Best 8 Pork Shoulder Pernil Recipes

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**Pork shoulder pernil**, also known as **pernil al horno** or simply **pernil**, is a traditional dish from Puerto Rico and other parts of Latin America. It consists of a roasted pork shoulder, typically seasoned with garlic, oregano, cumin, and other spices. The result is a tender and juicy pork dish that is perfect for special occasions or everyday meals.

This article provides three different recipes for pork shoulder pernil, each with its own unique flavor and cooking method. The first recipe is a classic pernil al horno, roasted in the oven until the meat is fall-off-the-bone tender. The second recipe is for a pernil en adobo, a Puerto Rican dish in which the pork shoulder is marinated in a flavorful mixture of spices and herbs before being roasted. The third recipe is for a pernil guisado, a Cuban dish in which the pork shoulder is braised in a rich tomato-based sauce.

No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish. Pernil can be served with a variety of side dishes, such as rice, beans, potatoes, or vegetables. It can also be used in tacos, burritos, or sandwiches.

Here are our top 8 tried and tested recipes!

ROASTED PORK SHOULDER (PERNIL AL HORNO)



Roasted Pork Shoulder (Pernil Al Horno) image

Roasted pork shoulder. Growing up I used to wake up to the aroma of the pork shoulder cooking in the oven. Such a wonderful smell. My favorite part is the cuerito ( crunchy skin)"

Provided by Tiffany Marie

Categories     Puerto Rican

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 10

10 lbs pork shoulder
1 head of garlic
1 teaspoon black pepper
3 tablespoons adobo seasoning, goya
2 sazon goya
1 tablespoon sofrito sauce
1 teaspoon sugar
2 tablespoons vinegar
1 tablespoon salt
2 tablespoons oil

Steps:

  • Wash meat with vinegar and lemon juice.
  • Place all ingredients in blender.
  • Pat dry the meat.
  • Season the meat with the marinade.
  • Add the salt to the skin.
  • Let marinate 1 day before.
  • Place in oven at 350 cover with foil.
  • After 4 hours uncover and let the skin get crispy raising the temperature to 450.

PORK SHOULDER "PERNIL" WITH CILANTRO-CITRUS ADOBO



Pork Shoulder

Provided by Tyler Florence

Categories     main-dish

Time 3h55m

Yield 10 to 12 servings

Number Of Ingredients 9

1 boneless pork shoulder (about 4 pounds), skin on
4 garlic cloves, smashed
1 handful fresh oregano
1 bunch fresh cilantro, plus chopped cilantro, for garnish
1 teaspoon ground cumin
Kosher salt and fresh coarsely ground black pepper
2 limes, juiced, plus wedges for serving
2 oranges, juiced
1 cup extra-virgin olive oil

Steps:

  • Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
  • Preheat the oven to 300 degrees F.
  • Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.

PORK SHOULDER PERNIL SPANISH STYLE



Pork Shoulder Pernil Spanish Style image

My Fellow is From Puerto Rico and this is the way his Mother fixed this every Holiday. So I am going to fix this for him New Years Day. Pernil is how you say pork in Spanish. Enjoy everyone!

Provided by Zelda Hopkins

Categories     Pork

Time 5h15m

Number Of Ingredients 6

8 lb pork shoulder roast
4 clove garlic, minced
1 tsp oregano,dried
2 tsp adobo seasoning
2 Tbsp olive oil
1 pinch salt and pepper

Steps:

  • 1. Place the 8 pounds pork shoulder into a roasting pan with the fatty side up. Puncture the surface of the meat with a fork. Rub the paste into the punctures of the meat.
  • 2. Mix together in a small bowl, blend minced garlic, salt, pepper, oregano, adobo seasoning and olive oil.
  • 3. Cover with plastic and store in the refrigerator overnight.
  • 4. Preheat oven to 350 degrees.Remove the plastic wrap from the pork shoulder and replace it with aluminum foil.
  • 5. Cook for 3 1/2 to 5 hours, checking the meat every 30 minutes after the 3 1/2 hour mark.
  • 6. Remove the foil when the pork is nearly done and allow to cook for another 20-30 minutes to become crispy on the surface.

