Recipe

Simple Pernil: Puerto Rican Roast Pork

Crispy edges, garlicky mojo vibes, and fork-tender pork that feeds a crowd. This pernil is approachable, forgiving, and absolutely worth the slow roast. The only catch is giving a big shoulder the time it needs to get truly tender.

By Matt Campbell

•

4.8

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Pernil is one of those dishes that makes your kitchen smell like you know what you are doing. It is Puerto Rican style slow-roasted pork shoulder, seasoned boldly with garlic, oregano, citrus, and enough salt to make the whole thing sing. You get the best of both worlds: juicy, shreddable meat inside and crisp, crackly bits outside.

This is the simple pernil recipe I reach for when I want big results without a million moving parts. We keep ingredients accessible, instructions clear, and we lean on time and smart seasoning to do the heavy lifting. If you can stir together a garlicky paste and turn on your oven, you are in business.

Why It Works

Deep flavor, not complicated flavor. A simple garlic and herb rub plus citrus hits all the right notes, especially after an overnight rest.
Juicy and tender texture. Low and slow roasting gives you sliceable meat that can also be pulled apart with a fork.
Crisp edges on demand. A quick blast of high heat at the end creates those browned, crunchy bits everyone fights over.
Flexible serving styles. Serve it as a holiday centerpiece, tuck it into sandwiches, or pile it over rice with the pan juices.

Pairs Well With

Storage Tips

Refrigerate: Cool pernil to room temp (no more than 2 hours), then store in an airtight container for up to 4 days. Pour a little of the pan juices over the meat before sealing. That is your anti-dryness insurance.

Freeze: Freeze shredded or sliced pork in freezer bags or containers for up to 3 months. Add a splash of broth or pan juices before freezing if you have them.

Reheat (best method): Warm in a covered skillet with a few spoonfuls of water, broth, or reserved juices over medium-low until hot. Uncover at the end to crisp edges. You can also reheat in a 325°F oven covered with foil.

Pro tip: If you want that fresh-roast vibe, spread reheated pork on a sheet pan and broil for 2 to 4 minutes to re-crisp the top. Watch it closely.

Common Questions

Do I have to marinate pernil overnight?

You do not have to, but it is the easiest way to level it up. Even 6 hours helps. Overnight gives the garlic and oregano time to mellow and sink in.

What cut of pork is best for pernil?

Pork shoulder is the friendly choice. Look for bone-in if possible for extra flavor and a little moisture insurance. In many stores it is labeled pork shoulder, picnic shoulder, or Boston butt. Any well-marbled shoulder roast works.

How long does a 7 to 9 lb pernil take to cook?

Plan on about 45 to 60 minutes per pound at 325°F when roasting covered, because you are not just “cooking it through,” you are breaking down collagen. For a 7 to 9 lb bone-in shoulder, that is often 5 1/2 to 7 hours, plus the final crisping time and rest. Always cook to tenderness and temperature, not the clock.

How do I get crispy skin or crispy edges?

If your roast has skin, keep it dry, salt it well, and finish with high heat. If there is no skin, you can still get crispy edges by uncovering and roasting at 450°F for the last 15 to 25 minutes, then broiling briefly if needed.

My pernil seems tough. What happened?

It probably just needs more time. Pork shoulder gets tender when collagen breaks down, and that happens closer to 195 to 205°F internal temp. Keep roasting covered until it is fork-tender.

Can I make this in advance?

Yes. Pernil is a make-ahead hero. Roast it a day early, chill with juices, then reheat covered at 325°F until hot and finish with a quick high-heat crisp.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large roasting pan or deep baking dish
Rack (optional, but helps with airflow and crisping)
Aluminum foil
Chef’s knife and cutting board
Microplane or garlic press (optional)
Instant-read thermometer

The first time I made pernil, I treated it like any other roast and expected it to be done when the thermometer said “safe.” It was safe, sure. It was also stubborn and chewy. The next time I let it go low and slow until it practically sighed when I poked it, and suddenly I understood the hype. Now it is one of my favorite ways to feed people because it feels a little dramatic when it hits the table, but the work is mostly just patience and tasting the seasoning paste like you are the boss of the kitchen.

Simple Pernil: Puerto Rican Roast Pork

(4.8 Reviews)

Prep Time 20 mins (plus marinating)

Cook Time 5 hrs 30 mins to 7 hrs

Total Time 6 hrs 10 mins to 7 hrs 50 mins (plus marinating)

Servings 10

Ingredients

1 bone-in pork shoulder (picnic or butt), 7 to 9 lb
Kosher salt: 2 tbsp Morton kosher salt or 3 to 4 tbsp Diamond Crystal kosher salt (see note)
1 tbsp dried oregano
2 tsp ground cumin
1 1/2 tsp black pepper
10 to 12 garlic cloves, minced or grated
1/4 cup olive oil
1/4 cup orange juice
3 tbsp lime juice (about 2 limes)
1 tbsp white vinegar (optional, but nice)
1 large onion, sliced (for the pan)
1 cup water or low-sodium chicken broth (for the pan)

Optional, but very good: 1 to 2 tsp adobo seasoning or sazón, and a pinch of crushed red pepper for a tiny kick.

Salt note: Morton crystals are denser than Diamond Crystal, so the same tablespoon measure salts more. If you do not know which brand you have, start with 3 tbsp kosher salt, then next time adjust to your taste.

Instructions

Make the seasoning paste. In a bowl, mix kosher salt, oregano, cumin, black pepper, garlic, olive oil, orange juice, lime juice, and vinegar (if using). You want a loose, spoonable paste that smells aggressively good.
Prep the pork. Pat the pork shoulder very dry. If it has skin, score it with shallow cuts in a crosshatch pattern, staying in the skin and fat, not deep into the meat. If there is a thick fat cap, score that too. Dry surface equals better browning.
Season like you mean it. Rub the paste all over the pork, working it into any cuts and crevices. If you can, gently separate some areas of fat from meat and push a little paste inside. Place in a dish, cover, and refrigerate overnight (best) or at least 6 hours.
Bring to room temp. Pull the pork out of the fridge 45 to 60 minutes before roasting. This helps it cook more evenly.
Set up the roasting pan. Heat oven to 325°F. Add sliced onions to the bottom of a roasting pan. Pour in water or broth. Set a rack over the onions if you have one, then place the pork on top. This keeps drippings from scorching and gives you flavorful juices.
Roast low and slow (covered). Cover tightly with foil and roast for about 5 to 6 1/2 hours for a 7 to 9 lb shoulder, then keep going as needed. Start checking around the 5 hour mark. You are looking for very tender meat and an internal temp around 195 to 205°F. If it is not tender, keep roasting covered in 30 minute increments. Time is the secret ingredient.
Foil tip for skin: If your roast has skin and you want it to stay intact, keep the foil from touching it. Tent the foil with space above the pork, or lightly oil the foil on the side facing the skin so it peels off cleanly.
Crisp the outside. Remove foil. Raise oven to 450°F and roast uncovered for 15 to 25 minutes until the outside is browned and crisp in spots. If you want more crisp, broil for 1 to 3 minutes, watching constantly.
Rest. Transfer pork to a cutting board and rest 20 to 30 minutes. Do not skip this. It keeps the meat juicy and easier to slice or shred.
Slice or shred and serve. Skim excess fat from the pan juices if you want, then spoon juices over the meat. Serve with rice, beans, plantains, or stuffed into rolls with a little extra mojo vibe from the drippings.

Nutrition information is estimated.

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