Home » Recipes » Pernil Recipe (Puerto Rican Roast Pork)
by Mike Hultquist · · 51 Comments · Jump to Recipe
Pernil is a mouthwatering dish of marinated pork shoulder or leg slow roasted until fall-apart tender and delicious crispy skin, a holiday favorite. This is the best roasted pulled pork you'll ever have.
Crispy Skin Pernil Recipe
We're cooking up a large pork shoulder today, my friends. Only this time, we're taking a trip to Puerto Rico and cooking up our pork Puerto Rican style with a dish I think you are going to love.
The recipe is called Pernil, and it just may become one of your new favorites.
What is Pernil?
Pernil is a popular Latin American recipe of slow roasted pork that has been marinated for full flavor. It is usually made with pork shoulder or pork leg, though other cuts of pork can be used.
It is commonly served for Christmas dinner and at the holidays, rather than the traditional turkey or ham of other countries, and is usually served with arroz con gandules, or rice with pigeon peas.
It is also popularly used to make the famous Cuban sandwich. You may know it by other names, such as Pernil Asado or Pernil al Horno.
It's absolutely delicious, especially to lovers of tender cuts of pork that are juicy and deeply satisfying. You'll find pernil in countries like Cuba, Dominican Republic, Puerto Rico and Venezuela. This is a Puerto Rican pernil recipe.
Let's talk about how to make pernil, shall we?
Pernil Ingredients
- FOR THE MARINADE
- Sofrito. Use 3 tablespoons sofrito - Use my homemade sofrito recipe
- Seasonings. Use 2 tablespoons dried oregano, 1 tablespoon garlic powder, 1 teaspoon ground coriander, 1 teaspoon onion powder, 1 teaspoon cumin and salt and black pepper to taste. Alternatively, you can use 3-4 tablespoons adobo seasoning.
- Oil. ½ cup olive oil
- FOR THE PERNIL (Roast Pork)
- Pork. Use 4-6 pound pork shoulder (bone-in, skin on – Or you can use boneless – see recipe notes). This recipe can also be made with pork leg or ham.
- Garlic. Use 8 cloves garlic for studding the pork.
- Liquids. Sour orange juice and water. If you can't find sour orange, use equal amounts of sweet orange juice and lime juice.
- Optional. ¼ cup achiote oil for additional marinating as you roast the pork. Also, vinegar and chopped cilantro to make a serving sauce or gravy.
How to Make Pernil - the Recipe Method
Make the Marinade.Combine the sofrito, oregano, garlic powder, coriander, onion powder, cumin and salt and pepper in a large bowl. Stir in the olive oil and mix well. Set aside for now. You can also use a food processor to blend everything.
Prepare the Pernil (Roast Pork Shoulder).Cut various slits into the pork and stuff the garlic slices into them. I like to make long slices along every side, making this part easier.
Marinate the Pork. Rub down the pork shoulder with the prepared marinade. Cover and refrigerate at least 1 hour. Overnight is better for more flavor penetration.
Oven. Heat oven to 300 degrees F.
Roasting Pan. Transfer the pork shoulder to the bottom of a roasting pan or large baking dish, skin side up. Wipe the skin clean of any marinade and excess moisture. This will help with the crispy skin.
Add Liquids to the Bottom of the Pan. Pour 1 cup water and 1 cup sour orange juice into the bottom of the roasting pan, then cover the pan with foil, leaving no gaps.
The First Roast. Roast the pork shoulder for 3 hours.
Second Roast. Raise the oven temperature to 400 degrees F. Rotate the roasting pan around for even cooking and remove the foil. Pat the skin dry with a paper towel. Add 1-2 cups additional water/sour orange if the bottom is too dry.
Roast for 1-2 hours or longer, until the internal temperature of the pork reaches 210 degrees F when measured with a meat thermometer, or when a a skewer can pierce the meat easily.
Crispy Skin Pernil. If cooking with skin-on, the skin should be nice and crispy at this point, but if it is not, turn up the oven temperature to 500 degrees F and bake an additional 10 minutes, or until the skin is browned and crispy to your liking.
This crispy skin or crackling is one of the best parts of the pernil. You will absolutely love it.
Time to Serve! Remove from heat and rest 20 minutes to 30 minutes. Transfer to a cutting board. Carve or pull with forks and serve.
