5.0 from 33 votes
Puerto Rican Smoked Pernil Pork Shoulder
Pernil is a special occasion dish that is popular in Puerto Rico and across the Caribbean. This version is smoked resulting in a perfectly juicy, smoky, and delicious pork roast that will be the centerpiece of your dinner menu.
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 8-10 Pound, Skin On Picnic Shoulder
- 10 garlic cloves sliced
- ½ Cup sofrito
- ¼ Cup adobo seasoning
- 2 Packets sazón (Achiote style)
- 1-2 Tablespoons fresh or dried oregano
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
- Notes:
- If at any time the skin begins to look too dark, you can start spritzing with apple juice, or cover the roast with foil to prevent further browning. Covering with foil may cause a loss in the crispiness of the skin.
- If, at the completion of cooking, the skin is not adequately crispy you can remove it from the pork roast prior to resting the meat. Increase the heat of the grill to 300-325 degrees and cook the skin for 5-20 minutes to crisp it up.
Nutrition Information
Calories
320kcal
(16%)
Carbohydrates
10g
(3%)
Protein
38g
(76%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
124mg
(41%)
Sodium
284mg
(12%)
Potassium
845mg
(24%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
114IU
(2%)
Vitamin C
5mg
(6%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
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.