Puerto Rican Pernil (Slow-Roasted Pork)

Name: Puerto Rican Pernil (Slow-Roasted Pork) (Standard)
Prep time: 3 h 12 min
Cook time: 4 h 48 min
Total time: 8 h
Yield: 8 servings
Cuisine: Puerto Rican
Ingredients: 8 pounds Pork shoulder picnic cut; 10 cloves Garlic-peeled and mashed; 1 tablespoon Black peppercorns-crushed; 2 tablespoons Dried oregano; 2 tablespoons Olive oil; 2 tablespoons White vinegar; 2 packets Sazón seasoning with coriander and annatto; 2 tablespoons Salt

4.2 (177 reviews) Write a review ›

⏱8h

👥8 servings

🔥520 cal

Medium

🍽️Puerto Rican

🥗Gluten-Free

A classic family-style roasted pork shoulder marinated in a garlic-heavy mojo and slow-cooked until tender with a crispy skin.

8 pounds Pork shoulder picnic cut

10 cloves Garlic-peeled and mashed

1 tablespoon Black peppercorns-crushed

2 tablespoons Dried oregano

2 tablespoons Olive oil

See all 8 ingredients ↓

(177 reviews)

⏱8h

👥8 servings

🔥520 cal

Medium

🍽️Puerto Rican

🥗Gluten-Free

A classic family-style roasted pork shoulder marinated in a garlic-heavy mojo and slow-cooked until tender with a crispy skin.

#Pork #Roast #Holiday #Traditional

4.2 (177 reviews) Write a review › 💬 Comments

Instructions

In a mortar and pestle, combine all Marinade ingredients and crush into a thick paste.
Wash the Pork and pat it dry with paper towels. Using a sharp knife, carefully peel back the skin (fat cap) from the meat, leaving it attached on one side like a lid.
Stab deep holes into the meat of the Pork using a small paring knife.
Rub the Marinade paste deep into the holes and all over the meat. Fold the skin back over the meat and rub only salt and a little oil on top of the skin.
Place the pork in a large pan, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Remove plastic wrap and cover the roasting pan tightly with aluminum foil. Bake for 3 hours.
Remove the foil and increase the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Roast for another 1 to 2 hours until the internal temperature reaches 185 degrees Fahrenheit and the skin is golden and crispy (cuero).
Let the meat rest for 20 minutes before carving.

Equipment

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Ingredients

Pork
8 pounds 3.6 kg Pork shoulder picnic cut
Marinade
10 cloves 10 cloves Garlic-peeled and mashed
1 tablespoon 15 mL Black peppercorns-crushed
2 tablespoons 30 g Dried oregano
2 tablespoons 30 mL Olive oil
2 tablespoons 30 mL White vinegar
2 packets 10 g Sazón seasoning with coriander and annatto
2 tablespoons 34 g Salt

Equipment

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Instructions

In a mortar and pestle, combine all Marinade ingredients and crush into a thick paste.
Wash the Pork and pat it dry with paper towels. Using a sharp knife, carefully peel back the skin (fat cap) from the meat, leaving it attached on one side like a lid.
Stab deep holes into the meat of the Pork using a small paring knife.
Rub the Marinade paste deep into the holes and all over the meat. Fold the skin back over the meat and rub only salt and a little oil on top of the skin.
Place the pork in a large pan, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Remove plastic wrap and cover the roasting pan tightly with aluminum foil. Bake for 3 hours.
Remove the foil and increase the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Roast for another 1 to 2 hours until the internal temperature reaches 185 degrees Fahrenheit and the skin is golden and crispy (cuero).
Let the meat rest for 20 minutes before carving.