Best 3 Puerto Rican Roast Pork Shoulder Recipes

**Puerto Rican Roast Pork Shoulder (Pernil)**

Puerto Rican roast pork shoulder, known as pernil, is a beloved dish that captures the essence of Puerto Rican cuisine. This flavorful and succulent dish is traditionally prepared using a whole pork shoulder, slow-roasted until tender and juicy. The tantalizing aroma of pernil roasting in the oven fills the air with anticipation, promising a feast that will delight the taste buds.

Alongside the classic pernil recipe, this article offers a collection of variations that cater to diverse preferences and dietary restrictions. From a savory slow cooker pernil to a healthier version made with tenderloin, there's a recipe here for every occasion.

**Recipes included in the article:**

1. **Classic Puerto Rican Pernil:** Dive into the traditional method of preparing pernil, featuring a succulent pork shoulder marinated in a blend of spices, herbs, and citrus juices. This recipe promises fall-off-the-bone tenderness and a crispy, golden-brown crust.

2. **Slow Cooker Pernil**: Experience the convenience of slow cooking with this hassle-free recipe. Simply marinate the pork shoulder and toss it in the slow cooker, letting it simmer for hours until tender and flavorful. Perfect for busy weeknights or effortless entertaining.

3. **Pernil al Horno (Oven-Roasted Pork Shoulder):** Embrace the simplicity of oven-roasting pernil. This recipe guides you through seasoning and roasting the pork shoulder to achieve a juicy interior and a crispy, golden-brown exterior. Ideal for special occasions or a comforting weekend meal.

4. **Healthy Pernil Tenderloin:** Delight in a lighter version of pernil made with tenderloin. This recipe focuses on leaner cuts of pork, aromatic spices, and a flavorful marinade, resulting in a healthier yet equally satisfying dish.

5. **Pernil Sandwich:** Elevate your lunch game with this delectable pernil sandwich. This recipe combines tender, shredded pernil with your favorite toppings, creating a flavorful and satisfying meal that's perfect for on-the-go enjoyment.

6. **Pernil Sliders:** Treat your guests to miniaturized versions of pernil with these irresistible sliders. Featuring tender pork shoulder, tangy sauce, and soft slider buns, these sliders are sure to be a hit at your next gathering.

Here are our top 3 tried and tested recipes!

PUERTO RICAN ROAST PORK SHOULDER

Puerto Rican Roast Pork Shoulder image

This recipe is for a bone-in pork shoulder, or pernil. It is marinated in a garlicky paste for 1 to 3 days; the longer the better. Unlike other recipes in the database, it is cooked at a relatively high heat so that the result is a tender roast with crispy crackling or chicharons. Adapted from Daisy Martinez. Cooking time is approximate. The original recipe called for a 4.5 lb pork shoulder. The smallest I found was 8.5 lbs.

Provided by threeovens

Categories Pork

Time 4h20m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

12 garlic cloves, peeled (or one head)
1 1/2 tablespoons kosher salt
1 tablespoon black peppercorns
2 tablespoons dried oregano (or 3 tablespoons fresh)
2 tablespoons olive oil
2 tablespoons white wine vinegar
8 1/2 lbs pork shoulder, skin on bone in

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.

PUERTO RICAN PERNIL (ROAST PORK SHOULDER)

PUERTO RICAN PERNIL (ROAST PORK SHOULDER) image

Categories Pork Roast Dinner

Yield 8 people

Number Of Ingredients 19

Ingredients

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!!

ROAST PORK SHOULDER - GOYA® AUTHENTIC PUERTO RICAN RECIPE RECIPE - (3.9/5)

Roast Pork Shoulder - GOYA® Authentic Puerto Rican Recipe Recipe - (3.9/5) image

Provided by PineyCook

Number Of Ingredients 9

Ingredients

1 bone-in (8 to 9 pound) skin-on pork shoulder
1/4 cup GOYA® Extra Virgin Olive Oil
1 tablespoon GOYA® Minced Garlic, or 3 cloves garlic, finely chopped
2 teaspoons GOYA® Adobo All-Purpose Seasoning with Pepper
2 teaspoons GOYA® Lemon Juice
2 packets Sazón GOYA® with Coriander and Annatto
1 teaspoons GOYA® Oregano
1/4 teaspoon GOYA® Ground Black Pepper
1 teaspoon salt

Steps:

In a bowl, mix together the olive oil, garlic, Adobo, lemon juice, sazon, oregano and black pepper; set aside. Using a small, sharp knife, make a cut on the side of the roast where the skin meets the flesh. Continue cutting, separating the skin from the flesh, leaving one end of the skin attached. Using the knife, make 1/2-inch deep incisions in the flesh, under the skin. Place the pork on a tray. Using your hands, rub spice mixture over flesh, pushing some of the mixture into the cuts. Place the skin on top of meat; wipe the skin clean. Rub skin with salt. Cover tray with plastic wrap; transfer to refrigerator to marinate at least 4 hours, or overnight. Heat oven to 350°F. Transfer pork, skin side-up, to roasting pan; bring to room temperature, about 1 hour. Pat skin dry. Cover pan tightly with aluminum foil. Cook pork until meat is fork-tender and internal temperature registers 145°F, 3 to 3 1/2 hours; discard foil. Increase oven to 450°F. Cook pork, uncovered, adding water in 1/4 cup measures if pan becomes dry, until skin is brown and crisp, 20 to 35 minutes, checking pan every 10 minutes. Transfer pork to cutting board; let rest 20 minutes. Remove skin and cut into pieces. Drain fat from drippings. Cut meat from bone. Serve with skin and pan juices.

Tips:

Choose the right cut of pork: Pork shoulder is the best cut for this dish as it has a good amount of fat that will render during cooking, resulting in tender and flavorful meat.
Use a flavorful marinade: The marinade is what will give the pork its flavor, so make sure to use a flavorful one. The recipe in the article uses a combination of citrus juices, garlic, cumin, oregano, and annatto oil, but you can adjust it to your liking.
Cook the pork shoulder low and slow: The key to tender and juicy pork shoulder is to cook it low and slow. This will allow the fat to render and the meat to become fall-apart tender.
Use a meat thermometer to ensure the pork is cooked properly: The internal temperature of the pork shoulder should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
Let the pork shoulder rest before carving: Once the pork shoulder is cooked, let it rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Puerto Rican roast pork shoulder is a delicious and flavorful dish that is perfect for any occasion. By following the tips in this article, you can make sure that your pork shoulder turns out perfect every time. So next time you're looking for a crowd-pleasing dish, give Puerto Rican roast pork shoulder a try. You won't be disappointed!

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