We love our Latin food here at GypsyPlate. From great seasonings like mojo marinade, to mains like picadillo and barbacoa pork, we’re always cooking up tropical delicacies. But this may be my favorite yet. Marinated pork shoulder slow roasted into tender perfection with an amazingly tasty crispy skin. If you love flavor, this may be the best pork recipe ever. Sound good? Read on… During our trip to Puerto Rico, we went to the “Pork Highway”, a little excursion out of San Juan, to try Pernil, the country’s famous roasted pork. It’s a road with lots of restaurants known for their tasty pork dishes. Even though it’s popular with tourists, locals love it too. The pork is cooked on open spits until the skin is crispy and the meat is deliciously juicy. It’s no wonder this place is so popular, it’s a meat lover’s dream! I remember enjoying every last bit of the delicious pork, alongside their renowned Arroz con Gandules and sweet plantains. After all these years, I’m quite proud to bring back those unforgettable flavors right here on GypsyPlate.
What is Pernil?
Pernil is the traditional centerpiece on Puerto Rican Christmas spreads, though variations are also found throughout the Caribbean. A whole pork shoulder is marinated in garlic, herbs and other great Latin seasonings overnight, sometimes up to 48 hours, for some amazing flavor. Then, it’s slow roasted for hours until the meat is fall off the bone tender, and the skin is amazingly crispy and delicious. The marinade can vary, but it commonly includes sofrito, adobo, sazon, oregano and garlic. Lots of garlic. YUMMM! If your typical seasoning repertoire is “a dash of salt and a dash of pepper”, this may not be the recipe for you. This one is all about flavor! Check out our collection of favorite Caribbean Recipes!
Tips and Tricks
Ingredients Needed
Pork Shoulder Garlic – Cut into slivers. Sofrito – It is readily available in the Latin aisle of the grocery store, but is so much better fresh. Try my easy homemade sofrito recipe. Adobo – A great Latin seasoned salt. Sazon – Another Latin seasoning. Oregano Olive oil Orange juice
Puerto Rican Pernil Recipe
First, I mix together my marinade ingredients in a bowl: sofrito, adobo, sazon, oregano, and olive oil. Grabbing the sharpest knife in my kitchen, I carefully cut the skin away from the meat, leaving a small bit attached on one end. If necessary, I slice through any part of the skin that wraps around the bottom of the roast. My aim is to cut down to the meat, keeping the fat attached to the skin. I place the roast in a roasting pan, positioning it bottom side up, then start by making deep holes all over the meat. Into these holes, I insert slivers of garlic and pour in some of the marinade. I ensure that the entire bottom of the roast is covered with marinade, using about a third of it. Then, I flip the roast over. With the skin pulled back, I repeat the process of making holes and stuffing them with garlic and marinade on the top side of the roast. Then, I generously slather the top with more marinade, making sure to leave about a quarter of it for the skin. I carefully place the skin back onto the roast and make deep criss-cross cuts, being careful not to cut all the way through. Then, I rub the remaining marinade onto the skin, making sure to work it into the grooves for maximum flavor. I cover the roast tightly with foil and refrigerate it for 24-48 hours. On the day of the feast, I take the pernil out of the refrigerator an hour before roasting to let it come to room temperature. Then, I preheat the oven to 350°F. I cover the pernil with aluminum foil and roast it according to the table below. During the last hour of cooking, I add orange juice to the pan, cover it, and continue roasting. In the final hour, I increase the oven temperature to 450°F and remove the foil. Afterward, I remove it from the oven and let it rest for 30 minutes before serving. I set the skin aside, as it’s delicious to eat separately. Then, I transfer most of the juices into a bowl. Using two forks, I shred the meat and toss it with some of the juices until it reaches my desired juiciness.
How long to roast
Roast the pernil at 350°F for 35 minutes per pound. Again, ovens vary so these times are guidelines. Make sure the internal temperature reaches 180-190°F. 5 pounds – 3 hours7 pounds – 4 hours6 pounds – 4.5 hours8 pounds – 5 hours10 pounds – 6 hours
Serving Suggestions
Many like to squeeze on some orange or lemon juice, or garnish with cilantro. The most common side dish for pernil is arroz con gandules, or rice and pigeon peas, which is the national dish of Puerto Rico. It also goes great with tostones or maduros. That being said, this super flavorful meat is also a great filler for my tacos, empanadas, bowl meals, or even sandwiches. Leftovers go especially well in Cuban sandwiches.
Variations
Sometimes I add orange juice or lime juice to the marinade for a citrusy flavor. I play with seasonings too. Sazon is not always used, though I love the flavor it adds. Sometimes I add a dash or cumin or paprika. You can grind the garlic into a paste with a mortar and pestle and mix it in with the marinade.
I hope you enjoy this classic Puerto Rican Pernil as much as we do. Whether for a Christmas celebration, a get together, or just a special Sunday meal, this super tasty pulled pork is always a treat. If you love big flavors as much as we do, this is bound to become a new favorite. While you’re here, be sure to subscribe to the GypsyPlate newsletter, we’re always cooking up tasty new meals for you!
Pernil, on our Gypsy Plate… enjoy!
Try these other great Latin American dishes!Bistec EncebolladoHabichuelas GuisadasCaldo de PolloCarne AdovadaPastel de ChocloBarbacoa BeefPollo GuisadoBirria Tacos
