-
-
My review
Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style
6
Daddy Eddie
"Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains."
Added to shopping list.
Go to shopping list.
Ingredients
13 h 15 m servings 355Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Cook's Note:
- Mash paste with the back of a spoon if you don't have a mortar and pestle.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1926 Ratings
-
-
-
-
-
Most helpful positive review
1/10/2017
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 yo...
Most helpful critical review
1/3/2019
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?
Most helpful
Most positive
Least positive
Newest
1/10/2017
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 yo...
4/2/2017
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 ...
12/5/2016
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! Ser...
7/15/2018
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!!!
9/9/2017
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.
8/20/2016
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 ...
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!
9/30/2018
Served this last night to rave reviews! Never used a roasting bag before; will from now on!