Pernil boricua receta: Pernil Asado – Receta Tradicional Puertorriqueña

Puerto Rican Pernil – The Wanderlust Kitchen

This Puerto Rican Pernil recipe is easy to make, deliciously flavored with a garlic, oregano and adobo marinade and slow cooks for fall apart tenderness with a crispy skin on top.

This Puerto Rican recipe makes a pork roast is perfect for family gatherings or dinner parties. Try serving this with the traditional rice with pigeon peas, Saucy Puerto Rican Beans and Potatoes, or Bacon and Brown Sugar Arkansas Green Beans or Pasta with Beets, Sweet Potato and Goat Cheese. This Brazilian cheese bread is delicious paired with this Pernil.

What is Pernil?

If you have never heard of Pernil you might be wondering, “What is Pernil?”

Pernil (also known as pernil asado and pernil al horno) is a slow-roasted marinated pork shoulder or pork picnic. In Latin American countries the dish is commonly shared during Christmas dinner, typically accompanied by rice with pigeon peas (also called arroz con gandules).

The pork shoulder is used as a whole piece, with skin and bone. It is marinated the day before roasting. This Puerto Rican Pernil is marinated with garlic, salt, oregano, adobo and olive oil. This marinade is placed deeply within the meat through small cuts. After marination the meat is slow roasted in the oven covered, and, in the final phase, at a higher temperature with the cover off to get the skin crisp.

When finished, this slow roasted pork shoulder is so tender that the meat easily falls apart, and the crisp skin (cuero) can be eaten with the Pernil or served separately as cueritos (or skin chips). As Puerto Rican recipes go, this is a famous one you will love!

Okay, so just think about this as the most tender and delicious pulled pork you have ever had!

And, Bonus, the left over meat from a Pernil can be used to make a superb Cuban sandwich.

How to Make Puerto Rican Pernil

Making Pernil is easier that you may think, it just takes some time to marinate and time to cook slowly in the oven.

First, assemble the ingredients and for this easy roast pork recipe, there are only a few. Please note that the actual amounts can be found in the recipe card at the bottom of this post.

Turn the pork roast so that the larger part of skin is down. If you have a picnic roast, then the skin will wrap all the way around the roast, so carefully, use kitchen scissors to cut across the skin. Next, for either a shoulder or picnic roast, use a knife to remove the skin and layer of fat from the roast. Again, if you have a picnic roast, then after doing one side, turn the roast over and completely remove the skin with the fat from the roast. Once the skin is removed, set it aside.

Tenderize the roast by using a small, long kitchen knife to make lots of finger sized slits in the roast. When you have done this on one side, turn the roast over and do the other side. When you are finished, you should be able to stick your fingers all the way down into each hole.

Now, lay the skin on a cutting board with the skin side up and the fat side down and using a sharp knife cut parallel lines through the skin, but not through the fat. Make the cuts 1 inch apart. Then, turn the skin a quarter turn and cut the lines again, so that you now have 1 inch squares across the skin.

Make the spice rub, by pureeing the garlic, oregano, salt, adobo and olive oil in a food processor.

How to Marinate Puerto Rican Pernil

Place the roast in a roasting pan and rub the spice mix all over the roast and deep down into the holes, then turn the roast over and rub the spice mix over the other side and deep down into the holes on that side.

Finally, place the skin on top of the roast with the skin side up and rub the rest of the spice mix all over the skin and into the cuts made into the skin.

Cover the roast with plastic wrap and place in the refrigerator to marinate overnight. You should marinate this for at least 2 hours, but we like to marinate it overnight. If you want to marinate it for 2 or 3 days, that will work as well, if that helps you make it in advance.

After the Pernil has marinated, remove it from the refrigerator and remove the plastic wrap.

How to Cook Pernil

Preheat your oven to 350 degrees Fahrenheit.

Add 1 inch of water into the baking pan of the Pernil to keep the drippings from burning, to keep the Pernil moist and to make a nice gravy with the drippings.

Cover the pan with heavy duty aluminum foil and seal the edges well so that the steam cannot escape.

Bake the Pernil covered for 2 hours.

After two hours remove the Pernil from the oven and lift the foil to check the water level, being careful to not burn yourself. If there is less than a half inch of water, then add more water to make sure there is at least a half of inch of water. If you are cooking the medium or large pernil, then reseal the foil and cook covered for the remaining amount of time.

