This post may contain affiliate links. Please read our disclosure policy.
As a Puerto-Rican who has made pernil all my life, I will teach you how to make the easiest, juiciest, and most flavorful pernil. The meat will be mouthwatering, and the crunchy skin (the “cuerito”) will be perfect.
Pernil is a traditional Puerto Rican dish of slow-roasted pork shoulder, seasoned with garlic, adobo, and spices, known for its tender meat and crispy skin. This recipe is an authentic Puerto Rican-style Pernil.
Table of Contents
What is Pernil?
Pernil is a masterpiece. The roast pork meat is juicy and carries notes of oregano, garlic, salt, Sazon and adobo. The skin, also known as the “cuerito,” is a crunchy, crackling work of art that is perfectly seasoned, salty, and smoky with a rich, buttery crunch that melts into a savory, porky flavor as you bite into it.
Although many make Pernil around the holidays, the popular dish can be served year around!
Why Everyone Loves This Pernil Recipe
- It’s easy- Growing up, the person in charge of the pernil wore a badge of honor! I always thought that making pernil was a task for advanced cooks, but it’s much simpler than you might think. This recipe offers a traditional and authentic way to make pernil, while also simplifying the process!
- The meat is so flavorful- Pernil must never be dry! I repeat, the meat should not only be flavorful but also juicy. To achieve the perfect Pernil, you need the right blend of spices and a delicious marinade, which this recipe provides. This dish is Puerto Rico on a plate, featuring oregano, sofrito, and a delightful combination of flavors!
- The skin “cuero” is so crunchy- To make the perfect pernil- the skin has got to be CRUNCHY! It’s the best part! 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- You can buy these at any grocery store!
- Bone In- Roast Pork Shoulder– This recipe works on a 8-14lb Pernil.
- Spices- I use lots of spices, like Sazon, oregano, adobo and salt.
- Oil– You can use Extra Virgin Olive Oil, Canola Oil, or Vegetable Oil
- Sofrito– To make a traditional Puerto Rican Pernil, you need delicious Sofrito
- Garlic- lots of garlic
How to Make Puerto Rican Pernil Step- By- Step
1. Make Your Marinade
Start by combining your garlic, sofrito, spices and oil. Mix.
2. Peel back skin and post holes in your meat
3. Marinate your meat overnight
4. Bake your Pernil covered
5. 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.
IMPORTANT NOTE
How to guarantee sure your Pernil Skin is Crispy and Crunchy
To achieve crispy “cuero” or roast pork skin, it’s essential to keep the pernil skin dry. Start by patting the skin dry with a paper towel before and after marinating the meat. Be careful not to let the marinade touch the skin. If you follow these steps and adhere closely to the recipe, you’ll end up with crunchy, crackling skin that tastes incredible!
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
Every Pernil is different and every oven is different. I like to check my pernil every hour, using a knife to test the tenderness. You know your pernil is ready when the meat is soft, and the skin is crispy. On average, pernil takes about 3-4 hours but can take longer if the meat is bigger.
I like to cook pernil slow and low. I start the cooking process at 325 degrees, and after the meat is knife tender, increase it to 375 degrees to make sure the skin is crispy.
Pork shoulders are usually found in Caribbean or Hispanic supermarkets but can sometimes be found at popular grocery store chains, too. Look for a “Bone-In Pork Shoulder”. They are usually located near the large cuts of pork in the meat section.
If you tried this recipe, please leave a review at the bottom of the page. It means the world to me! XOXO
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
- ¼ cup Green or Red Sofrito Buy it fresh, make it, or use Goya!
- 12-15 large Garlic Cloves smashed
- 3 teaspoons Sazon about 2 packets
- 2 teaspoons Adobo
- 2 teaspoons Maggi chicken bouillon seasoning
- 2 teaspoons koher salt
- 2 teaspoons Oregano
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 knife. Then, add 4-6 holes on the back of the pernil.
- Next, massage the marinade onto the meat, ensuring that large chunks of garlic are placed inside the holes. Thoroughly marinate the top and bottom of the pork and underneath the skin, ensuring not to get marinade on top of the skin.
- Ensure the skin is dry and none of the marinade is on top. Pat the skin dry with a paper towel if needed. Season the top of the skin with salt and sazon only.
- Place the meat in your pan, cover it with aluminum foil, and let it marinate overnight, or at least 4 hours.
- The next day, remove the meat and gently pat the skin dry with paper towel.
- Preheat the oven to 325°F. Bake the meat covered with foil for 3 to 4 hours. Baste the meat with the juices every hour. Once the meat is knife-tender and soft enough for a knife to enter easily, uncover it.
- Increase the oven temperature to 375°F, and continue baking for an additional hour or until the skin is crispy and bubbling.
- Remove the meat from the oven, let it rest for fifteen minutes, and then begin shredding it with oven-safe gloves or tongs. Cut the skin and serve in chunks!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this recipe. I could’ve eaten the whole thing by my damn self! lol
All I can say is WOW! I am a boricua and been eating pernil my whole life, but- I never tried to make it. I left that for my family. A few years ago, I started feeling the pressure to learn. I tried a few recipes and failed. Mostly- the flavor was off or the skin wasnโt crispy! Finally, I found Toniโs page on TikTok and tried this out for thanksgiving. Everyone in my family licked the plate and ate the whole pan. There was nothing left. This was so easy, I couldnโt believe it. I will never use another recipe! Thank you Toni. God bless you ๐ต๐ท
This is my second year in a row using this pernil recipe, and they loved it again! I might have to run it back again for Christmas in a few weeks!
yesterday was my first time having pernil and it was amazing. the flavors were perfect. it went perfectly with everything else!
I have the pleasure of preparing the pernil for Thanksgiving this year and I did a test Pernil using Toniโs recipe last month and the pernil came out delicious. So Iโm 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.
I’m not really a pork girly, so when my friend wanted to try this recipe, I was like, idk, but let me tell you, this is one good recipe!
Made this recipe last New Years and it was the best Pernil recipe I have tried! The meat is so flavorful and moist, crispy skin, and if you eat it with some riceโฆit is to die for! Planning to make it for Thanksgiving and my family is so excited!
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 โฆ 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 canโt wait to try it for Christmas this year. What sazon should you use for the pernil ? And which type of sofrito?