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Classic Puerto Rican Pernil

A festive and flavorful slow-roasted pork shoulder with crisp skin, perfect for Christmas dinner and family gatherings.
Print Recipe
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 Can use fresh oregano, but increase the amount.
  • 1 tbsp freshly ground black pepper
  • 2 tbsp extra-virgin olive oil Neutral oil can be substituted.
  • 2 tbsp adobo seasoning Can be replaced with low-sodium seasoning blend.
  • 1 tsp sazón seasoning Substitute with ground cumin and paprika if needed.
  • 2 tsp kosher salt Skip if using already salty adobo and sazón.
For the Pork
  • 1 piece bone-in pork shoulder (Boston butt), 6 to 8 lb, skin and fat cap left on Choose a roast that is even in shape for best cooking.

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, but leave it attached on one side.
Season, Marinate, and Chill
  1. Cut deep slits all over the exposed meat. Spoon the mojo into those slits, and rub the rest all over the pork. Refrigerate uncovered overnight.
Roast Slowly, Then Crisp the Skin
  1. Let the pork sit at room temperature for 30 to 45 minutes while preheating the oven to 350°F. Wipe off any excess marinade. Roast uncovered for about 30 to 45 minutes per pound, checking the temperature 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 puffed.
Rest, Carve, and Serve
  1. Let the pork rest for 20 to 30 minutes, loosely tented with foil. Pull the crackling off, chop it, and slice or shred the meat. Serve with the crispy skin on top.

Notes

Store leftovers in the refrigerator for up to 4 days and separate the crispy skin for best preservation. Freeze shredded pork for up to 3 months.