Puerto Rican Style Pernil Roast Pork
Indulge in the rich, savory flavors of Puerto Rican cuisine with this traditional Pernil Roast Pork recipe, a true crowd-pleaser for any celebratory gathering. Featuring a tender, slow-roasted pork shoulder seasoned with a fragrant blend of garlic, fresh oregano, adobo, and sazón, every bite bursts with bold, vibrant spices. The secret to its irresistible taste lies in the marinade, which infuses the meat overnight and creates pockets of flavor in every slice. The final roasting step crisps up the golden, crackling skin, known as "chicharrón," adding a layer of crunchy perfection. Served with classic sides like arroz con gandules, this dish promises a taste of Puerto Rican heritage and a centerpiece worthy of your table. Perfect for holidays, family dinners, or any occasion where comfort food takes center stage, this Pernil Roast Pork recipe is sure to be your next kitchen favorite.
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Recipe Information
Ingredients
- 8 pounds Pork shoulder (pernil)
- 10 pieces Garlic cloves
- 2 tablespoons Fresh oregano
- 2 tablespoons Salt
- 2 teaspoons Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons White vinegar
- 2 tablespoons Adobo seasoning
- 1 packet Sazon with annatto
Instructions
Rinse the pork shoulder under cold water and pat it dry with paper towels. Place it on a large cutting board.
Using a sharp knife, score the fat cap of the pork in a crisscross pattern, making sure not to cut into the meat.
In a mortar and pestle (or a food processor), combine garlic cloves, fresh oregano, salt, black pepper, olive oil, white vinegar, adobo seasoning, and sazon. Grind into a thick paste.
Using a small knife, make deep slits all over the pork shoulder. Stuff the garlic paste into the slits to infuse the meat with flavor.
Rub the remaining garlic paste all over the outside of the pork shoulder, making sure to coat it evenly. Cover the entire pork with plastic wrap and refrigerate for at least 12 hours (or overnight) to marinate.
When ready to cook, remove the pork from the refrigerator and let it come to room temperature (about 30 minutes). Preheat your oven to 350°F (177°C).
Place the pork shoulder in a large roasting pan, fat side up. Cover it tightly with aluminum foil to seal in moisture.
Roast the pork in the oven for 5 hours, basting occasionally with its own juices.
After 5 hours, remove the aluminum foil. Increase the oven temperature to 425°F (218°C) and roast for an additional 30-60 minutes to crisp up the skin (known as 'chicharrón').
Once the skin is golden and crispy, remove the pork from the oven. Allow it to rest for 30 minutes before carving.
Slice or shred the pork and serve with traditional Puerto Rican sides such as arroz con gandules (rice with pigeon peas). Enjoy!
Nutrition Facts
Calories |
9423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 719.3 g | 922% | |
| Saturated Fat | 252.8 g | 1264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2867 mg | 956% | |
| Sodium | 15247 mg | 663% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 0.1 g | ||
| Protein | 702.8 g | 1406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 10015 mg | 213% | |
*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.
