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Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style

Rated as 4.89 out of 5 Stars

"Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains."
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13 h 15 m servings 355
Original recipe yields 8 servings


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  1. Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
  2. Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
  3. Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
  4. Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
  5. Preheat oven to 300 degrees F (150 degrees C).
  6. Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.


  • Cook's Note:
  • Mash paste with the back of a spoon if you don't have a mortar and pestle.

Nutrition Facts

Per Serving: 355 calories; 23.7 2.2 31.8 112 966 Full nutrition

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Read all reviews 11
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1st time making Pernil after eating it for a lifetime. The rub and the slow roasting made all the difference. One suggestion, if you like the skin crispy (as us Puerto Ricans do), I recommend yo...

It cooked longer than expected. I also left the fat on because its the best part to me. I did 300° for 5 hours covered and raised it to 400° uncovered. My Dominican husband seasoned it but used ...

This is going into my 'favorite ' file. Absolutely delicious. Made it exactly as written--except I didn't have time to marinate it. Can't wait to see if that makes it even more scrumptious! Ser...

Great marinade and recipe! The time invested is worth it! I added some chicken broth (1/2”) to the roasting pan to maintain moisture. Served with rice and beans. Excellent!!!

I've used the rub from this recipe several times. I only went the whole nine yards with this recipe the first time, but it works very well (halved) on a smaller piece of pork in my crockpot.

This was the best pernil I ever made!

I had a roast that was already seasoned with adobo but I wanted more of that Puerto Rican flavor. Made it like the recipe says. Flavorful, moist. A little bit of Borinquén in Minnesota. Reminds ...

Perfect! So tasty. I followed the suggestion of a previous reviewer and raised the temperature to 400 for the last 45 minutes or so. This will be my go to pernil recipe. Thanks!

Served this last night to rave reviews! Never used a roasting bag before; will from now on!