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

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 you kick up the oven to 400 degrees for the last half hour.

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 basically the same. lime,garlic,adobo,sazon,sofrito, salt,oregano I think that's it. also my pernil was 8-9pounds thats probably why it took longer

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! Served with mashed potatoes and gravy made from drippings. NOTE: it only took my cut of shoulder roast 2 hours to get to 145 degrees. Don't over cook!

The flavor was spot on, but it was drying out and not fall off the bone. Should i have covered it with foil and cooked it more?

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 me of roast pork on a spit.

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!

I made this for Christmas dinner, but I used a fresh ham, a much larger cut of pork. It was over 18 lbs. with the bone in. I had the bone removed but the skin left on. I tripled this recipe and placed some horizontally under the skin, some into the cavity where the bone had been, some into deep cuts in the meat, and the rest rubbed all around the outside. I let it marinate 2 days. It was the most flavorful pork I have had, and I have been making a fresh ham for 30 years. This is now my Christmas recipe.

This was the best pernil I ever made!

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 made this recipe without changing anything that the recipe called for & it was amazing ! Oops I take that back I doubled the ingredients for the marinade only because my pork was almost twice the size of the authors recipe. I had a 9 1/2 # pork shoulder & marinaded for 24 hrs. In the oven @ 10:45am & done @ 3:45 . Perfecto! It was so tender & fell off the bone . To all those people who posts that they made someones recipe but has the odacity to then say in their review that they changed this or that , SHAME ON YOU ! How can you fairly write a review if you don’t make the recipe as it is written. Try it exactly as the recipe says then review it.

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.

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

Love this recipe it was simple and delicious ..Fall off the bone yum yum

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.

I will definitely make again. The flavor was good. My roast was only 3 lbs. So I roasted it 2 hrs in a convection oven, along with quartered potatoes and carrots. Thank You for the recipe.

It was delicious. Very moist and favorable. Will definitely bake again.

8 hours for an 11 pounder. Ingredients × 2 & half. And the last hour up the heat to 400 to get the crispiness. It Was a Hit! Absolutely perfect.

Amazing and easy. Ty

I followed the recipe except for using rice wine vinegar and it turned out fantastic. I marinated for 2 days and it was definitely worth the wait. Very tasty and a great recipe for a big crowd.

I will make this again. The only reason for not 5 stars is because it was way too salty using the amount in the recipe. The drippings in the pan were a fair amount of olive oil and dried on meat juices. I put the olive oil in a saucepan, put water in the drippings and boiled it until they came loose. After making a roux with the olive oil and a couple of large spoons of flour, I adding the drippings and water as needed to make a delicious gravy.

This is by far the best recipe I have tried, it came out Amazing! sidenote: I didnt have a big enough pilón so I used a bender to mix the ingredients, I substituted the olive oil for Herbs de Province oil. Not to offend original recipe but i found everything I make with this oil is amazing. I also used an oven bag filled with a can of beer. *If you ever want to just let it cook without worrying about burning it get an oven bag

This was delicious. I used a 12Lb pork shoulder so I basically doubled. everything. At the end, I actually broiled the skin for a few minutes so it was really crispy.

It was a very easy recipe to follow. The only substitution I made was basil for oregano. I baked for a full 6 hrs. The seasoning is great.

Outstanding! Flavorful, tender, and easy to do. Time is the problem though... the aroma for 3-4 hours while cooking will drive you INSANE!!!

It came out perfect!!! I baked it at 350 deg. for the time specified and I kicked up the oven to 400 deg. for the last 30 minutes of cooking . I added caraway seeds , cilantro, ham seasoning and a little liquid smoke. I did not have to add any salt at all when done ( I love salt on my food!!!). Thank you for a wonderful recipe for fresh pork shoulder!!!!!

This was amazing! The only change I made was that I allowed the pork to marinate for four days. Wow! Thank you for such a great recipe!

It was tasty. A little tough and dry. I'm not sure the cooking time is long enough.

yes this is very flavorful and now in my favorites.

This is the recipe I knew I needed. No frills. Just classic and delicious. My family said it was a big hit.

I make it this every time (but I may alter it slightly, every time)

I cooked a bone in pork shoulder, at 250 for an extra 2 hours. Omg this recipe was everything I needed it to be. The family has requested it be added to the permanent menu

Thanks a million, pernil ready to go for tomorrow!!!

Magnificent! A family favorite.

I made it last night and it was incredible. I added 3 cups of chicken stock. I have never been able to have such a tender pork shoulder

I cooked and prepared this just as the recipe stated! It was great. Thanks, Eddie!

Wow. Fantastic. Very tasty and moist. 2 things surprised me: 1. I could barely taste the garlic. 2. Cooking time was much less than the recipe suggested.

Turned out Awesome