Puerto Rican Pernil Recipe
Puerto Rican pernil is a slow-roasted pork shoulder known for its juicy, tender meat and crispy skin, called cuerito. The pork is seasoned with a traditional wet adobo made with plenty of garlic, oregano, olive oil, vinegar, salt, and black pepper.
Pernil is especially popular during Christmas and family celebrations, but it is delicious enough to serve throughout the year. Pair it with arroz con gandules, habichuelas guisadas, potato salad, or sweet plantains for a complete Puerto Rican meal.
Why You’ll Love This Recipe
- Tender, flavorful pork that pulls apart easily
- Crispy and golden cuerito
- Authentic Puerto Rican garlic and oregano flavor
- Perfect for holidays and large family gatherings
- Leftovers are excellent in sandwiches, rice bowls, and tacos
Puerto Rican Pernil Recipe
Puerto Rican pork shoulder marinated with a flavorful garlic and oregano adobo, then slowly roasted until tender with perfectly crispy cuerito.
Equipment
- Large roasting pan with a rack
- Sharp knife
- Mortar and pestle or small food processor
- Mixing bowl
- Measuring spoons
- Meat thermometer
- Aluminum foil
Ingredients
Pork
- 1 bone-in skin-on pork shoulder, picnic cut, approximately 8 pounds
- 1 cup water for the roasting pan as needed
Garlic Adobo Marinade
- 14 garlic cloves peeled
- 2 tablespoons kosher salt
- 2 tablespoons dried oregano
- 2 teaspoons ground black pepper
- ¼ cup olive oil
- 3 tablespoons white vinegar
- 2 tablespoons fresh lime juice
Instructions
- Pat the pork shoulder completely dry with paper towels. Place it skin-side down on a clean cutting board.
- Carefully loosen the skin from the meat with a sharp knife, leaving one edge attached. Do not remove the skin completely.
- Cut several deep, 1-inch slits throughout the meaty side of the pork.
- Mash the garlic, salt, oregano, and black pepper into a paste using a mortar and pestle. A small food processor can also be used.
- Mix in the olive oil, white vinegar, and lime juice.
- Push the garlic marinade inside every slit. Rub the remaining marinade over the meat and underneath the loosened skin.
- Return the skin to its original position. Keep the outside of the skin clean and dry so it becomes crispy.
- Place the pork skin-side up in a roasting pan. Refrigerate uncovered for at least 12 hours, preferably overnight.
- Remove the pork from the refrigerator approximately 45 minutes before cooking.
- Preheat the oven to 325°F or 165°C.
- Add 1 cup of water to the bottom of the roasting pan. Do not pour water over the skin.
- Roast uncovered, skin-side up, for approximately 5 to 5½ hours. Add more water to the pan if the drippings begin to burn.
- Cook until the thickest part reaches approximately 190–195°F or 88–91°C for a tender, pull-apart texture. Avoid touching the bone with the thermometer.
- Increase the oven temperature to 450°F or 230°C.
- Roast for another 10–20 minutes until the skin becomes golden, bubbly, and crispy. Watch carefully to prevent burning.
- Remove the pernil from the oven. Loosely cover the meat with aluminum foil without tightly covering the crispy skin.
- Let the pernil rest for 30 minutes.
- Remove and cut the crispy cuerito into serving pieces. Slice or pull apart the pork and spoon some of the pan juices over the meat.
Notes
- Keep the outside of the skin dry for the crispiest cuerito.
- Marinating the pork overnight produces the best flavor.
- Cooking time can vary depending on the size and shape of the pork shoulder.
- Always use a meat thermometer and avoid touching the bone.
- Refrigerate leftovers in an airtight container for 3–4 days.
- Reheat leftovers to 165°F or 74°C.
- Cooked pork without the crispy skin can be frozen for up to 3 months.
- Serve with arroz con gandules, habichuelas guisadas, yuca al mojo, potato salad, maduros, or tostones.
