The Best Puerto Rican Pernil Pork Shoulder
Experience the irresistible flavors of **The Best Puerto Rican Pernil Pork Shoulder**, a traditional dish that combines bold spices and vibrant citrus for a melt-in-your-mouth masterpiece. This succulent, slow-roasted pork shoulder features tender meat infused with a garlicky marinade of fresh lime and orange juice, oregano, and smoked paprika, while the crispy, golden skin adds the perfect finishing touch. Marinated overnight for maximum flavor, this recipe celebrates Puerto Rican culinary traditions with its dynamic mix of tangy, savory, and smoky notes. Perfect for festive gatherings or a comforting family dinner, this show-stopping pernil is sure to be the highlight of any table. Simple ingredients, slow roasting, and a stunning presentation make this recipe an essential addition to your repertoire!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 6 pounds Bone-in pork shoulder (pernil)
- 10 whole Garlic cloves
- 0.25 cup Olive oil
- 2 tablespoons Fresh lime juice
- 2 tablespoons Fresh orange juice
- 2 tablespoons White vinegar
- 1 tablespoon Oregano
- 1 tablespoon Ground black pepper
- 2 tablespoons Adobo seasoning
- 1 teaspoon Smoked paprika
- 2 tablespoons Kosher salt
- 0.5 cup Water
Instructions
Place the pork shoulder on a clean cutting board, skin-side up. Using a sharp knife, carefully make shallow, crisscross cuts into the skin and fat layer, creating diamond shapes. Be careful not to cut into the meat.
Flip the pork shoulder over and make several deep slits in the meat side, about 1-inch deep. This is where the marinade will penetrate.
In a food processor or mortar and pestle, combine garlic cloves, olive oil, lime juice, orange juice, vinegar, oregano, black pepper, adobo seasoning, smoked paprika, and kosher salt. Blend or mash until a coarse paste forms.
Rub the marinade generously all over the pork shoulder, making sure to push it deep into the slits on the meat side. Massage the paste into the skin and fat as well.
Place the pork shoulder in a large roasting pan, skin side up. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to develop.
Preheat your oven to 350°F (175°C). Remove the pork shoulder from the refrigerator and let it come to room temperature for about 30 minutes before roasting.
Pour the water into the bottom of the roasting pan to prevent the drippings from burning. Cover the roasting pan tightly with aluminum foil.
Roast the pork shoulder covered for 4 hours, basting occasionally with the pan juices. This will keep the meat moist and tender.
After 4 hours, remove the aluminum foil and increase the oven temperature to 400°F (200°C). Allow the pork to roast uncovered for an additional 45–60 minutes, or until the skin is crispy and golden brown.
Carefully remove the pork shoulder from the oven and let it rest for 20 minutes before carving. Serve warm and enjoy!
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 4.2 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 971 mg | 21% | |
*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.
