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

Servings: 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.