Pernil
This Puerto Rican pork shoulder recipe is an amazing party dish.
Prep: 20min
Total: 400min
Yield: 16
Serving Size: 1 serving
Nutrition Facts: calories 143 kcal, Carbohydrate 2 g, Protein 14 g, Fat 8 g, Saturated Fat 5 g, Cholesterol 46 mg, Sodium 199 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 1 (7-pound) bone in or boneless pork shoulder
- ¼ cup vegetable or canola oil
- 12 cloves garlic (minced)
- ¼ cup fresh oregano leaves
- 1 tablespoon dried oregano
- 2 tablespoons Adobo seasoning (the powdered canned kind)
- 1 tablespoon paprika
- 1 teaspoon kosher salt (plus more for seasoning at the end)
- ½ teaspoon freshly ground black pepper (plus more for seasoning at the end)
- Juice of 2 lemons and 1 orange
Instruction:
- Score the fat on the pork shoulder in a criss-cross hatch fashion. Then, cut deeply once in each direction across the pork, like you are going to cut it into four quarters, but then leave them attached at the bottom. Use a sharp knife to make about 20 slits, about 1 inch deep, all over the meat. Place the meat in a 13 x 9 baking pan, or another shallow baking pan large enough to comfortably hold the meat with some space around it.
- Combine the oil, garlic, fresh and dried oregano, Adobo, paprika, salt and pepper. Rub the mixture all over the meat, working it all over the surface and into the slits. Cover the pork with foil and refrigerate overnight.
- Bring the pork to room temperature, about 1 hour. Meanwhile, preheat the oven to 300F°. Bake the pork, covered for 3 hours, then remove the foil and bake for another 3 to 4 hours at the same temperature, until the pork is fall-apart tender. The internal temperature should be at least 165°, but it may be higher, which is fine – it’s most important that the meat is super tender. If you would like a crustier exterior, turn the heat to 375°F and bake for another 20 to 30 minutes, until the outside of the pork has a nice browned crust.
- Let the pernil sit for at least 20 minutes, then use your fingers (if it’s not too hot; some people like to wear kitchen gloves to protect their fingers from the heat), or two forks to pull the meat into chunks. Sprinkle the meat with the lemon and orange juice, season with additional salt and pepper, and serve hot or warm.
Puerto Rican Pernil – Easy Step-by-Step Recipe
FAQ
How many hours should you cook a pernil?
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.
How do you keep pernil skin crispy?
Turning the oven temperature to 400℉/205℃ during the last 15-20 minutes will crisp the skin perfectly, the best part of pernil for Puerto Ricans. You can also make parallel or diamond-shaped slits through the skin of the pork and halfway through the fat.
Do you cook pernil covered or uncovered?
Put your Pernil in the oven, uncovered at 450 degrees Fahrenheit for 45 minutes. After 45 minutes check to see if the skin is crispy and done by tapping it with a butter knife. If it is flexible, then cook for another 15 minutes and then check again. Repeat until the skin is crispy.
What cut of meat is best for pernil?
Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.
