Pernil Recipe (Puerto Rican Roast Pork)

We're cooking up a large pork shoulder today, my friends. Only this time, we're cooking it up Puerto Rican style with a dish you are going to love.

The recipe is called Pernil, and it just may become one of your new favorites. I've been making this recipe for years now and it is always a hit!

What is Pernil?

Pernil is a popular Latin American recipe of slow roasted pork shoulder or leg 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 or special occasions, rather than the traditional turkey or ham of other countries.

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 version.

About This Puerto Rican Pernil Recipe

I’m not Puerto Rican, but I am a huge fan of Puerto Rican cooking and have been making this pernil for years. I built this recipe from classic Puerto Rican flavors like sofrito, adobo style seasonings, and sour orange, along with tips and techniques I picked up from Puerto Rican cookbooks and from readers who make pernil for their own families.

My goal here is not to reinvent pernil, but to give you a reliable, well tested version that delivers juicy, pull apart pork and super crispy skin every time, with clear instructions that are easy to follow at home.

Let me walk you through how to make pernil at home. If anything is unclear or you run into trouble, just ask in the comments - I’m happy to help. I regularly update this recipe with reader questions and feedback so it stays as helpful and accurate as possible.

Pernil Ingredients

• FOR THE MARINADE
• Sofrito. Try my homemade sofrito recipe.
• Seasonings. Dried oregano, garlic powder, ground coriander, onion powder, cumin and salt and black pepper to taste. Alternatively, you can use adobo seasoning. Sazon seasoning is also popularly used.
• 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 or other cut of meat.
• 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. 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 - Step by Step

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.

Prepare the Pernil (Roast Pork Shoulder). Cut various slits into the pork and stuff the garlic slices into them.

Marinate the Pork. Rub the pork shoulder with the prepared marinade. Cover and refrigerate at least 1 hour. Overnight or up to 2 days is better for more flavor.

Roasting Pan. Transfer the pork shoulder to a roasting pan, skin side up. Wipe dry the skin, which will help with the crispy skin. Drying the skin is very important to achieve the perfect 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. Time for roasting!

How Long to Roast Pernil, and What Temperature?

Roast the Pork. Roast the pork shoulder for 3 hours at 300 degrees F (150C).

Raise the oven temperature to 400 degrees F (205C). Rotate the roasting pan and remove the foil. Pat the skin dry and 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 skewer can pierce the meat easily.

Cooking time can vary based on the size of the pork and performance of your oven.

For 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.

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. Best Puerto Rican pork around.

How to Plan Pernil for the Holidays

Pernil is a centerpiece holiday roast, so a little planning goes a long way. Here is how to make sure everything runs smoothly.

How Much Pernil to Make Per Person

For a bone in, skin on pork shoulder, plan on:

• About 3/4 pound of raw pork per person for normal appetites
• Up to 1 pound per person if you want generous portions and leftovers

A 4 to 6 pound shoulder will comfortably feed about 6 to 8 people, especially with plenty of sides on the table.

When to Marinate the Pork

Pernil is all about that deeply seasoned meat.

• Minimum: 1 hour in the marinade
• Better: Overnight in the refrigerator
• Best: 24 to 48 hours for maximum flavor

If you know you are cooking for Christmas or a big party, get the shoulder into the marinade the day before so it has plenty of time to soak up all that sofrito and spice.

Building Your Cooking Timeline

Every oven is different and pork shoulders vary in size, but here is a good general guide:

• Day before or early morning - Marinate the pork if you have not done it yet.
• 4 to 6 hours before serving - Get the pork into the oven at the lower temperature and let it slowly roast until very tender, following the recipe times and internal temperature.
• Last 30 to 45 minutes - Raise the heat to crisp the skin. Let the pernil rest at least 20 to 30 minutes before carving or shredding.

If you are serving at a specific time, it is better to give yourself a little extra buffer. Cook the pork until tender, hold it warm in a low oven, then finish crisping the skin closer to serving time if needed.

Making Pernil Ahead of Time

You can absolutely make pernil ahead if that works better for your schedule.

