5 from 33 votes
Puerto Rican Smoked Pernil Pork Shoulder
Puerto Rican Smoked Pernil Pork Shoulder features a large pork picnic shoulder marinated with garlic, sofrito, adobo, sazon seasoning, and oregano, then slow-cooked on a smoker or grill. The skin is scored for crispiness, producing tender, juicy meat beneath a flavorful, slightly crisped exterior. This method yields a richly seasoned and aromatic roast that is a staple in Puerto Rican cuisine.
Prep Time
15 mins
Cook Time
8 hrs
Additional Time
12 hrs
Total Time
20 hrs 15 mins
Servings:
6
people
Calories:
320 kcal
Course:
Main Course
Cuisine:
Caribbean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 320
% 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.