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.