Pernil (Puerto Rican Roast Pork)
Pernil is fork-tender, fall-off-the-bone pork shoulder or leg marinated in savory herbs and spices, then roasted to perfection. Underneath its irresistible, crispy, crunchy skin is tender, juicy meat oozing with mouthwatering deliciousness. Such a perfect addition to your holiday spread!
I still remember when I tasted this awesomeness for the first time. My world suddenly stopped as I savored its tender goodness. It’s really one-of-a-kind and super addicting. And, of course, I had to learn how to make it.
What’s not to love about this family-friendly, super-affordable dish? And it’s effortless to prepare because the oven does most of the work. Aaah! Getting that taste of joy without breaking a sweat is a pretty good deal, right? 😉
What Is Pernil?
Pernil is a marinated pork (typically leg or shoulder) roasted slowly until tender and juicy. Latin Americans, especially in Puerto Rico and Cuba, traditionally serve it at Christmas with arroz con gandules and tostones.
Sour orange is the key ingredient in the marinade. However, it’s hard to find sour oranges outside of the Islands. But you can use a mix of lime and orange for a similar effect. A dash of vinegar with orange juice would also do the trick.
Recipe Ingredients
You may wonder why the list is short, but that’s it! As I said, this is easy to make with simple and not too pricy ingredients.
- Bone-in Pork Shoulder – This cut is high in fat and ideal for slow cooking. While you could get a boneless roast, the bones contribute a richer flavor and juicier meat.
- Aromatics – From the word itself, these herbs give additional aroma and flavor. Parsley, oregano, onion, and garlic let you inhale the everlasting fragrance of pernil!
- Spices – Chili, cumin spice, Sazon Goya, and paprika provide the perfect flavor explosion, and slow cooking allows their flavor to sink all the way to the bone.
- Lime and Orange – Lime and orange juice do an incredible balancing act and improve the pork’s taste.
How to Make Pernil
Marinate It
- Combine – Pulse ¼ cup onion, garlic, oregano, and parsley in a food processor, drizzling in the oil and scraping down sides as necessary, until the mixture is pasty. A mortar and pestle also work.
- Add the Spices – Mix in cumin, chili, sazon, and paprika. Set aside. (Photo 1)
- Prep the Pork – Remove pork from the packaging and gently rinse pork under cold water. (Photo 2)
- Season – Dry with a paper napkin or towel. Salt and pepper according to your preference – about ½-¾ teaspoon per pound.
- Rub – Then rub your marinade thoroughly over the pork roast, getting it into every nook and cranny you can. (Photos 3-5)
- Marinate – Refrigerate the pork shoulder for about 4 hours (up to 2 days) before roasting.
Roast the Pork
- Room Temperature – When ready to roast, take the pork out of the fridge and set it on the countertop for about 30 minutes.
- Prep the Pan – Preheat oven to 275℉/135℃. Line a roasting pan with foil, then layer the sliced onions and sliced orange at the bottom of the pan. Pour about ½ cup of orange juice and ½ cup of stock or water over it.
- Add Marinade – Add any remaining marinade. You may want to reserve some marinade to add as it cooks so it doesn’t dry out.
- Add the Pork – Place the pork roast skin-side-up in the pan. Remove any seasoning stuck to the top of the pork skin. (Photo 6)
- Roast for 3 hours or more, uncovered.
- Adjust Heat – Remove it from the oven and increase the oven’s heat to 500℉/260℃.
- Roast Again – Place back in the oven. Let it roast for 15-20 minutes until the skin is crisp and puffy, rotating the pan every 5 minutes for even crispness.
- Serve – Let the meat rest for 10-15 minutes before cutting it so the meat’s juice reabsorbs into the roast. Serve with lime and sauce from the marinade.
Recipe Variations
- Flavor – White wine, butter, and Creole seasoning only make it better.
- Asian-Style – For extra crunchy skin, do it the Asian way. Oh yes! Simply boil the pork in spices, pat it dry and let it cool. Once cooled, rub rock salt on the pork skin and deep-fry in heated oil until the skin gets an excellent crackle and golden brown finish. Just a warning, though, be careful of the splashing oil. 😉
- Turn up the Heat – Give your tongue the satisfaction of the right amount of spiciness with a dash of cayenne, ground chipotle for smokey goodness, or chili flakes.
Tips and Tricks
- The internal temperature should be 180-185℉/80-85℃ on an instant-read thermometer. But no worries if you don’t have one because this beauty is fork-tender when it’s done.
- Turning the oven temperature to 400℉/205℃ during the last 15-20 minutes will crisp the skin perfectly, the best part of pernil for Puerto Ricans.
- You can also make parallel or diamond-shaped slits through the skin of the pork and halfway through the fat. But try not to cut not deep enough to reach the meat to allow the flavor to seep in deeper without damaging the meat.
- If you want super crispy skin, place the pork roast on top of a rack in the roasting pan.
