Pernil is a highly spiced roast pig shoulder. It is served with salad, sweet plantains, rice and beans, or all three.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Additional Time: | 9 hrs |
| Total Time: | 13 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 10 cloves garlic, or more to taste
- ¼ cup olive oil
- 3 tablespoons white vinegar
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 1 ½ teaspoons ground black pepper
- 5 pounds pork shoulder, trimmed of excess fat
Instructions
- Combine garlic cloves, olive oil, vinegar, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
- Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.
- Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
- Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
- Preheat the oven to 300 degrees F (150 degrees C).
- Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.
- If you don’t have a mortar and pestle, mash the garlic paste in a sturdy bowl with the back of a spoon.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 7 g |
| Sodium | 966 mg |
| Sugars | 0 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Mine was well done by the first 2 hours.
Perfect and easy to make. I will definitely do this again.
This was fantastic! So much flavor! I did as another reviewer recommended and cranked up the heat the last half hour for some seriously amazing pork skin. Served it with a cilantro garlic sauce, rice and black beans. Within one day…gone.
I love this recipe.. I make this all the time
I made it last night and it was incredible. I added 3 cups of chicken stock. I have never been able to have such a tender pork shoulder
It was a very easy recipe to follow. The only substitution I made was basil for oregano. I baked for a full 6 hrs. The seasoning is great.
Wow. Fantastic. Very tasty and moist. 2 things surprised me: 1. I could barely taste the garlic. 2. Cooking time was much less than the recipe suggested.
Amazing and easy. Ty
I cooked and prepared this just as the recipe stated! It was great. Thanks, Eddie!
This is the recipe I knew I needed. No frills. Just classic and delicious. My family said it was a big hit.
Outstanding! Flavorful, tender, and easy to do. Time is the problem though… the aroma for 3-4 hours while cooking will drive you INSANE!!!
Turned out Awesome
I made this recipe without changing anything that the recipe called for & it was amazing ! Oops I take that back I doubled the ingredients for the marinade only because my pork was almost twice the size of the authors recipe. I had a 9 1/2 # pork shoulder & marinaded for 24 hrs. In the oven @ 10:45am & done @ 3:45 . Perfecto! It was so tender & fell off the bone . To all those people who posts that they made someones recipe but has the odacity to then say in their review that they changed this or that , SHAME ON YOU ! How can you fairly write a review if you don’t make the recipe as it is written. Try it exactly as the recipe says then review it.
This was amazing! The only change I made was that I allowed the pork to marinate for four days. Wow! Thank you for such a great recipe!
I cooked a bone in pork shoulder, at 250 for an extra 2 hours. Omg this recipe was everything I needed it to be. The family has requested it be added to the permanent menu
I followed the recipe except for using rice wine vinegar and it turned out fantastic. I marinated for 2 days and it was definitely worth the wait. Very tasty and a great recipe for a big crowd.
Magnificent! A family favorite.
It came out perfect!!! I baked it at 350 deg. for the time specified and I kicked up the oven to 400 deg. for the last 30 minutes of cooking . I added caraway seeds , cilantro, ham seasoning and a little liquid smoke. I did not have to add any salt at all when done ( I love salt on my food!!!). Thank you for a wonderful recipe for fresh pork shoulder!!!!!
This was delicious. I used a 12Lb pork shoulder so I basically doubled. everything. At the end, I actually broiled the skin for a few minutes so it was really crispy.
Thanks a million, pernil ready to go for tomorrow!!!
It was delicious. Very moist and favorable. Will definitely bake again.