Pernil Asado (Puerto Rican Roast Pork Shoulder)
Local name: Pernil asado
In short: Pork shoulder marinated overnight in garlic, oregano and sour orange, then slow-roasted until tender with shattering crackling skin. It takes about 6 h in total and makes 10 servings.
- Prep
- 30 min
- Cook
- 5 h 30 min
- Resting
- 12 h
- Total
- 6 h
- Servings
- 10
- Difficulty
- Easy
- Calories
- 420 kcal
A Puerto Rican Christmas without pernil is hard to imagine. The pork shoulder is marinated overnight in garlic, oregano, vinegar and sour orange, then roasted slowly until the meat pulls apart and the skin turns into glassy crackling called cuerito. Families also serve it at birthdays, baptisms and New Year gatherings, usually with arroz con gandules and pasteles. This version is hands-off, because most of the work happens the day before.
Instructions
- Pat the pork dry. With a sharp knife, score the skin in a diamond pattern about 1 cm (1/2 inch) deep, cutting through the fat but not into the meat.
- Pound the garlic, oregano, salt and pepper to a rough paste in a mortar, or blend them briefly. Stir in the oil, vinegar and sour orange juice.
- Stab the meat all over with a small knife to make deep pockets, 3 cm (1 inch) apart. Push the marinade into the holes and rub the rest over every surface, including under the skin flap.
- Place the pork skin side up in a deep roasting pan, cover with plastic wrap and refrigerate for 12 to 24 hours. Take it out 1 hour before roasting.
- Heat the oven to 150°C (300°F). Cover the pan tightly with foil and roast for about 4 hours, until the meat is very tender and a thermometer in the thickest part reads 90°C (195°F).
- Remove the foil and raise the oven to 220°C (425°F). Roast for 30 to 40 minutes until the skin is blistered, golden and crackling. Watch it closely near the end.
- Rest the pork on a board for 30 minutes. Break off the crackling in pieces, pull or carve the meat, and spoon over the pan juices.
- Serve with the crackling on the side so it stays crisp.
Tips
- No sour orange? Mix 2 parts orange juice with 1 part lime juice. For a boneless shoulder of the same weight, shorten the covered roasting time by about 45 minutes.
- Dry skin crackles best. For the last 2 hours of marinating, take off the plastic wrap and leave the pork uncovered in the fridge, then pat the skin dry before it goes into the oven.
Questions and answers
How long should pernil marinate?
At least 12 hours, and up to 24. A longer marinade gives deeper flavor, but beyond a day the vinegar can make the surface of the meat mushy.
What can I do with leftover pernil?
Pile it into sandwiches with pickled onions, fold it into rice or beans, or crisp it in a pan for tacos. Leftovers keep for 4 days in the fridge and freeze well for 3 months.
What temperature is pernil done?
Pork shoulder is safe at 63°C (145°F), but for tender, pull-apart pernil cook it to about 90°C (195°F). At that point the connective tissue has melted.
How long does it take to make Pernil Asado (Puerto Rican Roast Pork Shoulder)?
About 6 h in total: 30 min of preparation and 5 h 30 min of cooking.
How many calories are in Pernil Asado (Puerto Rican Roast Pork Shoulder)?
About 420 kcal per serving, with 36 g of protein, 2 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 2 g |
| Fat | 29 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 980 mg |
Estimated values, calculated from the ingredients.
