📝 About This Recipe
Pernil is the soul of Puerto Rican celebratory cooking, a labor of love that transforms a humble pork shoulder into a masterpiece of tender meat and shatteringly crisp skin. Marinated in a pungent, garlicky 'mojito' of herbs and spices, the pork slow-roasts for hours until it falls apart at the touch of a fork. The crowning glory is the 'cuerito'—the golden-brown crackling skin that is often the most coveted part of the feast.
🥗 Ingredients
The Roast
- 8-10 pounds Bone-in Pork Shoulder (Picnic Ham) (skin-on is essential for the crackling)
The Marinade (Adobo Mojito)
- 15-20 pieces Garlic cloves (peeled and crushed)
- 2 tablespoons Dried Oregano (preferably Puerto Rican or Dominican oregano)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 3 tablespoons Kosher Salt (adjust slightly based on pork weight)
- 1/2 cup Extra Virgin Olive Oil
- 2 tablespoons White Vinegar (helps tenderize and adds tang)
- 2 packets Sazón with Culantro y Achote (for color and signature flavor)
- 1 tablespoon Adobo Seasoning (all-purpose dry seasoning)
Aromatics for the Pan
- 1 large Yellow Onion (thickly sliced)
- 1 cup Water (to prevent pan drippings from burning)
👨🍳 Instructions
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1
Rinse the pork shoulder under cold water and pat it extremely dry with paper towels. A dry surface is key for the marinade to stick.
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2
Using a sharp knife, carefully lift the layer of skin and fat from the meat, leaving it attached at one side so you can peel it back like a blanket. Do not remove it completely.
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3
Using a small paring knife, stab deep 1-inch wide slits all over the meat (under the skin) and on the bottom side of the roast. These 'pockets' will hold the marinade.
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4
Prepare the marinade: In a mortar and pestle (pilon) or a small food processor, crush the garlic, salt, peppercorns, and oregano into a thick paste. Stir in the olive oil, vinegar, sazón, and adobo.
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5
Rub the marinade generously into the deep slits you created, then coat the entire surface of the meat. Flip the skin back over the meat and rub only a little oil and salt on top of the skin (keep the garlic paste away from the top of the skin to prevent burning).
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6
Place the pork in a large roasting pan, cover tightly with plastic wrap, and refrigerate for at least 24 hours. 48 hours is even better for deep flavor penetration.
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7
Remove the pork from the refrigerator 1 hour before cooking to take the chill off. Preheat your oven to 300°F (150°C).
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8
Add the sliced onions and 1 cup of water to the bottom of the pan. Cover the roasting pan tightly with heavy-duty aluminum foil, ensuring no steam escapes.
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9
Roast in the oven for about 5 to 6 hours (roughly 35-40 minutes per pound). The meat should be fork-tender and beginning to pull away from the bone.
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10
Remove the foil and increase the oven temperature to 425°F (220°C). This is the critical stage for the 'cuerito'.
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11
Roast uncovered for another 20-35 minutes. Watch it closely! The skin will puff up and become hard and golden brown. Tap it with a spoon; it should sound like knocking on wood.
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12
Remove the roast from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute so the meat stays moist.
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13
To serve, remove the crispy skin entirely and crack it into pieces. Shred or slice the meat and serve with the skin pieces on top.
💡 Chef's Tips
Never cover the pork with foil once you start the high-heat browning phase, or the skin will turn rubbery. Always use a bone-in shoulder; the bone provides much more flavor and moisture during the long roast. If the skin isn't crisping evenly, you can use the broiler for the last 2-3 minutes, but stay right there—it burns in seconds. Save the pan drippings! Strain them and pour over the shredded meat for an extra flavor punch. Avoid using a boneless loin; it is too lean and will dry out during the long cooking process.
🍽️ Serving Suggestions
Arroz con Gandules (Rice with Pigeon Peas) is the traditional and essential partner for Pernil. Serve with a side of sweet fried maduros (ripe plantains) to balance the salty, savory pork. A simple green salad with a light lime vinaigrette helps cut through the richness of the fat. Pair with a cold Medalla beer or a refreshing glass of Parchita (passion fruit) juice. Leftovers are legendary when pressed into a 'Cubano' style sandwich the next day.