Serving Sauce/Gravy. Drain the drippings from the roasting pan into a bowl and skim the fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork as a dipping sauce or gravy.
Boom! Done! Easy enough to make, isn't it? There is a bit of prep work, but the majority of your time spent will be waiting while the pork shoulder roasts in the oven.
I love this recipe! SO delicious and tender.
Recipe Tips & Notes
- The Crispy Skin. The crispy skin, or "cuero", is only achieved with pernil by using skin-on pork. Be sure to dry the skin before roasting, as the moisture will prevent it from crisping up. Up the temperature at the end of roasting, uncovered, to ensure the perfect crunchy outer crust.
- Mix the crispy skin into the served pork so everyone gets some. The crispy skin is highly prized! This is why I slice all the way through the skin before roasting, making it easier to distribute.
- You can make Puerto Rican pernil with boneless pork. Make it the exact same way, but you won't need to wait for extra roasting time at the end.
- Adobo seasoning is a common seasoning blend in Latin American countries. It's a mix of garlic, cumin, onion, salt and pepper and other possible ingredients. Use it instead of the seasonings called for in the recipe.
What to Serve with Pernil?
Pernil is very often served with arroz con gandules, or rice with pigeon peas, especially during the holidays. You can easily serve it with yellow rice (arroz amarillo) and warmed beans.
Storage and Leftovers
Store any leftover pernil in the refrigerator in sealed containers for up to 5 days. Simply reheat it in a pan over medium heat to enjoy again.
You can also freeze it in vacuum sealed freezer containers for up to 6 months.
That's it, my friends. I hope you enjoy this Puerto Rican pernil recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Cookbook Recommendations
I've been learning a lot about Puerto Rican cooking from several different cookbooks. Here are links to 2 Puerto Rican cookbooks I highly recommend. They are great. These are affiliate links, my friends!
- Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes, by Oswald Rivera
- Puerto Rican True Flavors, by Wilo Benet
Try Some of My Other Popular Recipes
- Puerto Rican Arroz con Pollo
- Carne Guisada (Beef Stew)
- Cochinita Pibil
- Tacos al Pastor
- Carne Adovada
- Juicy Smoked Pulled Pork
- Pork Carnitas
- Pulled Pork Tortas
- Pique - Puerto Rican Hot Sauce
- Sancocho (Latin American Stew)
- Cuban Roast Pork (Mojo Pork)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pernil Recipe (Puerto Rican Roast Pork)
Pernil is a mouthwatering dish of marinated pork shoulder or leg slow roasted until fall-apart tender and delicious crispy skin, a holiday favorite. This is the best roasted pulled pork you'll ever have.
Course: Main Course
Cuisine: American, Puerto Rican
Keyword: Christmas, holiday, pork, pork shoulder, pulled pork, roast, sofrito, spicy
Prep Time: 15 minutes minutes
Cook Time: 5 hours hours
Total Time: 5 hours hours 15 minutes minutes
Calories: 353kcal
Author: Mike Hultquist
Servings: 8
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5 from 13 votes
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Ingredients
FOR THE MARINADE
- 3 tablespoons sofrito
- 2 tablespoons dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- ½ cup olive oil
FOR THE PERNIL (Roast Pork)
- 4-6 pound pork shoulder bone-in, skin on – Or you can use boneless – see recipe notes
- 8 cloves garlic sliced
- 1 cup sour orange juice (or use an equal mix of orange juice and lime juice)
- 1 cup water (or more as needed)
FOR SERVING
- 2 tablespoons vinegar
- 1/2 cup cilantro chopped
Instructions
PREPARE THE MARINADE
Combine the sofrito, oregano, garlic powder, coriander, onion powder, cumin and salt and pepper in a large bowl. Stir in the olive oil and mix well. Set aside for now.
FOR THE PERNIL
Cut various slits into the pork and stuff the garlic slices into them. I like to make long slices along every side, making this part easier.
Rub down the pork shoulder with the prepared marinade. Cover and refrigerate at least 1 hour. Overnight is better for more flavor penetration.
Heat oven to 300 degrees F.
Transfer the pork shoulder to the bottom of a roasting pan or large baking dish, skin side up. Wipe the skin clean of any marinade and excess moisture. This will help with the crispy skin.
