Pernil – Puerto Rican Slow Roasted Pork Shoulder

This classic Puerto Rican Pernil is a must-have during the holiday season! A whole pork shoulder is generously slathered in a flavorful seasoned garlic paste, marinated overnight, then slow-roasted to perfection—tender, juicy meat that falls off the bone, crowned with irresistibly crispy skin.

Growing up with a mom from Puerto Rico introduced me to the deep and extensive flavors of our culturally rich background. Pernil was my favorite dish served on special occasions, usually at milestone parties like baby showers or at Christmas dinner. This roast pork was the one meal I looked forward to because I knew how much of a treat it was. Puerto Rican pork shoulder (also known as “pernil” or “pernil asado”) is a labor of love. Hours of marinating in addition to hours of cooking taught me early on that food is always worth the time and effort.

Table of Contents

Pernil Ingredient Breakdown

​Skin-on Pork Shoulder

You may also see this labeled as “pork butt” in the grocery store or meat market. It is cooked low and slow until the internal temperature reaches 180F. At this temperature, the connective tissue breaks down, and the fat throughout the pork melts, leaving juicy and tender meat that falls right apart and comes clean off the bone. I use bone-in pork shoulder, but you can also make pernil with boneless pork shoulder. Just make sure you buy on with the skin on, and cook it for less time. It should take about 30 minutes per pound for bone-in pork shoulder, but try to use an instant-read thermometer instead of relying on cooking time to nail that perfect temperature.

Puerto Rican pork shoulder is known for its shattering, crispy, crunchy skin. We call this the “cuero” in Puerto Rico. This trick to getting this crispy skin is to salt it and dry it out overnight in a refrigerator, uncovered before roasting. This draws the moisture out. Then, right before roasting, dab the skin with paper towels and roast the pork shoulder uncovered. You start at a lower temperature to melt the fat cap, and then in the last 30 minutes of cooking, raise the oven to a higher temperature to crisp up the skin.

Garlic

This is the base of the marinade. I peel a bunch of garlic cloves and process them with olive oil, herbs, and spices to make a mojo-like garlicky marinade.

Adobo All-Purpose Seasoning & Sazón

This all-purpose seasoning is a staple in Puerto Rican cuisine. It contains a blend of salt, garlic powder, black pepper, oregano, and turmeric. You can make your own blend or buy it premade. I add a sazón packet, which is ground achiote or annatto seed and culantro or coriander. I also add cumin, onion powder, oregano and black pepper to the seasoning mix.

Puerto Rican Slow roasted Pork Shoulder Video Tutorial

Step-by-Step Instructions for Pernil (Puerto Rican Roasted Pork Shoulder)

In a small food processor, combine garlic cloves, adobo seasoning, sazón, oregano, cumin, black pepper, and olive oil. Pulse until the mixture forms a paste.

Starting at the wider end of the pork shoulder, use a sharp knife to slice between the skin and meat, leaving the fat cap attached to the skin.  Slice all the way to the narrow bone end, leaving the skin attached to the meat at the very end. score the fat side and peel the skin back to reveal the flesh. Using a paring knife, poke holes all over the pork, including the underside.

Using your hands, spread the garlic mixture all over the pork flesh, getting it into the holes and all around. Place the pork skin side up on a roasting rack in a roasting pan. Dry the skin off with paper towels and sprinkle with salt. Place the pork shoulder into the refrigerator to marinate overnight. This will also dry the skin out.

The next day, an hour before cooking, remove the marinated pork shoulder from the refrigerator and let it sit at room temperature so that it can come up to temperature. Preheat the oven to 350F.

Dry the skin once more with paper towels. Pour enough water to go an inch up the roasting pan without touching the pork shoulder, and then place it in the oven to roast slowly for 4-5 hours or until the internal temperature reaches 180F. Check on the pernil periodically, making sure the bottom of the roasting pan doesn’t get too dry. Add a small amount of water occasionally if needed.

Increase the oven temperature to 400F and roast until the skin is crispy and a deep brick/brown color. If you tap on it, it should sound hollow.

Remove the pernil from the oven and let it rest for at least 30 minutes before shredding. Break up the crispy skin into large pieces and serve over the shredded meat.

Frequently Asked Questions

Try Out These Puerto Rican Recipes

• Arroz con Gandules (Rice with Pigeon Peas)
• Tostones Recipe (Crispy Twice-Fried Green Plantains)
• Homemade Puerto Rican Sofrito Recipe (Authentic Recaito)

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