• Option 1: Cook whole, reheat whole
  • Roast the shoulder the day before
  • Cool, then refrigerate it tightly covered in its juices
  • Reheat low and slow, around 275 to 300 degrees F, until hot all the way through
  • If needed, blast the skin at high heat again right before serving to re crisp it
• Option 2: Shred, store in juices, reheat
  • Shred the pork, then store it in the refrigerator with plenty of the cooking liquid
  • Reheat gently in a covered baking dish or in a pan on the stovetop, adding a splash of water or broth if it seems dry

Both work well. If you want the most dramatic crispy skin presentation, cook it closer to serving time and keep the shoulder whole.

Pernil Recipe FAQs

What cut of pork is best for pernil?

Pernil is most often made with pork shoulder (also called Boston butt or picnic shoulder). I recommend a bone in, skin on shoulder for the best combination of juicy, pull apart meat and crispy skin. You can also use pork leg or ham for a similar result.

Can I use boneless or skinless pork for pernil?

Yes. You can make pernil with a boneless pork shoulder and follow the recipe the same way. It will usually cook a bit faster, so start checking it earlier. You can also use a skinless roast, but you will miss out on the crunchy cuero, which is one of the best parts.

How long should I marinate pernil?

You will get good flavor with at least 1 hour in the marinade, but overnight is much better. If you can plan ahead, 24 to 48 hours in the refrigerator gives the best flavor, especially for a larger roast.

What internal temperature should I cook pernil to?

I cook pernil until the internal temperature reaches about 210 degrees F, which is much higher than the basic “safe” temperature for pork. Pork shoulder is full of connective tissue that needs time and heat to melt and break down. Cooking it to this higher temperature is what gives you tender, shreddable meat rather than a firm roast.

Can I make pernil in a slow cooker?

You can adapt this recipe for a slow cooker if you are not worried about crispy skin. Marinate the pork as written, then set it into the slow cooker and cook on low until it is fall apart tender. Shred, then crisp portions of the meat in a hot skillet with a bit of oil if you want some browned edges.

How much pernil should I plan per person?

For a bone-in, skin-on pork shoulder, plan on about 3/4 to 1 pound of raw pork per person. For a boneless shoulder, you can plan on about 1/2 to 3/4 pound per person, since you’ll get more edible meat from the same weight.

What to Serve with Pernil?

Pernil is at its best when you surround it with classic Puerto Rican and Caribbean sides. Here are some excellent pairings from the site.

• Arroz con Gandules. This is the most traditional side. Puerto Rican rice with pigeon peas is almost mandatory with pernil, especially for Christmas and big holidays.
• Yellow Rice (Arroz Amarillo). A simple, flavorful saffron or annatto tinted rice that works perfectly if you want something a bit easier than arroz con gandules.
• Tostones. Twice fried green plantains are fantastic with pernil. They add a salty crunch that matches the crispy skin.
• Mofongo. Mashed fried plantains with garlic and pork cracklings are rich and hearty, and they pair beautifully with juicy shredded pernil piled on top.
• Puerto Rican drinks and desserts. Round out the feast with rich and creamy coquito or arroz con dulce (Puerto Rican rice pudding), or any of your favorite Puerto Rican inspired sweets from the site.

Storage and Leftovers

Store any leftover pernil in the refrigerator in sealed containers for up to 5 days. I like to store it with plenty of the cooking juices to keep the meat moist and flavorful. Reheat gently in a covered pan over medium heat or in a low oven until warmed through.

You can also freeze leftovers in freezer safe containers or vacuum sealed bags for up to 6 months. Label them with the date and portion size so you can pull exactly what you need for quick meals later.

Ways to Use Leftover Pernil

Leftover pernil is gold. Here are some of my favorite ways to use it.

• Soups and stews. Stir chopped pernil into soups, beans, or stews near the end of cooking for a big flavor boost and extra protein.
• Cuban sandwiches and medianoches. Use shredded pernil in a classic Cuban sandwich or a Cuban medianoche. The seasoned pork makes these sandwiches extra special.
• Tacos, burritos, and quesadillas. Warm the pork in a skillet and tuck it into tortillas with your favorite toppings, or fold it into cheesy quesadillas.

That's it, my friends. I hope you enjoy this amazing Puerto Rican pernil recipe. Let me know if you make it. I'd love to hear how it turned out for you. Leave your comments below.

Try Some of My Other Popular Recipes

• Puerto Rican Arroz con Pollo
• Carne Guisada (Beef Stew)
• Pique - Puerto Rican Hot Sauce
• Sancocho (Latin American Stew)
• Cuban Roast Pork (Mojo Pork)
• Bistec Encebollado