Pour 1 cup water and 1 cup sour orange juice into the bottom of the roasting pan, then cover the pan with foil, leaving no gaps.
Bake the pork shoulder for 3 hours.
Raise the oven temperature to 400 degrees F. Rotate the roasting pan around for even cooking and remove the foil. Pat the skin dry with a paper towel. Add 1-2 cups additional water/sour orange if the bottom is too dry.
Bake for 1-2 hours or longer, until the internal temperature of the pork reaches 210 degrees F when measured with a meat thermometer, or when a a skewer can pierce the meat easily.
If cooking with skin-on, the skin should be nice and crispy, but if it is not, turn up the oven temperature to 500 degrees F and bake an additional 10 minutes, or until the skin is browned and crispy.
Remove from heat and rest 20 minutes. Carve and serve.
For Serving. Drain the drippings from the roasting pan into a bowl and skim the fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork as a dipping sauce or gravy.
Nutrition Information
Calories: 353kcalCarbohydrates: 7gProtein: 28gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 93mgSodium: 110mgPotassium: 592mgFiber: 1gSugar: 3gVitamin A: 163IUVitamin C: 18mgCalcium: 55mgIron: 3mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 2/15/23 to include new information and photos. It was originally published on 10/26/20.
Reader Interactions
Comments
Ted says
Hey Mike, this recipe looks great! Love reading the comments as well. Quick question…I have 3 young kids 6 and below and they have a hard time with spicy food (they’ll learn). For this recipe, do I need to be worried about it being too spicy? If so, any modifications you’d recommend?
Appreciate your feedback.
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Mike Hultquist says
Thanks, Ted. There really isn't anything "hot" spicy in this recipe. Be sure to use a mild sofrito (you can make your own, recipe here on the site). This recipe is more about the wonderful flavor than the heat, so I think you should be good to go. Let me know how it turns out! Enjoy!
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Cynthia Michaelis says
We just bought an 11 lb bone in Boston butt. How long will we need to roast that size?
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Mike Hultquist says
Cynthia, it is ROUGHLY 45 minutes per pound at 300 degrees F, so close to 8 hours. There are a lot of variables though, and it can take more or less time. Check it at 5.5 hours for internal temp. Again, it could take much longer. Enjoy!
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Tommy Hylka says
Can’t wait to try this.Reply
Mike H. says
Let me know how it goes, Tommy. Enjoy!
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Gary says
first time making this. i bought an 8lbshoulder, but it looks skinless but one side looks to be all fat cap. do I cook fat side up or down and do I season the fat cap as well
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Mike Hultquist says
Gary, if you're making this with a skinless pork shoulder, you can remove most of the fat cap so you can get the marinade into the meat, but then add the fat cap back onto the top of the meat during roasting to let it baste in that fat, which will build flavor. Just be careful not to burn it if you're heat source is primarily at the top. Or just trim the fat cap and discard it for less fattiness. Let me know how it turns out for you.
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Linda says
This is my 3rd time making this and it come out perfect every time. Definitely my go to recipe thank you.Reply
Mike H. says
Thank you, Linda. I am very happy to hear that!
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Bob says
Marinated overnight, halfway through first roast ... house starting to smell wonderful! serving with your Arroz con Gandules and orange - palmito - avocado salad. Can't wait, may be new Xmas tradition.Reply
Mike Hultquist says
Boom! I love it, Bob! Enjoy!!
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Lucy says
Hi, I have a 10 lb pork shoulder. Do I still cook it for three hours at 300? Or will I have to cook it longer.
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Mike H. says
You will have to cook it longer, Lucy. Probably aim for 5-6 hours, but do be careful and make sure it is cooked. You'll want to reach an internal temperature of at least 190-195°F to make sure the meat is fully cooked.
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Jenn says
Hi Mike,
I have a 4 lb boneless pork shoulder. Am I understanding this correctly that I only cook it for the first roast of 3 hours at 300 degrees (internal temp of 210 degrees), when you say you don’t need to wait for extra roasting time?
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Mike Hultquist says
Jenn, you'll roast the pork shoulder for 3 hours at 300 degrees F, then another 2 hours at 400 degrees F. or until the internal temperature of the pork reaches 210 degrees F. If you hit 210 internal at 300 (during the first roast), it should be done but check to make sure it's tender.
