Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.

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  • 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.

Nutrition Facts

355 calories; 31.8 g protein; 2.2 g carbohydrates; 111.6 mg cholesterol; 966.2 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2017
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. Read More
(86)

Most helpful critical review

Rating: 3 stars
01/03/2019
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? Read More
(1)
41 Ratings
  • 5 star values: 34
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/10/2017
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. Read More
(86)
Rating: 5 stars
01/10/2017
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. Read More
(86)
Rating: 5 stars
04/03/2017
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 Read More
(20)
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Rating: 4 stars
12/05/2016
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! Read More
(9)
Rating: 5 stars
12/29/2018
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. Read More
(6)
Rating: 5 stars
11/18/2018
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! Read More
(3)
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Rating: 5 stars
08/24/2016
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. Read More
(3)
Rating: 5 stars
12/29/2016
This was the best pernil I ever made! Read More
(3)
Rating: 5 stars
09/09/2017
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. Read More
(3)
Rating: 5 stars
07/15/2018
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!!! Read More
(3)
Rating: 3 stars
01/03/2019
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? Read More
(1)