Puerto Rican Smoked Pernil Pork Shoulder
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Additional Time
12 hrs
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Total Time
20 hrs 15 mins
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Servings
6 people
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Calories
320 kcal
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Course
Main Course
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Cuisine
Caribbean
Puerto Rican Smoked Pernil Pork Shoulder
Description
This recipe begins by trimming excess fat and carefully peeling back the pork skin without removing it completely. Garlic slices are inserted throughout the meat to infuse it with pungent flavor. The pork is then thoroughly coated with a blend of adobo and sazon spices, covered with aromatic sofrito, and sprinkled with oregano before the skin is pulled back over and scored in a cross-hatch pattern.
Marinating overnight allows deep seasoning to permeate the meat. The cooking starts at a higher heat to develop a crust and initial crispness on the skin, then reduces to a lower temperature for slow smoking or roasting. This combination tenderizes the pork while allowing the skin to become crispy without burning.
The pernil can be served sliced or shredded, making it suitable for festive meals or family gatherings. The balance of garlicky, herby, and smoky flavors pairs well with traditional Puerto Rican side dishes.
Notes advise managing the skin’s color during cooking, using apple juice spritzing or foil to prevent over-darkening. If the skin is not crispy enough at the end, it can be cooked separately at a higher temperature to finish crisping.
Ingredients
- 1 picnic shoulder pork 8-10 pound, skin on
- 10 garlic sliced, cloves
- ½ Cup sofrito
- ¼ Cup adobo seasoning
- 2 Packets Sazon seasoning Achiote style
- 1-2 Tablespoons oregano fresh or dried
Instructions
- Combine the Adobo and Sazon seasonings in a small bowl. Set aside.
- Trim access fat from the pork roast. Carefully peel back the skin using a sharp knife, but do not completely remove.
- Pierce the pork all over with the knife and insert the garlic slices into the pork.
- Cover all sides of the pork with the seasoning mixture, then cover with the sofrito.
- Sprinkle the pork with the oregano.
- Pull the skin back over the roast. With a sharp knife, carefully score the skin in a cross-hatch pattern. Try not to cut all of the way through the skin, into the pork.
- Pat the skin dry and cover the pork with plastic wrap. Allow the pork to marinate in the refrigerator overnight.
- When ready to cook, remove the pork from the refrigerator. Thoroughly dry the skin.
- Heat your grill or smoker to 325 degrees, set up for indirect heat. Place the pork, skin side down (or toward the heat source), and cook for 2 hours.
- After 2 hours, reduce the heat to 250 degrees. Flip the pork skin side up (or away from the heat source). Cook until the pork reaches an internal temperature of 185 degrees. This typically will take an additional 6-8 hours, but every piece of meat is different so monitor with a meat thermometer.
- Remove the meat from the smoker, cover with foil and rest for 15-20 minutes.
- Slice the meat and serve.
Notes
- If the pork skin darkens too quickly during cooking, spritz it with apple juice or cover with foil to protect it, noting that foil covering may soften crispness.
- For extra crispy skin, remove it from the roast after cooking and bake at 300-325°F for 5–20 minutes to finish crisping before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 124mg | 41% |
| Sodium | 284mg | 12% |
| Potassium | 845mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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