Puerto Rican Pernil Recipe | Tender and Juicy Roasted Pork Shoulder! (2024)

This authentic pernil recipe creates a juicy, fall-apart-tender pork shoulder with irresistible crispy pork skin on top. Serve it the Puerto Rican way with arroz con gandules and watch how quickly it disappears!

Table of Contents

• Why You Will Love This Puerto Rican Pernil Recipe
• What Is Pernil?
• Ingredients Needed For Puerto Rican Pernil
• How To Make Pernil
• Tips and Variations
• What To Serve With Arroz Con Gandules y Pernil
• Storage Options
• More Must Try Latin Recipes
• Get the Recipe

Why You Will Love This Puerto Rican Pernil Recipe

When I think of Pernil, one word comes to mind – mouthwatering. Trust me, this is a dish that will impress everyone at the table! Here’s why you will love this recipe:

• Authentic: Seasoned with garlic, sazon, fresh citrus and herbs, this is how my Abuela taught me to make pernil. With a crispy cuerito (crispy pig skin) and juicy roasted pork that is fall apart tender, you’ll be craving this dish year round!
• Festive: Seeing a roasted pernil placed onto the holiday table is a sign of love. Just like a Thanksgiving turkey, it takes a lot of prep, but it’s well worth the effort!
• Flavorful: You will never find a more tender, juicy and perfectly flavored pernil than this recipe. Trust me, this is a dish that will impress everyone at the table!

If you love roasted pork with Latin flavors, be sure to also try our recipe for lechon asado.

What Is Pernil?

Pernil is a slow cooked roasted pork shoulder (or leg), with crispy skin on top, that is so tender you don’t even need a knife. The pork is marinated overnight and then slow roasted as a whole piece, with the skin (fat) and the bone still intact. Puerto rican pernil is served shredded, not sliced, with arroz con gandules for special occasions.

Ingredients Needed For Puerto Rican Pernil

You’ll need the following ingredients to make this flavor packed, fall apart tender Pernil. Check the recipe card at the bottom of the post for exact amounts.

• Pork Shoulder: I like to use a pork shoulder, but you can also use a pork leg roast or a pork butt.
• Garlic Cloves: You want to use lots of fresh, peeled garlic cloves.
• Oil: We used vegetable oil growing up, but you can also use olive oil.
• Green Bell Pepper: Remove the seeds and stem.
• Onion: A white onion is traditional, but a yellow onion will also work.
• Fresh Oregano: You can substitute 2 tablespoons dried oregano, but fresh is best. While not traditional, cilantro is also delicious for a different flavor.
• Seasonings: Salt, black pepper, cumin, adobo, and store bought sazon con azafrán or homemade sazon seasoning.
• Chicken Broth: I use reduced salt chicken broth because there is a lot of salt in the seasonings.
• Orange or Lime Wedges: Optional, for serving. You can also choose to add sour orange juice to the marinade.

How To Make Pernil

I know it’s looks like a lot of steps, but most of the time the pork will be marinating or in the oven! Below is a quick rundown of all the steps for this Puerto Rican pork. For the full detailed directions scroll to the recipe card below.

• Marinade: Combine garlic cloves, bell pepper, and cilantro in a food processor and process until smooth. Add the seasonings and process one more time.
• Garlic: Cut the fat cap from the back of the roast, still keeping it intact and attached to the meat. Fold it over so you can access the meat under it. Cut deep holes into the roast and stuff whole garlic cloves into the roast. This will give it epic flavor!
• Prep: Spoon a third of the marinade over the back of the pork. Flip and cover the top in another third of the marinade. Lay the fat cap back over the top and make deep slices to form a checkered pattern. Spread remaining marinade over the fat cap.
• Marinate: Cover the meat with aluminum foil and refrigerate for 24 to 48 hours, flipping it every so often. Do not skip this step! It’s incredibly important to ensure you get the absolute best, full flavored pernil!

• Roast: Add pork to a roasting pan skin side up and add broth until there’s about 2 inches in bottom of the pan. Replace the foil and roast in the oven at 350°F for 3.5 to 4 hours. Rotate the pan every hour to ensure even cooking.
• Crisp: Remove the foil and turn the heat up to 400°F. Continue roasting for another 30 minutes, until the skin gets crispy on top. The internal temperature should be at least 180°F or higher.
• Knock Knock: The fun and traditional way to test of if the cuerito (crispy pig skin) is ready is by knocking on it. If it sounds like somebody is knocking at a little door, you know it’s ready!
• Rest: Before shredding, allow the meat to rest for 15 minutes minimum, or up to 30 minutes for best results. This is an important step to ensure the meat is tender and juicy.
• Shred: Shred the meat on a cutting board and pour some of the juice from the pan and the fresh orange or lime juices over the meat, if desired. Serve and enjoy!

Tips and Variations

Here are a few tips and different variations to ensure your pernil turns out perfect:

• Pork With Fat: No matter what pork cut you choose, make sure it is bone-in, with a good amount of fat and the skin still attached. Some grocery stores in the US may call the pork shoulder a “Picnic Pork Roast” on the label, so keep that in mind.
• Plan Ahead: Make sure you plan ahead to allow plenty of time to make your pernil. If you try to rush the marinating time or cooking time, it won’t be half as good. This pernil will take about 5 hours of cooking time including cooling time after cooking.
• Marinate: It is SO very important to marinate the pork for the full amount of time. It is best if you can leave it marinading for a couple of days, but need at least 12 hours at minimum.
• Garlic: Hiding whole garlic cloves inside the pork is a traditional step that is a huge key to giving your pernil ALL THE FLAVOR. Don’t skimp or skip the garlic, you will regret it.
• Sofrito: Some Puerto Ricans use sofrito to marinade their pork. If you want to use sofrito, skip the onion and bell pepper and use 1/2 cup sofrito instead.
• Sour Orange: Want to add naranja agria, sour or bitter orange juice, to your pork marinade? Add 1/3 cup to your marinade. Fresh is best, but bottled works in a pinch.

What To Serve With Arroz Con Gandules y Pernil

Of course we serve this Puerto Rican pernil recipe with arroz con gandules for the perfect Christmas dinner. Here are a few more Puerto Rican recipes to try:

• Rice And Beans: If you prefer white rice, arroz blanco and beans is always great with juicy pork.
• Plantains: Both tostones (savory fried plantains) and maduros (sweet plantains) are often served with pernil.
• Pasta Salad: Ensalada de doditos is a pasta salad served for the holidays or any large gathering. Made with hard boiled eggs and sometimes with ham (ensalada de coditos con jamon) it’s a great hearty side dish.
• Coquito: No Puerto Rican party is every complete without coquito.
• Dessert: No dinner is complete without dessert. Here are some of our favorites: arroz con leche, easy tres leche cake, tembleque and queso flan.

Storage Options

For a delicious breakfast the next day, serve leftovers in a mallorca with cheese!

• Fridge: Store in an airtight container for up to 5 days in the fridge.
• Freeze: Freeze cooled, shredded pork in freezer safe airtight storage bags for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Add meat and a couple of tablespoons of water to a bowl and cover with a wet paper towel. Heat in the microwave in 30 second bursts until warmed through. Or add meat to a large non-stick skillet with 1 to 2 tablespoons of water over low-medium heat.

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