📝 About This Recipe
Pernil is the undisputed crown jewel of Puerto Rican holiday feasts, a slow-roasted pork shoulder marinated in a pungent, garlicky 'mojito' rub. This recipe delivers succulent, fall-apart tender meat protected by a layer of 'cuero'—shatteringly crisp, golden-brown crackling that is highly coveted at the dinner table. Naturally gluten-free and deeply aromatic, this dish embodies the soul of Caribbean comfort food, filling your home with the scent of oregano, garlic, and lime.
🥗 Ingredients
The Roast
- 8-10 pounds Bone-in Pork Shoulder (Picnic Ham) (skin-on is essential for the crackling)
- 1/2 cup Sour Orange juice (or a mix of equal parts orange and lime juice)
The Traditional Mojito Rub
- 15-20 pieces Garlic cloves (peeled and smashed)
- 2 tablespoons Dried Oregano (preferably Puerto Rican or Mexican oregano)
- 1 tablespoon Whole Black Peppercorns (or 2 tsp ground black pepper)
- 3 tablespoons Kosher Salt (adjust slightly based on weight)
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon Adobo Seasoning (Gluten-Free) (ensure brand is certified GF)
- 2 packets Sazón with Culantro y Achote (for color and depth)
👨🍳 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 the secret to a crispy crust.
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2
Prepare the marinade (mojito) by pulsing the garlic, oregano, peppercorns, salt, olive oil, adobo, and sazón in a food processor until it forms a thick, aromatic paste.
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3
Using a sharp knife, carefully slice the skin (cuero) away from the meat, leaving one side attached so you can lift it like a 'lid'. Do not remove it completely.
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4
Stab deep 1-inch slits all over the meat (under the skin) using a paring knife. These pockets will hold your garlic paste.
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5
Rub the garlic paste generously into the slits and all over the meat. Pour the sour orange juice over the meat, then pull the skin back over the top.
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6
Wipe the top of the skin completely clean of any marinade or moisture. Rub a small amount of salt and oil onto the skin only. Cover the pan tightly with foil and refrigerate for at least 24 hours.
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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
Place the pork in a large, heavy roasting pan, skin-side up. Keep it covered tightly with aluminum foil.
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9
Roast for about 5 hours (roughly 35-40 minutes per pound). The low temperature ensures the fat renders slowly, making the meat incredibly tender.
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10
Remove the foil. Increase the oven temperature to 425°F (220°C). This is the critical stage for the 'cuero'.
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11
Roast uncovered for another 30-45 minutes. Watch closely! The skin will bubble and turn deep mahogany. It is ready when it sounds hollow like a drum when tapped with a spoon.
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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.
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13
To serve, remove the crispy skin and break it into pieces (cueritos). Shred or slice the meat and serve with the skin on top.
💡 Chef's Tips
Never cover the pork with foil once you have started the 'crisping' phase at high heat, or the skin will turn rubbery. Always use a bone-in picnic shoulder rather than a boneless butt; the bone adds significantly more flavor and moisture. If your skin isn't crisping evenly, you can finish it under the broiler for 2-3 minutes, but watch it like a hawk to prevent burning. Ensure your Adobo and Sazón packets are labeled 'Gluten-Free,' as some brands use wheat-based anti-caking agents. Save the flavorful fat (manteca) at the bottom of the pan to drizzle over your rice.
🍽️ Serving Suggestions
Serve with Arroz con Gandules (Puerto Rican rice with pigeon peas) for the most authentic experience. A side of sweet fried plantains (maduros) provides a perfect sugary contrast to the salty pork. Pair with a crisp, cold Medalla beer or a refreshing glass of lime-infused sparkling water. Add a simple green salad with avocado and a light vinegar dressing to cut through the richness of the meat. Leftovers are legendary when used for 'Medianoche' style sandwiches on gluten-free bread.