Puerto Rican Pernil Recipe

I finally nailed a Slow Roasted Pernil with an overnight mojo and a simple oven trick, and I’m sharing the one unexpected step that changed how I make it.

I fell for this Puerto Rico Pernil the first time I tasted that crackling skin and the way the pork shoulder with the skin on just melts, all marinated and slow roasted until it practically falls apart. There is garlic and oregano in the background, but its the contrast between crunchy skin and juicy meat that keeps pulling people back for more.

It’s loud, a little messy, totally worth it, and it makes you rethink every other roast you’ve tried. Try it and youll see why Slow Roasted Pernil becomes the thing everyone remembers.

Ingredients

• Pork shoulder: Rich in protein and fat, gives moist, savory roast and crisped skin, very filling.
• Garlic: Adds sharp, aromatic punch, may help heart health, adds depth and savory bite.
• Sour orange or orange with lime: Bright sour citrus tones, cuts fat, gives tangy sweet and sour balance.
• Oregano: Herbal, slightly bitter, earthy notes, helps season the pork, very aromatic.
• Cumin: Warm, nutty, slightly smoky flavor, small amount goes long way for depth.
• Smoked paprika: Adds smoky red color and sweet warmth, not too spicy, boosts aroma.
• Bay leaves: Subtle floral, bitter backbone, used for background aroma, remove before serving.
• Salt: Essential for crust and flavor, helps break down proteins, don t skimp.

Ingredient Quantities

• About 6 to 8 pounds pork shoulder or leg with skin on bone in preferred
• 3 tablespoons kosher salt plus 2 to 3 tablespoons extra for the skin
• 2 teaspoons freshly ground black pepper
• 12 large garlic cloves peeled (or about 3 to 4 tablespoons garlic paste)
• 1/4 cup extra virgin olive oil
• 1/4 cup white vinegar or apple cider vinegar
• 1/2 cup sour orange juice if available or 1/2 cup orange juice mixed with 2 tablespoons lime juice
• 2 tablespoons dried oregano (or 1/4 cup fresh chopped oregano)
• 1 tablespoon ground cumin
• 1 tablespoon paprika preferably smoked but regular is fine
• 1 to 2 tablespoons adobo seasoning (optional but common)
• 1 packet sazón with achiote or azafrán (optional)
• 1 large onion quartered
• 2 bay leaves
• 2 tablespoons chopped fresh cilantro or recao culantro (optional)

How to Make this

1. Rinse and pat dry the pork (6 to 8 lb, bone in, skin on), trim any loose hanging fat, then score the skin in a crosshatch or long parallel lines about 1/4 inch deep through the skin and fat but not into the meat.

2. Make the mojo marinade by pounding or blending 12 garlic cloves into a paste, then mix with 3 tablespoons kosher salt, 2 teaspoons black pepper, 1/4 cup olive oil, 1/4 cup white or apple cider vinegar, 1/2 cup sour orange juice (or 1/2 cup orange juice + 2 Tbsp lime), 2 Tbsp dried oregano, 1 Tbsp ground cumin, 1 Tbsp paprika, 1 to 2 Tbsp adobo (if using) and 1 packet sazón (optional) until a smooth wet paste forms.

3. Loosen the skin and smear about half the mojo directly onto the meat under the skin and the rest all over the outside, massaging it in well. Don’t forget to get seasoning into the scoring and cavity near the bone. Sprinkle the skin with the extra 2 to 3 Tbsp kosher salt, rubbing it in.

4. Place the pork in a shallow dish with the quartered onion and 2 bay leaves tucked under and around it, cover and refrigerate at least 8 hours and preferably overnight so the flavors penetrate. If you can, leave the skin uncovered in the fridge for the last 4 hours to dry it out for better crisping.

5. Remove the pork from the fridge 1 hour before roasting to come closer to room temp. Preheat oven to 325°F. Pour any leftover marinade into the roasting pan with a splash of water or additional orange juice to keep the pan juices from burning.

6. Roast uncovered at 325°F, fat side up, on a rack over the pan with the onions and bay leaves. Plan for roughly 20 to 25 minutes per pound as a guide, but check for tenderness and an internal temp of about 185°F to 195°F for fall-apart meat.

7. About 30 to 45 minutes before the pork is done, increase oven to 425°F to crisp the skin. If the skin still won’t blister, finish under the broiler for 3 to 8 minutes watching constantly so it doesn’t burn.

8. Baste occasionally with pan juices while roasting if you want more flavor, but avoid opening the oven too much. If the skin is getting too brown too fast, tent loosely with foil but remove it for the final crisping step.

9. When the pernil reaches 185°F to 195°F and the meat pulls away from the bone, remove from oven and let rest 20 to 30 minutes. Sprinkle chopped cilantro or recao over the rested meat, carve or shred, serve with arroz con gandules and watch it disappear.

Equipment Needed

1. Large roasting pan with rack (big enough for a 6 to 8 lb pork shoulder)
2. Sharp chefs knife and kitchen shears for trimming and scoring the skin
3. Sturdy cutting board and plenty of paper towels for patting dry
4. Food processor or blender or mortar and pestle to make the garlic mojo paste
5. Large mixing bowl and wooden spoon or rubber spatula to mix and smear the marinade
6. Instant read meat thermometer to check for 185 to 195 F dont rely on time alone
7. Tongs and a carving fork for handling and shredding the cooked pork
8. Aluminum foil and oven mitts for tenting and safe removal from the oven

FAQ

Puerto Rican Pernil Recipe Substitutions and Variations

• Sour orange juice: use equal parts fresh orange juice plus fresh lime juice; or grapefruit juice with a splash of orange; or bottled naranja agria if you can find it.
• Garlic cloves: swap for jarred minced garlic or garlic paste (use about the same volume); or use garlic powder, about 1 teaspoon for every 3 to 4 cloves; or roasted garlic mashed into a paste for a sweeter mellow flavor.
• Dried oregano: substitute dried marjoram or Mexican oregano; or use a teaspoon of Italian seasoning in a pinch; or fresh thyme or chopped fresh parsley if you want a milder herb note.
• Sazón with achiote or azafrán: replace with smoked paprika plus a pinch of turmeric for color and warmth; or use annatto powder or achiote paste if available; or simple paprika plus a little salt and cumin to mimic the savory profile.

Pro Tips

1) Dry the skin as much as you can before cooking, even overnight in the fridge if possible. Dry skin = better blistering, trust me. If you can, put it on a rack so air can circulate around it.

2) For extra crackle, very lightly dust the skin with a tiny bit of baking soda mixed into the salt. Use a scant teaspoon for a big shoulder, rub it in, but dont overdo it or you’ll get a soapy taste.

3) Use a probe thermometer and check near the bone, not just the surface. Dont rely on minutes per pound alone. When the meat gives easily and the probe moves like butter, you know it; leave it a bit longer if you want pull apart meat.

4) If the skin still wont pop at the end, remove the meat and finish the skin by itself under the broiler or with a kitchen torch. You can even crisp pieces of skin on a baking sheet then add them back on top for max crunch.

5) Save some of the marinade before it touches raw pork and reduce it into a sauce, or boil down the pan juices with a splash of orange and a knob of butter. Strain and spoon it over the meat, it makes it sing.