Pernil (Puerto Rican Roast Pork Shoulder)
Pernil (Puerto Rican Roast Pork Shoulder)
Ingredients
For the Pernil
- 10 pounds pork shoulder, bone-in, skin-on
- 10 garlic cloves, chopped
- 2 tablespoons sazón
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- 1/2 cup water
- 2 tablespoons kosher salt, for skin, as needed
Instructions
- 1
Place the pork shoulder on a clean cutting board. Using a sharp knife, carefully separate the skin from the underlying meat, creating a large pocket while keeping the skin attached to the roast. Make several deep incisions (about 1-2 inches deep) into the meat itself, being careful not to cut through the skin.
⏱️ 10 min
- 2
In a medium bowl, combine the chopped garlic cloves, sazón, garlic powder, dried oregano, olive oil, and fresh cilantro. Mix thoroughly until a thick, aromatic paste forms.
⏱️ 5 min
- 3
Generously apply the prepared marinade to the pork. Rub the marinade deeply into all the cuts made in the meat and spread it evenly under the separated skin. Ensure the entire roast is well-coated.
⏱️ 10 min
- 4
Place the marinated pork shoulder in a large aluminum roasting pan. Pour the 1/2 cup of water into the bottom of the pan. Tightly cover the entire pan with aluminum foil. Refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 5
Preheat your oven to 325°F. Remove the pork from the refrigerator. Pat the pork skin dry with paper towels. This is crucial for crispy skin. Sprinkle the dried skin generously with kosher salt.
⏱️ 5 min•🌡️ 325
- 6
Place the covered roasting pan in the preheated oven and cook for 3 hours. This initial phase will tenderize the meat.
⏱️ 180 min•🌡️ 325
- 7
Remove the foil from the roasting pan. Increase the oven temperature to 400°F. Return the uncovered pork to the oven and continue cooking for another 1 to 1 1/2 hours, or until the skin is beautifully crispy and golden brown, and the internal temperature of the meat reaches 190-200°F.
⏱️ 60 min•🌡️ 400 - 8
Once cooked, remove the pernil from the oven and let it rest for 15-20 minutes before carving or shredding. This allows the juices to redistribute, ensuring a more succulent roast.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Pernil (Puerto Rican Roast Pork Shoulder)
Ingredients
For the Pernil
- 10 pounds pork shoulder, bone-in, skin-on
- 10 garlic cloves, chopped
- 2 tablespoons sazón
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- 1/2 cup water
- 2 tablespoons kosher salt, for skin, as needed
Instructions
- 1
Place the pork shoulder on a clean cutting board. Using a sharp knife, carefully separate the skin from the underlying meat, creating a large pocket while keeping the skin attached to the roast. Make several deep incisions (about 1-2 inches deep) into the meat itself, being careful not to cut through the skin.
⏱️ 10 min - 2
In a medium bowl, combine the chopped garlic cloves, sazón, garlic powder, dried oregano, olive oil, and fresh cilantro. Mix thoroughly until a thick, aromatic paste forms.
⏱️ 5 min - 3
Generously apply the prepared marinade to the pork. Rub the marinade deeply into all the cuts made in the meat and spread it evenly under the separated skin. Ensure the entire roast is well-coated.
⏱️ 10 min - 4
Place the marinated pork shoulder in a large aluminum roasting pan. Pour the 1/2 cup of water into the bottom of the pan. Tightly cover the entire pan with aluminum foil. Refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 5
Preheat your oven to 325°F. Remove the pork from the refrigerator. Pat the pork skin dry with paper towels. This is crucial for crispy skin. Sprinkle the dried skin generously with kosher salt.
⏱️ 5 min•🌡️ 325 - 6
Place the covered roasting pan in the preheated oven and cook for 3 hours. This initial phase will tenderize the meat.
⏱️ 180 min•🌡️ 325 - 7
Remove the foil from the roasting pan. Increase the oven temperature to 400°F. Return the uncovered pork to the oven and continue cooking for another 1 to 1 1/2 hours, or until the skin is beautifully crispy and golden brown, and the internal temperature of the meat reaches 190-200°F.
⏱️ 60 min•🌡️ 400 - 8
Once cooked, remove the pernil from the oven and let it rest for 15-20 minutes before carving or shredding. This allows the juices to redistribute, ensuring a more succulent roast.
⏱️ 20 min