Pernil Pork Butt Recipe

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.

Ingredients

YIELD: 8 EACH

AMOUNT	MAIN 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

Directions

Step 1: Place pork in a large mixing bowl with the water and lime juice. Turn meat several times until fully coated. Set aside.

Step 2: In food processor, pulse cider vinegar, garlic cloves, salt, pepper, garlic powder, onion powder, achiote powder, and oregano until a thick paste forms.

Step 3: 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.

Step 4: Preheat oven to 325°F.

Step 5: Place pork in a large roasting pan, cover tightly with aluminum foil, and cook in oven for 3 hours.

Step 6: Remove foil and turn oven temp to 350°F. Baste pork; continue to cook for an additional 40 minutes.

Step 7: Remove pork from oven; let rest for 30 minutes. Shred into pieces and serve.