After you have cooked the Pernil covered for the amount of time required, then remove the Pernil from the oven, remove the foil covering and sprinkle a little bit of Adobo seasoning onto the skin to help it crisp up.

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.

Remove the Pernil from the oven and let it rest for 15 minutes.

Move the Pernil to a serving platter, put some of the gravy in a gravy boat.

Serve hot or warm and enjoy!

Tips for a Perfect Puerto Rican Pernil

What cut of meat? This is a toss up. If you like the crisp skin, then get the picnic cut where the skin covers around the roast for more crispy skin. If you like less crispy skin, then use a boneless roast because it is easier to pull apart the pork after cooking.

Excess fat? Fat is great for adding flavor to your roast and the resulting gravy, but if your roast is really fatty you can go ahead and remove any excess fat.

Crispy skin: Crisp up the skin to your liking. Some like it golden brown, others like a dark color. Tap on the skin with a butter knife and you will be able to easily tell when it is crispy.

Tender: The trick to keeping this roast tender is to avoid overcooking it when the cover is off. As soon as the skin is crisp, it’s time to come out of the oven.

Let it rest. As with any large piece of meat you want to let it rest before cutting it so all the juices don’t run out. Resting keeps your meat nice and moist and helps prevent it from drying out.

Carving: Carving is not needed with this Pernil roast. Just use a couple of forks and pull apart the meat.

Storing and Using Leftovers

Keep leftovers STORED in the fridge for 3-5 days in an airtight container. You can also FREEZE it in an airtight container up to 3 months. Make sure you write the date you froze it on it.

REHEAT leftovers in the microwave until warmed through. If you are trying to cook the pork straight from frozen, you need to let it thaw in the fridge overnight and then bake it the next day.

What to use leftovers for? You can put the leftover meat in burritos, tacos, casseroles, or even sandwiches – like a Cuban sandwich mentioned above.

Print Recipe

• ▢ 1 pound pork shoulder

For every 1 pound of your pork roast, use:

• ▢ 1 ½ garlic cloves – fresh
• ▢ 1 ½ teaspoons oregano – fresh
• ▢ ¼ teaspoons salt
• ▢ ½ teaspoons powdered adobo seasoning
• ▢ 1 ½ teaspoons olive oil

Cook Times:

• Large Pernil (9-12 lbs. ): Cook covered for 4 hours at 350 degrees Fahrenheit; then cook uncovered for 1 hour at 450 degrees Fahrenheit with the convection turned on if your oven is a convection oven.

• Medium Pernil (6-8 lbs.): Cook covered for 3 hours at 350 degrees Fahrenheit; then cook uncovered for 1 hour at 450 degrees Fahrenheit with the convection turned on if your oven is a convection oven.

• Small Pernil (4-5 lbs.): Cook covered for 2 hours at 350 degrees Fahrenheit; then cook for 1 hour at 450 degrees Fahrenheit with the convection turned on if your oven is a convection oven.

Instructions:

• Turn the pork roast so that the larger part of skin is down. If you have a picnic roast, then the skin will wrap all the way around the roast, so carefully, use kitchen scissors to cut across the skin. Next for either a shoulder or picnic roast, use a knife to remove the skin and layer of fat from the roast. Again, if you have a picnic roast, then after doing one side, turn the roast over and completely remove the skin with the fat from the roast. Once the skin is removed, set it aside.

• Tenderize the roast by using a small, long kitchen knife to make lots of finger sized slits in the roast. When you have done this on one side, turn the roast over and do the other side. When you are finished, you should be able to stick your fingers all the way down into each hole.

• Now, lay the skin on a cutting board with the skin side up and the fat side down and using a sharp knife cut parallel lines through the skin, but not through the fat. Make the cuts 1 inch apart. Then, turn the skin a quarter turn and cut the lines again, so that you now have 1 inch squares across the skin.

• Make the spice rub, by pureeing the garlic, oregano, salt, adobo and olive oil in a food processor.

• Place the roast in a roasting pan and rub the spice mix all over the roast and deep down into the holes, then turn the roast over and rub the spice mix over the other side and deep down into the holes on that side. Finally, place the skin on top of the roast with the skin side up and rub the rest of the spice mix all over the skin and into the cuts made into the skin.

