Pernil Puerto Rican Roast Pork- Herb and spice marinated pork shoulder slowly roasted in the oven until tender and fall of the bone delicious -with an Amazing Crisp and Crackling Skin.
What can I say? I couldn’t pass up on a good pork sale; in my neck of the wood they are going for 79 cents a pound. So I got a 10 pound pork and split it in half . Cooking it up Puerto Rican Style. Above is one half and here is the other half
And it’s all about the super pork skin for me- they are Crispy , Crackling and Sensational. All these descriptives and more.
Pernil is a really tasty and super easy way of cooking up pork shoulder or butt with tons of flavor.
The spice blend does all the heavy lifting work for you. Once you rub the spices onto the pork, you don’t even need to sear the pork.
You are still going to be rewarded with a nice crispy skin and juicy tender meat
Traditionally , Pernil is made with sour orange, however, it’s hard to find sour orange outside of the Islands, especially here, in the U.S. So most people sub lime -juice and orange to equate the sour orange taste. Or most modern recipes just use lime or vinegar.
I purposely leave out the sour taste . It goes way beyond that the garlic, cumin and salt alone is good enough to get this going. To please everyone , I do serve lime on the side .
Don’t forget to crank up the heat towards the end of roasting to achieve ultra crispness .
Since it’s a festive dish plan on adding it to the menu this easter season. Do serve it with this Puerto Rican Beans here
You will be glad you did.
- 5-6 pounds pork shoulder (bone-in)
- 2 teaspoons salt or more
- 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
- 1 Tablespoon parsley
- ¼ cup chopped onion
- 1Tablespoon-smoked paprika
- 5-7 medium garlic cloves, whole
- 1-teaspoon cumin spice
- ½ teaspoon chili pepper or more adjust to taste
- 1 medium yellow onion
- 1 packet Sazon Goya (optional)
- Freshly ground black pepper
- 1 medium orange (optional)
- Lime for serving.
- Olive oil as needed.
- Pulse, ¼ cup onion, garlic, oregano and parsley together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty or use a mortar /pilon and pestle grind the spices.
- Mix in cumin, chili, sazon and paprika Set aside.
- Remove pork from packaging and gently rinse pork under cold water.
- Dry with a paper napkin or towel. Salt and Pepper according to preference – about ½- ¾ teaspoon per pound.
- Then do your best to rub oregano and garlic mixture into the scorings.
- Refrigerate the pork shoulder, for about 4 hours or up to 3 days before using.
- When ready to roast, remove pork from the fridge and let it rest for about 30 minutes.
- Preheat oven to 275 degrees. Cover a roasting pan with foil, then layer sliced onions at the bottom on the pan add about ½ cup orange juice and about ½ cup stock or water.
- and any remaining marinate. You might have to add some more as it cooks if you want to reserve to serve with the marinate.
- Line a baking dish or pan with onions and or orange slices. Place pork skin side up in the pan. remove any seasoning on top of pork skin.
- Place pork on top of roast pan or place a rack in a pan and let it cook.I usually do this if I want a really crispy skin- like in the picture
- Roast the pork for about 3 hours or more, uncovered.
- Remove from the oven and let oven preheat to 500 degrees.
- Place back in the oven; let it roast for up to 20 minutes until skin is crisp and puffy, rotating pan every 5 minutes, for even crispness.
- Let meat rest for 10 to 15 minutes before cutting it up; meat should be tender. Serve with lime and sauce from marinate