a toddler running around crashing granny’s party, but I did want to share my roasting routine for my pernil. With the right temperature in the oven, it is almost as if it cooks itself. I usually make a day of it, and this is my routine. Yours may be different, but almost always, we all get the same results.
If you have not marinated or prepared your roast yet, click on the below link to head on over to my first post to see part 1 of how I prepare the day before.
My routine for cooking starts at 10 am. By 9 am, the pork shoulder is out, and while it is setting to room temperature, I preheat the oven to 320. Then at 10 am, I put the pernil in covered. Cover with aluminum foil, or if your pan has its own cover, you can use that. I use both aluminum and the cover for the pot.
When to open, check and flip the Pernil.
Roast for 3 hours, then open and flip. You will need to wear gloves and have very sturdy utensils. Pernil should start getting a good color at this point, but it is far from done. Raise the temp to 350, cover, and put it back in for another hour.
Pictured in this post is the pan that I use for all my roasting. Remove the rack before roasting. I purchased my silver roaster at Bed Bath and Beyond. If you are looking for an inexpensive roaster, you can find one on Amazon for just $20.00.
After that hour open pan and flip it again. Then put it back in for another hour. After that hour take off lid and foil and turn heat up to 380 and cook for about another hour and a half.
This is how I roast, check, and roast throughout the day. It all depends on the oven you are using and the size of your pernil. After at least 6 hours, the pernil will have a deep brown crunchy color, and you should be able to pull it apart with a spoon. Let it rest for fifteen minutes before serving.
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