Crispy, juicy Puerto Rican Pernil (Roast Pork) is slow roasted until fall-apart tender. Seasoned with garlic and adobo for maximum flavor, your house will smell as incredible as it tastes! VIDEO included.

Puerto Rican Pernil Recipe

Name: Puerto Rican Pernil (Roast Pork)
Prep time: 15 min
Cook time: 5 h
Total time: 13 h 15 min
Yield: 12
Cuisine: Puerto Rican
Ingredients: 8-10 lbs bone-in pork shoulder (picnic cut or boston butt); 1 head of garlic, peeled; 1 tablespoon olive oil; 1 teaspoon dried oregano; 2 teaspoons ground black pepper; 2 tablespoons adobo; 2 packets of sazón (optional)

For everyone looking for that special Christmas dinner – here it is!

Forget the ham and turkey, this roasted Puerto Rican pork served on special occasions is where it is!

My husband pronounced this the best pork he ever ate and I have to agree!

Crispy on the outside while juicy and tender inside, it’s slow roasted until it falls apart with the touch of a fork.

Keep scrolling for a how-to video at the end!

Oh and the flavor! With a whole head of garlic, it’s full of bold flavor, a hallmark of Puerto Rican-style cooking.

Traditionally the garlic is mashed with a pilón (mortar and pestle), but I quickly puréed it in a small food processor.

It looks impressive upon the table, but no need to be intimidated since it’s really easy to make.

The hardest part is enduring the tantalizing scent that fills your house while it bakes, but I promise it’s worth the wait!

To get the full Puerto Rican flavor in every bite, you’ll need to season it the night before, so plan ahead for that.

Puerto Rican Pernil is typically made from a picnic cut pork shoulder, but I used a Boston butt (which is still the shoulder) since that’s what was available.

Just make sure to get a shoulder with the fat cap still on it – it keeps the meat tender and flavorful.

Plus, the crispy “cuero” skin is the best part!

I recommend serving this with my Puerto Rican Beans, Puerto Rican Rice, a green salad and fresh bread for a complete meal.

This would make a great alternative Christmas dinner or New Year’s menu! Buen provecho!

Pin this to your Dinner board!

Puerto Rican Pernil (Roast Pork)

Yield: 12-20 servings

Prep Time: 15 minutes

Cook Time: 5 hours

Marinate Time: 8 hours

Total Time: 13 hours 15 minutes

Crispy, juicy Puerto Rican Pernil (Roast Pork) is slow roasted until fall-apart tender. Seasoned with garlic and adobo for maximum flavor, your house will smell as incredible as it tastes!

Ingredients

8-10 lbs bone-in pork shoulder (picnic cut or boston butt)
1 head of garlic, peeled
1 tablespoon olive oil
1 teaspoon dried oregano
2 teaspoons ground black pepper
2 tablespoons adobo
2 packets of sazón (optional)

Instructions

Rinse pork in cold water and pat dry. With a paring knife, stab 1-inch slits all over the pork, top and bottom.
In a food processor (or by hand if you have a pilón!), blend all the garlic, olive oil, black pepper and oregano until smooth. Fill each slit in the pork with about a teaspoon of the garlic paste. Sprinkle all sides of the roast with the adobo and sazón (if using) and rub pork with the spices. Place in a roasting pan that has sides at least 2 inches deep, cover with foil and refrigerate overnight.
When ready to cook, preheat oven to 350°F. Leave the roast covered with foil and bake for 4-5 hours, approximately 30-45 minutes per pound. Pork should read 180°F on an internal thermometer and shred easily with a fork.
Uncover roast and bake for 15-20 minutes to crisp up the fat, or broil at 500°F for 10 minutes, watching carefully not to burn.

Nutrition Information:

Yield: 12
Amount Per Serving: Calories: 216

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

You’ll find more information about Puerto Rican ingredients here. Or, check out all of my recommendations in my Amazon store!

Sunday 25th of February 2024

Hi I have the recipe in the oven right now. Question, do you shred it in all the liquid or do you remove it and then shred it? Just seems to be a lot of liquid in the pan

Vilma

Monday 22nd of April 2024

@TH, i slice a bunch of onions and cook in the liquid until soft. Then remove and serve on top of the pork.

Rebekah

Monday 26th of February 2024

Remove, then shred.

Missy

Monday 19th of February 2024

Can anyone share a recipe for arroz con gandules?

Arroz con Gandules

maria

Sunday 4th of February 2024

A friend sent this to me when I asked her how she made her pernil from a party last year. I made it today after it marinated over 16 hours using your recipe and it came out amazing.

Tawana

Saturday 3rd of February 2024

I just seasoned my pernil using this recipe and left it to marinate in the fridge overnight. Cannot wait for Sunday dinner tomorrow. Having it with arroz con gandules, Maduros, and avocado salad.

YUM!

Theresa

Friday 22nd of December 2023

Do you recommend Searing the sides before placing in over covered? Then uncovering for last 15 mins?

Saturday 23rd of December 2023

No, I don't sear mine.