Pernil (Puerto Rican Roast Pork): The Ultimate Super Bowl Recipe

Pernil was one of the first Puerto Rican dishes that I made at home and it made me fall in love with Puerto Rican cooking. This roast pork is marinated overnight in a garlic and herb mixture and cooked at a low temperature for several hours, which makes the meat super tender. Serve with crispy pork skin for an authentic Puerto Rican experience! 

What is Pernil?

Pernil is a roasted meat dish that is popular in Puerto Rico. Pork shoulder is typically used and is marinated in a fragrant herb and garlic sauce. It is roasted very low and slow, until the meat falls apart, just like pulled pork. It is so addicting and tastes a million times better than any roasted pork shoulder I have ever eaten. I guarantee that a bite of this will transport you right to Puerto Rico! 

To me, what really makes this dish special is the crispy pork skin. Not only does it add great texture, it makes it extra authentic! I have picked up a few skills on how to cook pork skin properly from other recipes I have made, so check them out below! 

Cooking Pork Skin

You can opt to cook a pork shoulder roast without skin, but I honestly don’t see the point. The crispy pork skin really makes this recipe special and adds a crisp and salty bite to the tender pork. Here are some of my best tips on how to cook pork skin so that it is crispy and flavourful:

• Remove excess fat: I trim excess fat from underneath the pork skin so that it doesn’t make the sauce too fatty, and so it all renders off in the roasting process. Take a sharp knife and trim the fat from the skin, leaving a 2 to 4-millimetre cap of fat on the underside of the skin
• Soak in water and vinegar: Pork skin can sometimes be very pungent and porky smelling. To avoid this, soak the pork skin in a mixture of water and vinegar to neutralize the scent
• Score and salt: Scoring the fat with a sharp knife (or razor blade) allows the fat to render off, yielding a crispy pork skin. The salt also helps to draw out moisture and seasons the pork skin
• Place uncovered in the fridge: This step is crucial to get the skin nice and dry so that it bakes properly and stays crisp. Let the pork shoulder sit uncovered in the refrigerator overnight– the skin will dry and the meat will marinade at the same time!

How to Serve Pernil

Traditionally, Pernil is served as part of a plate, not on its own. The most classic way is over a bed of white rice, with all the pork juices spooned over top. Pair it with a few simple sides alongside it like rice and beans, stewed pigeon peas, macaroni salad, or a fresh salad to balance the richness of the pork. It is hearty, comforting, and exactly how this dish is meant to be enjoyed!

That said, Pernil is incredibly versatile once it is cooked. The tender pork can be pulled apart and served family-style straight from the roasting pan, making it perfect for gatherings like the Super Bowl and holidays. If there are any leftovers, they can be tucked into sandwiches, served with tostones, or enjoyed again the next day with rice. 

What Makes Pernil Perfect for the Super Bowl

This recipe is perfect for game day, especially this upcoming Super Bowl with Bad Bunny headlining the halftime show. This recipe feeds a crowd, is flavourful, and is exactly the kind of dish that will keep people happy from kickoff to halftime. 

Plus, it can be made ahead of time (using my Overnight Roasting method), so you can spend less time in the kitchen and more time cheering, chatting, or dancing to Bad Bunny! Also, with Puerto Rican vibes in full celebration this year, it feels like the perfect way to bring culture, comfort, and Puerto Rican flavours to your party table.

Acknowledgements

I am not Puerto Rican and have not made this recipe before I began my journey into learning about this cuisine. I want to acknowledge the following sources that helped me learn more about Pernil and how it is traditionally made: Marta Rivera from Sense and Edibility, Toni Chapman from Toni’s Recipes, and Salima Benkhalti from Salima’s Kitchen.

Get the Recipe: Pernil (Puerto Rican Roast Pork)

Pernil (Puerto Rican Roast Pork)

Melissa

Pernil was one of the first Puerto Rican dishes I made at home, and it introduced me to Puerto Rican cooking. This roast pork is cooked at a low temperature for several hours, which makes the meat tender and will fall off the bone. A garlic and herb-based marinade seasons the pork throughout, while the skin is finished at a higher heat to create a crisp, crackly exterior.

