Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roast Pork (Pernil) Puerto Rican Style Recipe
    Lost? Site Map

    Roast Pork (Pernil) Puerto Rican Style

    Roast Pork (Pernil) Puerto Rican Style. Photo by threeovens

    1/3 Photos of Roast Pork (Pernil) Puerto Rican Style

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Elizabeth Silva's Note:

    tasty roast pork, Puerto Rican style, Marine overnight. This is every Puerto Rican party dish. If there is no pernil in the party there is no party, especially the hard skin!! That is to die for. When I was a little girl and woke up to the smell of the pernil, I knew something special was happening that day.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside.
    2. 2
      Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
    3. 3
      This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
    4. 4
      For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,.
    5. 5
      TIP: Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks.
    6. 6
      Before serving make sure your juices are clear and the skin is nice and hard.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on January 03, 2010

      45

      I thought this was delicious. I made it along with a turkey for our large family gathering at Thanksgiving. Of course the turkey got eaten and this sat by the wayside since alot of our extended family is afraid to try new things. But no matter, I had lots of left overs for myself to enjoy! I would probably try to inject some of the seasoning next time to add even more flavor!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2009

      55

      Que rico y sabroso! I had never had pernil before; I just saw Arron Sanchez eating it on Food Network and had to try it. This is an excellent recipe. I followed the recipe exactly, and it wasn't too salty. I did let the pork marinate for 24 hours. The pork rind (chicharrones) was a fantastic benefit. I got the pork for 99 cents a pound and fed everyone for $8. I'll be making this again. No wonder the Puerto Ricans love this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2009

      55

      I made this recipe with a few changes. I omitted the corn oil because this cut of pork has more than enough fat and oil. I also swapped out the vinegar for the juice of 1 fresh lime. I marinaded it almost 2 days but before i put it in the oven I injected the marinade into the pork. I cooked it as directed and WOW!!! was this ever a tasty piece of pork. Don't think I will ever do it any other way. Btw...I only used 2 packets of Sazon. Combined with the Adobo, I thought it was salty enough for our tastes. Great recipe as is though. Definetely a must try.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

    Advertisement

    Nutritional Facts for Roast Pork (Pernil) Puerto Rican Style

    Serving Size: 1 (383 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 960.7
     
    Calories from Fat 686
    71%
    Total Fat 76.2 g
    117%
    Saturated Fat 24.0 g
    120%
    Cholesterol 257.6 mg
    85%
    Sodium 237.0 mg
    9%
    Total Carbohydrate 1.6 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.0 g
    0%
    Protein 62.6 g
    125%

    The following items or measurements are not included:

    sazon goya

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites