Puerto Rican Style Roast Pork Shoulder
Take your taste buds on a journey to the Caribbean with this Puerto Rican Style Roast Pork Shoulder, also known as "Pernil." This succulent, bone-in pork shoulder is marinated with a vibrant blend of garlic, fresh oregano, adobo seasoning, and olive oil, creating a deep, savory flavor that penetrates every bite. After slow-roasting for hours, the tender pork is topped off with a high-heat blast to achieve irresistibly crispy, golden-brown skin. Perfect for special occasions or family gatherings, this dish pairs beautifully with traditional sides like arroz con gandules or tostones. Whether shredded or sliced, this flavorful centerpiece will make your meal unforgettable.
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Recipe Information
Ingredients
- 8 pounds Pork shoulder (bone-in, skin-on)
- 8 pieces Garlic cloves
- 2 tablespoons Fresh oregano leaves
- 2 teaspoons Ground black pepper
- 2 tablespoons White vinegar
- 2 tablespoons Olive oil
- 3 tablespoons Adobo seasoning
- 2 tablespoons Salt
- 1 tablespoon Onion powder
Instructions
Rinse the pork shoulder thoroughly under cold water and pat it dry using paper towels. Place it in a large roasting pan.
Using a sharp knife, make deep slits all over the pork shoulder (about 1 to 2 inches deep). These slits will allow the marinade to penetrate the meat for maximum flavor.
In a mortar and pestle (or using a food processor), combine garlic cloves, fresh oregano, black pepper, vinegar, olive oil, adobo seasoning, salt, and onion powder. Crush and blend the ingredients until they form a thick paste.
Rub the garlic seasoning paste generously all over the pork shoulder, making sure to push the mixture into the slits for a deep marinade.
Cover the pork shoulder tightly with aluminum foil and refrigerate for at least 4 hours or preferably overnight to allow the flavors to infuse.
Remove the pork shoulder from the refrigerator 1 hour before roasting to bring it to room temperature. Preheat your oven to 350°F (175°C).
Place the covered pork shoulder in the oven and roast for approximately 4 hours (about 30 minutes per pound).
After 4 hours, remove the aluminum foil and increase the oven temperature to 450°F (230°C). Roast uncovered for an additional 45-60 minutes or until the skin becomes golden and crispy.
Once the pork shoulder reaches an internal temperature of at least 195°F (90°C) and the skin is crispy, remove it from the oven. Allow it to rest for 20 minutes before carving.
Slice or shred the meat and serve with traditional Puerto Rican sides like arroz con gandules (rice with pigeon peas) or tostones (fried plantains). Enjoy!
Nutrition Facts
Calories |
9434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 787.7 g | 1010% | |
| Saturated Fat | 276.6 g | 1383% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2540 mg | 847% | |
| Sodium | 19534 mg | 849% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 0.0 g | ||
| Protein | 620.8 g | 1242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 10289 mg | 219% | |
*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.