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Prep Time 30 minutes mins

Cook Time 8 hours hrs

Marinade Time 12 hours hrs

Total Time 20 hours hrs 30 minutes mins

Course Main Course

Cuisine Puerto Rican

Servings 10

Calories 265 kcal

Ingredients

  

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• 1 large pork shoulder bone in, skin on (about 5 kg) *See Recipe Notes
• 6 cups water for soaking pork skin
• 1 cup white vinegar for soaking pork skin

For the Marinade:

• 15 cloves garlic
• 1 tablespoon adobo seasoning
• ½ cup sofrito https://seasonandserveblog.com/2026/01/29/puerto-rican-sofrito-made-with-easy-to-find-ingredients/
• 1 bunch cilantro stems included
• 2 springs fresh oregano stems removed
• 1 + ½ teaspoons sea salt divided
• ¼ cup olive oil

Instructions

 

To Prepare the Skin:

• Use a sharp knife to carefully remove the skin from the pork shoulder in one piece. Trim any excess fat from the pork, leaving a thin layer on the top and sides.
• To prepare the skin, place it in a large bowl with the water and vinegar. Press the skin down so it is fully submerged, adding more water if needed. Let soak for 15 minutes.
• Remove the pork skin from the soaking liquid, rinse with clean water, and dry thoroughly with paper towels. Place the skin on a cutting board and, using a razor or very sharp knife, score the skin in a diagonal pattern, cutting only through the skin (about 2 to 3 millimetres deep) to allow the fat to render during cooking.

For the Marinade:

• Add the garlic and adobo seasoning to a food processor (or a mortar and pestle) and pulse until the garlic is roughly minced. Add the sofrito, cilantro, oregano, ½ teaspoon of sea salt, and olive oil. Pulse until a chunky marinade forms; the herbs should be chopped but not fully puréed.
• Place the pork shoulder in a large roasting pan. Using a sharp knife, pierce holes 1 to 2 inches deep all over the top, sides, and bottom of the pork. Around the bone, insert the knife as deeply as possible.
• Pour the marinade over the pork and use your hands to massage it evenly over all sides, pressing the marinade into the holes to season the meat throughout. Place the pork shoulder skin-side up and set aside.
• Place the skin on top of the pork shoulder and sprinkle evenly with the remaining 1 teaspoon of salt. Transfer the roasting pan to the refrigerator, uncovered, and marinate for 12 to 24 hours.

To Cook:

• When ready to cook, remove the pork from the refrigerator and let stand at room temperature for 30 minutes. Use a paper towel to gently dab excess salt from the skin.
• Pour ½ cup of water into the bottom of the roasting pan. Cover tightly with two layers of parchment paper, followed by aluminum foil. Position the oven rack in the centre of the oven.
• From here, choose one of the following cooking methods: 8-hour roast or Overnight roast.

8-Hour Roast:

• Preheat the oven to 325°F.
• Place the covered pork in the oven and roast for approximately 8 hours, or until the meat is very tender and easily pulls apart. Cooking time will vary depending on the size of the pork shoulder.

Overnight Roast:

• Preheat the oven to 200°F.
• Place the covered pork in the oven and roast for 12 hours.

To Crisp the Skin (for either method):

• Increase the oven temperature to 425°F. Return the pork to the oven, uncovered, and roast for 40 to 45 minutes, until the skin is golden brown and crisp.
• Remove the pork from the oven. Carefully lift off the skin and transfer it to a cutting board to cool, which prevents it from becoming soggy. Let the pork shoulder rest, uncovered, for 20 minutes, then shred the meat using two forks (or clean hands). Once the skin has cooled slightly, chop it into small pieces.
• Serve the shredded pork over white rice and top with the crispy pork skin and enjoy!

Video

Notes

• *You can use bone-in or boneless pork shoulder for this recipe. I find that bone-in pork shoulder is more flavourful though! You can also use pork shoulder without the skin. Just ensure there is a small amount of fat to keep the pork juicy as it roasts.
• You can make the pernil a day ahead of your event and get it ready for serving. Simply shred the meat and add it to a large pot, top with the juices from the pan and refrigerate. Simply reheat on the stove on medium-low heat (or in the oven at 350 degrees F) until hot and serve!

Nutrition

Calories: 265kcalCarbohydrates: 11gProtein: 24gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 74mgSodium: 100mgPotassium: 550mgFiber: 1gSugar: 0.4gVitamin A: 24IUVitamin C: 3mgCalcium: 43mgIron: 2mg

Keyword pernil, pork recipe, pork roast

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