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My review
Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style
9
Daddy Eddie
"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
13 h 15 m servings 355Original recipe yields 8 servings
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- 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.
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Footnotes
- Cook's Note:
- Mash paste with the back of a spoon if you don't have a mortar and pestle.
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Reviews
Read all reviews 2130 Ratings
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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?
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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...
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!
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 ...
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 ...