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Learn how to make this moist and juicy Pernil, a traditional Puerto Rican roasted bone-in pork shoulder with that signature crisp chicharrón skin on top. The marinade comes together with a blend of adobo, garlic, and lots of fresh oregano. Don’t skimp on the marinating time (12 hours minimum!) —this is the secret to that fall-apart tender texture.

A plate of Puerto Rican pernil.

Pernil is one of the most popular pork dishes in Puerto Rican cuisine. Variations of this mouth-watering recipe can found in the Dominican Republic and Cuba as well.

Traditionally made with pork shoulder, we frequently enjoy this dish during the holidays, usually served alongside a pot of arroz con gandules or habichuelas guisadas.

While this roasted pork is often considered an intimidating venture, I promise it’s easier than you think!

The brunt work for this impressive entree is comes together in under an hour, with a super simple marinade. Keep reading for all the details on how to make it from scratch.

A plate of rice and beans with pernil.

Step by Step Instructions

Marinade for pernil in a pilon.
Make the marinade by mashing the spices, garlic and fresh oregano in a pilon. Use only half of the salt here, reserving the rest for the pork skin. Mix in the sofrito and oil.
A knife peeling the skin off pork shoulder.
Prep the pork by rinsing in a bowl with cold water and vinegar. Separate the fat cap from the meat using a sharp knife. Create deep cuts all over the meat.
A marinated raw pork shoulder.
Rub the marinade all over the meat, avoiding the top of the fat cap. Make sure to push the marinade into the deep cuts in the flesh. Set the pork in a baking dish, topped with the fat cap. Wipe the fat cap dry with a paper towel before sprinkling with the remaining salt.
A marinated pork shoulder covered with aluminum.
 Cover with foil and marinate in the fridge for at least 12 hours, or up to 3 days (the longer the better).
A marinated raw pork shoulder.
Preheat oven to 325°. Pour the orange juice or water in the basin of the roasting pan. Pat the skin dry with a paper towel to remove moisture. Roast covered until it reaches an internal temperature of 175°F.
A Puerto Rican roasted pork shoulder.
Turn the oven up to 400°F and remove the foil from the baking dish. Roast for 30 minutes to an hour, or until the skin turns crispy and bubbly.
A plate of Puerto Rican pernil.
Let the pork rest for at least 15 minutes before shredding the meat and serving with pieces of the crispy skin.

Tip: Cut the chicharron (crispy skin) with kitchen scissors so everyone gets a piece!

A plate of Puerto Rican pernil.

Family Secrets

Here are a few non-negotiables I’ve learned from my family when it comes to this recipe:

  1. For crispy skin: Keep the skin clean (no marinade on the skin) and wipe dry before roasting.
  2. For juicy, flavorful meat: Make sure the marinade gets in all those deep cuts!
  3. Don’t skip the marinade time: 12 hours is the minimum; the longer the marinade, the better the pernil! Marinate for up to 48 hours.
A plate of rice and beans with pernil.

Cooking Times for Different Weights

Maybe you’re making this dish for a smaller group and not ready to buy a 10 pound pork shoulder. No problem! Adjust the ingredients according to the pounds of meat you’re using, and follow this guide for cooking times:

  • 2-3 lb pork shoulder: 2 hours at 300°F
  • 4-6 lb pork shoulder: 3 hours at 300°F
  • 7-9 lb pork shoulder: 4 hours at 325°F

Formula aside, I recommend using a meat thermometer and making sure the pork comes to an internal temperature of 175°F before moving on to the next step.

Finally, add on the one hour roast at 400°F uncovered to crisp up that skin, regardless of the weight of your pork. Check regularly to make sure the skin doesn’t burn!

A plate of Puerto Rican pernil.

Buen Provecho!

Salima written in cursive
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A plate of Puerto Rican pernil.

Crisp & Tender Pernil (Puerto Rican Roast Pork Shoulder)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Salima Benkhalti
  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Total Time: 18 hours
  • Yield: 16 servings 1x
  • Category: Dinner, Entree, Lunch
  • Method: Roasted
  • Cuisine: Latin, Puerto Rican
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Description

Learn how to make this moist and juicy Pernil, a traditional Puerto Rican roasted bone-in pork shoulder with that signature crisp chicharrón skin on top. The marinade comes together with a blend of adobo, garlic, and lots of fresh oregano. Don’t skimp on the marinating time (12 hours minimum!) —this is the secret to that fall-apart tender texture.

Ingredients

Units Scale
  • 16 cloves garlic, minced
  • 1/4 cup fresh oregano, minced
  • 3 tbsp adobo seasoning
  • 1 tbsp salt
  • 1 tbsp achiote oil (or olive, vegetable, canola, etc.)
  • 1/4 cup sofrito
  • 2 cups vinegar to clean the pork
  • 1 (10-12 lb) pork shoulder
  • 1 cup fresh squeezed orange juice or water

Instructions

  1. Make the marinade: Combine garlic, oregano, adobo and half of the salt in a pilon (mortar & pestle) or food processor and mash until evenly combined. Mix in the oil and sofrito.
  2. Prep the pork: Wash the pork in a bowl in the sink with cold water and vinegar. Pat dry with paper towels before peeling back the thick piece of fat on top of the pork with a sharp knife. Pull back the fat and insert the knife deep into the meat. Repeat this about 15 times throughout the surface and sides of the pork shoulder.
  3. Marinate the pork: With the pork in a baking dish, rub the marinade all around, making sure to push it into the deep cuts made earlier, but avoiding the top of the fat cap. Set the fat cap on top of the meat and pat dry with paper towels before sprinkling with the remaining salt.
  4. Marinate over night: Cover with foil and marinate in the fridge for at least 12 hours, or up to 3 days (the longer the better).
  5. Roast the pernil: Pull the pork from the fridge to bring to room temperature before preheating your oven to 325°F. Pour the orange juice or water in the basin of the roasting pan (be careful to not get the skin wet). Pat the skin dry with a paper towel once more, removing any excess salt and moisture. Roast covered with aluminum foil, basting every couple of hours for 4-5 hours or until it reaches an internal temperature of 175°F.
  6. Crisp the skin: Turn the temperature up to 400°F, remove the foil from the baking sheet, and bake on a middle rack for 1 hour or until the fat becomes crispy and bubbly, and the pork inside is fork tender. Check regularly to make sure the skin doesn’t burn.
  7. Let it rest: Remove the dish from the oven, transfer the pork to a clean cutting board, wrap with foil and let it rest for at least 15 minutes. Shred the pork with forks and cut the crispy fat cap into pieces with kitchen scissors. Buen provecho!

Equipment

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