pernil

Juicy pernil made in the Instant Pot in only 90 minutes.

Cuban Pulled Pork Instant Pot Recipe

shoulder pork

garlic

salt

black pepper

cumin

oregano

white vinegar

limes (juiced)

water

In a large bowl, marinate pork with all ingredients, except water. Cover bowl and refrigerate pork 2-24 hours.

Place water and pork in Instant Pot, (cut into 2-3 large chunks if necessary). Close lid and set valve to sealing. Press meat option and set time to 90 minutes. When timer goes off, press cancel and allow Instant Pot to naturally depressurize, about 20 minutes. When ready, remove pork and shred with two forks. Add some liquid from instant pot over the pork and serve.

(I added more lime juice once ready to serve for an extra pop of flavor.)

Puerto Rican pernil is one of my all time favorite dishes. You can eat this alone or make tacos, tostadas, quesadillas and &nbsp;it freezes well also. &nbsp;This is the best pernil recipe I have ever made and it gives a really tender, slow cooked juicy pork with wonderful flavors. &nbsp;Be sure you save the juice, separate it from the fat and add it back to the meat! &nbsp;Que rico!

Pernil - Authentic Puerto Rican Slow Roasted Pork

pork

Tbsp sofrito

Goya

adobo seasoning

Stab the pork shoulder in various places and insert the garlic pieces.&nbsp;Combine the adobo and sazon and use as a dry rub and coat pork shoulder.&nbsp; Rub the sofrito all around the pork shoulder.&nbsp;

Cover with plastic wrap and set in your refrigerator overnight.

Preheat your oven to 300F. Remove plastic from pork shoulder and place in a roaster pan.

Cook covered for about 3 hours. Remove from oven, flip and cover once more. You can add 1/2 to 1 cup of water to the roaster to add some additional juices for later.

Continue to cook another 2 hours, or until fork tender. It should fall apart.

Remove from oven and place half the shoulder on a large cutting board. Discard the layer of fat.

Start chopping the meat with a sharp knife and place chopped pieces in a large bowl.

Take remaining juices from the cooking process and place in a container in the refrigerator to allow the fat to rise to the top and solidify. Remove solid fat and discard. If you have a gravy and fat separator, those work very well. Mix the juice with your chopped meat.

Portion off into individual containers and freeze.&nbsp; This will keep frozen for several months if you vacuum pack it.&nbsp;

My Fellow is From Puerto Rico and this is the way his Mother fixed
this every Holiday. So I am going to fix this for him New Years Day. Pernil is how you say pork in Spanish. Enjoy everyone!

Pork Shoulder Pernil Spanish Style

pound(s) pork shoulder roast

clove(s) garlic, minced

teaspoon(s) oregano,dried

teaspoon(s) adobo seasoning

olive oil

pinch(es) salt and pepper

A traditional Latin American dish, Pernil is marinated overnight and roasted until fall-apart tender. Juicy and delicious, it is an easy yet impressive centerpiece for your Christmas table!

Pernil (Roast Pork Shoulder)

onions,

garlic,

limes

white wine, plus more if needed

salt and black pepper,

thyme leaves

rosemary

butter, softened

Combine the onions, garlic, lime juice, 1 cup...

Combine the onions, garlic, lime juice, 1 cup white wine, salt and pepper in the jar of a blender or food processor. Blend until smooth. If the mixture is too thick, add more wine. Reserve.

Place the pork shoulder on a cutting board...

Place the pork shoulder on a cutting board and score the skin with a sharp paring knife, making a cross-hatch pattern.

Transfer the pork to a big bowl (or...

Transfer the pork to a big bowl (or brining bag) and pour the marinade over it. Sprinkle with the herbs and rub the mixture into the pork, getting into every nook and cranny. Cover with plastic and refrigerate for 12 to 24 hours, turning a few times so every inch gets to soak the marinade.

Preheat oven to 350 degrees F.

Place the pork on a roasting pan and...

Place the pork on a roasting pan and pour the marinade along with the remaining white wine.

Roast for several hours, 35 - 40 minutes...

Roast for several hours, 35 - 40 minutes for every pound, turning every hour or so and adding more wine to the pan as needed, until the meat is very tender and a meat thermometer inserted in the thickest part reads 195-205 degrees F. Remove from oven.

Turn the pernil skin side up, brush the...

Turn the pernil skin side up, brush the skin with the butter and place it under the broiler until crisp.

Let it rest, tented with foil, for at...

Let it rest, tented with foil, for at least 3 minutes (and up to 30 minutes) before serving with the pan juices.

Discover the joy of Pernil for Christmas Dinner, a succulent roast pork that brings family together in celebration.

Perfect Pernil for Christmas Dinner: A Festive Delight!

