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Pernil is a mouthwatering roast pork recipe celebrated throughout the Caribbean and beloved in Hispanic culture. The roast pork meat is juicy and carries notes of oregano, garlic, salt, and various spices. The skin, also known as the “cuero,” is crunchy and decadent. While enjoyed throughout the year, Pernil experiences peak popularity during Christmas, making it a true labor of love that’s worth every bit of energy invested in the holiday season.
Why Everyone Loves This Pernil Recipe
- It’s straightforward- Want a delicious, juicy Pernil that’s easy and doesn’t consist of a ton of steps, equipment or ingredients? This is the recipe for you! I recipe tested 4 times to bring you a recipe that is simple and fool-proof
- The meat is so flavorful- Pernil can not be dry! I repeat, the meat has to not only be flavorful, but juicy! In order to ensure a perfect Pernil you need the right blend of spices and a delicious marinade, which this recipe has!
- The skin is so crunchy- Pernil without crunchy skin is a sin. It is a mandatory part of this recipe and luckily I have a fool proof method to make sure your Pernil comes out perfect- everytime!
Ingredients/ Items You’ll Need
- Large Disposable Aluminum Pan
- Roast Pork Shoulder
- Spices
- Oil
- Sofrito
- Garlic
How to Make Puerto Rican Pernil
- Make your marinade
- Peel back skin and post holes in your meat
- Marinate your meat overnight
- Bake your Pernil covered
- Uncover your Pernil and bake until the skin is crispy
Tips for Making the Perfect Roast Pork
- Marinate your meat overnight– This is truly a mandatory step. A major part of making sure your meat is flavorful is ensuring it is tender, and juicy. If you do not have enough time to marinate overnight, at least marinate for 4 hours.
- Make sure your Skin is dry- In order to ensure you have crunchy skin, you’ll want to make sure your skin is patted dry completely. Use a papertowl to soak up an additional moisture before baking! This is truly a mandatory step.
- Let the meat cook- Do not rush the process. A roast pork takes time. Check the meat every two hours. A knife should be able to stick in the meat easily.
Let’s Make Pernil together with @themoodyfoody
@themoodyfoody YUM this is my highly requested pernil recipe! the meat is juicy, that skin is crispy and Its THAT good! theres no other pernil recipe you need this holiday season!🇵🇷 #pernil #boricua #puertoricanrecipes #holidayrecipes ♬ Tu Con El – Frankie Ruiz
FAQ FOR THIS RECIPE
- What is Pernil?
Pernil is a mouthwatering Puerto Rican dish featuring slow-roasted pork shoulder, seasoned to perfection with a blend of simple yet flavorful spices. The result is tender, juicy meat with a crispy, golden-brown skin that will blow everyone away!
- Where can I purchase the meat?
You can purchase the meat at Puerto Rican or Latin American grocery stores or try local butcher shops.
- How long do I cook the meat?
You should cook your Pernil for 4-5 hours. Pernil takes time. Use a knife to test if your meat is cooked. You should be able to stick a knife in your meat easily (That’s how you know it’s ready!)
Pernil
Equipment
- 1 large roasting pan
Ingredients
- 1 8-12 lb Roast Pork
- 2/3 cup Vegetable Oil you can also use olive oil
For the Marinade
Instructions
- Combine oil, smashed garlic, sofrito, and spices in a large bowl to create the marinade. Mix well.
- Carefully peel the meat's skin back with a sharp knife. Evenly poke 6-8 holes across the meat using a fork.
- Next, massage the marinade onto the meat, ensuring to place large chunks of garlic inside the holes. Thoroughly marinate both the meat and underneath the skin.
- Season the top of the skin with salt and sazon only. Ensure that the skin is dry and none of the marinade is on top. Pat dry if needed.
- Place the meat in your pan, cover it with aluminum foil, and let it marinate overnight.
- The next day, remove the meat and gently pat the skin dry with paper towel.
- Preheat the oven to 325°F and bake the meat covered with foil for 4-5 hours.
- Uncover the meat, increase the oven temperature to 375°F, and continue baking for an additional hour or until the skin is crispy!
- Remove the meat from the oven, let it rest for fifteen minutes, and then begin shredding it with oven-safe gloves or tongs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have the pleasure of preparing the pernil for Thanksgiving this year and I did a test Pernil using Toni’s recipe last month and the pernil came out delicious. So I’m back on the site using her recipe because it was very easy to follow and the taste was delicious . Thank you so much Toni for sharing with us.
After years of eating pernil I finally tried this recipe. It was very good and the skin was very very crispy. The flavor was incredible. I taste spices in every bite. I was nervous about making it but the way Toni lays out her recipes it makes it very easy to follow along.
I tried this recipe and my goodness it was so delicious. It reminded me of my grandparents pernil … but honestly up 10 notches. It was amazing!!! I followed step by step. Definitely will be using this recipe as my first and last.
This looks so good , I can’t wait to try it for Christmas this year. What sazon should you use for the pernil ? And which type of sofrito?