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Puerto Rican Pernil (Roast Pork)
Ingredients
  • 8 to 10 lbs bone-in pork shoulder (picnic cut or boston butt)
  • 1 head of garlic, peeled
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 2 teaspoons ground black pepper
  • 2 tablespoons adobo
  • 2 packets of sazón (optional)
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