Puerto Rican Pernil (Roast Pork Shoulder)

Puerto Rican Pernil (Roast Pork Shoulder)
DifficultyBeginner
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Pernil is a slow-roasted pork shoulder marinated in a bold mix of garlic, oregano, citrus, and adobo spices, cooked until fall-apart tender with a crackly, crispy "chicharrón" skin on top. It’s traditionally served with arroz con gandules (rice & pigeon peas) and tostones. Every bite is juicy, garlicky, and deeply savory.

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Yields8 Servings
Prep Time25 minsCook Time6 hrsTotal Time6 hrs 25 mins
For the Pork
 6 lbs bone-in pork shoulder (pork picnic roast or butt), skin-on
 3 tbsp olive oil
 3 tbsp white vinegar or citrus juice (lime or sour orange)
For the Marinade (Adobo Wet Rub)
 10 cloves garlic
 1 tbsp kosher salt
 1 tbsp black pepper
 1 ½ tbsp dried oregano
 1 tbsp ground cumin
 1 ½ tbsp smoked or sweet paprika
 2 tsp ground annatto (achiote) (optional, for color)
 1 tbsp white vinegar
 2 tbsp olive oil
 1 small onion, chopped
 Juice of 1 lime or bitter orange
 Optional: ½ tsp crushed red pepper (for heat)
Make the Marinade
1

  1. Combine all marinade ingredients in a food processor or mortar and pestle.

  2. Blend into a thick paste. Taste and adjust salt, vinegar, or citrus.

Prep the Pork
2

  1. Rinse pork and pat dry thoroughly.

  2. Using a sharp knife, score the skin in a crosshatch pattern or cut slits under the skin to access the meat.

  3. Poke deep slits all over the meat and stuff each with marinade.

  4. Rub the rest of the marinade over the pork, under and over the skin.

Marinate
3

  • Cover tightly or wrap in plastic wrap.

  • Marinate in the fridge at least 8 hours, preferably overnight or up to 24 hours.

Roast the Pork
4

  1. Remove from fridge 1 hour before roasting to bring to room temperature.

  2. Preheat oven to 325°F (160°C).

  3. Place pork on a rack in a roasting pan or deep baking dish, skin side up. Add ½ cup water to the bottom of the pan.

  4. Cover loosely with foil and roast for 4½ to 5 hours (roughly 35–40 minutes per pound).

Crisp the Skin
5

  1. Uncover the roast and increase heat to 425°F (220°C) for the last 30–45 minutes.

  2. Rotate or baste occasionally. Watch closely—you're aiming for crispy, blistered chicharrón-style skin.

  3. Once skin is crisp and meat is pull-apart tender, remove from oven.

Rest & Serve
6

  1. Let rest at least 20–30 minutes before slicing or shredding.

  2. Carve or pull the meat, and crack the crispy skin into pieces.

  3. Spoon pan drippings over the top or serve on the side.

Tips for Success
7

  • Use bone-in, skin-on pork shoulder for authentic texture and moisture.

  • Roast low and slow—don’t rush the cook time.

  • Crispy skin takes patience: dry thoroughly, score well, and finish hot.

Variations
8

  • Add sofrito or sazon to the marinade for deeper Puerto Rican flavor.

  • Add beer or stock to the roasting pan for extra basting sauce.

  • Make it in a slow cooker, but crisp skin separately under broiler.

Suggested Pairings
9

  • Serve with: Arroz con gandules, mofongo, or yuca

  • Drink with: Malta, tamarind juice, or a crisp lager

  • Great for: Holiday meals (like Nochebuena), family gatherings, or Sunday feasts

Ingredients

For the Pork
 6 lbs bone-in pork shoulder (pork picnic roast or butt), skin-on
 3 tbsp olive oil
 3 tbsp white vinegar or citrus juice (lime or sour orange)
For the Marinade (Adobo Wet Rub)
 10 cloves garlic
 1 tbsp kosher salt
 1 tbsp black pepper
 1 ½ tbsp dried oregano
 1 tbsp ground cumin
 1 ½ tbsp smoked or sweet paprika
 2 tsp ground annatto (achiote) (optional, for color)
 1 tbsp white vinegar
 2 tbsp olive oil
 1 small onion, chopped
 Juice of 1 lime or bitter orange
 Optional: ½ tsp crushed red pepper (for heat)
Puerto Rican Pernil (Roast Pork Shoulder)
IngredientsDirections
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