Make-Ahead Instructions
If you want to marinate the meat but won’t be serving it immediately, you can roast it first until the pork becomes tender and evenly cooked. Then allow the roasted pork shoulder to cool before storing it in the fridge.
When you are ready to serve, roast it again in a preheated 500℉/260℃ oven. To ensure even cooking, you can rotate it four times for 20 minutes (every 5 minutes) until the skin becomes crisp.
Serving and Storage Instructions
Allow the roast to rest for about 10 minutes so the exquisite juices can reabsorb into the meat. Then slice or shred it and spoon the pan juices over it.
If you have leftover pernil, you can store it in the fridge for 3-5 days or freezer for three months.
Thaw frozen leftovers in the fridge overnight. You can reheat leftovers in the microwave, but reheating them in the oven is even better for crispy skin. Pernil leftovers are fantastic on sandwiches, tacos, casseroles, or burritos.
FAQs
Pork shoulder, butt, or leg, are the best choice for pernil as they have the perfect ratio of skin, fat, and meat, not to mention tender when cooked.
Pernil uses a cut of pork, usually shoulder, butt, or leg, marinated and roasted in an oven. On the other hand, lechón is a whole pig roasted over coals.
Carnitas from Mexico and pernil from Puerto Rico are similar. They’re both slow-cooked, resulting in juicy meat with crispy skin. But they differ in seasonings, as carnitas uses more cumin and chili pepper, while pernil is seasoned with lots of garlic.
What to Serve with Pernil
Aside from arroz con gandules, this sumptuous pernil also pairs well with these simple and easy side dishes below.
More Delectable Caribbean Dishes to Try
- One-Pot Puerto Rican Chicken and Rice
- Jibarito Plantain and Steak Sandwich
- Picadillo
- Pastelon
- Jamaican Patties
Conclusion
Pernil is really a family-friendly dish great for holidays. So are you ready to taste that irresistible crispy looking skin? Try it now, and let me know how it turned out in the comments. 😉
Watch How to Make It
[adthrive-in-post-video-player video-id=”FMCqxTqW” upload-date=”Mon Aug 06 2018 20:37:44 GMT+0000 (Coordinated Universal Time)” name=”Pernil Puerto Rican Roast Pork” description=”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.”]
This blog post was originally published in March 2016 and has been updated with additional tips, new photos, and a video.
Pernil
Ingredients
- 5-6 pound pork shoulder, bone-in
- 2 teaspoons salt or more
- ¼ cup chopped onion
- 5-7 cloves garlic, peeled and whole
- 2 tablespoons fresh oregano (or 1 tablespoon dried oregano)
- 1 tablespoon parsley
- 1 teaspoon cumin
- ½ teaspoon chili pepper (adjust to taste)
- 1 tablespoon smoked paprika
- 1 packet Sazon Goya, optional
- Freshly ground black pepper
- 1 medium yellow onion
- 1 medium orange, optional
- 1 lime (for serving)
- Olive oil (as needed)
Instructions
- 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 the mixture is pasty, or use a mortar and pestle to grind the spices.
- Mix cumin, chili, Sazon Goya, and paprika in a small bowl. Set aside.
- Remove the pork roast from the packaging and gently rinse it under cold water.
- Dry with a paper napkin or towel. Salt and pepper according to preference – a ½-¾ teaspoon per pound. Score the fat covering if desired.
- Then do your best to rub the oregano and garlic mixture into the scoring or crevices. Refrigerate the pork shoulder for 4 hours or up to 3 days before roasting.
- When ready to roast, remove the roast from the fridge and let it rest for about 30 minutes to come to room temperature.
- Preheat the oven to 275℉/135℃. Cover a roasting pan with foil, then layer sliced onions and sliced orange on the bottom of the pan. Pour in about ½ cup of orange juice and ½ cup of stock or water.
- Add any remaining marinade. You might have to add some more liquid as it cooks if you want more sauce to serve on the side.
- Place pork skin side up in the pan. Remove any seasonings stuck to the top of the pork skin.
- Roast the pork for about 3 hours, uncovered. Remove from the oven and increase the oven temperature to 500℉/260℃.
- Place the roast back in the oven for 15-20 minutes until the skin is crisp and puffy, rotating the pan every 5 minutes for even crispness.
- The internal temperature should be 180-185℉/80-85℃ on an instant-read thermometer.
- Let the meat rest for 10-15 minutes before slicing; the meat should be tender. Serve with lime and sauce from the marinade.
- If you want super crispy skin, just like you see in the picture. Place the pork roast on top of the roasting pan or a rack in a pan.
Tips & Notes:
- The internal temperature should be 180-185℉/80-85℃ on an instant-read thermometer. But no worries if you don’t have one because this beauty is fork-tender when it’s done.
