Pernil Recipe (Puerto Rican Roast Pork)
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
8
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Calories
353 kcal
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Course
Main Course
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Cuisine
American, Puerto Rican
Pernil Recipe (Puerto Rican Roast Pork)
Description
The Pernil Recipe (Puerto Rican Roast Pork) starts with a marinade of sofrito, oregano, garlic powder, coriander, onion powder, cumin, salt, and pepper combined with olive oil. The pork shoulder is deeply slit and stuffed with garlic slices before being rubbed with the marinade and refrigerated to enhance flavor. Roasting begins at 300°F with a mix of orange juice and water to maintain moisture. After several hours, the oven temperature is raised to 400°F to crisp the pork skin. This method provides a juicy roast with aromatic citrus notes and a crunchy exterior.
The pork shoulder’s slits of garlic deliver savory bursts within the tender flesh. The citrus in the marinade and roasting liquid balances richness, with slow roasting allowing connective tissues to break down for moist meat. The skin, wiped dry before the high-heat finish, crisps nicely for texture contrast.
Pernil is commonly served sliced with condiments like vinegar and chopped cilantro to complement the rich pork. It works well alongside rice and beans or as part of a festive meal.
Ingredients
FOR THE MARINADE
- 3 tablespoons sofrito
- 2 tablespoons oregano dried
- 1 tablespoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon cumin
- salt to taste
- black 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 orange juice or use an equal mix of orange juice and lime juice, sour
- 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
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 93mg | 31% |
| Sodium | 110mg | 5% |
| Potassium | 592mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 18mg | 20% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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