Pernil Puerto Rican Pork Shoulder
Unleash the bold and vibrant flavors of Puerto Rico with Pernil, a tender, slow-roasted pork shoulder marinated in a rich blend of garlic, naranja agria (bitter orange juice), olive oil, and classic Puerto Rican spices like adobo, oregano, and cumin. This crowd-pleasing dish features melt-in-your-mouth meat and an irresistible crispy skin achieved by roasting low and slow before a final high-heat finish. Perfect for festive gatherings, this recipe pairs beautifully with arroz con gandules, tostones, or other traditional Puerto Rican sides. Marinated overnight for maximum flavor and roasted to golden perfection, this pernil is a true celebration of Puerto Rican cuisine.
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Recipe Information
Ingredients
- 8 lbs Pork shoulder (bone-in, skin-on)
- 10 pieces Garlic cloves
- 2 tbsp Olive oil
- 2 tbsp White vinegar
- 1 cup Naranja agria (bitter orange juice) or orange juice
- 2 tbsp Salt
- 2 tsp Black pepper
- 1 tbsp Dried oregano
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1 tbsp Adobo seasoning
Instructions
1. In a mortar and pestle or food processor, combine garlic cloves, olive oil, vinegar, naranja agria (or orange juice), salt, black pepper, oregano, paprika, cumin, and adobo seasoning. Mash or blend into a thick paste.
2. Rinse the pork shoulder under cold water and pat dry with paper towels.
3. Using a sharp knife, score the skin of the pork shoulder in a crisscross pattern, making sure not to cut into the meat.
4. With the tip of the knife, make small, 1-inch-deep slits all over the pork shoulder.
5. Rub the marinade paste generously all over the pork shoulder, ensuring it goes into the slits and under the scored skin.
6. Place the pork shoulder in a large roasting pan, cover tightly with plastic wrap or aluminum foil, and marinate in the refrigerator for at least 8 hours or overnight.
7. Preheat your oven to 325°F (163°C). Remove the pork shoulder from the refrigerator and let it come to room temperature for 1 hour before cooking.
8. Cover the roasting pan with aluminum foil and roast the pork shoulder for 5 hours, basting occasionally with the pan juices.
9. After 5 hours, increase the oven temperature to 425°F (218°C), remove the foil, and roast for an additional 30-45 minutes to crisp up the skin.
10. Once the skin is crispy and golden, remove the pork shoulder from the oven and let it rest for 20 minutes before carving.
11. Serve the pernil with arroz con gandules, tostones, or your favorite Puerto Rican side dishes. Enjoy!
Nutrition Facts
Calories |
9432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 785.7 g | 1007% | |
| Saturated Fat | 276.6 g | 1383% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2540 mg | 847% | |
| Sodium | 17463 mg | 759% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 18.3 g | ||
| Protein | 619.8 g | 1240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 10610 mg | 226% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
