Pernil (Puerto Rican Roast Pork Shoulder)

Name: Pernil (Puerto Rican Roast Pork Shoulder)
Prep time: 90 min
Cook time: 210 min
Total time: 300 min
Yield: 10
Ingredients: 8 lb bone-in pork shoulder, skin on; Adobo: 12 garlic cloves, 2 tbsp oregano, 1 tbsp cumin, 2 tbsp olive oil, 2 tbsp vinegar, salt, pepper; Sazón seasoning (optional)

Slow-roasted pork shoulder marinated in garlic, oregano, and vinegar.

★★ Intermediate$5 hrServes 10

Pernil (Puerto Rican Roast Pork Shoulder) — Pork — recipe plated and ready to serve

Nutrition (per serving)

450

Calories

38g

Protein

Carbs

30g

Fat

Fiber

anti-inflammatory high-protein intermediate pork roasting weekend-project

Techniques — Roasting

Slow-roasted pork shoulder marinated in garlic, oregano, and vinegar.

Ingredients

8 lb bone-in pork shoulder, skin on
Adobo: 12 garlic cloves, 2 tbsp oregano, 1 tbsp cumin, 2 tbsp olive oil, 2 tbsp vinegar, salt, pepper
Sazón seasoning (optional)

Method

Blend adobo ingredients into a paste.
Score the pork skin deeply. Rub adobo paste into every cut and all over the meat. Refrigerate overnight (or up to 2 days).
Roast covered at 350°F for 4 hours. Uncover, increase to 375°F for 1 hour until skin is crispy (cuero).
Rest 30 min. Pull meat apart — it should be fall-apart tender. Serve with arroz con gandules and tostones.

What You're Practicing

The overnight marinade is non-negotiable — the garlic and vinegar need time to penetrate.
Scoring the skin allows the adobo to reach the meat and helps the skin crisp.