Pernil - Best Puerto Rican Slow Roasted Pork Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 hrs
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Total Time
5 hrs 20 mins
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Servings
12 servings
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Calories
277 kcal
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Course
Main Course
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Cuisine
South American
Pernil - Best Puerto Rican Slow Roasted Pork Recipe
Description
This Pernil recipe uses an 8-pound pork shoulder studded with slivers of garlic, rubbed with a blend of adobo seasoning and sazon, and coated with sofrito. After marinating overnight, the pork is slow roasted at a low temperature for about five hours until the internal temperature reaches 205°F, ensuring the meat becomes fall-apart tender. If the skin is left on, it is scored and can be crisped under high heat or broiler at the end for a crunchy crackling.
The resulting pork is aromatic and richly seasoned, with tender meat perfect for shredding. The texture balances juicy interior with a flavorful crust when the skin is crisped. Pernil pairs well with traditional Puerto Rican sides or can be used as a filling in tacos, quesadillas, burritos, and scrambled eggs, showcasing its versatility.
Practical tips include scoring the skin for crispy crackling, adjusting spice blends according to dietary preferences, and storing leftovers properly. Pernil freezes well in its cooking juices for two to three months, or keeps refrigerated for 3–5 days, making it convenient for meal prep.
Ingredients
- 8 lbs pork shoulder 1 full pork butt or shoulder, skin off or on
- 8-10 garlic cut into 4-5 slivers each, cloves
- 6 Tbsp sofrito
- 2 Goya Sazon seasoning packets paleo diet: substitute a 3 Tbsp mixture of equal parts of sea salt, black pepper, coriander, cumin, garlic powder, paprika and oregano, with culantro y achiote
- ¼ cup adobo seasoning
Instructions
- Stab the pork shoulder in various places and insert the garlic pieces. Combine the adobo and sazon and use as a dry rub and coat pork shoulder. Rub the sofrito all around the pork shoulder. See the notes for preparing the skin.
- Cover with plastic wrap and set in your refrigerator overnight.
- Preheat your oven to 300° F. Remove the plastic from pork shoulder and place in a roaster pan.
- Cook covered for about 5 hours. You can add ½ to 1 cup of water to the roaster to add some additional juices for later. The internal temperature should reach 205°F. The meat will be fall apart tender when it is done.
- If you left the skin on, place the roast skin side up, pat the skin dry and turn up the oven temperature to 500°F. Roast uncovered until the skin is crispy on top to your liking. For extra crunchy skin use your broiler but keep an eye on it to be sure it does not burn.
- Remove from oven, let it rest for 15 minutes and place half the shoulder on a large cutting board. Remove the skin and set aside. Discard the layer of fat.
- Start chopping the meat with a sharp knife and place chopped pieces in a large bowl.
- Take remaining juices from the cooking process and place in a container in the refrigerator to allow the fat to rise to the top and solidify. Remove solid fat and discard. If you have a gravy and fat separator, those work very well. Mix the juice with your chopped meat.
- Portion off into individual containers and freeze. This will keep frozen for several months if you vacuum pack the frozen blocks from the containers.
Notes
- Score pork skin in a diamond pattern if leaving skin on to help crisping and flavor penetration.
- The roast is done when internal temperature reaches 205°F, yielding tender, fall-apart meat.
- Use different spice blends like paleo-friendly substitutes if needed, maintaining the flavor profile.
- Leftover pernil stores well refrigerated for up to 5 days and freezes well in juices for 2–3 months.
- Perfect for use in tacos, quesadillas, scrambled eggs, and burritos with your favorite toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 123mg | 41% |
| Sodium | 194mg | 8% |
| Potassium | 661mg | 14% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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