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Pernil (Roasted Pork Shoulder)

  • Author: Speshyl
  • Total Time: 225 minutes
  • Yield: 10 servings 1x


  • 57 lb Pork Shoulder
  • 1 tsp Adobo
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Oregano
  • 1 tsp Smoked Paprika
  • 1/4 cup Soy Sauce (low sodium)
  • bunch of Garlic Cloves
  • 6 sprigs Fresh Thyme
  • 1/2 cup water


  1. Place your pork shoulder into a roasting pan. Trim off extra fat from the pork shoulder. Using a knife, cut slits (poke holes) all over the pork shoulder.
  2. Season the pork shoulder with the adobo, pepper, garlic powder, oregano, smoked paprika, and soy sauce. Massage all the seasonings into the pork.
  3. Using a knife again, cut more slits into the pork, making small pockets for your garlic cloves. Insert the garlic cloves into the slits.
  4. Sprinkle the leaves from 6 sprigs (stems) of thyme onto the pork. Cover the pan with aluminum foil, and place into your refrigerator anywhere between 6 hours and over night to marinate. (I suggest marinating overnight)
  5. Remove pork from the refrigerator and add 1/2 cup of water to the pan. Make sure the pan is covered tightly and insert into a preheated 375F degree oven. Allow to cook for 5 hours.
  6. Remove foil after 5 hours, and baste your pork with the juices from the pan. Keep uncovered and place back in the oven for 15-20 minutes. Remove & serve.
  • Prep Time: 15 minutes
  • Cook Time: 315 minutes
  • Category: Main Course
  • Cuisine: American, Puerto Rican