Pernil (Puerto Rican Roast Pork Shoulder)
Pernil (Puerto Rican Roast Pork Shoulder)
Ingredients
For the Pernil
- 1 pork shoulder, large, skin on
- 1/2 cup white vinegar
- 2 limes
For the Seasoning Paste
- 1 head garlic cloves, peeled
- 1/4 cup sofrito
- 2 packets saz贸n
- 2 tablespoons adobo
- 1 tablespoon garlic powder
- 1 tablespoon chicken bouillon powder
- 1 teaspoon cumin powder
- 1 tablespoon saz贸n completa
- 2 tablespoons kosher salt, or more, as needed
Instructions
- 1
Place the large pork shoulder in a large bowl or clean sink. Squeeze the juice from the limes over the pork, then add the white vinegar. Rub the pork thoroughly with the lime and vinegar mixture, ensuring all surfaces are cleaned. Rinse the pork shoulder under cold water and pat dry completely with paper towels.
鈴憋笍 10 min
- 2
In a mortar and pestle, add the peeled garlic cloves. Crush the garlic until it forms a finely minced paste. Alternatively, finely mince the garlic using a knife or garlic press.
鈴憋笍 5 min
- 3
Transfer the minced garlic to a small mixing bowl. Add the sofrito, saz贸n packets, adobo, garlic powder, chicken bouillon powder, cumin powder, and saz贸n completa to the bowl. Mix all ingredients thoroughly with a spoon until a thick, aromatic, and chunky seasoning paste is formed.
鈴憋笍 5 min
- 4
Place the cleaned and dried pork shoulder in a large roasting pan or baking dish. Using a sharp knife, carefully make deep slits (about 1 to 2 inches deep) into the meaty sections of the pork, creating pockets. Ensure the slits are evenly distributed across the surface.
鈴憋笍 10 min
- 5
Generously spoon the prepared seasoning paste into each of the slits, ensuring it penetrates deep into the meat. Use your fingers to push the seasoning into the pockets. Flip the pork shoulder over and repeat the process of cutting slits and stuffing with seasoning on the other side.
鈴憋笍 10 min
- 6
Finally, rub a generous amount of kosher salt over the entire surface of the pork skin. This will help create a crispy 'cuero' (skin) during cooking. At this point, the pernil is ready for roasting (roasting instructions are not included in this recipe).
鈴憋笍 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pernil (Puerto Rican Roast Pork Shoulder)
Ingredients
For the Pernil
- 1 pork shoulder, large, skin on
- 1/2 cup white vinegar
- 2 limes
For the Seasoning Paste
- 1 head garlic cloves, peeled
- 1/4 cup sofrito
- 2 packets saz贸n
- 2 tablespoons adobo
- 1 tablespoon garlic powder
- 1 tablespoon chicken bouillon powder
- 1 teaspoon cumin powder
- 1 tablespoon saz贸n completa
- 2 tablespoons kosher salt, or more, as needed
Instructions
- 1
Place the large pork shoulder in a large bowl or clean sink. Squeeze the juice from the limes over the pork, then add the white vinegar. Rub the pork thoroughly with the lime and vinegar mixture, ensuring all surfaces are cleaned. Rinse the pork shoulder under cold water and pat dry completely with paper towels.
鈴憋笍 10 min - 2
In a mortar and pestle, add the peeled garlic cloves. Crush the garlic until it forms a finely minced paste. Alternatively, finely mince the garlic using a knife or garlic press.
鈴憋笍 5 min - 3
Transfer the minced garlic to a small mixing bowl. Add the sofrito, saz贸n packets, adobo, garlic powder, chicken bouillon powder, cumin powder, and saz贸n completa to the bowl. Mix all ingredients thoroughly with a spoon until a thick, aromatic, and chunky seasoning paste is formed.
鈴憋笍 5 min - 4
Place the cleaned and dried pork shoulder in a large roasting pan or baking dish. Using a sharp knife, carefully make deep slits (about 1 to 2 inches deep) into the meaty sections of the pork, creating pockets. Ensure the slits are evenly distributed across the surface.
鈴憋笍 10 min - 5
Generously spoon the prepared seasoning paste into each of the slits, ensuring it penetrates deep into the meat. Use your fingers to push the seasoning into the pockets. Flip the pork shoulder over and repeat the process of cutting slits and stuffing with seasoning on the other side.
鈴憋笍 10 min - 6
Finally, rub a generous amount of kosher salt over the entire surface of the pork skin. This will help create a crispy 'cuero' (skin) during cooking. At this point, the pernil is ready for roasting (roasting instructions are not included in this recipe).
鈴憋笍 5 min