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!
Puerto Rican Pernil Recipe
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!
Watch the video!
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!
Puerto Rican Pernil (Roast Pork)
Ingredients
Instructions
Nutrition Information:
Yield: 12
Amount Per Serving:Calories: 216
Rebekah Chesney says
Why do you have the sazon as optional. Does it have a really strong flavor? I’ve never cooked with it so just want to know how it enhances the pork? Thank you!
Rebekah says
The sazon is optional because it’s made with MSG which some people avoid. MSG tenderizes meat and makes food taste “better”, but it doesn’t really have any flavor.
Audrey Perez says
I can’t seem to download peril roasted pork receive. I’ll send my email, etc. Will you email it to me.?
Rebekah says
Hi Audrey, not sure why it’s not coming up for you, but I sent you an email!
Sonny says
Forgot to ask. Do you place the meat side down first to roast, or the rind part?
How long to cook each side?
Thank you
Sonny says
Can I use a Reynolds oven bag, like the one used to roast a turkey?
Or, do you suggest foil?
If roasting bag is used , will it still come out crispy for the pork rind?
Thank you
Rebekah says
I’ve never used a bag before but I suppose you can. You’ll need to take it off at the end and continue cooking so the skin/fat will get crisp. The fat should be on top.
Kelly says
I prepared this lastnight to cook today. I am very worried because I couldn’t get the garlic mashed I just didnt have the tools I thought my ninja blender would do it but it didnt. Do you think it will be good still even tho the garlic is more like chopped not like a paste? I dont know what to do to make it better and my family is super excited to try this so I just really want it to be good.
Rebekah says
It will still be good! The garlic will soften while it cooks and be delicious 🙂
Carmen says
Your recipe calls for 4-5 hrs for this size of roast. What are the additional 8 hrs for?
Rebekah says
Marinating time.
Alyssa says
How long should I leave a 11.5 pounds in the oven for?
Rebekah says
6-8 hours. Mine always takes the longer time but every oven is different. It will be fork-tender when it’s done.
Fernanda says
I don’t see salt in the recipe.
Rebekah says
The adobo has salt and the Sazon intensifies the salty flavor, if using.
Liz says
This is my go to recipe for Pernil! I made it for the first time in the fall and have been making it for many occasions ever since! It’s a huge hit every time! My husband asked me to “perfect it” and with this recipe I did! The only thing I do differently is I double the spices/garlic because I usually choose a larger pork shoulder AND I love the flavor! I also make the Puerto Rican rice recipe highlighted and OMG it’s amazing!! Thank you!!
Rebekah says
Yay so happy to hear that! 🙂
Jessica says
So i’m trying this for the first time, currently in the oven, i am crossing my fingers that it comes out just like yours. My husband has been wanting me to try this for this christmas, so i am making it today, if it comes out good i will be making this for christmas 😊
Rebekah says
This is my husband’s FAVORITE! So good every time – I hope your hubby likes it too! 🙂
Buck Lee says
omg you are so beautiful!!
Beth says
Was amazing!
Ashley says
Do you have recipes for the sides in the images? The beans, and rice?
Rebekah says
I do! It’s my most popular recipe –> Habichuelas Guisadas
Cindy says
I served this yesterday to my family of six. It was freekin AMAZING!!! Even the two kids loved it! The only ingredient that I didn’t use was the sazon, but I will the next time. This will be my go-to meal for the next Holiday. The meat was tender and juicy, absolutely wonderful! My husband said it was my best pork roast ever ( and we’ve been married for over 20 years) and my son must have thanked me 4 or 5 times for the “amazing meal”! Thank you for sharing your recipe.😍
Rebekah says
This makes me so happy!!! Thank you for your comment!
Debby Cardillo says
Sounds and looks delicious. One question. You state that you use a preheated oven at 350 degrees. However, in order to cook this roast for 4-5 hours I would think that your oven should be set at a lower temperature. What temperature do you cook the roast?
Rebekah says
Hi Debby! We’ve always done 350 degrees, but if you want to go lower you can do 325 or even 300. I think my friend’s grandpa sometimes used to cook it overnight at 225 or 250 degrees. You can’t go wrong with lower. It’s done when it’s fork tender! 🙂
Danielle D says
What about for a convection oven
Rebekah says
Hi Danielle, I’ve never used a convection oven so I’m not sure what the conversions are.
Angelica says
Friends and family completely devoured this pork. The flavor was incredible, and the crunchy exterior made for an unbelievably delicious texture. Yep, best pork we’ve ever eaten too. Will def make this again for the holidays.
Rebekah says
Thank you! Now I want to make this again! 🙂
AliciaWD says
Looks delish. I went to ChowHound to make all these Goya ingredients from scratch though. Additives make my stomach cringe.
Rebekah says
Thanks, Alicia! I definitely know what you mean. Everything in moderation and luckily adobo is really easy to make yourself.
Juanita says
I love all these international food recipes
Sara | Belly Rumbles says
You had me a juicy and crispy, it looks so good.