Shoulder,

Garlic, roughly chopped (Enhances the aromatic flavor)

Tbsp Kosher Salt, divided (Enhances all flavors and retains moisture)

Orange

Tbsp Chopped Fresh Oregano (Fresh is far superior to dried)

Tbsp Fresh Lime Juice (Adjust

tsp Dry Adobo Seasoning (Provides complex savory flavor)

Tbsp Extra-Virgin Olive Oil

Prepare Marinade: In a mortar, mash together the garlic, 1 tablespoon kosher salt, oregano, black pepper, lime juice, orange juice, and dry adobo seasoning into a smooth paste.

Marinate Pork: Lightly pierce the pork shoulder in several spots. Rub the marinade thoroughly over the pork and let it marinate for at least 2 hours or overnight.

Preheat Oven: Preheat your oven to 325°F (163°C). This step is vital for roasting the pork to juicy perfection.

Place Pork in Oven: Carefully place the marinated pork in a roasting pan, skin side facing up. Roast uncovered.

Increase Heat: Once the internal temperature reaches 190°F (88°C), crank the oven up to 450°F (232°C) for crispy skin.

Check for Crispiness: Roast until the skin is beautifully brown and crispy. The skin should sound hollow when tapped.

Rest &amp; Serve: Remove the pernil from the oven and let it rest for about 10-15 minutes before carving.

Preparation Steps

Pernil is a classic Puerto Rican pork dish that&#x27;s generously marinated and roasted to tender perfection. It&#x27;s their traditional Christmas centerpiece, but is great any time!

Pernil (Puerto Rican Roast Pork)

lbs Pork shoulder

12-13 garlic cloves, slivered

8-9 Tbsp sofrito

Tbsp Adobo

sazon seasoning packets

tsp cumin

orange juice

Mix marinade ingredients in a bowl: sofrito, adobo,...

Mix marinade ingredients in a bowl: sofrito, adobo, sazon, cumin, oregano and olive oil.

With a sharp knife, cut the skin away...

With a sharp knife, cut the skin away from the meat, leaving a small bit attached on one end. The skin may wrap around the bottom of the roast, if needed slice through it. Try to cut down to the meat, with the fat attached to the skin.

Place the roast in a roasting pan bottom...

Place the roast in a roasting pan bottom side up and stab a bunch of deep holes into the meat. Fill the holes with garlic slivers and marinade. Cover the entire bottom of the roast with a third of the marinade.

With the skin pulled back, repeat the process...

With the skin pulled back, repeat the process of poking holes and filling with garlic and marinade on the top of the roast. Slather the top with more marinade, leaving about a quarter of it for the skin.

Place the skin back on the roast and...

Place the skin back on the roast and score deep cuts in a criss-cross fashion, not cutting all the way through. Rub the remaining marinade onto the skin, making sure to get some down into the grooves.

Cover the roast tightly with foil and refrigerate...

Cover the roast tightly with foil and refrigerate 24-48 hours.

When ready to cook, take your pernil out...

When ready to cook, take your pernil out of the refrigerator an hour before roasting to allow it to come to room temperature. Preheat the oven to 350°F.

Add orange juice to the pan, cover and...

Add orange juice to the pan, cover and roast for four hours.

Increase oven temperature to 450°F, remove foil and...

Increase oven temperature to 450°F, remove foil and continue roasting for one hour, until meat measures 180-190°F with a meat thermometer.

Remove from oven and let rest 30 minutes.

Cut off the skin and place aside. This...

Cut off the skin and place aside. This is great to eat on the side.

Remove most of the juices into a bowl....

Remove most of the juices into a bowl. Shred meat with two forks. Toss in some of the juices until you have the desired juiciness.

A succulent, crisp-skinned pork shoulder is the perfect way to celebrate your happiest occasions.

Pernil (Puerto Rican style Roast Pork Shoulder)

pork shoulder (bone-in, skin-on)

garlic ((or 2 heads) peeled and mashed to a paste)

Sofrito

Adobo seasoning

onion powder

sazón

oregano leaves

kosher salt (plus

Grab a firm hold on the top layer of the skin and, carefully, run your knife&#39;s blade along the line where the fat and skin meet. Use a very sharp boning knife to cut between the fat and the meat, leaving the back and sides of the skin attached- creating a pocket. 

After you create the pocket, pull the skin back a little and pierce slits into the flesh using the tip of your knife, taking care not to puncture the skin in the process. Flip the roast over and make slits in the bottom of it as well.  

Prep the Pork Shoulder

Transfer your pernil to a large bowl (or leave it in the sink if you washed it) and pour the white vinegar outside the piece of meat, inside the pocket and on the skin. Rub the vinegar into the meat well.

In a bowl, combine the mashed garlic, sofrito, adobo, onion powder, sazón, oregano, salt, and pepper to create a thick paste.Use a large spoon to scoop a third of the paste into the cavity you created between the skin and flesh. Massage the rub it into the meat: make sure to press the paste into those slits in the meat under the skin.

Flip the pork over and rub the bottom side with another third of the spice paste. Flip it back over and rub the remaining spice paste onto the the skin.  

