📝 About This Recipe
Pernil is the undisputed crown jewel of Puerto Rican holiday feasts, celebrated for its succulent, fall-apart meat and its legendary 'cuerito'—the shatteringly crisp, golden skin. This recipe centers on a deep, garlic-heavy marinade known as 'mojito' that permeates the pork over 24 hours, ensuring every bite is infused with citrus and spice. Slow-roasted to perfection, it fills your home with an aroma that defines Caribbean comfort and hospitality.
🥗 Ingredients
The Pork
- 8-10 pounds Bone-in Pork Shoulder (Picnic Cut) (skin-on is essential for the cuerito)
- 2 tablespoons Lime juice (to clean the meat)
The Adobo Mojito (Marinade)
- 15-20 pieces Garlic cloves (peeled and crushed)
- 2 tablespoons Dried Oregano (preferably Puerto Rican or Mexican oregano)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 3 tablespoons Kosher Salt (adjust slightly based on pork weight)
- 1/4 cup Olive Oil (extra virgin)
- 2 tablespoons White Vinegar (helps tenderize the meat)
- 2 packets Sazón with Culantro y Achote (for color and depth)
- 1 tablespoon Adobo Seasoning (all-purpose dry seasoning)
👨🍳 Instructions
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1
Rinse the pork shoulder with cold water and lime juice, then pat it thoroughly dry with paper towels. A dry surface is key for the skin's texture later.
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2
Using a sharp knife, carefully lift the layer of skin and fat away from the meat, leaving it attached at one side like a 'flap' or 'blanket.' Do not remove it completely.
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3
Using a small paring knife, poke deep 1-inch wide slits all over the meat (under the skin flap) and on the bottom of the roast. These are 'pockets' for your marinade.
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4
In a mortar and pestle (pilon), mash the garlic cloves, salt, peppercorns, and oregano into a thick paste. Stir in the olive oil, vinegar, Sazón, and Adobo seasoning until well combined.
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5
Rub the marinade generously into the deep slits you poked earlier. Ensure the meat under the skin flap is well-coated, but do NOT put the marinade on top of the skin itself (salt on the skin is fine, but garlic will burn).
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6
Lay the skin flap back over the meat and rub the skin only with a light coating of salt and a touch of oil. This helps it crisp up without burning the spices.
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7
Place the pork in a large roasting pan, cover tightly with plastic wrap, and refrigerate for at least 24 hours. This patience is what separates good pernil from great pernil.
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8
Remove the pork from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat your oven to 300°F (150°C).
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9
Cover the roasting pan tightly with heavy-duty aluminum foil, ensuring no steam escapes. Roast in the center of the oven for about 4 to 5 hours (roughly 35-40 minutes per pound).
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10
Remove the foil. The meat should be tender. Increase the oven temperature to 400°F (200°C) to crisp the skin.
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11
Roast uncovered for another 30-45 minutes. Watch closely! You are looking for the skin to bubble and turn into hard, crunchy 'cuerito.' It should sound hollow when tapped with a knife.
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12
Once the skin is perfect, remove the pan from the oven. Let the meat rest for at least 20-30 minutes before carving. This allows the juices to redistribute.
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13
Remove the crisp skin entirely and crack it into pieces. Shred or slice the succulent meat underneath, and serve each portion with a piece of the golden cuerito.
💡 Chef's Tips
Never cover the pork with foil during the final high-heat stage, or the skin will turn rubbery instead of crispy. Always use a bone-in shoulder; the bone acts as a heat conductor and adds incredible flavor to the surrounding meat. If the skin isn't crisping evenly, you can carefully use the broiler for 2-3 minutes at the very end, but stay focused—it burns in seconds. Avoid putting citrus juice in the marinade for a long soak, as it can turn the meat mushy; stick to vinegar for the overnight sit. Save the pan drippings! Skim the fat and pour the 'jus' over the shredded meat for extra moisture.
🍽️ Serving Suggestions
Serve with Arroz con Gandules (Rice with Pigeon Peas) for the most authentic Puerto Rican experience. A side of sweet fried plantains (maduros) provides a perfect sugary contrast to the salty pork. Fresh avocado slices and a simple green salad help cut through the richness of the fat. Pair with a cold Medalla beer or a refreshing glass of Parcha (passion fruit juice). Leftovers are legendary when used for 'Cubano' style sandwiches the next day.