Description
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.
Ingredients
Scale
8 pound bone-in pork shoulder, skin on
2 heads garlic, about 20 cloves peeled
2 tablespoons adobo all-purpose seasoning
1 sazón packet, or 1 & 1/4 teaspoon
1 tbsp dried oregano
1 teaspoon cumin
1 teaspoon onion powder
2 teaspoons ground black pepper
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt, for the skin
water
Instructions
- 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.
Notes
The pork shoulder will take 30-45 minutes per pound to roast and reach 180F.
- Prep Time: 30 minutes
- Marinating Time: 8 hours
- Cook Time: 4 hours
- Method: Roasting
- Cuisine: Puerto Rican