PORK SHOULDER "PERNIL"



PORK SHOULDER

Categories     Pork     Roast     Dinner

Yield 15 people

Number Of Ingredients 7

1 pork shoulder ( Picnic cut 10 pounds), skin on
15 garlic cloves, mashed
2 tbsp fresh oregano
2 tablespoons Kosher salt
2 tbsp coarsely ground black pepper
4 tablespoons Olive oil
1 tablespoon white wine vinegar

Steps:

  • Mash the garlic, oregano, salt, and pepper into a paste in a blender; place the mixture in a bowl and stir in the oil and vinegar. Take a knife and separate the skin (do not stab the skin) from the pork about 90%. Rub the garlic paste mixture between the skin and pork, being sure to make ½ inch incisions and 1 inch deep so the paste can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 to 6 hours. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 and cook roast for 2 hours at 350 and 3 and 1/2 hours at 325 degrees F. Roast the pork for 35 minutes per pound, uncovered, until the skin is crispy-brown. In order for the skin to become crunchy you will turn the oven up to 400 degrees and cook for an additional 20 to 30 minutes. Let the meat rest on a cutting board for 20 minutes before slicing, (this allows the juices to settle and remain in the meat) Cut the entire roast in 3 inch pieces and season with a mixture of salt, oregano, garlic powder and pepper,(use your hands and toss like a salad) I recommend you first Brine the pork shoulder in 4 tablespoons of salt, pepper, sugar and garlic in a pot of distilled water. Submerge the pork completely in a deep pot (covered) for 12 to 24 hours in the refrigerator. This will ensure a very juicy roast.

PORK SHOULDER "PERNIL" WITH CILANTRO-CITRUS ADOBO



Pork Shoulder

Make and share this Pork Shoulder "pernil" With Cilantro-Citrus Adobo recipe from Food.com.

Provided by Robyn

Categories     Pork

Time 3h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (4 lb) boneless pork shoulder, skin on
4 garlic cloves, smashed
fresh oregano
1 bunch fresh cilantro, plus chopped cilantro, for garnish
1 teaspoon ground cumin
kosher salt
fresh fresh coarse ground black pepper
2 limes, juice of, plus wedges for serving
2 oranges, juice of
1 cup extra virgin olive oil

Steps:

  • Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.
  • Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree.
  • Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
  • Preheat the oven to 300 degrees F.
  • Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.
  • Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil.
  • Drizzle with lime juice and garnish with cilantro.

CROCKPOT PERNIL (PORK SHOULDER)



Crockpot Pernil (Pork shoulder) image

Perfect for a lazy or crazy day.

Provided by Kathleen Penfold

Categories     Pork

Time 8h10m

Number Of Ingredients 6

6 lb pernil (pork shoulder) (more or less)
2 clove garlic, pasted -or-
1 tsp garlic powder
2 pkg sazon (i use the one with achiote for color)
1/4 c adobo powder (more or less, to taste)
1 medium onion, chopped

Steps:

  • 1. Taking a small sharp knife, poke holes all over the pernil, particularly around any skin.
  • 2. Mix the garlic, sazon and adobo together. Spread all over the pernil and rub in well.
  • 3. Wrap the pernil in plastic or put in a sturdy bag. Refrigerate overnight.
  • 4. Dump pernil and onion in crockpot. Cook on low for about 8 hours.
  • 5. After cooking, if pernil has bones, pick them out along with the skin which should peel right away. Discard.
  • 6. Pernil should shred on its own and create lots of juices. Serve with rice.

PUERTO RICAN PERNIL (ROAST PORK SHOULDER)



PUERTO RICAN PERNIL (ROAST PORK SHOULDER) image

Categories     Pork     Roast     Dinner

Yield 8 people

Number Of Ingredients 19

1 pork shoulder picnic
minced garlic
minced cilantro
oregano
sazon with annatto (it will say "con culantro y achiote". you can buy this at any store that sells goya products. it would be in the ethnic, hispanic, or mexican food section of your store. if you cant find it you can use a blend of salt, granulated garlic, cumin, coriander, and ground annatto. annatto gives it that orangey color. if you dont have a grinder, get a little pan with olive oil. about a 1/4 of a cup. put 1 tablespoon of whole annatto seeds in the oil and keep on low heat until the oil is really orange. use cheesecloth or a really fine strainer and get out all the seeds out. use this in place of the olive oil later in recipe)
adobo (this is also sold with the sazon. it is a blend of salt, garlic powder, oregano, black pepper and tumeric)
salt (if needed)
pepper (if needed)
lime juice
lemon juice
vinegar
olive oil
cilantro
smashed garlic cloves
the best way to do it is over a period of 2 nights. it is so worth it in the end. but if you dont have time, you can do it for 4 hours each.
take your pernil and put it on a cutting board or huge bowl. whatever you prefer. take about an inch knife and start stabbing your pernil. turn the knife to make bigger holes. this is the time to take out your anger. (just kidding).
the first night, you want to soak it in a huge bowl with vinegar, lime juice, lemon juice, cilantro, oregano, and the smashed garlic.
the second night, rinse off everything.
ok now this step, i do because it just comes out so good but it really isnt necessary. i actually take my knife and cut under the skin until you can pull it back. i do this because when you finish cooking the pernil, you are going to have pork cracklings. when you take it off the pork after its cooked, you wont have any seasonings under it. so i do this so i can have seasoning under the skin too. and later it is easier to take the cracklin off later.

