Pernil
Pernil
Ingredients
For the Pernil
- 6 pounds pork shoulder, (6-8 pounds)
- 8 garlic cloves, peeled (8-10 cloves)
For Cleaning the Pork
- as needed water
- as needed vinegar
For the Marinade
- 3 tablespoons sofrito, heaping
- 1 tablespoon olive oil
- 1/2 tablespoon adobo, (1/3-1/2 tablespoon)
- 1/2 tablespoon sazón, (1/3-1/2 tablespoon)
- 1/2 tablespoon garlic powder, (1/3-1/2 tablespoon)
- 1/2 tablespoon onion powder, (1/3-1/2 tablespoon)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon dried oregano
Instructions
- 1
Place the pork shoulder in a large bowl or container. Clean it thoroughly with water and vinegar. Let the pork soak in the water and vinegar mixture for 30 minutes. After soaking, rinse the pork and pat it completely dry with paper towels.
⏱️ 35 min
- 2
In a mixing bowl, combine the sofrito, olive oil, adobo, sazón, garlic powder, onion powder, cumin, salt, and oregano. Mix all these ingredients well until a paste-like marinade forms.
⏱️ 10 min
- 3
Carefully separate the skin from the meat of the pork shoulder using a knife, ensuring one side of the skin remains attached so it can be folded back over. Next, use a knife to make deep slits all over the pork meat. Take the peeled garlic cloves and stuff one clove into each slit you made in the pork.
⏱️ 15 min
- 4
Rub the prepared marinade generously all over the pork meat, making sure to work it into every cut and under the separated skin. It is crucial not to put any marinade on the skin itself, as keeping the skin dry is key to achieving crispy cuero.
⏱️ 10 min
- 5
Once the meat is fully coated with marinade, fold the skin back over the meat. Place the pork shoulder in a roasting pan or a large container, cover it (e.g., with plastic wrap), and marinate it in the refrigerator for 24 hours.
⏱️ 1440 min
- 6
Preheat your oven to 350°F. Bake the marinated pork shoulder at this temperature for 30–40 minutes per pound, or until the pork is fork-tender. For a 6-pound pork shoulder, this will be approximately 3 to 4 hours.
⏱️ 240 min•🌡️ 350
- 7
For extra crispy skin, increase the oven temperature to 450°F for the last 15–20 minutes of cooking. During this final step, watch the pork closely to prevent the skin from burning.
⏱️ 20 min•🌡️ 450 - 8
Once cooked to perfection with tender meat and crispy skin, remove the pernil from the oven, let it rest, and then slice and serve.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Pernil
For the Pernil
- 6 pounds pork shoulder, (6-8 pounds)
- 8 garlic cloves, peeled (8-10 cloves)
For Cleaning the Pork
- as needed water
- as needed vinegar
For the Marinade
- 3 tablespoons sofrito, heaping
- 1 tablespoon olive oil
- 1/2 tablespoon adobo, (1/3-1/2 tablespoon)
- 1/2 tablespoon sazón, (1/3-1/2 tablespoon)
- 1/2 tablespoon garlic powder, (1/3-1/2 tablespoon)
- 1/2 tablespoon onion powder, (1/3-1/2 tablespoon)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon dried oregano
Instructions
- 1
Place the pork shoulder in a large bowl or container. Clean it thoroughly with water and vinegar. Let the pork soak in the water and vinegar mixture for 30 minutes. After soaking, rinse the pork and pat it completely dry with paper towels.
⏱️ 35 min - 2
In a mixing bowl, combine the sofrito, olive oil, adobo, sazón, garlic powder, onion powder, cumin, salt, and oregano. Mix all these ingredients well until a paste-like marinade forms.
⏱️ 10 min - 3
Carefully separate the skin from the meat of the pork shoulder using a knife, ensuring one side of the skin remains attached so it can be folded back over. Next, use a knife to make deep slits all over the pork meat. Take the peeled garlic cloves and stuff one clove into each slit you made in the pork.
⏱️ 15 min - 4
Rub the prepared marinade generously all over the pork meat, making sure to work it into every cut and under the separated skin. It is crucial not to put any marinade on the skin itself, as keeping the skin dry is key to achieving crispy cuero.
⏱️ 10 min - 5
Once the meat is fully coated with marinade, fold the skin back over the meat. Place the pork shoulder in a roasting pan or a large container, cover it (e.g., with plastic wrap), and marinate it in the refrigerator for 24 hours.
⏱️ 1440 min - 6
Preheat your oven to 350°F. Bake the marinated pork shoulder at this temperature for 30–40 minutes per pound, or until the pork is fork-tender. For a 6-pound pork shoulder, this will be approximately 3 to 4 hours.
⏱️ 240 min•🌡️ 350 - 7
For extra crispy skin, increase the oven temperature to 450°F for the last 15–20 minutes of cooking. During this final step, watch the pork closely to prevent the skin from burning.
⏱️ 20 min•🌡️ 450 - 8
Once cooked to perfection with tender meat and crispy skin, remove the pernil from the oven, let it rest, and then slice and serve.
⏱️ 15 min