Pernil Or Roast Lamb, Puerto Rican Style

Total Time: 27 hrs Preparation Time: 24 hrs Cook Time: 3 hrs

Ingredients

• Servings: 10
• 5 lbs bone-in lamb shoulder or 5 lbs lamb butt
• 1/4 cup virgin olive oil
• 2 (1/8 ounce) packets sazon goya con culantro y achiote
• 2 tablespoons sofrito sauce
• 1 tablespoon chopped garlic
• 2 tablespoons margarine
• 3 tablespoons adobo seasoning
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 1/2 cup water

Recipe

• 1 in a saucepan, simmer all ingredients, except the water, until mixed. let cool.
• 2 the day before you cook, wash the lamb.
• 3 poke holes throughout the meat (you can do this by cutting small slits with a small, sharp knife); this allows you to place seasoning deeper into the meat and ensure proper cooking.
• 4 place the lamb in a shallow roasting pan, the pour the seasoning mixture over it.
• 5 rub it into the lamb with your fingers, forcing it into the slits.
• 6 cover the lamb with plastic wrap and marinate in the refrigerator overnight. (i missed this step because of rushing and just poured the mixture over the roast after placing it in the crock pot).
• 7 add the water to the pan and roast the lamb in a 350f oven, basting from time to time with pan juices, until tender, about 3 or so hours (or until the meat has reached the internal temperature of 160).
• 8 allow lamb to sit 10 minutes before slicing.
• 9 serve hot, warm or cold - it's delicious!