Roasted Pork Shoulder Pernil Al Horno
Get ready to savor the bold and vibrant flavors of *Roasted Pork Shoulder Pernil Al Horno*, a classic Latin American dish that transforms a humble cut of pork into a show-stopping centerpiece. This recipe features a bone-in pork shoulder marinated in a fragrant blend of fresh garlic, lime juice, olive oil, smoked paprika, and traditional adobo seasoning. The marinade permeates the scored skin and tender meat, ensuring every bite is infused with its zesty, savory essence. Slow-roasted to perfection, the pork becomes meltingly tender, while a final blast of high heat creates an irresistibly crispy, golden crust. Pair this succulent pernil with fluffy rice and beans for a meal that’s comforting, festive, and full of authentic flavor. Whether you’re hosting a holiday feast or a family dinner, this dish is guaranteed to impress your guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 lbs Bone-in pork shoulder (pernil)
- 8 cloves Fresh garlic cloves
- 2 tbsp Olive oil
- 1 tbsp White vinegar
- 2 tbsp Fresh lime juice
- 2 tsp Dried oregano
- 1 tsp Ground cumin
- 2 tsp Smoked paprika
- 2 tbsp Adobo seasoning
- 2 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Sofrito (optional)
- 1 cup Water
Instructions
Start by rinsing and patting the pork shoulder dry with paper towels. Using a sharp knife, score the skin of the pork shoulder in a crisscross pattern, ensuring the cuts penetrate through the fat without reaching the meat.
In a blender or food processor, combine garlic, olive oil, vinegar, lime juice, oregano, cumin, smoked paprika, adobo seasoning, salt, black pepper, and sofrito (if using). Blend into a smooth marinade.
Rub the marinade generously all over the pork shoulder, ensuring you get into the scored cuts and any crevices. Cover the pork with plastic wrap and refrigerate for at least 4 hours or, preferably, overnight for maximum flavor.
Preheat your oven to 325°F (160°C). Remove the pork shoulder from the refrigerator and let it sit at room temperature for 30 minutes.
Place the pork shoulder in a roasting pan, skin side up. Pour 1 cup of water into the bottom of the pan to prevent the drippings from burning.
Cover the pan tightly with aluminum foil and roast for 4 hours, basting with pan juices every hour.
Increase the oven temperature to 425°F (220°C). Remove the aluminum foil and roast for an additional 1 hour, or until the skin becomes golden and crispy.
Remove the pernil from the oven and let it rest for 15–20 minutes before slicing or shredding. Serve with rice, beans, or your favorite side dishes.
Nutrition Facts
Calories |
6092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.3 g | 586% | |
| Saturated Fat | 158.9 g | 794% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1701 mg | 567% | |
| Sodium | 8418 mg | 366% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 1.9 g | ||
| Protein | 424.3 g | 849% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 6799 mg | 145% | |
*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.