Steps:

  • after that, you are going to make a paste. it is going to include all the spices, minced garlic, minced cilantro, lemon juice, lime juice, and olive oil. add salt last. you dont want it to be too salty. when you have this thick paste, you are going to give your pernil a rub down. it do mean it literally. you might want gloves for this because the annatto will make your hands orange for a few hours. i dont use gloves because im used to having my hands in it. you are going to take that paste and rub it all over your pernil. those holes you made the night before when you stabbed it, are going to be filled with that savory seasoning. get it all in there with those fingers. now put it in the roasting pan you are going to use. cover it with aluminum foil. the next day you are going to finally cook it. yay!! there are 2 different ways to cook it. if you have all day: preheat your oven to 400. put your pernil in uncovered for 20 minutes. put aluminum foil on and reduce heat to 275 degrees. leave the pernil in there all day. preferably for about 6-8 hours. at the end of those 6-8 hours, uncover the pernil. increase heat to 400 degrees again for 20 minutes, or until the skin on top is crispy. if you DONT have time: preheat your oven to 400. put your pernil in uncovered for 20 minutes. put aluminum foil on and reduce heat to 350 degrees. leave the pernil in there until your meat thermometer reads 160-170. it would be about 2-4 hours depending on the size f your pernil. uncover you pernil. increase heat to 400 degrees again for 20 minutes, or until the skin on top is crispy. let sit for 20 minutes and dig in. enjoy!!

PORK SHOULDER "PERNIL" WITH CILANTRO-CITRUS ADOBO RECIPE COURTESY TYLER FLORENCE



PORK SHOULDER

Categories     Pork     Roast     Winter

Number Of Ingredients 10

Ingredients
1 boneless pork shoulder (about 4 pounds), skin on
4 garlic cloves, smashed
1 handful fresh oregano
1 bunch fresh cilantro, plus chopped cilantro, for garnish
1 teaspoon ground cumin
Kosher salt and fresh coarsely ground black pepper
2 limes, juiced, plus wedges for serving
2 oranges, juiced
1 cup extra-virgin olive oil

Steps:

  • Ingredients 1 boneless pork shoulder (about 4 pounds), skin on 4 garlic cloves, smashed 1 handful fresh oregano 1 bunch fresh cilantro, plus chopped cilantro, for garnish 1 teaspoon ground cumin Kosher salt and fresh coarsely ground black pepper 2 limes, juiced, plus wedges for serving 2 oranges, juiced 1 cup extra-virgin olive oil Directions Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Preheat the oven to 300 degrees F. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.

Tips:

  • Choosing the Right Pork Shoulder: Opt for a pork shoulder with a good layer of fat, as it will keep the meat moist during cooking.
  • Score the Pork Shoulder: Scoring the pork shoulder helps the marinade penetrate deeper and allows the flavors to permeate the meat.
  • Use a Flavorful Marinade: Experiment with different marinade ingredients to create a unique and flavorful pork shoulder. Soy sauce, garlic, cumin, and oregano are commonly used ingredients.
  • Slow-Cook the Pork Shoulder: Slow-cooking allows the pork shoulder to become tender and fall apart easily. Use a slow cooker or braising method to achieve the best results.
  • Check the Internal Temperature: Ensure the pork shoulder reaches an internal temperature of 195°F (90°C) before removing it from the oven or slow cooker.
  • Let the Pork Shoulder Rest: Allow the pork shoulder to rest for at least 15 minutes before slicing and serving. This helps the juices redistribute and enhances the flavor.

Conclusion:

Pork shoulder, also known as pork butt or Boston butt, is a flavorful and budget-friendly cut of meat that is perfect for slow-cooking. With careful preparation, including choosing the right pork shoulder, using a flavorful marinade, and slow-cooking the meat, you can create a tender, juicy, and delicious pork shoulder that will impress your family and friends. Whether you prefer traditional Puerto Rican pernil or a more modern twist, there's a recipe in this article that will suit your taste. So gather your ingredients, fire up your oven or slow cooker, and get ready to enjoy a succulent pork shoulder feast.

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