Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. The recipe is called Pernil, and it just may become one of your new favorites.
What is Pernil?
Pernil is a popular Latin American recipe of slow roasted pork shoulder or leg that has been marinated for full flavor. It is usually made with pork shoulder or pork leg, though other cuts of pork can be used. It is commonly served for Christmas dinner and at the holidays or special occasions, rather than the traditional turkey or ham of other countries, and is usually served with arroz con gandules, or rice with pigeon peas. It is also sometimes used to make the famous Cuban sandwich or Cuban Medianoche Sandwich. You may know it by other names, such as Pernil Asado or Pernil al Horno. It’s absolutely delicious, especially to lovers of tender cuts of pork that are juicy and deeply satisfying. You’ll find pernil in countries like Cuba, Dominican Republic, Puerto Rico and Venezuela. This is a Puerto Rican pernil recipe. Let’s talk about how to make pernil, shall we? Marinate the Pork. Rub down the pork shoulder with the prepared marinade. Cover and refrigerate at least 1 hour. Overnight is better for more flavor penetration. Add Liquids to the Bottom of the Pan. Pour 1 cup water and 1 cup sour orange juice into the bottom of the roasting pan, then cover the pan with foil, leaving no gaps. The First Roast. Roast the pork shoulder for 3 hours at 300 degrees F (150C). Roast for 1-2 hours or longer, until the internal temperature of the pork reaches 210 degrees F when measured with a meat thermometer, or when a skewer can pierce the meat easily. Cooking time can vary. This crispy skin or crackling is one of the best parts of the pernil. You will absolutely love it. Serving Sauce/Gravy. Drain the drippings from the roasting pan into a bowl and skim the fat. Stir in vinegar and chopped cilantro. Add salt to taste. Serve with the finished pork as a dipping sauce or gravy. I love this recipe! SO delicious and tender. Best Puerto Rican pork around. It’s also great with tostones! You can also freeze it in vacuum sealed freezer containers for up to 6 months. That’s it, my friends. I hope you enjoy this Puerto Rican pernil recipe. Let me know if you make it. I’d love to hear how it turned out for you. Keep it spicy!
Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes, by Oswald Rivera Puerto Rican True Flavors, by Wilo Benet
NOTE: This recipe was updated on 2/15/23 to include new information and photos. It was originally published on 10/26/20.
