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Authentic Puerto Rican Pernil Recipe

Tender, slow-roasted Puerto Rican pernil packed with flavor and topped with crispy cuerito.
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Puerto Rico Pernil in Dutch oven
Prep Time:30 minutes
Cook Time:4 hours 30 minutes
Total Time:5 hours

Equipment

  • 1 Dutch oven or Deep baking dish

Ingredients

  • 1 picnic roast with skin about 3 lbs
  • 1 bone-in pork butt about 7 lbs
  • 3 tablespoons sofrito
  • 2 tablespoons olive oil
  • 2 tablespoons adobo adjust to taste
  • 1 tablespoon dried oregano
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika heaping is fine
  • 1 teaspoon cumin
  • ½-1 teaspoon black pepper
  • 3 tablespoons lime juice
  • 10 garlic cloves minced or pressed

Instructions

  • Make the marinade: In a bowl, mix sofrito, olive oil, adobo, oregano, turmeric, paprika, cumin, black pepper, lime juice, and garlic until well combined.
  • Prep the pork: Remove the skin from the picnic roast and set aside. Cut deep slits all over the pork.
  • Season: Rub the marinade generously into the pork, pushing it into the slits. Spread remaining marinade over the meat.
  • Season the skin: Pat pork skin dry and lightly sprinkle with adobo.
  • Place pork in a Dutch oven or roasting pan and lay the skin on top. Cover.
  • Marinate: Let marinate 2 hours at room temperature or refrigerate up to 24–48 hours.
  • Bake: Preheat oven to 350°F. Bake covered for 4½–5 hours.
  • Check at 3½ hours: Remove lid, remove the skin and place on a separate uncovered baking dish. Then cover the pork again and continue cooking.
  • Uncover the pork during the last 30 minutes.
  • Rest and serve: Drain excess juices if needed, remove bone, shred pork, and serve with crispy skin.

Video

Notes

  • Turmeric and paprika are used instead of sazón for color.
  • For extra crispiness, leave pork uncovered for a few additional minutes after shredding.

What to Serve with Pernil

Arroz con gandules, potato salad, macaroni salad, tostones, or white rice and beans.
Servings: 12