Irresistible Puerto Rican Pernil
A succulent, slow-roasted marinated pork shoulder bursting with bold flavors and tender textures, perfect for any gathering.
Ingredients
Main Ingredients
- 4-5 lbs pork shoulder (bone-in) Opt for a well-marbled shoulder for extra juiciness. Pork butt is a leaner option.
- 10 cloves garlic, minced Fresh garlic is key.
- 2 tbsp olive oil Use extra virgin for a richer flavor.
- 1 tbsp dried oregano Fresh oregano works well too.
- 1 tbsp ground cumin Adds warmth; feel free to use whole seeds.
- 1 tbsp salt Essential for seasoning.
- 1 tsp black pepper Freshly ground is preferred.
- 1/2 cup orange juice Freshly squeezed is best.
- 1/4 cup lime juice Balances the sweetness with tang.
- 1 tsp white vinegar A touch of acidity helps to tenderize the meat.
Instructions
Preparation
- Preheat your oven to 300°F (150°C).
- Rinse the pork shoulder and pat it dry with paper towels.
- Score the fat cap in a crosshatch pattern.
- In a bowl, mix the minced garlic, olive oil, oregano, cumin, salt, pepper, orange juice, lime juice, and vinegar.
- Rub the marinade all over the pork, ensuring it gets into the scored cuts.
- Cover the marinated pork and refrigerate for 8 hours or ideally overnight.
Cooking
- Place the pork in a roasting pan and cover it with foil.
- Roast for about 4-5 hours, checking until the meat is fork-tender.
- Remove the foil and increase the heat to 400°F (200°C).
- Roast for an additional 20-30 minutes to achieve crispy skin.
- Let the Pernil rest for 15 minutes before slicing.
Notes
Pernil tastes better the next day! Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months. If the skin isn’t crisping, broil for a couple of minutes while watching closely.