&quot;Wash&quot;, then Season the Meat

Lay out a large piece of heavy duty aluminum foil (or enough sheets to completely wrap the pernil). Over the foil, lay out three sheets of plastic wrap. Put the seasoned pork shoulder in the center of the wrapping film and wrap it tightly in the plastic first, then wrap it tightly in the foil.

Set the wrapped pork on a sheetpan and and let it marinate in the fridge for at least 2 days, but 3 days is best. You can roast the pernil in as little as 12 hours, but it won&#39;t be as flavorful.

Wrap and Marinate the Pernil

When you&#39;re ready to roast, unwrap the pernil and put it on a roasting rack inside of a roasting pan. Pat the pernil skin down with a paper towel to dry it and remove the spice paste. Leave the pork to sit on the countertop for at least 30 minutes to an hour to warm up. A cold pernil takes longer to begin roasting than a semi-warm one does. Position the middle oven rack down one notch so it is in the lower third of the oven. Preheat your oven to 350°F,

Roast the pernil at 350°F for 5 hours.

When the roasting time is up, remove the roasting pan from the oven. Increase the oven temperature to 425°F.

Season the outside of the pernil with a light sprinkling of kosher salt (about 1/2 teaspoon). Carefully, transfer the pernil to a clean, disposable roasting pan.Once the oven reaches temperature, put the pernil back in and finish roasting for up to 1 hour. Turn the pan every 15 minutes to vent the steam that builds up and to crisp up the skin evenly. The skin will begin to blister, harden, and sizzle. Once the pernil skin sounds hard when tapped with the back of a knife, remove it from the oven. This may happen before the hour is up.

The fully cooked pernil should have an internal temperature of between 180-200°F. The juices of the pernil will run clear with no blood, as well. Remove it from the oven and allow it to cool for at least 30 minutes in order to allow the internal juices to settle down. 

After allowing the pernil to rest a few minutes, remove the chicharrón and shred the meat from the bone. Serve the pernil while hot. 

Roast the Pernil

I grew up in New England eating pernil at least once a week. After moving to Georgia I had to learn how to cook it myself and this recipe has made me able to cook better than my older sister ever did. The only thing I do different is add a little bit of Goya Mojo to the marinade.

I'm a white guy with no Latin heritage, but I know good food when I taste it. After I tried pernil I was eager to try making it myself. I followed this recipe almost to a T and it came out delicious. DELICIOUS. The only thing I adapted was I did not leave the meat uncovered the whole time. I threw a foil roasting pan over it about halfway through the 5 hour roast time because I noticed the skin was already getting dark red and I was absolutely not going to risk losing that precious skin. Once I was done with the final skin crisping I noticed the meat wasn't quite fall apart tender so I took the skin layer off and put the meat back in the oven at 350F for another hour or so. Et voila, perfection. So for those of you who say the meat wasn't fall apart tender do not give up, trust the process and let it roast as long as it needs to get where you know it should be.

I also only marinated the pork for about 18 hours as I was short on time. It was so good I can't imagine what it would be like if I had given it longer to really marinate.

Thank you so much for the very thorough and clear instructions, and for sharing this with the world so I can broaden my culinary horizons.

Martha a wonderful recipe! I cooked a seven pounder and tried it on my Alabamian neighbors and they loved it! More importantly they did not try to smother the meat in BBQ sauce! HAHAHA! I grew up in South Florida and was spoiled and miss the exotic cuisine and Caribbean flavors. In all seriousness it was magnificent, easy to cook and took me back to my youth on 'calle ocho'. Thank you.&nbsp;

¡Martha, qué receta tan maravillosa! Preparé una pieza de siete libras, se la di a probar a mis vecinos de Alabama, ¡y les encantó! Y lo que es aún más importante: ¡no intentaron ahogar la carne en salsa barbacoa! ¡JAJAJA! Crecí en el sur de Florida; allí me tenían muy consentido, y ahora extraño esa cocina exótica y los sabores caribeños. Hablando en serio, quedó magnífica, fue fácil de preparar y me transportó de regreso a mi juventud en la «Calle Ocho». ¡Gracias!

Thank you so much for this channel, especially the incredibly detailed pernil recipe.
I grew up in a household where spice was minimal and cooking knowledge was pretty basic, so making pernil for the first time felt intimidating. I decided to tackle it for a family Christmas dinner and relied entirely on this video. I watched it multiple times, took notes, and learned a lot about Puerto Rican sofrito and technique along the way.
The result was a huge success. The pernil came out flavorful with perfectly crispy skin, and it was genuinely one of the best meals we served all holiday season. I never would have attempted it without such a clear, thorough walkthrough.
Really appreciate how approachable and confidence-boosting your recipes are. This was a total win, and I’m excited to keep cooking more dishes from your channel.

Still the best pernil recipe on the internet! Thank you Chef for sharing this with us!!

It was delicious. I hit that pernil with the wooden spoon and got that CLICK-CLACK. There were NO leftovers. Thank you!

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The most viewed pernil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine