Savor the Flavor: Authentic Puerto Rican Pernil Recipe!

Authentic Puerto Rican Pernil (Slow-Roasted Pork Shoulder)

Pernil is the undisputed king of the Puerto Rican holiday table (Nochebuena), but it is beloved year-round. This recipe uses the traditional "picnic cut" and a pungent garlic-oregano marinade.

Prep time: 30 minutes (plus overnight marinating)

Cook time: 5–7 hours (depending on weight)

Serves: 10–12 people

Ingredients

The Meat

8–10 lb Bone-In Pork Shoulder (Picnic cut is preferred for the best skin, but Boston Butt works too).

The "Mojo" (Marinade)

20–25 Garlic Cloves (Authentic pernil requires a lot of garlic).

2 tbsp Adobo (with pepper).

2 packets Sazón (with Culantro and Achiote for color).

2 tbsp Dried Oregano (bruised between your palms).

1/2 cup Sofrito (homemade is best).

1/4 cup Olive Oil.

2 tbsp White Vinegar (or Apple Cider Vinegar).

1 tbsp Salt (adjust if your Adobo is very salty).

1 tsp Black Pepper.

Instructions

1. Prepare the Meat

Rinse and Dry: Rinse the pork with cold water and pat it completely dry with paper towels.

Lift the Skin: Use a sharp knife to carefully slice between the fat/skin layer and the meat, leaving it attached at one end so you can peel it back like a "hood." Do not cut it all the way off!

The Slits: Using a paring knife, stab deep slits (1–2 inches deep) all over the meat—front, back, and sides. Avoid piercing the skin itself.

2. Make the Marinade

Mash the Garlic: Traditionally done in a pilón (mortar and pestle). Mash the garlic cloves with the salt into a paste.

Combine: Mix the garlic paste with the olive oil, vinegar, oregano, adobo, sazón, pepper, and sofrito. It should be a thick, wet paste.

3. Seasoning (The Most Important Part)

Stuff the Slits: Shove a spoonful of the marinade into every single slit you poked in the meat.

Rub the Meat: Rub the remaining marinade all over the meat, including the part under the "skin hood."

Prepare the Skin: Flip the skin back over the meat. Crucial: Wipe the top of the skin completely clean of any marinade or herbs (herbs on top will burn and turn bitter). Rub only a little salt and oil onto the skin.

Marinate: Place in a roasting pan, cover tightly with plastic wrap or foil, and refrigerate for at least 24 hours. (48 hours is even better).

4. Roasting

Room Temp: Take the pork out of the fridge 1 hour before cooking to take the chill off. Preheat oven to 300°F (150°C).

The Slow Roast: Place the pork in the roasting pan skin-side up. Cover tightly with aluminum foil.

Time: Roast for about 35–40 minutes per pound. For a 10lb roast, this is about 6 hours.

The Reveal: Once the meat is fork-tender (internal temp around 180°F–190°F), remove the foil.

5. Achieving the "Cuerito" (Crispy Skin)

The Blast: Increase the oven temperature to 425°F (220°C).

Crisp: Roast uncovered for 20–30 minutes. Watch it like a hawk! You want the skin to bubble and become hard and "crackly." When you tap it with a spoon, it should sound hollow.

Rest: Remove from the oven and let it rest for at least 20–30 minutes before carving. This keeps the juices inside.