Pernil (Puerto Rican Pork Shoulder)

READY IN: 15hrs 30mins
Recipe by Michelle Figueroa

This is a delicious way to cook pork. I got this recipe from my boyfriend who is from Puerto Rico. This also makes excellent, moist meat for Cuban sandwiches.

Top Review by MagsMeals

This was incredibly delicious. I used a small, <3 lb. roast, and marinated it only 3 hours. I used 6 cloves of garlic instead of 12, but the rest of the ingredients were as written. I cooked it at 300 for 3 hours, covered and then at 350 for 45 min. uncovered. Very moist and tender.

Ingredients Nutrition

Directions

  1. Wash the pork shoulder.
  2. With a sharp knife, make 1 inch deep cuts into the pork.
  3. With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
  4. Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
  5. Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).
  6. Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
  7. Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
  8. Pork should be well-done and tender.

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