Pernil

Name: Pernil
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 10 servings
Cuisine: Puerto Rico
Ingredients: 8-10 lb bone-in pork shoulder; 12 cloves garlic; 2 tbsp dried oregano; 2 tbsp olive oil; 1 tbsp black peppercorns; 2 tbsp adobo seasoning; 1/4 cup white vinegar or lime juice; salt, to taste

10 servings30 min prep240 min cookMedium Puerto Rico

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The Story Behind It

The Tale of Pernil

Pernil, slow-roasted pork shoulder, is rooted in the Spanish colonial tradition of pork roasting, adapted in Puerto Rico with garlic, oregano, and adobo seasoning. It became a centerpiece of Puerto Rican holiday feasts, particularly Christmas and Nochebuena celebrations.

Ingredients

Scale:· 10 servings

8-10 lb bone-in pork shoulder
12 cloves garlic
2 tbsp dried oregano
2 tbsp olive oil
1 tbsp black peppercorns
2 tbsp adobo seasoning
1/4 cup white vinegar or lime juice
salt, to taste

Instructions

1Using a mortar, mash garlic, oregano, peppercorns, and salt with olive oil and vinegar to form a wet adobo paste.
2Cut deep slits all over the pork shoulder and stuff the paste into the slits, rubbing over the entire surface.
3Cover and marinate in the refrigerator overnight, ideally 24 hours.
4Preheat oven to 350°F (175°C) and place pork skin-side up on a roasting rack.
5Roast, uncovered, about 30-35 minutes per pound, until internal temperature reaches 195-200°F for tender pull-apart meat.
6For crispy skin, increase oven temperature to 450°F for the last 20-30 minutes.
7Let rest 20 minutes before shredding or slicing.
8Serve with the crispy skin pieces and pan drippings spooned over the meat.

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