Puerto Rican Pernil (Slow-Roasted Pork Shoulder)
Garlic-and-citrus marinated pork shoulder roasted until tender with crisp crackling.
Equipment
- Roasting pan
- Small knife
- Mixing bowl
- Instant-read thermometer
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
Instructions
Marinate:
- Pat the pork dry. Score the skin and make deep slits through the meat, avoiding the skin.
- 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:
- Heat the oven to 325°F (165°C). Arrange the onion in a roasting pan and set the pork on top, skin-side up.
- 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).
- 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:
- Slice or pull the pork and serve with arroz con gandules and pickled red onions.
Notes
- Keep the skin dry during roasting for the best crackling.
- Resting the pork makes it easier to slice and keeps it juicy.
Nutrition
Calories: 690kcalCarbohydrates: 35gProtein: 48gFat: 42gSaturated Fat: 14gCholesterol: 175mgSodium: 1040mgFiber: 3gSugar: 5g