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Bill says
this is a good one.Reply
Mike Hultquist says
Glad you enjoyed it, Bill! Thanks!
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Brad Klett says
amazingReply
Mike Hultquist says
Thanks, Brad!
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RYAN KOZLOSKI says
Great recipeReply
Mike Hultquist says
Thanks, Ryan!
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Janet says
What I purchased says pork shoulder butt. One side is very marbled and the other has a solid layer of fat but it doesn’t seem to be skin. Can I still prepare this in the same way? With the absence of skin would I still score it? I’m embarrassed to tell you my husband is Puerto Rican but I’ve never made Pernil. His mother always made it and would not share the recipe! Here I go!Reply
Mike Hultquist says
Hi, Janet. Yes, you can use that. You won't get the crispy skin, which is so delicious, but the recipe is GREAT with any pork shoulder/butt. You don't need to score it, but otherwise prepare the same way. Please let me know how it turns out for you. I hope you and your husband enjoy it!
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Linda Gnerre says
Hi Mike
Do you use red or green sofrito for thisReply
Mike Hultquist says
Linda, I personally use red sofrito, but it works with either.
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Robin Wisniewski says
I use both!
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Ron says
Mike, could I use 7-9 pound Bone in Pork Shoulder? Then heat my Masterbuilt 800 Gravity Smoker to 250F add the Pork Shoulder and cook for 8 - 10 hours. Then Spritz every hour until internal temp is 165F. Then transfer to an aluminum pan, cover for a an additional 4 hours until we reach an internal temp of 200F. Remove and time to taste. Then separate with “Claws” for Pull Pork Sandwiches.Reply
Mike Hultquist says
I'm sure that'll work great for you, Ron! Enjoy!
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Tony says
Mike could I use a slow cooker for this recipe? Love your recipes thanks Tony
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Mike Hultquist says
You surely can, though you won't get that crispy skin with the meat submerged. A good 6-8 hours on low is good. Let me know how it turns out if you make it.
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Erlinda Z says
I’m sad I could not find a pork roast with skin so I’m roasting one now without. My family doesn’t like ham so this Easter we feast on pernil and arroz roja. Can’t wait to see how ot turns out. Thank you for sharing!Reply
Mike Hultquist says
A perfect Easter meal, Erlinda! I hope everyone enjoys it!
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Jerry J says
This is a very interesting recipe, I have not tried it yet but I am definitely interested. I would probably cook it on my Hasty Bake grill.Reply
Mike Hultquist says
I hope you enjoy it, Jerry!
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Val L says
It is marinating in the fridge for the night as we speak! I'll keep you posted.Reply
Mike Hultquist says
Nice!!! Enjoy!!
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Teresa says
Hi Mike, anyway to scale this down for 2 people
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Mike Hultquist says
Teresa, it's tough, because a pork shoulder is so large. You can buy a small pork shoulder and separate it into smaller portions (freeze what you don't use for later), slow roast a small enough piece for 2 people. You'll have to cut down on roasting time a bit, so keep an eye on it. You can also try this with a smaller and leaner cut of pork, like a pork loin, but you won't get that crispy skin or overall fattiness that goes with pork shoulder or leg.
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CHRISTINE PRICE says
Do you have any tips on how to find skin-on pork?
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Mike Hultquist says
Christine, I asked my local butcher. It is harder to find in general grocery stores.
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Trudy says
Can’t wait to try this and wanted to ask: will a Boston butt work for this? I’m already craving the Cuban sandwiches
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Mike Hultquist says
Absolutely, Trudy. Enjoy! So GOOD!!
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Natalie Johnson says
When you put this in the oven, do you cover it or not?
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Mike Hultquist says
You don't have to cover it, though you can if you want to.
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Abe Pacheco says
I have prepared this plenty of time and the best is pork shoulders with the skin.
After reaching 160 degrees internal temp, cook without covering so the skin can be toasted.
You will love it.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Abe! Yes, so GREAT with the crispy skin!!! I love it.
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Nana says
Thank you s o much for sharing, Can't wait to use these recipes, must tell my friends to subscribe!!!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Nana!
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richard ruesch says
i am always looking for a good way to roast a pork shoulder with or w/o the skin. your pictures make this recipe a must do, at my 1st opportunity . thanks for sharing, oh, being able to print your recipes is very easy to do. richard .Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Richard! Enjoy!
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