This Roasted Pork Shoulder dish gives me all the holiday feels whenever I make it. Slow roasting this pork in the oven for a couple of hours makes it fall off the bone tender, and juicy. The last few minutes of cooking is spent getting perfectly crispy skin, for that nice crackle crunch. Pernil reminds me of Christmas, but it is definitely an appropriate dish to include in your Thanksgiving spread. It’s a dish that reminds me of home and love shared in my family. My grandma used to make pork shoulder every single year, and I always recreated it in my own way. The ability food has to bring people together always blows my mind. One dish can transport you to a space where you remember good times and memories that will never be forgotten. I hope you try this dish on your friends and family this holiday season, and I hope it brings you just as many good memories as it has for me.
Place your pork shoulder into a roasting pan. Trim off extra fat from the pork shoulder. Using a knife, cut slits (poke holes) all over the pork shoulder.
Season the pork shoulder with the adobo, pepper, garlic powder, oregano, smoked paprika, and soy sauce. Massage all the seasonings into the pork.
Using a knife again, cut more slits into the pork, making small pockets for your garlic cloves. Insert the garlic cloves into the slits.
Sprinkle the leaves from 6 sprigs (stems) of thyme onto the pork. Cover the pan with aluminum foil, and place into your refrigerator anywhere between 6 hours and over night to marinate. (I suggest marinating overnight)
Remove pork from the refrigerator and add 1/2 cup of water to the pan. Make sure the pan is covered tightly and insert into a preheated 375F degree oven. Allow to cook for 5 hours.
Remove foil after 5 hours, and baste your pork with the juices from the pan. Keep uncovered and place back in the oven for 15-20 minutes. Remove & serve.