LECHÓN ASADO ! #shorts

LECHON ASADO / ROASTED PORK - Another Christmas staple in most households, and when it comes to PuertoRican households we like our pernil with plenty of adobo and sofrito. This was our first Christmas making these traditional recipes, next year they will be much better but nonetheless they reminded us of home.

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Ingredients: 📝
1/2 cup of homemade sofrito
Generous amount of homemade Adobo (we seasoned to taste)
Pork shoulder with the skin on ( we used a 9 pound one)

Directions: 🍽
1. We took the pork out of the freezer 5 days before cooking it since it was so big and kept it on the fridge.

2. 2 days later we took the pork out, separated the skin almost completely and made plenty of incisions with a sharp knife underneath the skin trough almost the bottom of the pork.

3. We took the sofrito and rubbed it all over the pork, making sure i took some with my fingers and stuffed all the incisions we made with the knife before.

4. After using all the sofrito, season your pork throughly with the adobo seasoning, this is your salt and flavor enhancer so make sure to be generous with it.

5. After this we threw or pork in the fridge for two days, cooking it on day 3.

6. On the day we cooked it we made sure to take the pork out of the fridge 1 1/2 hours before cooking it so it would temper.

7. Preheat your oven at 325 Fahrenheit and set your pork in a roasting pan, if you don’t have a roasting pan use some aluminum foil to separate your pork from the bottom of the pan.

8. We cooked our pork for 3 1/2 hours at 325°F then an extra hour at 425° Fahrenheit. Make sure to check for tenderness and juiciness since every oven works differently.

9. After your pork is done, take it out of the oven and let it rest for at least 15 minutes.

10. ENJOY 😋

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