Puerto Rican Style Pernil (Roast Pork)

1. In a bowl mix garlic, salt and oregano.

2. With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.

3. The more cuts the better the flavor.

4. Sprinkle the other seasoning the Adobo and the Sazon all over the outside.

5. Then rub the seasonings in making sure the entire surface is covered.

6. Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.

7. Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.

8. Pork should be well done and tender.

9. Make sure all juices run clear before removing from oven.

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Nutrient	Quantity
Total fats	0.0214 g
Protein	0.045 g
Carbohydrates	0.3446 g
Energy	1.325 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0031 g
Water	0.0496 g
Aspartic acid	0.005 g
Calcium, Ca	7.985 mg
Lutein + zeaxanthin	9.475 g
Fiber, total dietary	0.2125 g
Carotene, beta	5.035 g
Niacin	0.0232 mg
Vitamin A, RAE	0.425 g
Arginine	0.0022 g
Riboflavin	0.0026 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Glutamic acid	0.0049 g
Sodium, Na	0.125 mg
Total lipid (fat)	0.0214 g
Manganese, Mn	0.025 mg
Fructose	0.0056 g
Proline	0.0086 g
Fatty acids, total saturated 16:0	0.004 g
Sucrose	0.0046 g
Choline, total	0.1615 mg
Sugars, total	0.0204 g
Serine	0.0016 g
Fatty acids, total saturated 18:0	0.0025 g
Vitamin B-6	0.0052 mg
Selenium, Se	0.0225 g
Ash	0.0394 g
Fatty acids, total saturated 18:1 undifferentiated	0.0036 g
Pantothenic acid	0.0046 mg
Phenylalanine	0.0022 g
Copper, Cu	0.0032 mg
Betaine	0.049 mg
Thiamin	0.0009 mg
Methionine	0.0006 g
Iron, Fe	0.184 mg
Carbohydrate, by difference	0.3446 g
Phosphorus, P	0.74 mg
Folate, total	1.185 g
Tocopherol, gamma	0.1221 mg
Alanine	0.0025 g
Valine	0.0029 g
Fatty acids, total saturated 18:2 undifferentiated	0.0037 g
Glycine	0.0026 g
Carotene, alpha	0.1 g
Glucose (dextrose)	0.0095 g
Zinc, Zn	0.0134 mg
Isoleucine	0.0022 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	0.0068 g
Leucine	0.0039 g
Vitamin A, IU	8.505 IU
Folate, DFE	1.185 g
Tryptophan	0.001 g
Vitamin C, total ascorbic acid	0.0115 mg
Phytosterols	1.015 mg
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	0.0036 g
Tyrosine	0.0015 g
Vitamin K (phylloquinone)	3.1085 g
Fatty acids, total saturated	0.0078 g
Histidine	0.0007 g
Fatty acids, total monounsaturated	0.0036 g
Threonine	0.0016 g
Folate, food	1.185 g
Cryptoxanthin, beta	0.035 g
Vitamin E (alpha-tocopherol)	0.0913 mg
Magnesium, Mg	1.35 mg
Lysine	0.0025 g
Potassium, K	6.3 mg
Cystine	0.0006 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	6	0	0	0
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
pork shoulder	5	0	0	0
adobo seasoning	0.5 teaspoon	0	0	0
sazon goya	1 packet	0	0	0