Pernil - Bone-In Pork Shoulder Roast Recipe

Get ready to bring the vibrant flavors of the Caribbean right into your kitchen! Today, we're diving deep into the heart of Puerto Rican and Dominican cuisine with a truly iconic dish: Pernil. This isn't just any bone-in pork shoulder roast; it's a slow-roasted masterpiece, celebrated for its incredibly tender, juicy meat and that show-stopping, shatteringly crispy skin (known as cuero).
Pernil is more than just a meal; it's a centerpiece, a tradition, and a symbol of gathering, especially during holidays like Christmas in Puerto Rico, family celebrations, and festive occasions across Latin America. While many cultures have their version of roasted pork, our Pernil stands out with its potent garlic and herb adobo sauce marinade, creating a depth of flavor that's simply irresistible. Whether you're a seasoned chef or just starting your culinary journey, this guide will walk you through every step to achieve a Pernil that will have everyone asking for seconds.

Ingredients

• For the Pork:
• 1 bone-in pork shoulder (picnic roast or pork butt), 8-10 lbs, skin on
• 2 tablespoons olive oil (or avocado oil)
• For the Adobo Wet Rub (Adobo Mojado):
• 20-25 cloves garlic, peeled and roughly chopped (about 1/2 cup)
• 2 tablespoons dried oregano
• 1 tablespoon ground cumin
• 2 tablespoons coarse sea salt (or kosher salt)
• 1 tablespoon freshly ground black pepper
• 1/4 cup apple cider vinegar (or sour orange juice, if available)
• 1/4 cup olive oil

Directions

1. Prepare the Pork: Start by patting your bone-in pork shoulder completely dry with paper towels. This is crucial for achieving that legendary crispy skin. Using a sharp knife, score the skin in a crisscross pattern, about 1/2 to 1 inch deep, being careful not to cut into the meat too much. This helps the marinade penetrate and allows the fat to render, making the skin extra crispy. Place the pork in a large roasting pan.
2. Craft the Adobo Rub: In a food processor or with a mortar and pestle, combine the chopped garlic, dried oregano, ground cumin, coarse sea salt, and black pepper. Pulse or grind until a paste forms. Add the apple cider vinegar and olive oil, then blend until you have a thick, aromatic wet rub. This is your powerful Puerto Rican seasoning!
3. Marinate for Flavor: Generously rub the adobo paste all over the pork shoulder, making sure to get it into all the scored crevices and under the skin where possible. You want every inch covered. For the best flavor, cover the roasting pan tightly with plastic wrap and refrigerate for at least 12 hours, or ideally 24-48 hours. This long pork roast marinade time is key to tender, flavorful meat.
4. Slow Roast for Tenderness: When you're ready to cook, remove the pork from the fridge at least 1 hour before roasting to bring it closer to room temperature. Preheat your oven to 300°F (150°C). Drizzle the pork with the 2 tablespoons of olive oil. Place the pork shoulder, skin-side up, in the roasting pan. Roast for 4-5 hours, or until the internal temperature reaches 190°F (88°C) in the thickest part of the meat (avoiding the bone). This slow cooking process ensures the meat becomes incredibly tender and juicy.
5. Achieve Crispy Skin (Cuero): This is the moment for that amazing cuero! Once the pork reaches the desired internal temperature, increase the oven temperature to 400-425°F (200-220°C). Continue roasting for another 30-45 minutes, or until the skin is deeply golden brown, puffed up, and incredibly crispy. Keep a close eye on it to prevent burning. If one side is crisping faster, you can rotate the pan.
6. Rest and Serve: Once the skin is perfectly crispy, remove the Pernil from the oven. This next step is crucial: loosely tent it with foil and let it rest for at least 20-30 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. Carve the tender meat and break off pieces of the crispy skin. Serve immediately!