• Cover the roast with plastic wrap and place in the refrigerator to marinate overnight. You should marinate this for at least 2 hours, but we like to marinate it overnight. If you want to marinate it for 2 or 3 days, that will work as well, if that helps you make it in advance.

• After the Pernil has marinated, remove it from the refrigerator and remove the plastic wrap.

• Preheat your oven to 350 degrees Fahrenheit.

• Add 1 inch of water into the baking pan of the Pernil to keep the drippings from burning, to keep the Pernil moist and to make a nice gravy with the drippings.

• Cover the pan with heavy duty aluminum foil and seal the edges well so that the steam cannot escape.

• Bake the Pernil covered for 2 hours.

• After two hours remove the Pernil from the oven and lift the foil to check the water level, being careful to not burn yourself. If there is less than a half inch of water, then add more water to make sure there is at least a half of inch of water. If you are cooking the medium or large pernil, then reseal the foil and cook covered for the remaining amount of time.

• After you have cooked the Pernil covered for the amount of time required, then remove the Pernil from the oven, remove the foil covering and sprinkle a little bit of Adobo seasoning onto the skin to help it crisp up.

• 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.

• Remove the Pernil from the oven and let it rest for 15 minutes.

• Move the Pernil to a serving platter, put some of the gravy in a gravy boat.

• Serve hot or warm and enjoy!

Goya Rice & Pigeon Peas 7oz Arroz con Gandules (2 Pack)

Nutrition Facts

Puerto Rican Pernil Recipe

Serving Size

1 serving

Amount per Serving

Calories

241

% Daily Value*

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

Potassium

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

Vitamin C

Calcium

* Percent Daily Values are based on a 2000 calorie diet.

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Puerto Rican Pork Roast (Pernil Asado)

Jump to Recipe

Our Puerto Rican pork roast recipe results in the juiciest and most tender roast pork you’ve ever had! A three-day marinade in a special Puerto Rican spicy garlic paste infuses the meat with intense flavor. The thick pig skin cap, also known as a chicharrón, turns out perfectly crisp.

Table of Contents

Why This Recipe Works:

Puerto Rican pork shoulder is also known as pernil or pernil asado in Puerto Rico. It’s marinated in a special blend of flavorful spices and herbs, then slow roasted to get perfect, fall-off-the-bone pernil with crispy skin.

Typically, it’s served for holidays or special occasions. But once you try this Puerto Rican pork roast, you’ll see why it is a special occasion.

A pork shoulder roast is a favorite of ours. If you’ve ever made our slow-roasted pork shoulder or our cider braised pork shoulder with apples, you are already familiar with how tender and flavorful this relatively inexpensive cut of meat turns out.

But there’s even more to love about this pernil asado recipe. Other than the bold flavors, tender meat and crispy fat cap, Puerto Rican pulled pork is the recipe for a crowd. You’ll end up with lots of servings so there’s plenty to go around (and exciting leftovers afterward!).

The Ingredient List

The ingredient list for our pernil asado recipe is quite simple. Only a few ingredients are required, and the majority are spices.

You’ll need plenty of fresh garlic cloves (two whole garlic heads to be exact!) and just under a dozen ingredients to make a flavorful Puerto Rican pork shoulder.

Here’s the ingredient list:

• Pork shoulder, skin-on, bone-in (sometimes labeled “Picnic Pork Roast”)
• White vinegar
• Garlic
• Sofrito (red or green)
• Adobo seasoning
• Dried oregano leaves
• Onion powder
• Sazón seasoning
• Ground cumin
• Kosher salt
• Black pepper

Adobo is a salty spice rub, and seasoning that’s popular in Latin American cuisine and Sazón is a Puerto Rican flavoring base. The same goes for red or green sofrito (also called recaito). You can typically find these products in most grocery stores as well as Latin American markets.

How to Make Our Pernil Recipe with Crispy Skin:

The great thing about this pernil asado recipe is that it’s simple to prepare, and the magic happens in the three-day-long marinade.

Here’s a quick look at how to make it, but scroll down to the printable recipe card for all the details.

Prepare the Roast

1. Cut the pork shoulder: Using a sharp knife, cut across the front between where the fat and skin join. Cut a couple of inches on each side and gently pull and lift the skin a little bit to create a pocket between the layer of fat and meat.

