Prnil Pork Shoulder
Discover the flavor-packed magic of *Pernil Pork Shoulder*, a quintessential Puerto Rican dish that’s perfect for any celebration or family dinner. This recipe highlights a succulent, slow-roasted bone-in pork shoulder, infused with a vibrant garlic and herb marinade featuring adobo seasoning, fresh lime juice, oregano, and a touch of vinegar for tangy depth. Scoring the skin ensures that every bite boasts a heavenly contrast of tender, juicy meat and irresistibly crispy, golden crackling. With just 20 minutes of prep and a low-and-slow roast, *Pernil* transforms into a savory masterpiece, ideal when paired with rice, beans, and sweet plantains. Whether it's the holidays or a special gathering, this aromatic, crowd-pleasing dish guarantees an unforgettable dining experience. Keywords: *Pernil pork shoulder, Puerto Rican dinner, slow-roasted pork, crispy crackling, flavorful marinade.*
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Recipe Information
Ingredients
- 8 pounds Bone-in pork shoulder (skin-on)
- 10 cloves Fresh garlic cloves
- 2 tablespoons Adobo seasoning
- 2 tablespoons Dried oregano
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 1 tablespoon White vinegar
- 1 cup Water
Instructions
Rinse the pork shoulder thoroughly under cold water and pat it dry with paper towels.
Using a sharp knife, score the skin and fat of the pork shoulder in a diamond pattern, being careful not to cut into the meat.
In a mortar and pestle or food processor, combine garlic cloves, adobo seasoning, dried oregano, ground black pepper, salt, olive oil, fresh lime juice, and vinegar. Crush or blend into a thick paste.
Carefully lift sections of the pork skin away from the meat and rub the garlic paste generously all over the meat, including underneath the skin and into the scored lines.
Place the pork shoulder in a large bowl or roasting pan. Cover tightly with plastic wrap and refrigerate for at least 12 hours, or overnight, to allow the flavors to penetrate.
Preheat your oven to 325°F (165°C).
Remove the pork shoulder from the refrigerator and allow it to come to room temperature for 30 minutes.
Pour one cup of water into the roasting pan to prevent the drippings from burning.
Cover the pork shoulder tightly with aluminum foil and roast for 4 hours.
After 4 hours, increase the oven temperature to 375°F (190°C), uncover the pork, and continue roasting for an additional 2 hours, or until the skin becomes crispy and golden.
Let the pork shoulder rest for 15 minutes before carving. Serve with rice, beans, and plantains for a traditional Puerto Rican meal.
Nutrition Facts
Calories |
9439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 786.3 g | 1008% | |
| Saturated Fat | 276.5 g | 1382% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2613 mg | 871% | |
| Sodium | 6721 mg | 292% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 0.5 g | ||
| Protein | 622.3 g | 1245% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 691 mg | 53% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 10361 mg | 220% | |
*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.
