1/3 Photos of Puerto Rican Roast Pork Shoulder
4 hrs 20 mins
This recipe is for a bone-in pork shoulder, or pernil. It is marinated in a garlicky paste for 1 to 3 days; the longer the better. Unlike other recipes in the database, it is cooked at a relatively high heat so that the result is a tender roast with crispy crackling or chicharons. Adapted from Daisy Martinez. Cooking time is approximate. The original recipe called for a 4.5 lb pork shoulder. The smallest I found was 8.5 lbs.
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- 1Using a mortar and pestle, pound the garlic and the salt to form a paste.
- 2Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days.
- 3Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit.
- 4Turn roast and do the same with the other sides, then rub the adobo all over.
- 5Refrigerate, covered for at least one day, up to 3.
- 6Turn once a day.
- 7Preheat oven to 450 degrees F.
- 8Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
- 9Let rest at least 15 minutes before carving.
- 10Remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
- 11Carve the meat, parallel to the bone, all the way through to the bone.
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Nutritional Facts for Puerto Rican Roast Pork Shoulder
Serving Size: 1 (247 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 588.1
- Calories from Fat 405
- Total Fat 45.0 g
- Saturated Fat 15.2 g
- Cholesterol 171.0 mg
- Sodium 811.1 mg
- Total Carbohydrate 0.9 g
- Dietary Fiber 0.2 g
- Sugars 0.0 g
- Protein 41.5 g
The following items or measurements are not included:
white wine vinegar