By Protein
Pernil Pork Butt Recipe
Ingredients
- 1 EA. Pork Butt (4 LB.)
- 2 CUPS Cold Water
- 1/4 CUP Fresh Lime Juice
- 3 TBSP. Cider Vinegar
- 12 EA. Garlic Cloves
- 2 TBSP. Kosher Salt
- 1 TBSP. Freshly Ground Black Pepper
- 4 TBSP. Garlic Powder
- 1 TBSP. Onion Powder
- 1 TSP. Achiote Powder
- 1 TSP. Ground Oregano
This perfectly seasoned and incredibly tender pork butt recipe brings a ton of Puerto Rican flavor to your menu. Brine it in a lime juice mix, then season it with salt, pepper, oregano, garlic and onion powder, cloves and achiote powder. Cook for 3 hours at 350°F, then rest and shred for a delicious main dish that your customers will love.
Directions
- Place pork in a large mixing bowl with the water and lime juice. Turn meat several times until fully coated. Set aside.
- In food processor, pulse cider vinegar, garlic cloves, salt, pepper, garlic powder, onion powder, achiote powder, and oregano until a thick paste forms.
- Remove pork from water; discard liquid. Pat pork dry and poke holes in it with a sharp knife. Rub seasoning into pork. Cover pork tightly; refrigerate overnight.
- Preheat oven to 325°F.
- Place pork in a large roasting pan, cover tightly with aluminum foil, and cook in oven for 3 hours.
- Remove foil and turn oven temp to 350°F. Baste pork; continue to cook for an additional 40 minutes.
- Remove pork from oven; let rest for 30 minutes. Shred into pieces and serve.
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