Pernil Recipe
Puerto Rican · Main course · 270 min total
Pernil is a classic Puerto Rican slow-roasted pork shoulder marinated with garlic, oregano, and sour orange, resulting in tender, flavorful meat with crispy skin.
30
min prep
min prep
240
min cook
min cook
10
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 (8-10 lb) bone-in pork shoulder (picnic shoulder)
- 1 head garlic, peeled
- 2 tablespoons dried oregano
- 1 tablespoon black pepper
- 1 tablespoon salt, plus more for skin
- 2 teaspoons ground cumin
- 1/2 cup sour orange juice (or 1/4 cup orange juice + 1/4 cup lime juice)
- 1/4 cup olive oil
- 2 tablespoons white vinegar
Instructions
- Score the pork skin in a crosshatch pattern about 1 inch apart, cutting through the skin and fat but not into the meat.
- Make the marinade: In a mortar or food processor, mash the garlic, oregano, pepper, 1 tablespoon salt, and cumin into a paste. Add sour orange juice, olive oil, and vinegar; mix well.
- Place pork in a large bowl or baking dish. Make deep slits into the meat with a knife and pour the marinade over, rubbing it into all cuts and surfaces. Cover and refrigerate for at least 4 hours, preferably overnight.
- Remove pork from fridge 1 hour before roasting. Preheat oven to 325°F (163°C).
- Place pork skin-side up on a rack in a roasting pan. Pat skin dry with paper towels and sprinkle generously with salt.
- Roast uncovered for 3-4 hours, until internal temperature reaches 190°F (88°C) and skin is crispy. If skin isn't crispy enough, broil for 3-5 minutes at the end.
- Let rest 20 minutes before shredding or slicing. Serve with rice and beans.
Tips
- For extra crispy skin, let the pork air-dry in the fridge uncovered overnight after marinating.
- Leftover pernil can be stored in the fridge for up to 4 days or frozen for up to 3 months.
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