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Lifting crispy skin off of a pork shoulder.

Puerto Rican Roast Pork Shoulder (Pernil)

Marinated pork shoulder in a special Puerto Rican spicy/garlic paste for three days will give you the moistest and tenderest roast pork you have ever eaten! And that thick pig skin cap (chicharrón) is crisp and crunchy.
Make sure you purchase a pork shoulder with a thick skin cap. If you can't find one, ask the butcher to leave the skin on.
4.84 from 31 votes
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Prep Time: 35 minutes
Cook Time: 5 hours
Additional Time: 2 days
Total Time: 2 days 5 hours 35 minutes
Servings: 18 Servings
Calories: 753kcal
Author: Pat Nyswonger

Ingredients

  • 10 pound pork shoulder skin-on, bone-in (picnic shoulder)
  • ½ cup white vinegar
  • 2 large garlic heads peeled and grated or crushed
  • ⅓ cup Sofrito red or green
  • 2 tablespoons Adobo seasoning
  • 2 tablespoons dried oregano leaves
  • 2 tablespoons onion powder
  • 1-½ tablespoons Sazón 3 packets
  • 2 tablespoons cumin powder
  • ½ tablespoons Kosher salt
  • 1 teaspoon black pepper

Instructions

Prep the Pork Shoulder:

  • Use a sharp knife to carefully cut across the front where the fat and skin join.  Cut only a couple of inches on each side and gently pull and lift the skin loose to create a pocket between the skin and the flesh.
  • Pull the skin back a little and make shallow cuts into the pork flesh.  Do not cut into the skin. 
  • Turn the pork over and make a few cuts into the bottom of the pork.
  • Place the pork in a large basin and pour the vinegar all over the pork shoulder. Make sure you get under the skin and rub it all over the meat. Do not rinse the vinegar off with water. 
  • Set the pork on a large plate and reserve while preparing the paste.
  • In a small bowl, add the grated garlic, sofrito, adobo seasoning, oregano leaves, onion powder, Sazón, cumin, salt, and black pepper.  Stir to make a thick paste.  
  • Spoon 1/3 of the paste into the pocket between the skin and the flesh.  Rub it into the cuts and the flesh.
  • Turn the pork over and rub another 1/3 of the paste on the bottom of the pork and into the cuts.
  • Turn the pork over, skin side up and use the remaining 1/3 of the paste to rub into the sides of the pork.
  • Wrap the pork completely in plastic wrap, pulling the wrap tightly around the pork.  Then wrap the entire package with aluminum foil and place it on a plate. Place in the refrigerator to marinate for up to 3 days.

Roast the Pork Shoulder:

  • Remove the pork shoulder from the refrigerator. Discard the foil and plastic and wipe off the paste from the top of the pork skin.  Dry the skin with a paper towel and allow the pork to rest for 30 minutes.
  • Preheat the oven to 350°F Adjust the oven rack to the lower 1/3 position.
  • Place a roasting rack inside a large roasting pan and spray with non-stick oil. Spray a large sheet of foil with non-stick oil. Set the pork in the roasting rack and cover the pan with the oiled foil.  
  • Roast the pork shoulder for 5 hours or until the internal temperature is between 175°F and 205°F. Cook to 175°F to 180°F if you want to slice the pork or cook to 200°F to 205°F for shredded pork.
  • Remove the pan from the oven and remove the foil.  Increase the oven temperature to 425°F and return the roast to the oven to crisp and blister the skin.  Watch closely, turning every few minutes to get the skin browned, crisped, and blistered evenly.  
  • Remove the roast and let it rest for 30 minutes.  
  • When ready to serve, remove the crisp pork skin from the flesh, break or cut it into sections and serve separately.  Transfer the pork shoulder to a platter and either shred or pull chunks off and serve.

Notes

  • The vinegar wash helps to break down the tough connective tissue of the pork shoulder.
  • Sazón is a Puerto Rican herb flavoring base that can be purchased in most local grocery stores in the international foods aisle. If you can't find it, blend equal parts of ground coriander, cumin, garlic powder, and onion powder.
  • Adobo is a blend of Latin or Spanish spices used as an all-purpose seasoning.
  • Wrapping the pork tightly with plastic wrap will force flavor into the meat.
  • The pork can be roasted after 8-hours of marinating and up to 3 days. The longer the marinade time, the better flavor. 
  • When ready to roast wipe the spice paste from the pork otherwise it will char while roasting.  
  • Be sure to coat the foil with oil spray so that it does not stick to the pork skin.
  • If possible, transfer the pork to a clean pan/rack for the final crisping of the skin as the increased temperature will cause a lot of smoke otherwise.
  • Calculate roasting times for different sizes of pork shoulder at 350°F for 35 minutes per pound to an internal temperature of 180°F.  (5 pounds=3 hours, 7 pounds=4 hours, 10 pounds=6 hours)
  • Cook the pork to 200°F to 205°F if you want to shred it like pulled pork. 175°F to 180°F is perfect if you want to slice the pork.

Nutrition

Serving: 1 | Calories: 753kcal | Carbohydrates: 2g | Protein: 59g | Fat: 55g | Saturated Fat: 20g | Polyunsaturated Fat: 29g | Cholesterol: 227mg | Sodium: 217mg