Puerto Rican Pernil (Roast Pork)

Puerto Rican Pernil (Roast Pork)

Puerto Rican Pernil is a classic dish featuring slow-roasted, marinated pork shoulder with a crispy skin. It's packed with flavorful herbs and spices, making it a favorite for festive occasions.

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Course: Main Dish

Cuisine: Puerto Rican

Keyword: Pernil, Roast Pork

Prep Time: 30

Total Time: 30

Servings: people

Calories: 420kcal

Equipment

Roasting Pan A large roasting pan with a rock to cook the pork evenly and allow the juices to drip
Aluminum Foil Used to tent the pork during certain stages of cooking to keep it moist
Sharp Knife For making deep incisions in the por for seasoning and serving
Blender or Food Processor If you're making a marinade or seasoning paste that requires blending
Garlc Press Useful for easily incorporating garlic into your marinade
Cutting Board For prepping the pork and other ingredients
mixing bowls For preparing the marinade and seasoning the pork
Measuring Spoons and Cups FOr accurate measurement of spices and other ingredients
Plastic Wrap To cover and marinate the pork
Optional: Meat Injector For injecting marinade deep into the pork for extra flavor
Optional: Kitchen Twine If you want to tie the pork shoulder for neater presentation
Optional: Meat Thermometer To ensure the pork reaches the desired internal temperature for doneness

Ingredients

6-8 pounds 1 bone-in pork shoulder
8-10 garlic cloves minced
2 tbsp dried oregano
2 tbsp ground cumin
1 tbsp paprika
2 tsp salt
1 tsp black pepper
1 cups orange juice or a mixture of orange and lime juice
¼ cup olive oil
1 onion thinly sliced
2 bay leaves

Instructions

In a bowl, combine the minced garlic, dried oregano, ground cumin, paprika, salt, black pepper, sour orange juice, and olive oil. Mix well to create the marinade.
Using a sharp knife, make deep slits all over the pork shoulder. These slits will allow the marinade to penetrate the meat.
Rub the marinade all over the pork, making sure to get it into the slits you've made. Massage the meat thoroughly to ensure even seasoning.
Place the sliced onions and bay leaves in the bottom of a large roasting pan.
Put the marinated pork shoulder on top of the onions and bay leaves in the roasting pan.
Cover the roasting pan with aluminum foil and refrigerate the pork to marinate for at least 4 hours or overnight for best results.
Preheat your oven to 325°F (163°C).
Remove the aluminum foil from the roasting pan, and cover it with a fresh piece of foil.
Roast the pork in the preheated oven for about 4-5 hours, or until the internal temperature reaches 165°F (74°C). You can periodically baste the pork with the pan juices for extra flavor.
After the initial roasting time, increase the oven temperature to 375°F (190°C) and roast uncovered for an additional 30 minutes to get a crispy skin.
Once the pork is cooked and the skin is crispy, remove it from the oven and let it rest for about 20 minutes before slicing.
Carve and serve the Puerto Rican Pernil alongside your favorite side dishes, such as arroz con gandules (rice with pigeon peas) and tostones (fried green plantains).

Notes

You can find sour orange juice in many Latin or Hispanic grocery stores. If it's not available, you can use a mixture of regular orange and lime juice as a substitute.

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