Pernil is a mouthwatering dish of marinated pork shoulder or leg slow roasted until fall-apart tender and delicious crispy skin, a holiday favorite. This is the best roasted pulled pork you'll ever have.
Crispy Skin Pernil Recipe
We're cooking up a large pork shoulder today, my friends. Only this time, we're taking a trip to Puerto Rico and cooking up our pork Puerto Rican style with a dish I think you are going to love.
The recipe is called Pernil, and it just may become one of your new favorites.
What is Pernil?
Pernil is a popular Latin American recipe of slow roasted pork that has been marinated for full flavor. It is usually made with pork shoulder or pork leg, though other cuts of pork can be used.
It is commonly served for Christmas dinner and at the holidays, rather than the traditional turkey or ham of other countries, and is usually served with arroz con gandules, or rice with pigeon peas.
It is also popularly used to make the famous Cuban sandwich. You may know it by other names, such as Pernil Asado or Pernil al Horno.
It's absolutely delicious, especially to lovers of tender cuts of pork that are juicy and deeply satisfying. You'll find pernil in countries like Cuba, Dominican Republic, Puerto Rico and Venezuela. This is a Puerto Rican pernil recipe.
Let's talk about how to make pernil, shall we?
Pernil Ingredients
- FOR THE MARINADE
- Sofrito. Use 3 tablespoons sofrito - Use my homemade sofrito recipe
- Seasonings. Use 2 tablespoons dried oregano, 1 tablespoon garlic powder, 1 teaspoon ground coriander, 1 teaspoon onion powder, 1 teaspoon cumin and salt and black pepper to taste. Alternatively, you can use 3-4 tablespoons adobo seasoning.
- Oil. ½ cup olive oil
- FOR THE PERNIL (Roast Pork)
- Pork. Use 4-6 pound pork shoulder (bone-in, skin on – Or you can use boneless – see recipe notes). This recipe can also be made with pork leg or ham.
- Garlic. Use 8 cloves garlic for studding the pork.
- Liquids. Sour orange juice and water. If you can't find sour orange, use equal amounts of sweet orange juice and lime juice.
- Optional. ¼ cup achiote oil for additional marinating as you roast the pork. Also, vinegar and chopped cilantro to make a serving sauce or gravy.
How to Make Pernil - the Recipe Method
Make the Marinade. Combine the sofrito, oregano, garlic powder, coriander, onion powder, cumin and salt and pepper in a large bowl. Stir in the olive oil and mix well. Set aside for now. You can also use a food processor to blend everything.
Prepare the Pernil (Roast Pork Shoulder). Cut various slits into the pork and stuff the garlic slices into them. I like to make long slices along every side, making this part easier.
Marinate the Pork. Rub down the pork shoulder with the prepared marinade. Cover and refrigerate at least 1 hour. Overnight is better for more flavor penetration.
Oven. Heat oven to 300 degrees F.
Roasting Pan. Transfer the pork shoulder to the bottom of a roasting pan or large baking dish, skin side up. Wipe the skin clean of any marinade and excess moisture. This will help with the crispy skin.
Add Liquids to the Bottom of the Pan. Pour 1 cup water and 1 cup sour orange juice into the bottom of the roasting pan, then cover the pan with foil, leaving no gaps.
The First Roast. Roast the pork shoulder for 3 hours.
Second Roast. Raise the oven temperature to 400 degrees F. Rotate the roasting pan around for even cooking and remove the foil. Pat the skin dry with a paper towel. Add 1-2 cups additional water/sour orange if the bottom is too dry.
Roast for 1-2 hours or longer, until the internal temperature of the pork reaches 210 degrees F when measured with a meat thermometer, or when a a skewer can pierce the meat easily.
Crispy Skin Pernil. If cooking with skin-on, the skin should be nice and crispy at this point, but if it is not, turn up the oven temperature to 500 degrees F and bake an additional 10 minutes, or until the skin is browned and crispy to your liking.
This crispy skin or crackling is one of the best parts of the pernil. You will absolutely love it.
Time to Serve! Remove from heat and rest 20 minutes to 30 minutes. Transfer to a cutting board. Carve or pull with forks and serve.
Serving Sauce/Gravy. Drain the drippings from the roasting pan into a bowl and skim the fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork as a dipping sauce or gravy.
Boom! Done! Easy enough to make, isn't it? There is a bit of prep work, but the majority of your time spent will be waiting while the pork shoulder roasts in the oven.
I love this recipe! SO delicious and tender.
Recipe Tips & Notes
- The Crispy Skin. The crispy skin, or "cuero", is only achieved with pernil by using skin-on pork. Be sure to dry the skin before roasting, as the moisture will prevent it from crisping up. Up the temperature at the end of roasting, uncovered, to ensure the perfect crunchy outer crust.
- Mix the crispy skin into the served pork so everyone gets some. The crispy skin is highly prized! This is why I slice all the way through the skin before roasting, making it easier to distribute.
- You can make Puerto Rican pernil with boneless pork. Make it the exact same way, but you won't need to wait for extra roasting time at the end.
- Adobo seasoning is a common seasoning blend in Latin American countries. It's a mix of garlic, cumin, onion, salt and pepper and other possible ingredients. Use it instead of the seasonings called for in the recipe.
