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Puerto Rican Pernil (Slow-Roasted Pork Shoulder)

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Puerto Rican pernil with crisp crackling
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Pernil is Puerto Rico’s iconic slow-roasted pork shoulder, marinated with garlic, citrus, oregano, and vinegar until the meat is tender and the skin crackles.

A long, gentle roast followed by a hot finish develops deeply seasoned pork and the crisp skin that makes pernil special.

Dry the skin thoroughly before roasting and keep the marinade mostly in the meat so the skin can blister and crisp.

Serving Suggestions

Serve with arroz con gandules, pickled red onions, avocado, and a simple green salad.

Recipe Notes

Marinate overnight when possible. Leftover pork is excellent in sandwiches, rice bowls, or tacos.

Puerto Rican pernil with crisp crackling

Puerto Rican Pernil (Slow-Roasted Pork Shoulder)

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Garlic-and-citrus marinated pork shoulder roasted until tender with crisp crackling.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Puerto Rican
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pernil
  • 5 lb bone-in pork shoulder with skin
  • 8 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 2 tbsp lime juice
  • 2 tbsp white vinegar
  • 1 tbsp dried oregano
  • 2 tsp kosher salt
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 1 medium yellow onion, sliced
To Serve
  • 4 cups cooked arroz con gandules
  • 1 cup pickled red onions

Equipment

  • Roasting pan
  • Small knife
  • Mixing bowl
  • Instant-read thermometer

Method
 

Marinate:
  1. Pat the pork dry. Score the skin and make deep slits through the meat, avoiding the skin.
  2. Mix the garlic, oil, orange juice, lime juice, vinegar, oregano, salt, cumin, and pepper. Rub the mixture into the slits and meat, then refrigerate covered for at least 4 hours or overnight.
Roast:
  1. Heat the oven to 325°F (165°C). Arrange the onion in a roasting pan and set the pork on top, skin-side up.
  2. Roast uncovered for about 3 1/2 to 4 hours, basting the meat occasionally but keeping the skin dry, until tender and the center reaches at least 195°F (90°C).
  3. Increase the oven to 450°F (230°C) and roast for 15 to 20 minutes until the skin is crisp and blistered. Rest for 20 minutes.
Serve:
  1. Slice or pull the pork and serve with arroz con gandules and pickled red onions.

Nutrition

Calories: 690kcalCarbohydrates: 35gProtein: 48gFat: 42gSaturated Fat: 14gCholesterol: 175mgSodium: 1040mgFiber: 3gSugar: 5g

Notes

  • Keep the skin dry during roasting for the best crackling.
  • Resting the pork makes it easier to slice and keeps it juicy.

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