- Turning the oven temperature to 400℉/205℃ during the last 15-20 minutes will crisp the skin perfectly, the best part of pernil for Puerto Ricans.
- You can also make parallel or diamond-shaped slits through the skin of the pork and halfway through the fat. But try not to cut not deep enough to reach the meat to allow the flavor to seep in deeper without damaging the meat.
- If you want super crispy skin, place the pork roast on top of a rack in the roasting pan.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
In step 2 above… Mix cumin, chili, Sazon Goya, and paprika in a small bowl. Set aside.
What do I do with this mixture? it is not mentioned again in the recipe. Should I be adding that into the crevices of the pork? or is it put on at another time? Thanks!
Hi Doug.
Rub the spice mixture thoroughly all over the pork, making sure to get it into any crevices. You can do this right before cooking or let the pork marinate with the spices for a few hours or over night for even deeper flavor.
I want to try this, but am not sure if I can get hold of sazon. Is there something I can substitute it with?
I hear ya. Which is why I made it optional. You can replace it with ½ teaspoon garlic powder, ½ teaspoon ground cumin, and ½ teaspoon ground coriander. You could add a dash of oregano, too, if you’d like. Hope that helps:)
Looks delicious! Could I substitute some of the ingredients with Mojo marinade? Water, Salt, Orange Juice Concentrate, Lemon Juice Concentrate, Garlic, Onion, Spices, Sugar,
Sure, that actually sounds really good Kathy.
Happy New Year!
I look forward to making this, but I have a new gas stove and nervous about cooking with gas for several hours…thoughts?
Yess! I have left my gas oven on for hours to deliciously roast pork and beef. Just make sure it’s properly ventilated, and it will be fine.
Do I cover the Pernil while in the oven
Hi Mercedes! Roast the pork in the oven, uncovered. 🙂
I’m going to use this recipe for my my pernil. I’m really excited.
I will definitely let you know how it comes out.
Yes, Leticia! Let me know how it turns out. Enjoy! 🙂
Fantastic recipe. As someone who married into a Puerto Rican family over 20 years ago, I have been complimented extensively on my first Pernil. Keep in mind my mother-in-law is 80 so the bar was set high. For those using a 9.5 lb shoulder, I cooked at 275 degrees for 5:45 minutes. Then, I increased the temperature to 450 degrees for 35 minutes. The flavor is wonderful. Many thanks.
My pleasure ! Thanks so much.
Thank you for adding additional information on weight & time as I am cooking a 10 pounder today! It smells amazing! I look forward to eating this evening and with another review!
Can I cook it in intapot
Yes you can and finish cooking in the oven ,if you want crispy skin.
Saw your recipe and tried it. Today I will be putting my pork in the oven to cook. Will get back with feedback. It does look delicious in the picture. Hope to get similar results. Thanks to all the other little tips!! Happy new year to all…
Can’t wait for the feedback. Happy New Year to you too!
Thank you for this awesome recipe! I didn’t get it exactly right…but it was still delicious! I’ll be making more attempts soon.
I have a request though…when I was in Africa, while in the military, I had an amazing lentil soup. Do you have any recipes for an authentic African lentil soup?
Thanks again!
Thank you for trying it out. As for the lentil dish, perhaps you could be referring to this Ethiopian Lentil Stew here >> https://www.africanbites.com/ethiopian-lentil-stew/ which uses a local spice mix berbere spice. You can check my homemade version for that spice here >> http://africanbites.com/berbere-spice/ Please do let me know how it works for you.
I am doing this with a Fresh Ham. Should I do anything different? It is also 12 lbs.
Nothing different . Just follow the recipe and salt appropriately.
Thanks for your recipe, I’ve made it before , but directly. I like to cut up potatoes, but when is a good time to put them in
Hi Michelle,
I usually put it together with the pork. Check for tenderness, If they are cooking too fast remove half way through. Happy Holidays!!!
OMG made this Pernil yesterday delicious. Thank you for recipe
You are welcome Iris. Glad you enjoyed it!
I think she DOES know what peril IS …..maybe you just know it YOUR way and she hers -no need to get snippy when someone is kind enough to take the time out for others to do something nice like put her recipe on and share!
I’ve been looking for a decent recipe for pernil for over 10 years and I have yet to find one that comes anywhere near as good as my mother’s. This one looks promising and I can’t wait to dig in. I’m curious though, would the pork benefit from brining before marinating?
Hi Victor,
It sure does, if you have the time to do it.
Instead of slicing into the skin or disturbing it by detaching from the meat below, I use a marinade injector – like an industrial hypodermic needle – get get my mojo marinade under the skin and into the meat. I inject it through the skin and fat into the meat below and then from all sides. The balance of the mojo goes into the bowl or bag that I’m using to marinate and coats the outside of the roast until it’s time to cook. I use about 2 cups of mojo for a 10 lb roast.
The reason I detach the skin is so that in can get crisper. I love the syringe for marinating as well.