Non-VegetarianPuerto Rican Criolla cuisine Main Course

Pernil (Puerto Rican Roast Pork Shoulder)

Name: Pernil (Puerto Rican Roast Pork Shoulder)
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 10 servings
Cuisine: Puerto Rican Criolla
Ingredients: 8 lb Pork shoulder; 2 head Garlic; 2 tbsp dried oregano; 3 tbsp Adobo seasoning; 0.25 cup Olive oil; 0.5 cup sour orange juice; 1 tbsp Black pepper; 2 tbsp Kosher salt

A pork shoulder marinated overnight in garlic, oregano, and adobo, then slow-roasted until the skin turns deeply crackled and the meat falls apart. It is the centerpiece of Puerto Rican Christmas and holiday tables.

🇺🇸United States· Puerto Rico

Prep: 30 min
Cook: 300 min
Total: 330 min
Servings: 10
Difficulty: Medium
Calories: 560 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Roasting pan
•Meat thermometer
•Mortar and pestle

Nutrition

Per serving, approximate

Calories: 560 kcal
fat: 40
carbs: 2
protein: 44
calories: 560

Instructions

1
Mash the garlic, oregano, adobo, black pepper, and olive oil into a paste using a mortar and pestle.
2
Stir in the sour orange juice to loosen the paste slightly.
3
Cut deep slits all over the pork shoulder, avoiding the skin. Pack the paste into each slit and over the meat.
4
Cover the pork and refrigerate for at least 12 hours, ideally overnight.
5
Bring the pork to room temperature. Pat the skin dry, then rub generously with salt.
6
Roast skin-side up at 325°F for about 4-5 hours. Cook until the meat reaches 195°F and is fork-tender.
7
Increase the oven to 450°F for the final 15-20 minutes. Watch closely as the skin crisps and blisters.
8
Let the meat rest for 20 minutes before shredding or slicing. Break the crispy skin into pieces to serve alongside.

Chef's tips

Marinate for at least 12 hours, ideally 24. Cut deep pockets with a small knife so the seasoning gets deep inside the meat.

Storage

Refrigerate leftover meat up to 4 days or freeze up to 3 months.

Reheating

Reheat covered in a low oven with a splash of broth to keep it moist.

Common mistakes to avoid

•Skipping the overnight marinade, which leaves the meat bland.
•Roasting skin-side down for too long, which prevents the skin from crisping.

Serving suggestions

Serve with arroz con gandules (rice with pigeon peas) and pasteles for a traditional holiday feast.Serve with a fresh squeeze of lime juice over the crispy skin.