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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.

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Marinade being made in glass bowls

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

pernil pictured with crunchy skin and arroz con handles

Tips for Making the Perfect Roast Pork

  1. 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.
  2. 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.
  3. 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
How long do I cook Pernil for?

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.

What temperature do I cook the meat at?

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.

Where do I buy a pernil? “A Roast Pork Shoulder”

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.

pernil pictured in a large aluminum pan

If you tried this recipe, please leave a review at the bottom of the page. It means the world to me! XOXO

Pernil

5 from 20 votes
Prep: 4 hours
Cook: 4 hours
Servings: 12
Pernil Puerto Rico
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A Delicious Puerto Rican Style Roast Pork
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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

For the Skin

Instructions 

  1. Combine oil, smashed garlic, sofrito, and spices in a large bowl to create the marinade. Mix well.
  2. 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.
  3. 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.
  4. 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.
  5. Place the meat in your pan, cover it with aluminum foil, and let it marinate overnight, or at least 4 hours.
  6. The next day, remove the meat and gently pat the skin dry with paper towel.
  7. 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.
  8. Increase the oven temperature to 375°F, and continue baking for an additional hour or until the skin is crispy and bubbling.
  9. 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

There may be small boils on the skin. This is known as chicharron and it is totally normal.
This marinade suffices for a Pernil from 8-12 lbs!
Depending on the size of your Pernil you may need to cook it for longer.

Nutrition

Calories: 450kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




24 Comments

  1. Anna Dang says:

    Thank you so much Toni!
    I’m Vietnamese, but grew up eating pernil.
    I love it so much that we had it for Our Wedding lol.
    This was my first time making myself. I made it for Our Christmas dinner.
    Your recipe was bomb!
    My parents loved it! My husband can’t wait for me to make it again 🙂

    Reply
  2. Brenda says:

    Omg I made this and everyone loved my pernil thank you so much ❤️😋😊

    Reply
  3. Loretta Ebanks says:

    5 stars
    The season itself was delicious and all combined was so delicious. I’m jamaican and I wanted to try something different. Ty

    Reply
  4. Letty says:

    5 stars
    Easy to follow recipe. Looks delicious. Thank you.

    Reply
  5. Ava says:

    5 stars
    I made Pernil over the weekend after seeing your post, and it turned out to be beyond delicious. I’m still enjoying the leftovers!

    Reply
  6. Adrienne says:

    5 stars
    I would give 20 stars if I could !! I made this for the first time after trying her stuffed shells recipe. AMAZING. very good detail. It was soooo tasty. I love her recipes

    Reply
  7. Kiana says:

    Okay, I will admit I did measure with my heart, salt was not used, and may have forgot to cover earlier in the process. Let her cook in the oven 2 hrs longer and she is perfect!
    Family and friends loved the dish. Paired with arroz con gandules, Maduros, tostones, and homemade coquito! Absolutely will be making this again when my sister arrives and possibly sick more towards the recipe.
    Was a complete blast back into my childhood helping my mother cook and the house smelling great is a huge plus!

    Reply
  8. Maddy says:

    5 stars
    I followed this pernil recipe to a T for a family dinner over the weekend, and it turned out absolutely perfect! The flavors were incredible, and the crispy skin was everything

    Reply
  9. Kiana says:

    5 stars
    This pernil recipe was the best part of the holidays! The skin came out crispy but it wasn’t dry at all! It was perfect and everyone en la casa loved it!

    Reply
  10. Jackie says:

    5 stars
    I make pernil all the time, so I know what good pernil tastes like and this recipe is it! The flavors are spot on, and the crispy skin is everything.

    Reply