Don’t explain yourself!! Great job!! Im Puerto Rican. Born and raised on the island. I see nothing wrong . Sounds like it was delicious!!

Thanks for sharing!

I’m 67 and my mom is 87 years old and I grew up on the island as have my family since 1850’s. This is definitely Pernil. I would never put cheap pre packaged sazon or adobo on my food. Sofrito isn’t even indigenous to our island. The people commenting must be too young to remember a time before Sazon was even invented. We never put that carcinogen in our Pernil and I have my family recipe from the 1870s passed down. I’ll say some people have relatives that passed down recipes that were not altered by the colonizers. I would add aromatics. Your skin looks crispy. Make sure you season and allow to marinate for a couple days in the fridge. I allow mine to sit at least 3 days in a food safe bag tied up.

Thank you for your note!!!

To all the people saying It is not authentic Puerto Rican pernil blahblahblah… so if ya’ll know the right way to do it… what brought ya’ll here? I don’t see the point searching for a recipe that ya’ll clearly already know how to make smh!!!

I just think is rude to come to someone’s blog to criticize the way he chooses season his pernil!

Again thank you so much for the recipe!!

Thank you for sharing your recipe 🙂

Thanks for sharing your recipe!!!

I’ve never used packaged seasoning on my roast pork.
But I learned from my mom. There were no packaged seasoning s when she grew up in the country on the island. Just garlic oregano and salt. NO SAZÓN OR ADOBO. But it s a matter of what taste you prefer.
My mom was traditional as was my dad.

I did not claim that my recipe was traditional. And based on my research, the only definition I could find for pernil is lots of garlic – everything else varied wildly.