When you think of pernil, it’s usually a massive 10-plus-pound pork shoulder made to feed a crowd during festive gatherings and holidays. But what if you’re not cooking for a big family? Whether you’re planning a cozy dinner for two, a small family meal, or want to enjoy the rich, savory flavors of this dish without the leftovers for days, this smaller version is perfect. The pork leg is slow-roasted until fall-apart tender. It’s incredibly delicious, especially for those who love tender cuts of pork that are juicy and full of flavor.
PERNIL RECIPE
Slow-roasted pork shoulder, also known as pernil, is more than just a meal—it’s a celebration of culture, family, and tradition. This recipe takes the bold, savory flavors of Puerto Rican cuisine and blends them with the fresh, aromatic touches of Dominican cooking. It’s the perfect way to bring two vibrant culinary traditions together in one incredible dish. I have a few Latin American dishes that bring so many memories of my childhood, and they are a traditional representation of my Dominican culture!
By using Puerto Rican staples like sazón and adobo, combined with my Dominican-style sofrito and Dominican oregano, this recipe honors both cultures. The result is tender, juicy pork with layers of flavor that will have everyone asking for seconds!
As with any recipe, every family has their own way of making pernil, so feel free to tweak the seasonings for this Puerto Rican pork shoulder to your liking.
Chicharrón: The Ultimate Prize
One of the highlights of pernil is the crispy skin or chicharrón. Achieving the perfect crackling is a source of pride for many cooks. Some will even compete to see who can make the crispiest and most flavorful skin! I’ve witnessed it happening within my family.
The roast pork meat is juicy and flavored with oregano, garlic, salt, and various spices. To ensure a perfect pernil, you need the right blend of spices. This seasoning blend has a Puerto Rican base with a Dominican twist. So let’s start this recipe by making the spice rub to marinate the pernil.
Here’s what you’ll need to make it. See the recipe card for quantities!
Seasoning for a 5-pound pork shoulder. If you are roasting a larger pernil (10-15 pounds), double the ingredients and adjust the salt to taste.
- Spices: To make this pernil, I use a combination of traditional spices used in Puerto Rico to season the pork. Spices like sazon with achiote and culantro , adobo, salt, black pepper, cumin, and Dominican oregano. I also added smoked paprika (optional).
- Garlic: I like to use fresh garlic cloves, which I slice into small pieces. I make sure to put enough garlic cloves (about 5-8) that I can fill as many at those slits cut in the pernil. Remener pork loves garlic. Of course, you can use garlic powder if you want to.
- Sofrito: In this recipe, I use my homemade Sofrito. This sofrito is the base of flavor for many Caribbean and Hispanic dishes. Sofrito has many variations and names within Latin American and Caribbean cultures. In the Dominican Republic, it is called Sazon.
- Let’s not forget that pork loves citrus, so squeeze 1-2 limes.
How to make Pernil
Prepare the Pork:
- Wash and pat the pork shoulder dry.
• Make small slits all over the pork using a sharp knife to allow the seasoning to soak in.
- Separate skin and fat cap from meat, leaving one side of the skin attached to create a flap. I encourage you to watch the short video below to see how I do it. Squeeze 1-2 limes and set aside.
Let’s prepare the marinade:
- Combine half of the spices and oil to create a wet rub. Reserve the rest for the next part!
- Avoiding the skin of the pork, rub the mixture generously all over the pork, making sure it gets into the slits.
- Then, add the sofrito. After patting the skin dry one more time, rub the remaining dry spices on it. This will not only enhance the flavor but also ensure the skin becomes crackling crispy.
- Place the pork shoulder in a roasting pan, skin-side up, and cover tightly with aluminum foil. Refrigerate overnight to let the flavors develop.
Time to Roast the Pernil:
- Preheat the oven to 350°F (175°C).
- Roast the pernil for 3–4 hours, or until the internal temperature reaches 180°F (82°C).
How to Get the Crisp Skin:
- Remove the foil and increase the oven temperature to 450°F (230°C). Roast for 20–30 minutes, or until the skin is crispy (chicharrón).
- Let the pork rest for 15–20 minutes before slicing.
Serve with the typical sides of rice with pigeon peas (arroz con gandules), rice and beans, or tostones (fried plantains).
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
Pernil-Slow-Roasted Pork Recipe
Ingredients
- 5 pounds Pernil (Pork Shoulder)
- 1-2 limes squeeze
- 5-6 cloves garlic minced
- ⅓ cup oil I use avocado or olive oil. Vegetable oil works as well.
- 2 tablespoon Dominican-style sofrito
- ½ packet of sazón with achiote and culantro
- 1 teaspoon adobo
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Dominican oregano
- ½ teaspoon cumin
- ½ teaspoon smoked paprika optional
Instructions
Prepare the Pork:
- Wash and pat the pork shoulder dry.
- Make small slits all over the pork using a sharp knife to allow the seasoning to soak in.
- Separate skin and fat cap from meat, leaving one side of the skin attached to create a flap. I encourage you to watch the short video below to see how I do it. Squeeze 1-2 limes and set aside.
Let’s prepare the marinade:
- Combine half of the spices and oil to create a wet rub. Reserve the rest for the next part!
- Avoiding the skin of the pork, rub the mixture generously all over the pork, making sure it gets into the slits.
- Then, add the sofrito. After patting the skin dry one more time, rub the remaining dry spices on it. This will not only enhance the flavor but also ensure the skin becomes crackling crispy.
- Place the pork shoulder in a roasting pan, skin-side up, and cover tightly with aluminum foil. Refrigerate overnight to let the flavors develop.
Time to Roast the Pernil:
- Preheat the oven to 350°F (175°C).
- Roast the pernil for 3–4 hours, or until the internal temperature reaches 180°F (82°C).
How to Get the Crisp Skin:
- Remove the foil and increase the oven temperature to 450°F (230°C). Roast for 20–30 minutes, or until the skin is crispy (chicharrón).
- Let the pork rest for 15–20 minutes before slicing.
- Serve with the typical sides of rice with pigeon peas (arroz con gandules), rice and beans, or tostones (fried plantains).
Nutrition
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
Until the next one…
