📝 About This Recipe
This quintessential centerpiece of Puerto Rican cuisine features a succulent pork shoulder marinated in a robust, handcrafted dry adobo spice blend. The slow-roasting process transforms the meat into fork-tender perfection while developing a 'cuerito'—a shatteringly crisp, golden-brown skin that is the hallmark of a master chef. Infused with garlic, oregano, and earthy cumin, this dish brings the vibrant soul of the Caribbean directly to your dinner table.
🥗 Ingredients
The Roast
- 8-10 pounds Bone-in Pork Shoulder (Picnic Ham) (skin-on is essential for the cuerito)
- 12-15 pieces Fresh Garlic Cloves (peeled and crushed into a paste)
- 1/4 cups Olive Oil (to bind the dry rub)
Signature Dry Adobo Rub
- 3 tablespoons Fine Sea Salt (adjust slightly based on pork weight)
- 2 tablespoons Dried Oregano (preferably Puerto Rican) (crushed between palms to release oils)
- 1 tablespoon Ground Black Pepper (freshly cracked)
- 1 tablespoon Granulated Garlic (for deeper garlic layering)
- 1 teaspoon Ground Cumin (adds an earthy undertone)
- 1 tablespoon Onion Powder
- 1 teaspoon Smoked Paprika (for a hint of color and warmth)
The Finishing Mop
- 1/2 cups Sour Orange Juice (or a 1:1 mix of orange and lime juice)
- 2 tablespoons White Vinegar (to cut through the richness)
👨🍳 Instructions
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1
Begin by preparing the pork. Rinse the roast under cold water and pat it extremely dry with paper towels. A dry surface is the secret to a crispy skin.
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2
Using a sharp knife, carefully lift the skin (the fat cap) away from the meat, leaving it attached at one side. Do not remove it completely; you want to be able to season the meat underneath.
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3
Create deep 1-inch slits all over the meat using a paring knife. This allows the seasoning to penetrate deep into the bone.
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4
In a small bowl, combine all the 'Signature Dry Adobo Rub' ingredients. Mix well to ensure an even distribution of spices.
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5
In a mortar and pestle, mash the fresh garlic cloves with a pinch of salt and the olive oil until a thick paste forms.
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6
Rub the garlic paste all over the meat (under the skin) and into the slits you created. Follow this by generously applying the dry adobo rub over the meat.
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7
Lay the skin back over the seasoned meat. Rub only salt and a touch of oil on the top of the skin—do not put spices on top of the skin as they will burn.
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8
Place the pork in a large roasting pan, cover tightly with plastic wrap, and refrigerate for at least 24 hours, though 48 hours is preferred for maximum flavor.
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9
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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10
Pour the sour orange juice and vinegar into the bottom of the pan (avoiding the skin). Cover the pan tightly with heavy-duty aluminum foil.
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11
Roast for 4 to 5 hours. The meat should be tender enough to pull apart with a fork, but not falling apart yet.
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12
Remove the foil and increase the oven temperature to 425°F (220°C). This is the 'cuerito' phase.
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13
Roast uncovered for another 30-45 minutes. Watch closely as the skin bubbles and turns into a dark, crispy crackling. Tap it with a spoon; it should sound hollow and hard.
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14
Remove the roast from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute.
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15
Remove the crispy skin and break it into pieces. Shred or slice the meat and serve with a piece of cuerito on every plate.
💡 Chef's Tips
Always choose a bone-in shoulder; the bone adds significant flavor and moisture during the long roast. Never cover the roast with foil during the final high-heat blast, or the skin will become rubbery instead of crispy. If the 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. Save the pan drippings! Degrease them and pour the flavorful 'jus' back over the shredded meat before serving. For the most authentic flavor, use 'Orégano Brujo' (Puerto Rican Oregano) if you can find it at a Latin market.
🍽️ Serving Suggestions
Arroz con Gandules (Rice with Pigeon Peas) is the traditional and essential partner for Pernil. Serve with a side of sweet fried plantains (Maduros) to balance the salty, savory pork. A simple avocado salad with red onions and lime dressing cuts through the richness beautifully. Pair with a cold Medalla beer or a refreshing glass of iced Tamarind juice. Leftovers are world-class when used for Cuban sandwiches the next day.