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Puerto Rican Pernil

A flavorful pork roast that has the most tender meat and delicious crispy skin.
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Course: Main Course
Cuisine: Spanish
Prep Time: 20 minutes
Cook Time: 5 hours 30 minutes
Servings: 8
Calories: 326kcal

Ingredients

  • 9 lb pork shoulder
  • 1 head garlic
  • 1/2 tbsp adobo seasoning
  • 2 tbsp sofrito (tomato cooking base)
  • 1 tbsp recaito
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tbsp dried oregano
  • 1 tsp cumin
  • 1 packet sazon
  • 1 lime juiced
  • 2 tbsp olive oil

Instructions

  • In a small bowl add garlic cloves and using an immersion blender break into smaller pieces. If you have a pilón or mortar & pestle this will be ideal. Then add adobo seasoning, both red and green cooking bases, salt, black pepper, oregano, cumin, sazon, lime juice, and olive oil. Mix to create marinade.
  • With a sharp knife, carefully cut back the skin separating it from the meat. Leave it connecting at the end of the skin so it creates a flap.
  • Using that same knife or a paring knife, poke deep cuts all around the pork shoulder including the underside.
  • Spoon the marinade all over the meat being sure to stuff the holes with pieces of garlic. Also get the marinade under the skin, the part that comes in contact with the meat.
  • Put the skin back over the meat and then pat the top of the skin dry with a paper towel. Season the skin with salt and a packet of sazon and rub skin so that the seasoning completely covers it.
  • Place skin side-up into a roasting pan and cover with aluminum foil. Refrigerate overnight.
  • Remove from the fridge and let sit out for 30 minutes to come to room temperature.
  • Lift foil and pat dry the pork skin one more time with a paper towel to ensure the skin is dry.
  • Cook in a 350 degree oven for 5 hours.
  • Remove from the oven and bast the meat with the pan juices. Make sure you are only basting the meat and not the skin.
  • Increase the oven temperature to 400 degrees and place the roast pork back in the oven uncovered for about 25-30 minutes to get the skin crispy. Make sure to watch it since all ovens are different and you don't want to burn it.
  • Remove from the oven for the last time and let sit for about 15 minutes.
  • Pull out the bone (which should come out easily) and shred the meat.

Video

Nutrition

Calories: 326kcal | Carbohydrates: 2.2g | Protein: 23g | Fat: 24.4g | Saturated Fat: 8g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 11.5g | Cholesterol: 86.1mg | Sodium: 1259.6mg | Potassium: 353.3mg | Fiber: 0.2g | Sugar: 0.1g
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