Puerto Rican Roast Pork Shoulder
Transform your dinner table with the bold and savory flavors of Puerto Rican Roast Pork Shoulder, or *Pernil*, a classic Caribbean dish that's a true showstopper. This tender, slow-roasted pork shoulder is marinated overnight in a vibrant blend of garlic, adobo seasoning, oregano, citrus juices, and olive oil, infusing the meat with irresistible flavor. The crispy, golden-brown skin—known as *chicharrón*—adds an indulgent crunch that's sure to delight your guests. Perfect for holiday feasts or festive gatherings, this recipe pairs beautifully with traditional sides like arroz con gandules or tostones. With its melt-in-your-mouth texture and robust seasoning, this authentic Puerto Rican *pernil* will transport your taste buds straight to the tropics.
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Recipe Information
Ingredients
- 6 pounds Pork shoulder (bone-in, skin-on)
- 8 whole Garlic cloves
- 2 tablespoons Adobo seasoning
- 2 teaspoons Dried oregano
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons White vinegar
- 1 cup Sour orange juice (or a mix of orange juice and lime juice)
- 1 tablespoon Salt
Instructions
Rinse and pat the pork shoulder dry with paper towels.
Using a sharp knife, score the skin of the pork shoulder in a crisscross pattern, being careful not to cut into the meat.
In a mortar and pestle (or a food processor), combine the garlic, adobo seasoning, dried oregano, ground black pepper, olive oil, white vinegar, sour orange juice, and salt to create a marinade paste.
Using your hands, rub the marinade generously all over the pork, ensuring that it gets into all the scored areas and crevices.
Place the pork shoulder skin side up into a roasting pan. Cover tightly with aluminum foil or plastic wrap and refrigerate for at least 12 hours, preferably overnight, to allow the flavors to penetrate the meat.
Preheat your oven to 325°F (163°C).
Remove the pork shoulder from the fridge and allow it to come to room temperature for about 30 minutes before cooking.
Place the roasting pan with the pork shoulder (still skin side up) into the preheated oven, uncovered, and roast for 4-5 hours, basting occasionally with the pan juices. The pork is done when it reaches an internal temperature of 190°F (88°C) and is tender enough to shred.
For crispy skin (known as 'chicharrón'), increase the oven temperature to 450°F (232°C) during the last 20-30 minutes. Keep a close eye to avoid burning.
Remove the pork shoulder from the oven and allow it to rest for 20 minutes before slicing or shredding.
Serve hot with traditional sides like arroz con gandules (rice with pigeon peas) or tostones (fried plantains). Enjoy!
Nutrition Facts
Calories |
7222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 597.7 g | 766% | |
| Saturated Fat | 208.5 g | 1042% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1905 mg | 635% | |
| Sodium | 10850 mg | 472% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 20.2 g | ||
| Protein | 466.6 g | 933% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 8112 mg | 173% | |
*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.
