Ingredients for The Best Puerto Rican Pernil Pork Shoulder
- Pork Shoulder
- Limes
- Garlic Cloves
- Dried Oregano
- Salt & Fresh Ground Pepper
- 1/2 cup soy sauce
- 2 tablespoons olive oil
- 1 cup white vinegar
- 1 cup water, plus about 1/2 inch for roasting pan
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How to Make The Best Puerto Rican Pernil Pork Shoulder
- **Make the Marinade:** In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup lime juice, 2 tablespoons olive oil, 4 cloves minced garlic, 2 teaspoons dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- **Prepare the Pernil:** Wash a 4-5 lb bone-in pork shoulder (pernil) thoroughly with a mixture of 1 cup white vinegar and 1 cup water. Pat completely dry with paper towels.
- **Open the Pernil:** Place the pernil fat-side up on a cutting board. Using a sharp knife, carefully remove the layer of fat, leaving it attached at one end. Open the pork like a book to expose the meat.
- **Score the Meat:** Poke 1-inch deep holes all over the meat using a knife.
- **Marinate:** Place the pernil in a large roasting pan (skin-side up). Generously rub the marinade all over the pernil, ensuring it gets into the holes. Replace the layer of fat on top.
- **Score the Skin:** Score the skin with diagonal cuts about 1/2 inch apart. Sprinkle generously with salt.
- **Refrigerate:** Cover the roasting pan tightly with aluminum foil and refrigerate for 24-48 hours.
- **Preheat & Roast:** Preheat oven to 475°F (246°C). Remove the pernil from the refrigerator 45 minutes before roasting.
- **Initial Roast:** Add about 1/2 inch of water to the bottom of the roasting pan. Roast uncovered for 1 hour at 475°F.
- **Low & Slow:** Reduce oven temperature to 225°F (107°C). Tent the pernil loosely with aluminum foil and cook for 8 hours.
- **Final Roast:** Remove the foil and cook for another hour at 225°F until the internal temperature reaches 190-195°F (88-91°C).
- **Rest:** Remove the pernil from the oven and let it rest for at least 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
4g
Fat
144g
Carbs
2g
