Roast Pork - Pernil

14 Servings


9.5 pound pork roast,

with skin (I prefer

Boston Butt).

1 Tbsp— parsley

3 Tbsp— minced garlic

2 Tbsp— Apple cider vinegar

Himalayan Salt and

pepper to your taste


  1. In a bowl /cup combine the garlic, apple cider vinegar and parsley. Mix well and set aside.
  2. I made holes with a knife…”stabbed” this pork roast so that the seasonings can penetrate. I have always done it this way and I am NEVER disappointed.
  3. Salt & pepper— make sure to get under the skin and into the holes you created. You want to make certain to get every nook and cranny.
  4. I seasoned this one on Wednesday and cooked it on Sunday. 4 days was plenty of marinating time!
  5. Rule of thumb— 25-30minutes per pound.
  6. I baked this one at 350*F for 4.5 to 5.0 hours.
  7. The temperature should be 170*F for well done.
  8. Remove it from the oven and remove the skin. Put the skin back into the oven and broiled it for 6 minutes on high to make it crispy. YUM !

Tips / Suggestions

  • This is a great meat for the holiday’s and anytime !
  • Goes great with veggies and my Faux (potato) salad


Keto With Lee

Roast Pork – Pernil

Nutrition Facts


** Please note: These Macros are estimates according to the ingredients I used. ***