Rating: 5 stars
52 Ratings
  • 5 star values: 45
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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



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


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

  • Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over 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 the 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 garlic paste in a sturdy bowl with the back of a spoon if you don't have a mortar and pestle.

Nutrition Facts

355 calories; protein 31.8g; carbohydrates 2.2g; fat 23.7g; cholesterol 111.6mg; sodium 966.2mg. Full Nutrition