Nearly every family in Puerto Rico, the Dominican Republic, and Cuba has their own way of roasting pork for the holidays. This Puerto Rican-inspired pernil recipe is almost always served with arroz con gandules (rice with pigeon peas), and the chicharrón (crispy skin) is heartily fought over. If you can’t find Sazón, you can use any other seasoning salt, preferably one with a Latin American flavor profile. And if on the off-chance you have any pork left over, use it to make the best sandwiches you’ve ever tasted.
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Pernil (Slow-Roasted Pork)
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