Falling Off The Bone Pernil
Falling Off The Bone Pernil
Ingredients
For the Pernil
- 12 pounds bone-in pork shoulder or leg, skin on (pernil)
For the Marinade
- 1 head of garlic, roasted and peeled
- 1 cup sofrito
- 1/4 cup sour orange juice
- 1/4 cup fresh lime juice
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon freshly ground black pepper
- 1/4 cup achiote oil
- 2 tablespoons kosher salt, plus more for skin
Instructions
- 1
Carefully separate the skin from the meat of the pernil using a sharp knife, such as a filet knife. Start from one edge and work your way across, creating a pocket between the skin and the meat. Be careful not to detach the skin completely.
⏱️ 15 min
- 2
Using the tip of your knife, poke numerous deep holes into the meat on both sides of the pernil. These holes will allow the marinade to penetrate deeply into the pork.
⏱️ 10 min
- 3
Take the peeled roasted garlic cloves and insert them into the poked holes within the meat, ensuring they are well distributed.
⏱️ 5 min
- 4
In a medium bowl, combine the sofrito, sour orange juice, fresh lime juice, dried oregano, ground cumin, ground coriander, freshly ground black pepper, achiote oil, and 2 tablespoons of kosher salt. Mix well to create a vibrant green marinade.
⏱️ 5 min
- 5
Generously apply the marinade to the pernil. Thoroughly massage it into the meat, ensuring it covers all surfaces, gets well into the poked holes, and especially under the separated skin. Lift the skin and rub marinade directly onto the meat underneath.
⏱️ 10 min
- 6
Once the meat is fully marinated, lay the skin back over the meat. Pat the separated skin completely dry with paper towels. This step is crucial for achieving crispy skin. Generously salt the dried skin with additional kosher salt.
⏱️ 5 min
- 7
Cover the seasoned pernil tightly with plastic wrap and refrigerate overnight (at least 8 hours, up to 24 hours). This allows the flavors to meld and helps draw moisture from the skin for optimal crisping.
- 8
The next day, remove the pernil from the refrigerator at least 1 hour before cooking to bring it closer to room temperature. Preheat your oven to 400°F. Place the pernil in a sturdy roasting pan, ensuring it fits comfortably.
⏱️ 15 min•🌡️ 400
- 9
Cover the roasting pan tightly with aluminum foil. Place the pernil in the preheated oven and roast at 400°F for the first 1 hour.
⏱️ 60 min•🌡️ 400
- 10
After 1 hour, reduce the oven temperature to 250°F. Continue to slow roast the pernil, still covered with foil, for an additional 8 to 9 hours, or until the internal temperature of the meat reaches 185-190°F when measured with a meat thermometer. The total cooking time should be approximately 10 hours.
⏱️ 540 min•🌡️ 250
- 11
Once cooked, remove the pernil from the oven and carefully remove the foil. If the skin is not as crispy as desired, you can increase the oven temperature to 400-450°F and roast uncovered for an additional 15-30 minutes, watching carefully to prevent burning. Let the pernil rest for at least 30 minutes before carving to allow the juices to redistribute, ensuring maximum tenderness.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Falling Off The Bone Pernil
Ingredients
For the Pernil
- 12 pounds bone-in pork shoulder or leg, skin on (pernil)
For the Marinade
- 1 head of garlic, roasted and peeled
- 1 cup sofrito
- 1/4 cup sour orange juice
- 1/4 cup fresh lime juice
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon freshly ground black pepper
- 1/4 cup achiote oil
- 2 tablespoons kosher salt, plus more for skin
Instructions
- 1
Carefully separate the skin from the meat of the pernil using a sharp knife, such as a filet knife. Start from one edge and work your way across, creating a pocket between the skin and the meat. Be careful not to detach the skin completely.
⏱️ 15 min - 2
Using the tip of your knife, poke numerous deep holes into the meat on both sides of the pernil. These holes will allow the marinade to penetrate deeply into the pork.
⏱️ 10 min - 3
Take the peeled roasted garlic cloves and insert them into the poked holes within the meat, ensuring they are well distributed.
⏱️ 5 min - 4
In a medium bowl, combine the sofrito, sour orange juice, fresh lime juice, dried oregano, ground cumin, ground coriander, freshly ground black pepper, achiote oil, and 2 tablespoons of kosher salt. Mix well to create a vibrant green marinade.
⏱️ 5 min - 5
Generously apply the marinade to the pernil. Thoroughly massage it into the meat, ensuring it covers all surfaces, gets well into the poked holes, and especially under the separated skin. Lift the skin and rub marinade directly onto the meat underneath.
⏱️ 10 min - 6
Once the meat is fully marinated, lay the skin back over the meat. Pat the separated skin completely dry with paper towels. This step is crucial for achieving crispy skin. Generously salt the dried skin with additional kosher salt.
⏱️ 5 min - 7
Cover the seasoned pernil tightly with plastic wrap and refrigerate overnight (at least 8 hours, up to 24 hours). This allows the flavors to meld and helps draw moisture from the skin for optimal crisping.
- 8
The next day, remove the pernil from the refrigerator at least 1 hour before cooking to bring it closer to room temperature. Preheat your oven to 400°F. Place the pernil in a sturdy roasting pan, ensuring it fits comfortably.
⏱️ 15 min•🌡️ 400 - 9
Cover the roasting pan tightly with aluminum foil. Place the pernil in the preheated oven and roast at 400°F for the first 1 hour.
⏱️ 60 min•🌡️ 400 - 10
After 1 hour, reduce the oven temperature to 250°F. Continue to slow roast the pernil, still covered with foil, for an additional 8 to 9 hours, or until the internal temperature of the meat reaches 185-190°F when measured with a meat thermometer. The total cooking time should be approximately 10 hours.
⏱️ 540 min•🌡️ 250 - 11
Once cooked, remove the pernil from the oven and carefully remove the foil. If the skin is not as crispy as desired, you can increase the oven temperature to 400-450°F and roast uncovered for an additional 15-30 minutes, watching carefully to prevent burning. Let the pernil rest for at least 30 minutes before carving to allow the juices to redistribute, ensuring maximum tenderness.
⏱️ 30 min