Pernil (Crispy Slow-Roasted Pork Shoulder)
Pernil (Crispy Slow-Roasted Pork Shoulder)
Ingredients
For Cleaning the Pork
- 8 cups cold water
- 1/2 cup white vinegar
- 1 lime, halved
For the Sofrito Base
- 1/2 cup garlic cloves
- 1 Cubanelle pepper, seeded and roughly chopped
- 1/2 small yellow onion, roughly chopped
- 3 culantro leaves, or 1/2 cup fresh cilantro
- 1/4 cup water
- 1/4 cup white vinegar
For the Marinade
- 4 pounds bone-in pork picnic shoulder
- 2 tablespoons achiote oil, or olive oil
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 tablespoon salt
For Crispy Skin & Garnish
- 1 tablespoon sea salt
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Place the pork picnic shoulder in a large bowl or clean sink. Cover with cold water, add 1/2 cup white vinegar and the halved lime. Let soak for 15 minutes. After soaking, remove the pork and pat it thoroughly dry with paper towels.
⏱️ 20 min
- 2
Carefully separate the skin from the meat of the pork shoulder, creating a large pocket or flap. Be gentle to keep the skin attached at one end. Once separated, use a sharp knife to make deep incisions (about 1-inch deep) into the meat itself, underneath the skin. This allows the marinade to penetrate deeply.
⏱️ 10 min
- 3
In a blender, combine the garlic cloves, Cubanelle pepper (or aji dulce/bell pepper), yellow onion, culantro leaves (or cilantro), 1/4 cup water, and 1/4 cup white vinegar. Blend until a smooth green paste, or sofrito, is formed.
⏱️ 5 min
- 4
Transfer the blended sofrito to a medium bowl. Add the achiote oil (or olive oil), garlic powder, dried oregano, ground cumin, onion powder, and 1 tablespoon of salt. Mix all ingredients thoroughly until well combined, creating a thick, aromatic marinade.
⏱️ 5 min
- 5
Drizzle and rub 1 tablespoon of achiote oil directly onto the exposed meat (under the skin) of the pork shoulder. Then, generously apply the prepared green marinade, ensuring it's worked into all the deep cuts and spread over the entire surface of the meat. Make sure to get the marinade into every crevice. Once marinated, carefully pull the skin back over the marinated meat.
⏱️ 10 min
- 6
Place the marinated pork shoulder in a large roasting pan, skin-side up. Cover the pan tightly with plastic wrap and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld.
- 7
Preheat your oven to 325°F (160°C). Remove the pork from the refrigerator and let it come to room temperature for about 30 minutes while the oven preheats.
⏱️ 30 min•🌡️ 325
- 8
Remove the plastic wrap from the roasting pan. Sprinkle the skin of the pork generously with sea salt. Place the roasting pan in the preheated oven and roast for 3-4 hours, or until the internal temperature of the pork reaches 185-190°F (85-88°C).
⏱️ 210 min•🌡️ 325
- 9
Increase the oven temperature to 400°F (200°C). Continue to roast for an additional 30-45 minutes, or until the skin is deeply golden brown and crispy. Keep a close eye on it to prevent burning.
⏱️ 45 min•🌡️ 400
- 10
Once the pernil is cooked and the skin is crispy, remove it from the oven. Tent loosely with foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in more tender meat.
⏱️ 30 min
- 11
Carve the pernil, separating the crispy skin (cuerito) into pieces. Garnish the carved pork with fresh chopped cilantro before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pernil (Crispy Slow-Roasted Pork Shoulder)
Ingredients
For Cleaning the Pork
- 8 cups cold water
- 1/2 cup white vinegar
- 1 lime, halved
For the Sofrito Base
- 1/2 cup garlic cloves
- 1 Cubanelle pepper, seeded and roughly chopped
- 1/2 small yellow onion, roughly chopped
- 3 culantro leaves, or 1/2 cup fresh cilantro
- 1/4 cup water
- 1/4 cup white vinegar
For the Marinade
- 4 pounds bone-in pork picnic shoulder
- 2 tablespoons achiote oil, or olive oil
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 tablespoon salt
For Crispy Skin & Garnish
- 1 tablespoon sea salt
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Place the pork picnic shoulder in a large bowl or clean sink. Cover with cold water, add 1/2 cup white vinegar and the halved lime. Let soak for 15 minutes. After soaking, remove the pork and pat it thoroughly dry with paper towels.
⏱️ 20 min - 2
Carefully separate the skin from the meat of the pork shoulder, creating a large pocket or flap. Be gentle to keep the skin attached at one end. Once separated, use a sharp knife to make deep incisions (about 1-inch deep) into the meat itself, underneath the skin. This allows the marinade to penetrate deeply.
⏱️ 10 min - 3
In a blender, combine the garlic cloves, Cubanelle pepper (or aji dulce/bell pepper), yellow onion, culantro leaves (or cilantro), 1/4 cup water, and 1/4 cup white vinegar. Blend until a smooth green paste, or sofrito, is formed.
⏱️ 5 min - 4
Transfer the blended sofrito to a medium bowl. Add the achiote oil (or olive oil), garlic powder, dried oregano, ground cumin, onion powder, and 1 tablespoon of salt. Mix all ingredients thoroughly until well combined, creating a thick, aromatic marinade.
⏱️ 5 min - 5
Drizzle and rub 1 tablespoon of achiote oil directly onto the exposed meat (under the skin) of the pork shoulder. Then, generously apply the prepared green marinade, ensuring it's worked into all the deep cuts and spread over the entire surface of the meat. Make sure to get the marinade into every crevice. Once marinated, carefully pull the skin back over the marinated meat.
⏱️ 10 min - 6
Place the marinated pork shoulder in a large roasting pan, skin-side up. Cover the pan tightly with plastic wrap and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld.
- 7
Preheat your oven to 325°F (160°C). Remove the pork from the refrigerator and let it come to room temperature for about 30 minutes while the oven preheats.
⏱️ 30 min•🌡️ 325 - 8
Remove the plastic wrap from the roasting pan. Sprinkle the skin of the pork generously with sea salt. Place the roasting pan in the preheated oven and roast for 3-4 hours, or until the internal temperature of the pork reaches 185-190°F (85-88°C).
⏱️ 210 min•🌡️ 325 - 9
Increase the oven temperature to 400°F (200°C). Continue to roast for an additional 30-45 minutes, or until the skin is deeply golden brown and crispy. Keep a close eye on it to prevent burning.
⏱️ 45 min•🌡️ 400 - 10
Once the pernil is cooked and the skin is crispy, remove it from the oven. Tent loosely with foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in more tender meat.
⏱️ 30 min - 11
Carve the pernil, separating the crispy skin (cuerito) into pieces. Garnish the carved pork with fresh chopped cilantro before serving.
⏱️ 5 min