Best 7 Puerto Rican Pernil Roast Pork Shoulder Recipes

PERNIL (PUERTO RICAN STYLE ROAST PORK SHOULDER)

Steps:

• Grab a firm hold on the top layer of the skin and, carefully, run your knife's blade along the line where the fat and skin meet. Use a very sharp boning knife to cut between the fat and the meat, leaving the back and sides of the skin attached- creating a pocket.
• After you create the pocket, pull the skin back a little and pierce slits into the flesh using the tip of your knife, taking care not to puncture the skin in the process. Flip the roast over and make slits in the bottom of it as well.
• Transfer your pernil to a large bowl (or leave it in the sink if you washed it) and pour the white vinegar outside the piece of meat, inside the pocket and on the skin. Rub the vinegar into the meat well.
• In a bowl, combine the mashed garlic, sofrito, adobo, onion powder, sazón, oregano, salt, and pepper to create a thick paste.Use a large spoon to scoop a third of the paste into the cavity you created between the skin and flesh. Massage the rub it into the meat: make sure to press the paste into those slits in the meat under the skin.
• Flip the pork over and rub the bottom side with another third of the spice paste. Flip it back over and rub the remaining spice paste onto the the skin.
• Lay out a large piece of heavy duty aluminum foil (or enough sheets to completely wrap the pernil). Over the foil, lay out three sheets of plastic wrap. Put the seasoned pork shoulder in the center of the wrapping film and wrap it tightly in the plastic first, then wrap it tightly in the foil.
• Set the wrapped pork on a sheetpan and and let it marinate in the fridge for at least 2 days, but 3 days is best. You can roast the pernil in as little as 12 hours, but it won't be as flavorful.
• When you're ready to roast, unwrap the pernil and put it on a roasting rack inside of a roasting pan. Pat the pernil skin down with a paper towel to dry it and remove the spice paste. Leave the pork to sit on the countertop for at least 30 minutes to an hour to warm up. A cold pernil takes longer to begin roasting than a semi-warm one does. Position the middle oven rack down one notch so it is in the lower third of the oven. Preheat your oven to 350°F,
• Roast the pernil at 350°F for 5 hours.
• When the roasting time is up, remove the roasting pan from the oven. Increase the oven temperature to 425°F.
• Season the outside of the pernil with a light sprinkling of kosher salt (about 1/2 teaspoon). Carefully, transfer the pernil to a clean, disposable roasting pan.Once the oven reaches temperature, put the pernil back in and finish roasting for up to 1 hour. Turn the pan every 15 minutes to vent the steam that builds up and to crisp up the skin evenly. The skin will begin to blister, harden, and sizzle. Once the pernil skin sounds hard when tapped with the back of a knife, remove it from the oven. This may happen before the hour is up.
• The fully cooked pernil should have an internal temperature of between 180-200°F. The juices of the pernil will run clear with no blood, as well. Remove it from the oven and allow it to cool for at least 30 minutes in order to allow the internal juices to settle down.
• After allowing the pernil to rest a few minutes, remove the chicharrón and shred the meat from the bone. Serve the pernil while hot.

DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE

Steps:

• Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
• Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
• Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
• Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

PUERTO RICAN STYLE PERNIL (ROAST PORK)

Steps:

• In a bowl mix garlic, salt and oregano.
• With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.
• The more cuts the better the flavor.
• Sprinkle the other seasoning the Adobo and the Sazon all over the outside.
• Then rub the seasonings in making sure the entire surface is covered.
• Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.
• Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.
• Pork should be well done and tender.
• Make sure all juices run clear before removing from oven.

PERNIL (PUERTO RICAN PORK SHOULDER)

Steps:

• Wash the pork shoulder.
• With a sharp knife, make 1 inch deep cuts into the pork.
• With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
• Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
• Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).
• Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
• Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
• Pork should be well-done and tender.

ROAST PORK (PERNIL) PUERTO RICAN STYLE

Steps:

• The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside.
• Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
• This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
• For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,.
• TIP: Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks.
• Before serving make sure your juices are clear and the skin is nice and hard.

PUERTO RICAN ROAST PORK SHOULDER

Steps:

• Using a mortar and pestle, pound the garlic and the salt to form a paste.
• Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days.
• Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit.
• Turn roast and do the same with the other sides, then rub the adobo all over.
• Refrigerate, covered for at least one day, up to 3.
• Turn once a day.
• Preheat oven to 450 degrees F.
• Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
• Let rest at least 15 minutes before carving.
• Remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
• Carve the meat, parallel to the bone, all the way through to the bone.

THE BEST PUERTO RICAN PERNIL (PORK SHOULDER)

Steps:

• Make the marinade:.
• In medium bowl, combine garlic, lime juice, oregano, soy sauce, olive oil and salt and black pepper. Set aside.
• Wash the pernil in vinegar and water, pat dry with paper towel.
• Place on a cutting board fat side up.
• Leaving the fat in a single piece and attached at one end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides (about 20 holes).
• Place pernil in roasting pan skin side up. Rub the marinade all over the pernil, making sure you work it into to the holes. Return the skin back to its original position. Score the skin with diagonal cuts and sprinkle salt to taste over the skin.
• Cover tightly with aluminum foil. Refrigerate for 24 to 48 hours.
• On day of Cooking:.
• Remove pernil from refrigerator 45 minutes before roasting.
• Preheat oven to 475 degrees F.
• Add a little water to the roasting pan so that it comes up about 1/2 inch up the sides.
• Cook pernil uncovered for 1 hour. Turn oven temperature down to 225 degrees F, tent pernil loosely with aluminum foil, and cook for 8 hours. Remove foil and cook for 1 hour.
• Let pernil rest for 10 minutes before slicing.