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Pernil Asado Puertorriqueno (Puerto Rican Pernil) fully cooked and served in a roasting pan with a side of red onions.
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5 from 2 votes

Pernil Asado Puertorriqueno (Puerto Rican Pernil)

Pernil Asado Puertorriqueno (Puerto Rican Pernil) is the most classic and delicious meat served year round but especially important through the holidays. It is a slow cooked Pork Shoulder Roast producing the most tender juicy meat with the most amazing crispy skin topping. An absolute gem of a dish in Puerto Rican Cuisine!
Prep Time1 d
Cook Time4 hrs 30 mins
Course: Dinner
Cuisine: Puerto Rican
Keyword: Pernil, Roast Pork
Servings: 13
Calories: 1033kcal
Author: Mexican Appetizers and More

Ingredients

  • 8 bone in pork shoulder
  • adobo sprinkled all over roast

Mojo Seasoning

  • heads garlic peeled
  • 1 tbsp oregano
  • 2 tbsp white vinegar
  • 2 tbsp vegetable oil
  • 1 tsp cumin
  • ½ tsp crushed red pepper
  • 1 tsp ground pepper

Red Onion Topping (Optional)

  • 2 red onions sliced
  • 1-2 limes or lemons

Instructions

  • Add all the ingredients to a blender or food chopper for the mojo seasoning until well blended and forms a paste.
  • Rinse the pernil.
    Place in a roasting pan.
  • Score the top of the skin with a knife and also make a few slits underneath skin about an inch and a half deep.
    Make a few more slits all over pork shoulder, top bottom and sides.
  • Using your hands, rub the garlic paste all over pork shoulder including inside all the slits you have made.
  • Sprinkle the whole roast with adobo.
    Cover the roast with aluminum foil and refrigerate overnight.

Cook Pernil

  • Preheat oven to 325 degrees.
  • Take the pernil out of the refrigerator and let it sit on counter for 30 minutes before roasting.
    Add a cup of water to bottom of roasting pan.
  • For each pound of roast, cook pork shoulder covered 35-40 minutes per pound.
    Example: for my 8 pound pernil, I cooked it for 4.5 hours.
  • Increase oven to 450 degrees.
  • In the last 40 minutes of cooking, uncover pork and crisp skin until bubbly. (Keep a close eye on it that it doesn't burn)
  • Once pork is cooked, remove from oven and let it sit for 20 minutes before carving.
    Transfer pork to a cutting board and remove skin.
  • Cut skin into pieces.
    Cut pork and return pieces to roasting pan.
    Let it sit in pan juices to soak up all the flavors.
    (Note: The pork will fall apart and almost resemble shredded pork.

Red Onions (Optional)

  • Slice the red onions and place in a saucepan with juice from one lemon or lime.
  • Cook onions over medium heat until soft but still a little crunchy.
  • Place cooked onions in a bowl and serve beside pork when serving pernil asado.

Nutrition

Serving: 13g | Calories: 1033kcal | Carbohydrates: 2g | Protein: 133g | Fat: 51g | Saturated Fat: 19g | Cholesterol: 456mg | Sodium: 520mg | Potassium: 2343mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 9mg