Puerto Rican Roast Pork

This Puerto Rican Roast Pork, known as Pernil, is a beautiful centerpiece for any festive meal or family gathering. Rich with layers of garlic, aromatic herbs, and savory spices, it brings the tender juiciness of slowroasted pork matched with irresistibly crispy crackling skin. The marinating process infuses deep flavor all the way through, and the slow roasting followed by a highheat finish creates the perfect combination of melting meat and crunchy outer crust. It’s a recipe shaped by generations and full of heart, turning any occasion into a celebration.

I first tasted this pernil at my aunt’s New Year’s Eve party, and that unforgettable combination of tender pork and crispy skin has kept me hooked ever since. Now it’s the dish my family insists on for every special occasion.

Ingredients

• Roast pork shoulder: This cut is ideal for slow roasting since the fat marbling keeps the meat moist and tender. Look for a cut with a thick layer of skin for the signature crackly chicharron effect
• Vegetable or olive oil: Helps the marinade ingredients adhere to the pork and keeps the meat juicy during roasting
• Sofrito: Choose either green or red sofrito which is a fragrant blend of peppers, onions, garlic, and herbs. Fresh homemade sofrito or one from a trusted Latin grocery stores works best for its vibrant flavor
• Garlic cloves: Fresh smashed garlic provides intense flavor and little bursts of garlicky goodness in every bite
• Sazon: A classic Puerto Rican seasoning that brings color and earthiness. Goya brand is reliable, or you can mix your own for a fresher taste
• Adobo: All-purpose seasoning that adds a savory salty backbone. Pick one with minimal additives so you control the salt level
• Maggi chicken bouillon seasoning: Boosts meaty depth and umami. Powdered or cube forms are both fine be cautious since it contains salt
• Kosher salt: Coarse salt seasons the pork deeply without overdoing it. It also draws moisture from the skin to help it dry out for crispiness
• Oregano: Adds a pleasant herbal note and balanced peppery tones. Use dried oregano and crush it between your fingers to release the essential oils
• Additional salt and sazon for the skin: These season the pork skin to achieve that golden crispy crust everyone loves. Fresh packets or homemade blends both work well

Instructions

Prep the Marinade:

Combine the oil, smashed garlic, sofrito, sazon, adobo, Maggi bouillon, kosher salt, and oregano in a large mixing bowl. Stir thoroughly until a fragrant thick paste forms. This marinade is the foundation of flavor so getting it well combined is crucial.

Prepare the Pork:

Carefully use a sharp knife to gently peel back the pork’s skin while keeping it attached on one side like a flap. Use the tip of the knife to puncture six to eight holes all over the meat side and four to six underneath the skin. These pockets will allow the marinade to penetrate deeply for maximum flavor.

Marinate the Pernil:

Generously massage the marinade all over the pork, making sure to work plenty into the holes and under the skin flap. Press large chunks of garlic directly into these punctures for arms fulls of garlic flavor. Be careful keeping the marinade off the top skin surface because it needs to stay dry for crisping.

Dry and Season the Skin:

Pat the exposed pork skin dry thoroughly with paper towels. Then sprinkle a generous coating of kosher salt and sazon seasoning directly on the skin surface. This step is key for achieving that iconic crispy chicharron texture. Avoid getting the marinade on the skin at this point.

Marinate Overnight:

Place the pork in a large roasting pan and cover tightly with foil. Refrigerate it for at least four hours but preferably overnight. This resting time allows the spices and aromatics to soak in deeply, transforming your roast into something extraordinary.

Preheat the Oven and Bake:

Allow the pernil to come to room temperature while you preheat the oven to 325 degrees Fahrenheit. Place the pork roast in the oven still covered with foil and cook for 3 to 4 hours. Baste the pork every hour with the pan juices to keep it moist and flavorful as it roasts slowly to tender perfection.

Finish for Crispy Skin:

Once the meat is fork tender and a knife slides in effortlessly remove the foil. Increase the oven temperature to 375 degrees Fahrenheit and continue roasting uncovered for about one hour. Watch closely as the skin bubbles, blisters, and puffs into a crackly golden crust.

Rest and Serve:

Let the pork rest undisturbed for 15 minutes to allow the juices to redistribute for juicy slices or shredding. Tear or chop up the crispy skin in generous pieces to serve alongside the succulent pork.

The crispy skin or chicharron is the honey of this dish Everyone fights over it at my house I love watching the kids snatch up the first crispy pieces while the pork is still hot Their eyes sparkle with delight and it instantly brings me back to my grandmother’s kitchen where this dish was always a holiday star

Storage Tips

Store any leftover pernil in an airtight container in the refrigerator for up to four days. For longer preservation, freeze shredded pork and crispy skin separately. Wrapped well they maintain quality for up to three months. When reheating gently warm the pork in a covered baking dish with a splash of water while heating the skin uncovered in a hot oven or air fryer to bring back its crunch.

Ingredient Substitutions

If sofrito is unavailable you can blend bell peppers, onion, cilantro, and a touch of tomato for a quick homemade version. Sazon seasoning can be made by combining ground annatto, cumin, coriander, and garlic powder. Adobo seasoning is easily swapped with garlic powder, onion powder, black pepper, and salt. For a bright twist, consider adding freshly squeezed sour orange or lime juice to the marinade.

Serving Suggestions

Pernil shines served alongside classic Puerto Rican arroz con gandules which is rice with pigeon peas or a simple fluffy white rice paired with sweet fried plantains. It also pairs beautifully with crisp fresh salads or coleslaw. For parties, use sturdy crusty rolls and make sandwiches filled with slices of pork and crunchy skin for an unforgettable handheld treat.

Let the pernil rest before slicing to keep the meat juicy and serve the crispy skin alongside for contrast. This roast brings flavor and celebration to any meal.

Common Questions About Recipes

→ How do I achieve extra crispy skin?

Thoroughly dry the skin before roasting and during basting. Finish cooking uncovered at a high temperature to crisp and blister the surface.

→ Is overnight marinating necessary?

For the fullest flavor, marinate overnight. However, marinating for at least four hours still infuses good taste.

→ What can I use if I don't have fresh sofrito?

Use store-bought or frozen sofrito, or blend bell peppers, onion, garlic, and cilantro as a quick substitute.

→ How can I tell when the pork is fully cooked?

It is done when a knife slides in easily and the meat pulls apart with little resistance, indicating tenderness.

→ Can this be prepared ahead of time?

Yes, roast up to a day before serving. Reheat gently and crisp the skin under the broiler or in an oven before serving.