   Pull it back a bit and make shallow cuts in the pork flesh (you can use a paring knife to make sure they’re not deep cuts- don’t cut into the skin). Turn the pork over and make a few cuts into the bottom of the roast.

Leave the skin on the pork shoulder and cut slide your knife under the skin to make a pocket and expose the flesh.

2. Wash the pork shoulder: Place the pork into a large basin and pour vinegar all over it. Rub it in then set it aside while you make the paste.
3. Prepare the seasoning paste: In a small bowl, combine the grated garlic, sofrito, and all the seasonings.

4. Season the roast: Rub the paste all over the pork roast. Make sure to get under the skin and into all the cuts. Cover the roast and stick it in the fridge for three days.

Roast the Pork Shoulder:

1. Roast the pork: Wipe the paste off the pork skin and dry it with a paper towel. Set the pork on a roasting rack, cover the pan and roast it in the oven.
2. Crisp the pork skin: When the pork roast is finished cooking, turn the oven up to 425°F to crisp up the skin. The skin will start to blister and get brown. Remove the roast from the oven and let it rest for 30 minutes.

Tip: Remove the sofrito from the top of the skin and dry the skin before you roast the pork shoulder. However, leave the sofrito on the rest of the roast. You only want to remove it from the top of the skin so it does not burn on top.

Serve the crispy pork skin along with the pulled pork. You can break the skin up into pieces or keep it whole. Serve with lime wedges if desired.

Recipe Tips for the Best Results

• Don’t skip the vinegar wash! It helps break down the connective tissue of the pork and results in an extra tender roasted pork shoulder.
• The meat is ready when the internal temperature reads between 180°F and 200°F with a meat thermometer.
• Wrapping the pork shoulder tightly with plastic wrap will force the flavor into the meat. Make sure to wipe the spice paste from the pork before roasting otherwise it will char.
• You can marinate the pork anywhere between 8 hours and up to 3 days. The longer it marinates, the more intense the flavor will be.
• Be sure to spray the aluminum foil with non-stick oil so that it doesn’t stick to the pork skin.
• Transfer the pork to a clean pan or wire rack for the final crisping of the skin. The high temperature will cause a lot of smoke otherwise.

Frequently Asked Questions

Is pernil the same as pork shoulder?

Pernil is roasted pork shoulder that has a thick skin cap, it is also called a picnic pork shoulder roast. To prepare Pernil, it is seasoned with Puerto Rican spices, marinated for up to three days, and roasted to create a crispy skin.

How long do I cook pernil?

We roast Puerto Rican pork shoulder for about five hours but this roast time will depend on how large of a pork shoulder you have. A general rule is to roast the pork at 350°F for 35 minutes per pound.

What is the difference between carnitas and pernil?

This Puerto Rican pernil recipe is very similar to Mexican carnitas. Both are made by roasting pork shoulder to create extra tender, seasoned meat. However, carnitas is flavored with orange juice, lemon juice, lime juice and seasonings, while pernil is made with lots of garlic and savory Latin American seasonings.

Roasting Times for Puerto Rican Pulled Pork

Adjust the roasting time for this Puerto Rican Pernil recipe based on the size of the pork roast.

To calculate the roasting time for an oven temperature of 350°F, add 35 minutes per pound:

• 5 pounds = 3-hour roast time
• 7 pounds = 4-hour roast time
• 10 pounds = 6-hour roast time

This pernil recipe makes a tender pork shoulder with crispy skin that’s super flavorful- the ultimate crowdpleaser of a meal!

It’s wonderful for special occasions, family gatherings or a holiday meal. Leftover pernil also tastes great the next day (and days following) and there are so many different ways to enjoy it.

Some Other Recipes We Are Sure You Will Love:

Instant Pot Spanish Rice is delicious with pernil asado. Tender, seasoned perfectly and downright delicious, you’ll love this simple and flavor-packed side dish that goes with just about anything.

Kamut Flour Tortillas are so easy to make yourself and we know you’ll love the hearty flavor of these homemade tortillas. They’re simple, versatile, and make the perfect pairing with our Puerto Rican pork shoulder.

Shrimp Diablo is a fast and easy dish that is perfect for busy weeknights. Simmered in a spicy tomato sauce with loads of seasonings, you’ll love this under-30-minute meal.

