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Classic Puerto Rican Pernil

This slow-roasted pork shoulder is marinated in a bold mojo, delivering rich flavors and crispy skin, perfect for festive gatherings.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 18 hours 5 minutes
Servings: 12 servings
Course: Dinner, Main Course
Cuisine: Latin, Puerto Rican
Calories: 4000
Ingredients Method Notes

Ingredients
  

For the Mojo Marinade
  • 2 heads garlic, cloves separated and peeled
  • 1 tbsp dried oregano
  • 1 tbsp freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp adobo seasoning
  • 1 tsp sazón seasoning
  • 2 tsp kosher salt skip if your adobo and sazón are very salty
Main Ingredient
  • 1 piece bone-in pork shoulder (Boston butt), 6 to 8 lb, skin and fat cap left on

Method
 

Make the Mojo Marinade
  1. Add the garlic, oregano, black pepper, olive oil, adobo seasoning, sazón, and kosher salt to a blender or food processor. Blend until you get a thick paste.
Prep the Pork Shoulder
  1. Place the pork shoulder in a roasting pan with the skin side up. Cut the fat cap and skin almost all the way off, leaving it attached on one side.
Season, Marinate, and Chill
  1. Cut deep slits all over the exposed meat. Spoon the mojo into those slits, rub the rest all over the pork, and lay the fat cap back in place. Refrigerate uncovered overnight.
Roast Slowly, Then Crisp the Skin
  1. Take the pork out of the fridge and let it sit at room temperature for 30 to 45 minutes while heating the oven to 350°F. Wipe any excess marinade off the skin before roasting. Roast uncovered for about 30 to 45 minutes per pound, checking after about 3 hours.
  2. Raise the oven to 450°F and roast for another 15 to 20 minutes until the skin is golden and hollow sounding.
Rest, Carve, and Serve
  1. Let the pork rest for 20 to 30 minutes. Pull the crackling off, chop it into pieces, and slice or shred the meat. Serve with the crispy skin on top.

Notes

For optimal results, ensure the pork shoulder skin is dry before roasting for best crispiness. Store leftovers airtight in the refrigerator or freeze for later use.