Pernil (Puerto Rican Roast Pork)
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.
Ingredients
- 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
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