Ingredients13 h 15 m servings 355 cals
- Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
- Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
- 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.
- Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- 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.
Per Serving: 355 calories; 23.7 g fat; 2.2 g carbohydrates; 31.8 g protein; 112 mg cholesterol; 966 mg sodium. Full nutrition
ReviewsRead all reviews 8
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...
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 ...
It was great.. the only thing I did differently was I added a little sazon covered it with foil for 8lb 325 for 6 hrs then Took foil off and broiled it for 15-20 minutes! It came out perfect!
This was amazing, was a huge hit with everyone! Adjusted for a 10 pound roast, 24 hour marinade, 5.5 hour cook. Making it again right now, mouths are watering! Thanks for the recipe.