Pernil Asado (Roast Pork Shoulder)

Celebrate the holidays with me with our authentic Puerto Rican-style Pernil Asado. This succulent, marinated pork shoulder is roasted to perfection with irresistibly crispy skin that’s filled with bold island flavor in every bite.

Puerto Rican Thanksgiving and Christmas celebrations are a true feast of tradition and flavor. The table overflows with favorites like arroz con gandules (pigeon peas and rice), arroz apastelado, pasteles, escabeche de guineos, alcapurrias, pavochon (Puerto RIcan style turkey), and sweet treats like tembleque de coco, flan de queso, and arroz con dulce. But no Puerto Rican holiday gathering is complete without a Pernil Asado, the star of our season. This marinated, slow-roasted pork shoulder isn't just a dish; it's a symbol of family, tradition, celebration, and the unmistakable flavor of our island especially during the holidays.

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• The Secret to Authentic Puerto Rican Pernil (Roast Pork Shoulder)
• Ingredients
• Step By Step Instructions
• Other Holiday Dishes You Will Love
• 📖 Recipe

The Secret to Authentic Puerto Rican Pernil (Roast Pork Shoulder)

What makes an authentic Puerto Rican Pernil so special? It all starts with the seasoning, lots of garlic, a blend of adobo, oregano and other spices, and plenty of love. The pork shoulder is marinated at least overnight, but for the best flavor, it's left to soak in those seasonings for a few days so every bite is deeply infused.

After marinating, it's slow-roasted until tender and juicy, filling the kitchen with that unmistakable holiday aroma, I grew up with. And of course, the best part and a favorite for a lot of us Puerto Ricans is the “cuero” or “cuerito” which is the crispy, golden skin that crackles with every bite while the meat underneath is so perfectly moist and delicious! So, so, so good! That perfect contrast is what makes pernil the heart of every Puerto Rican celebration.

Ingredients

See my recipe card below for a complete list of the ingredients with measurements.

Step By Step Instructions

Step 1: Prepare the pork shoulder.
Rinse the pork shoulder under cool water and rest on a cutting board.

Step 2: Separate the skin.
Carefully slide your knife between the fat of the skin and the meat to create a flap, cutting almost to the other end of the pork without fully detaching the skin. This allows the seasoning to penetrate deeply into the meat. Using a sharp knife, make several 1-inch deep slits all over the pork. (Images 1 & 2)

Step 3: Make the marinade.
In a mini chopper or blender, combine the oil, vinegar, garlic, cumin, crushed red pepper, black pepper, and sazón. Blend until a smooth paste forms. (Images 3 & 4)

Step 4: Season the pork.
Rub the marinade thoroughly over the entire pork shoulder, making sure to work it into every slit and under the skin flap. Sprinkle adobo evenly over the pork. (Image 5)
Cover with aluminum foil and refrigerate overnight, (ideally for 2-3 days for maximum flavor).

Step 5: Roast the pernil.
Preheat the oven to 325°F (163°C). Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes before roasting. Pour 1 cup of water into the bottom of your roasting pan, then place the pork on top and cover with aluminum foil.
Roast for 35-40 minutes per pound (for example, an 8-pound pernil will take about 4½ hours).

Step 6: Crisp the skin.
In the last 30-35 minutes of roasting, increase the oven temperature to 425°F (218°C) and uncover the pork. Roast until the skin becomes golden and bubbly, keeping a close eye to prevent burning.

Step 7: Rest and serve.
Remove the pernil from the oven and let it rest for 20 minutes before carving. (Image 6)

BONUS: Although this next step is optional, onion relish is so delicious on top of pernil and incredibly simple to make.

Step 8: Make the onion relish.
While the pernil rests, prepare the onion relish. Thinly slice the red onions and add them to a small saucepan with the juice of one lime or lemon. Cook over medium-low heat until the onions soften and turn translucent, stirring occasionally. Transfer to a bowl and serve alongside the pernil. (Image 7 & 8)

Step 9: Slice the pernil.
Transfer the pernil to a cutting board and carefully remove the crispy skin. Cut the skin into smaller pieces for serving.
Slice or shred the pork, then return it to the roasting pan so it can soak up the flavorful pan juices. (Note: The meat will be very tender and may naturally fall apart into juicy shreds.)

Other Holiday Dishes You Will Love

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