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Ingredients

• 10 pound pork shoulder, skin-on, bone-in (picnic shoulder)
• 1/2 cup white vinegar
• 2 large garlic heads, peeled and grated or crushed
• 1/3 cup Sofrito (red or green)
• 2 tablespoons Adobo seasoning
• 2 tablespoons dried oregano leaves
• 2 tablespoons onion powder
• 1-1/2 tablespoons Sazón (3 packets)
• 2 tablespoons cumin powder
• 1/2 tablespoons Kosher salt
• 1 teaspoon black pepper

Instructions

Prep the Pork Shoulder:

1. Use a sharp knife to carefully cut across the front where the fat and skin join.  Cut only a couple of inches on each side and gently pull and lift the skin loose to create a pocket between the skin and the flesh.
2. Pull the skin back a little and make shallow cuts into the pork flesh.  Do not cut into the skin. 
3. Turn the pork over and make a few cuts into the bottom of the pork.
4. Place the pork in a large basin and pour the vinegar all over the pork shoulder. Make sure you get under the skin and rub it all over the meat. Do not rinse the vinegar off with water. 
5. Set the pork on a large plate and reserve while preparing the paste.
6. In a small bowl, add the grated garlic, sofrito, adobo seasoning, oregano leaves, onion powder, cumin, salt, and black pepper.  Stir to make a thick paste.  
7. Spoon 1/3 of the paste into the pocket between the skin and the flesh.  Rub it into the cuts and the flesh.
8. Turn the pork over and rub another 1/3 of the paste on the bottom of the pork and into the cuts.
9. Turn the pork over, skin side up and use the remaining 1/3 of the paste to rub into the sides of the pork.
10. Wrap the pork completely in plastic wrap, pulling the wrap tightly around the pork.   Then wrap the entire package with aluminum foil and place it on a plate. Place in the refrigerator to marinate for up to 3 days.

Roast the Pork Shoulder:

1. Remove the pork shoulder from the refrigerator. Discard the foil and plastic and wipe off the paste from the top of the pork skin.  Dry the skin with a paper towel and allow the pork to rest for 30 minutes.
2. Preheat the oven to 350°F Adjust the oven rack to the lower 1/3 position.
3. Place a roasting rack inside a large roasting pan and spray with non-stick oil. Spray a large sheet of foil with non-stick oil. Set the pork in the roasting rack and cover the pan with the oiled foil.  
4. Roast the pork shoulder for 5 hours or until the internal temperature is between 175°F and 205°F. Cook to 175°F to 180°F if you want to slice the pork or cook to 200°F to 205°F for shredded pork.
5. Remove the pan from the oven and remove the foil.  Increase the oven temperature to 425°F and return the roast to the oven to crisp and blister the skin.   Watch closely, turning every few minutes to get the skin browned, crisped, and blistered evenly.  
6. Remove the roast and let it rest for 30 minutes.  
7. When ready to serve, remove the crisp pork skin from the flesh, break or cut it into sections and serve separately.  Transfer the pork shoulder to a platter and either shred or pull chunks off and serve.

Notes

• The vinegar wash helps to break down the tough connective tissue of the pork shoulder.
• Sazón is a Puerto Rican herb flavoring base that can be purchased in most local grocery stores in the international foods aisle. If you can’t find it, blend equal parts of ground coriander, cumin, garlic powder, and onion powder.
• Adobo is a blend of Latin or Spanish spices used as an all-purpose seasoning.
• Wrapping the pork tightly with plastic wrap will force flavor into the meat.
• The pork can be roasted after 8-hours of marinating and up to 3 days. The longer the marinade time, the better flavor. 
• When ready to roast wipe the spice paste from the pork otherwise it will char while roasting.  
• Be sure to coat the foil with oil spray so that it does not stick to the pork skin.
• If possible, transfer the pork to a clean pan/rack for the final crisping of the skin as the increased temperature will cause a lot of smoke otherwise.
• Calculate roasting times for different sizes of pork shoulder at 350°F for 35 minutes per pound to an internal temperature of 180°F.  (5 pounds=3 hours, 7 pounds=4 hours, 10 pounds=6 hours)
• Cook the pork to 200°F to 205°F if you want to shred it like pulled pork. 175°F to 180°F is perfect if you want to slice the pork.

Nutrition Information:

Yield: 18

Serving Size: 1

Amount Per Serving:
Calories: 753Total Fat: 55gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 227mgSodium: 217mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 59g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.