Best Pernil Ever

Name: Best Pernil Ever
Prep time: 15 min
Cook time: 300 min
Total time: 1805 min
Ingredients: 9 cloves garlic; 1.5 tablespoons olive oil; 1.5 teaspoons salt; 1 teaspoon oregano; 0.5 teaspoon ground black pepper; 1 (7 pound) skin-on, bone-in pork shoulder (picnic) roast; 1 (1.5 liter) bottle red table wine

4.0

(6)

4 Reviews

7 Photos

Learn how long to cook pernil at 300 degrees with this recipe for a traditional Puerto Rican holiday meal. My grandma's recipe is unique because she marinates the meat in wine overnight. This pork roast is the most tender, flavorful meat you'll ever taste. You won't need a knife.

Recipe by Dinica

Updated on December 27, 2022

close up view of Pernil, pork shoulder, in an aluminum roasting pan

7

Prep Time:

15 mins

Cook Time:

5 hrs

Additional Time:

1 day 50 mins

Total Time:

1 day 6 hrs 5 mins

Servings:

12

Jump to Nutrition Facts

Ingredients

9 cloves garlic
1 ½ tablespoons olive oil
1 ½ teaspoons salt
1 teaspoon oregano
½ teaspoon ground black pepper
1 (7 pound) skin-on, bone-in pork shoulder (picnic) roast
1 (1.5 liter) bottle red table wine

Directions

Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste.
Make 12 deep incisions a few inches apart in roast using a sharp knife. Pack seasoned garlic paste evenly into incisions and over roast.
Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator for 24 hours.
Discard red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature for about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.
Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more.
Remove from the oven and let rest before carving, 20 to 30 minutes.

Cook's Note:

Substitute 3 tablespoons minced garlic for the cloves if desired.

Editor's Note:

Nutrition data for this recipe includes the full amount of red wine. The actual amount of red wine consumed will vary.

Nutrition Facts (per serving)

463	Calories
27g	Fat
4g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 463
% Daily Value *
Total Fat 27g	34%
Saturated Fat 9g	47%
Cholesterol 104mg	35%
Sodium 375mg	16%
Total Carbohydrate 4g	1%
Dietary Fiber 0g	0%
Total Sugars 1g
Protein 27g
Vitamin C 1mg	7%
Calcium 44mg	3%
Iron 2mg	12%
Potassium 552mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.