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

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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13 h 15 m servings 355 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

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  1. Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
  2. Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
  3. 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.
  4. Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
  5. Preheat oven to 300 degrees F (150 degrees C).
  6. 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

Per Serving: 355 calories; 23.7 g fat; 2.2 g carbohydrates; 31.8 g protein; 112 mg cholesterol; 966 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 8
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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 ...

This was the best pernil I ever made!

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.

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.