Puerto Rican Pernil Recipe
This Puerto Rican Pernil recipe is easy to make, deliciously flavored with garlic, oregano, and adobo marinade. It slow-cooks for fall-apart tenderness, with a crispy skin on top.
Servings: 2 Servings Per Pound
Calories: 241kcal
Equipment
Ingredients
- 1 pound skin on pork shoulder
For every 1 pound of your pork roast, use:
- 1 ½ garlic cloves fresh
- 1 ½ teaspoons oregano fresh
- ¼ teaspoons salt
- ½ teaspoons powdered adobo seasoning
- 1 ½ teaspoons olive oil
Instructions
Cook Times:
- Large Pernil (9-12 lbs.): Cook covered for 4 hours at 350 degrees Fahrenheit (175 degrees Celsius); then cook uncovered for 1 hour at 450 degrees Fahrenheit (230 degrees Celsius) with the convection turned on if your oven is a convection oven.
- Medium Pernil(6-8 lbs.): Cook covered for 3 hours at 350 degrees Fahrenheit (175 degrees Celsius); then cook uncovered for 1 hour at 450 degrees Fahrenheit (230 degrees Celsius) with the convection turned on if your oven is a convection oven.
- Small Pernil (4-5 lbs.): Cook covered for 2 hours at 350 degrees Fahrenheit (175 degrees Celsius); then cook for 1 hour at 450 degrees Fahrenheit (230 degrees Celsius) with the convection turned on if your oven is a convection oven.
Instructions:
- Flip the pork roast with the larger skin side facing down. If you have a picnic roast, then the skin will wrap all the way around the roast. Gently trim the skin with kitchen scissors. Then, for both shoulder or picnic roasts, use a knife to take off the skin and layer of fat. Again, if you have a picnic roast, then after doing one side, turn the roast over and completely remove the skin with the fat from the roast. Once you remove the skin, set it aside.
- Tenderize the roast by using a small, long kitchen knife to make lots of finger-sized slits in the roast. When you have done this on one side, turn the roast over and do the other side. Once you're done, you should be able to stick your fingers all the way down into each hole.
- Now, lay the skin on a cutting board with the skin side up and the fat side down. Using a sharp knife, cut parallel lines through the skin, but not through the fat. Make the cuts 1 inch apart. Then, turn the skin a quarter turn and cut the lines again. So now, you have 1-inch squares across the skin.
- Make the spice rub by pureeing the garlic, oregano, salt, adobo and olive oil in a food processor.
- Place the roast in a roasting pan and rub the spice mix all over the roast and deep down into the holes. Then, turn the roast over and rub the spice mix over the other side and deep down into the holes on that side.
- Place the skin on top of the roast with the skin side up and rub the rest of the spice mix all over the skin and into the cuts made into the skin.
- Cover the roast with plastic wrap and place in the refrigerator to marinate overnight. You should marinate this for at least 2 hours. But we like to marinate it overnight. If you want to marinate it for 2 or 3 days, that will work as well, if that helps you make it in advance.
- Once the Pernil has finished marinating, take it out of the refrigerator and remove the plastic wrap.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, add 1 inch of water into the Pernil's baking pan. This prevents drippings from burning, keeps the meat moist, and allows you to create a flavorful gravy with the drippings.
- Wrap the pan with heavy-duty aluminum foil. Make sure the edges are tightly sealed to trap the steam inside.
- Bake the Pernil covered for 2 hours. After two hours, remove the Pernil from the oven and carefully lift the foil to check the water level. Add more water if it's less than half an inch, ensuring there's at least that much. If you're cooking a medium or large Pernil, reseal the foil and continue cooking it covered for the remaining time.
- Once you've cooked the Pernil for the required time while it's covered, take it out of the oven. Uncover the foil and lightly sprinkle Adobo seasoning on the skin to help it crisp up.
- Place your Pernil in the oven, uncovered, at 450 degrees Fahrenheit (230 degrees Celsius) for 45 minutes.
- After 45 minutes, check if the skin is crispy by gently tapping it with a butter knife. If it's still soft, continue cooking for another 15 minutes, then check again. Repeat this process until the skin becomes crispy.
- Remove the Pernil from the oven and let it rest for 15 minutes.
- Move the Pernil to a serving platter, and put some of the juices in a gravy boat to pour over the pernil. Serve hot or warm and enjoy!
Video
Notes
Storage Info:
If you have leftover Pernil, allow it to cool to room temperature. Then, wrap it tightly in aluminum foil or plastic wrap and place it in an airtight container. Store the container in the refrigerator for up to 3-4 days. For freezing, you can store it in the freezer for up to 2-3 months. When reheating, use the oven or microwave. Leftover Pernil can be versatile – make sandwiches, add it to omelets, and tacos, or use it in salads and pasta. Get creative and enjoy it in various ways!
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 2g | Protein: 27g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 397mg | Potassium: 509mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