What to Serve with Pernil?
Pernil is very often served with arroz con gandules, or rice with pigeon peas, especially during the holidays. You can easily serve it with yellow rice (arroz amarillo) and warmed beans.
Storage and Leftovers
Store any leftover pernil in the refrigerator in sealed containers for up to 5 days. Simply reheat it in a pan over medium heat to enjoy again.
You can also freeze it in vacuum sealed freezer containers for up to 6 months.
That's it, my friends. I hope you enjoy this Puerto Rican pernil recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Cookbook Recommendations
I've been learning a lot about Puerto Rican cooking from several different cookbooks. Here are links to 2 Puerto Rican cookbooks I highly recommend. They are great. These are affiliate links, my friends!
- Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes, by Oswald Rivera
- Puerto Rican True Flavors, by Wilo Benet
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pernil Recipe (Puerto Rican Roast Pork)
Ingredients
FOR THE MARINADE
- 3 tablespoons sofrito
- 2 tablespoons dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- ½ cup olive oil
FOR THE PERNIL (Roast Pork)
- 4-6 pound pork shoulder bone-in, skin on – Or you can use boneless – see recipe notes
- 8 cloves garlic sliced
- 1 cup sour orange juice (or use an equal mix of orange juice and lime juice)
- 1 cup water (or more as needed)
FOR SERVING
- 2 tablespoons vinegar
- 1/2 cup cilantro chopped
Instructions
PREPARE THE MARINADE
- Combine the sofrito, oregano, garlic powder, coriander, onion powder, cumin and salt and pepper in a large bowl. Stir in the olive oil and mix well. Set aside for now.
FOR THE PERNIL
- Cut various slits into the pork and stuff the garlic slices into them. I like to make long slices along every side, making this part easier.
- Rub down the pork shoulder with the prepared marinade. Cover and refrigerate at least 1 hour. Overnight is better for more flavor penetration.
- Heat oven to 300 degrees F.
- Transfer the pork shoulder to the bottom of a roasting pan or large baking dish, skin side up. Wipe the skin clean of any marinade and excess moisture. This will help with the crispy skin.
- Pour 1 cup water and 1 cup sour orange juice into the bottom of the roasting pan, then cover the pan with foil, leaving no gaps.
- Bake the pork shoulder for 3 hours.
- Raise the oven temperature to 400 degrees F. Rotate the roasting pan around for even cooking and remove the foil. Pat the skin dry with a paper towel. Add 1-2 cups additional water/sour orange if the bottom is too dry.
- Bake for 1-2 hours or longer, until the internal temperature of the pork reaches 210 degrees F when measured with a meat thermometer, or when a a skewer can pierce the meat easily.
- If cooking with skin-on, the skin should be nice and crispy, but if it is not, turn up the oven temperature to 500 degrees F and bake an additional 10 minutes, or until the skin is browned and crispy.
- Remove from heat and rest 20 minutes. Carve and serve.
- For Serving. Drain the drippings from the roasting pan into a bowl and skim the fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork as a dipping sauce or gravy.
Nutrition Information
NOTE: This recipe was updated on 2/15/23 to include new information and photos. It was originally published on 10/26/20.
Jerry J says
This is a very interesting recipe, I have not tried it yet but I am definitely interested. I would probably cook it on my Hasty Bake grill.
Mike Hultquist says
I hope you enjoy it, Jerry!
Val L says
It is marinating in the fridge for the night as we speak! I'll keep you posted.
Mike Hultquist says
Nice!!! Enjoy!!
Teresa says
Hi Mike, anyway to scale this down for 2 people
Mike Hultquist says
Teresa, it's tough, because a pork shoulder is so large. You can buy a small pork shoulder and separate it into smaller portions (freeze what you don't use for later), slow roast a small enough piece for 2 people. You'll have to cut down on roasting time a bit, so keep an eye on it. You can also try this with a smaller and leaner cut of pork, like a pork loin, but you won't get that crispy skin or overall fattiness that goes with pork shoulder or leg.
CHRISTINE PRICE says
Do you have any tips on how to find skin-on pork?
Mike Hultquist says
Christine, I asked my local butcher. It is harder to find in general grocery stores.
Trudy says
Can’t wait to try this and wanted to ask: will a Boston butt work for this? I’m already craving the Cuban sandwiches
Mike Hultquist says
Absolutely, Trudy. Enjoy! So GOOD!!
Natalie Johnson says
When you put this in the oven, do you cover it or not?
Mike Hultquist says
You don't have to cover it, though you can if you want to.
Abe Pacheco says
I have prepared this plenty of time and the best is pork shoulders with the skin.
After reaching 160 degrees internal temp, cook without covering so the skin can be toasted.
You will love it.
Michael Hultquist - Chili Pepper Madness says
Thanks, Abe! Yes, so GREAT with the crispy skin!!! I love it.
Nana says
Thank you s o much for sharing, Can't wait to use these recipes, must tell my friends to subscribe!!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Nana!
richard ruesch says
i am always looking for a good way to roast a pork shoulder with or w/o the skin. your pictures make this recipe a must do, at my 1st opportunity . thanks for sharing, oh, being able to print your recipes is very easy to do. richard .
Michael Hultquist - Chili Pepper Madness says
Thanks, Richard! Enjoy!