Pernil Asado Puertorriqueno (Puerto Rican Pernil)
Pernil Asado Puertorriqueño is a mouthwatering holiday classic! This marinated, bone-in pork roast delivers tender, juicy meat and irresistible crispy skin, repeatedly earning its place as the star of any gathering or holiday dinner.
Servings: 13
Calories: 344kcal
Equipment
- 1 large roasting pan
Ingredients
- 8+ pounds bone in pork shoulder rinsed
- adobo sprinkled all over roast
Marinade
- 1½ heads garlic peeled
- 2½ tablespoons oregano
- 1 envelope sazon
- ¼ cup white vinegar
- ½ cup vegetable oil
- ½ teaspoon cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon ground pepper
Red Onion Topping (Optional)
- 2 red onions thinly sliced
- 1-2 limes or lemons
Instructions
Prepare the Pork Shoulder for Seasoning
- Rinse the pork shoulder under cool water and rest on a cutting board.
- 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.
- Using a sharp knife, make several 1-inch deep slits all over the pork.
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.
Season
- Rub the marinade thoroughly over the entire pork shoulder except the top of the skin. Make sure to work the marinade into every slit and under the skin flap.
- Sprinkle adobo evenly over the entire pork, including the top of the skin.
- Cover the pernil with aluminum foil and refrigerate overnight, but even better if you can marinade for 2-3 days for maximum flavor.
Cook
- 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).
- 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.
- Remove the pernil from the oven and let it rest for 20 minutes before carving.
- 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.)
Onion Relish (optional)
- Add the red onions to a small saucepan with the juice of either 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.
Notes
Recipe Notes:
Tip for Extra Crispy Skin:
For extra crispy skin, season only the meat with the marinade and adobo, leaving the skin untouched by the seasonings. Instead, sprinkle the skin generously with salt before refrigerating. The salt draws out moisture as it rests, allowing the skin to dry out and crisp beautifully in the oven while the meat stays juicy and flavorful. Marinate: For maximum flavor, allow the pernil to marinate for at least 24 hours but even better if you marinade for 2-3 days for maximum flavor. Fresh Garlic: Use fresh garlic for a stronger, richer flavor. Pernil: If you cannot find a bone in pork shoulder roast, use a boneless pork roast. Cooking in Advance: You can cook the pernil ahead of time and reheat it when ready to serve. To keep it juicy, cover it with foil and warm in the oven at a low temperature, around 300°F. For crispy skin, simply uncover and broil for a few minutes before serving. This method is perfect for easing the stress of busy holiday cooking. Storing Leftovers: Store any leftovers in an airtight container and eat within 4 days. Pernil asado can also be frozen up to 3 months. Handy Guide for Pork Shoulder Weight, Cooking Times and Servings
For extra crispy skin, season only the meat with the marinade and adobo, leaving the skin untouched by the seasonings. Instead, sprinkle the skin generously with salt before refrigerating. The salt draws out moisture as it rests, allowing the skin to dry out and crisp beautifully in the oven while the meat stays juicy and flavorful. Marinate: For maximum flavor, allow the pernil to marinate for at least 24 hours but even better if you marinade for 2-3 days for maximum flavor. Fresh Garlic: Use fresh garlic for a stronger, richer flavor. Pernil: If you cannot find a bone in pork shoulder roast, use a boneless pork roast. Cooking in Advance: You can cook the pernil ahead of time and reheat it when ready to serve. To keep it juicy, cover it with foil and warm in the oven at a low temperature, around 300°F. For crispy skin, simply uncover and broil for a few minutes before serving. This method is perfect for easing the stress of busy holiday cooking. Storing Leftovers: Store any leftovers in an airtight container and eat within 4 days. Pernil asado can also be frozen up to 3 months. Handy Guide for Pork Shoulder Weight, Cooking Times and Servings
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- 4 lbs | 2.5 hours | 5 servings
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- 5 lbs | 3 hours | 7 servings
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- 6 lbs | 3.5 hours | 9 servings
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- 7 lbs | 4 hours | 11 servings
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- 8 lbs | 4.5 hours | 13 servings
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- 9 lbs | 5 hours | 15 servings
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- 10 lbs | 5.5 hours | 17 servings
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- 11 lbs | 6 hours | 19 servings
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- 12 lbs | 6.5 hours | 21 servings
Nutrition
Serving: 13 | Calories: 344kcal | Carbohydrates: 4g | Protein: 34g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 168mg | Potassium: 642mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg