There’s nothing like the mouthwatering aroma of Puerto Rican Pernil roasting in the oven. Puerto Rican pernil is a dish that immediately brings the family together. Pernil, or roasted pork shoulder, is a staple of Puerto Rican culture, making an appearance at almost every celebration. Whether it’s Christmas, a birthday, or a casual family gathering, this dish is the star of the table. Its juicy, flavorful meat and crispy edges are enough to make anyone fall in love with Puerto Rican flavors. Today, I’m excited to share my personal recipe for making this beloved classic.
Ingredients:
- Pork Shoulder: 6-8 lbs of pork shoulder (bone-in or boneless works fine).
- Adobo: About 1 tablespoon. (Adjust based on your salt preference)
- Oregano: 1 tablespoon (or more if you’re an oregano lover like me!).
- Sofrito: 3 tablespoons. This blend of fresh herbs and vegetables is a must-have in Puerto Rican cooking.
- Garlic: 6-8 cloves (1 clove per pound). You can never have too much garlic!
- Lemon Juice: 3 tablespoons (the juice of one lemon).
- Pepper: A sprinkle for a little extra flavor and color.
- Sazón: 1 packet, divided for even seasoning.
- Salt (if needed based on taste)
Step-by-Step Instructions:
- Prepare Your Marinade: Combine the adobo, oregano, sofrito, lemon juice, and minced garlic in a bowl. Mix until it forms a paste. This will be your marinade, the secret to a Pernil bursting with flavor.
- Marinate the Pork: Using a sharp knife, make 2-inch slits all over the pork shoulder. These pockets will help the marinade infuse deep into the meat. Spoon the marinade generously into each slit and rub the rest over the surface of the pork. Don’t forget to season the sides and under the fat cap (if there’s one).
- Add Extra Seasoning: Sprinkle pepper and the divided sazón packet over the pork. Be sure to season evenly on all sides.
- Let It Rest: For best results, cover the marinated pork and let it sit in the refrigerator overnight. If you’re short on time, a couple of hours will still give you great flavor.
- Roast to Perfection: Preheat your oven to 325°F. Place the pork shoulder in a roasting pan or Dutch oven, fat side up, and cover it tightly with foil or a lid. Roast for about 4 hours. If you’re using an aluminum pan, make sure to cover it securely.
- Uncover and Brown: After 4 hours, uncover the Pernil and roast for an additional 15 minutes. This will allow the top to brown beautifully. If your pork has a skin layer, you can broil it for a few minutes to achieve that crispy chicharrón texture.
- Rest and Serve: Let the roasted pork rest for about 10 minutes before slicing. This helps the juices redistribute, ensuring every bite is moist and flavorful.
A Taste of Tradition
There you have it, a beautifully roasted Puerto Rican Pernil that’s perfect for any occasion. The rich flavors of garlic, oregano, citrus, and sofrito make this dish a standout. Pair it with arroz con gandules (rice with pigeon peas) and a side of ensalada de papa (potato salad) for a meal that’s sure to transport you straight to Puerto Rico.
If you try this recipe, I’d love to hear how it turned out. Share your photos on social media and tag me 🤗 Share any tips, or tweaks in the comments below!
Buen provecho!
💖 Yessi
Pernil (Puerto Rican Roasted pork)
Print Recipe
Ingredients
- 6-8 lbs Pork Shoulder bone-in or boneless works fine.
- 1 tbs Adobo Adjust based on your salt preference
- 1 tbsp Oregano or more if you’re an oregano lover like me!.
- 3 tbsp Sofrito:
- 6-8 cloves Garlic 1 clove per pound. You can never have too much garlic!
- 3 tbsp Lemon Juice the juice of one lemon.
- Pepper
- 1 packet Sazón divided for even seasoning.
- Salt if needed based on taste
Instructions
- Combine the adobo, oregano, sofrito, lemon juice, and minced garlic in a bowl. Mix until it forms a paste. This will be your marinade, the secret to a Pernil bursting with flavor.
- Using a sharp knife, make 2-inch slits all over the pork shoulder. These pockets will help the marinade infuse deep into the meat. Spoon the marinade generously into each slit and rub the rest over the surface of the pork. Don’t forget to season the sides and under the fat cap (if there’s one).
- Sprinkle pepper and the divided sazón packet over the pork. Be sure to season evenly on all sides.
- For best results, cover the marinated pork and let it sit in the refrigerator overnight. If you’re short on time, a couple of hours will still give you great flavor.
- Preheat your oven to 325°F. Place the pork shoulder in a roasting pan or Dutch oven, fat side up, and cover it tightly with foil or a lid. Roast for about 4 hours. If you’re using an aluminum pan, make sure to cover it securely.
- After 4 hours, uncover the Pernil and roast for an additional 15 minutes. This will allow the top to brown beautifully. If your pork has a skin layer, you can broil it for a few minutes to achieve that crispy chicharrón texture.
- Let the roasted pork rest for about 10 minutes before slicing. This helps the juices redistribute, ensuring every bite is moist and flavorful.
