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Pernil-Slow-Roasted Pork Recipe

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.
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Course: Main Course
Cuisine: Caribbean,, Latin American
Keyword: Pernil, pork,, Slow Cooked
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Servings: 4 SERVINGS
Calories: 694kcal
Author: Evelyn Savinon ( A Simple Tweak)

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

Calories: 694kcal | Carbohydrates: 4g | Protein: 68g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 232mg | Sodium: 1420mg | Potassium: 1234mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 168IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 5mg