Discover the flavors of Puerto Rican cuisine with this traditional Pernil recipe. Known for its juicy meat and irresistibly crispy skin, this pork shoulder roast will be the star of your next meal. Perfect for gatherings or a comforting family dinner, this dish requires time and patience but rewards you with unmatched taste and texture.
Ingredients
🐖 11 lbs Pernil, pork shoulder roast
🧄 17 cloves Fresh Garlic
🌿 1 tablespoon Fresh Oregano, from the chef's garden
🧂 1 tablespoon Salt
🧂 2 tablespoons Adobo, homemade or store-bought
🫒 2 tablespoons Olive Oil
💧 1 inch Water, for roasting pan
Instructions
1- Prepare the Spice Rub:
- Peel 17 cloves of fresh garlic.
- In a food processor, combine garlic, oregano, salt, adobo, and olive oil.
- Pulse until it forms a coarse, wet paste, similar to chunky peanut butter.
2- Prepare the Pernil:
- Place the pernil on a cutting board.
- Use kitchen shears to separate the skin from the meat, leaving the fat attached to the skin.
- Cut deep holes into the meat on all sides.
- Score the skin with crosshatch lines to create 1-inch squares.
3- Marinate the Pernil:
- Place the pernil in a roasting pan.
- Rub the spice mixture generously all over, making sure it penetrates the holes.
- Place the skin back on top, scored side up.
- Rub remaining spice into the scores on the skin.
- Cover pan with plastic wrap and refrigerate overnight.
4- Initial Roasting (Covered):
- Preheat oven to 350°F (175°C).
- Remove marinated pernil from fridge.
- Pour about 1 inch of water into the roasting pan.
- Cover tightly with aluminum foil.
- Bake for 4 hours.
5- Crisping the Skin (Uncovered):
- Remove pernil from the oven and check liquid level; add more water if needed.
- Remove foil; sprinkle adobo on the skin.
- Increase oven temperature to 450°F (232°C), using convection if available.
- Bake uncovered for about 1 hour, checking every 15 minutes for crispiness.
6- Resting and Serving:
- Once toasted crispy, remove from oven.
- Cover loosely with foil and let rest for 15 minutes.
- Carve and enjoy with traditional sides like arroz con gandules or tostones.
Prep Time: 25-35 minutes plus overnight marination
Cook Time: 5 hours to 5 hours 10 minutes
Total Time: Approximately 6 hours plus marination time
Servings: 12-16
Equipment:
- Wooden Cutting Board
- Paring Knife
- Food Processor, potentially Cuisinart
- Small Glass Bowls
- Metal Roasting Pan
- Samsung Oven, stainless steel with digital display
- Heavy-duty Kitchen Shears/Scissors
- Wooden or Rubber Spatula
- Plastic Wrap
- Heavy-duty Aluminum Foil
- Glass Liquid Measuring Cup
- White, Rectangular Serving Platter
- Metal Tongs
Cooking Tips
- Fresh ingredients such as garlic and oregano are essential.
- Ensure the foil is tightly sealed for steaming.
- Use the convection setting for crispier skin.
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