The Unforgettable Aroma of Pernil
As the holidays approach, there’s a unique aroma that wafts through Puerto Rican homes, a delightful blend of garlic and oregano. This heralds the arrival of pernil—a slow-roasted, marinated pork shoulder that captivates the senses. Known for its iconic crispy skin (cuerito) and incredibly juicy meat, pernil is not just a Christmas Eve centerpiece; it’s a celebratory dish for every special occasion. Although it requires patience to prepare, rest assured that the process is simple and foolproof!
Key Recipe Highlights
- Cuisine: Puerto Rican
- Prep Time: 30 minutes (plus 12-24 hours for marinating)
- Cook Time: 6-7 hours
- Total Time: 6.5 hours (plus marinating)
- Servings: 10-12 people
- Dietary Note: Gluten-free, Dairy-free
Planning a Feast?
Don’t lose this recipe! Pin it to your holiday board to have it ready.
The Ingredients You’ll Need
For the adobo (marinade):
- 1 whole bone-in pork shoulder (picnic or Boston butt), 8-10 lbs, skin-on
- 1 entire head of garlic, peeled and minced
- 2 tbsp dried oregano
- 1 tbsp black pepper
- 1/4 cup fresh cilantro, finely chopped
- 2 packets (about 2 tbsp) sazón con culantro y achiote
- 2 tbsp white vinegar or bitter orange juice (naranja agria)
- 1/4 cup olive oil
- 2 tbsp salt (for under the skin)
Step-by-Step Method
- Prepare the pork: Score the skin in a diamond pattern without cutting too deep.
- The secret step: Carefully separate the skin from the fat layer beneath.
- Season under the skin with generous salt.
- Make the adobo mix with garlic and spices.
- Rub the adobo all over, under the skin, and refrigerate.
- Roast low and slow, then increase heat for the final crisp.
- Let rest before carving to keep it juicy.
Serving Suggestions
Serve pernil with classic sides like arroz con gandules, pastelón, or a fresh avocado salad. Enjoy shredded leftover meat in sandwiches or tacos!
Chef’s Pro-Tips
- Marinating for 24 hours enhances flavor significantly.
- Be patient with the skin for that perfect crisp.
- Allow the roast to rest to maintain its juices.
FAQ
Can I use a boneless pork shoulder? Yes, but bone-in offers more flavor.
My skin isn’t getting crispy. What do I do? Ensure you’ve separated the skin effectively.
Can I prepare pernil ahead of time? Absolutely! You can marinate up to 2 days in advance.
What’s a substitute for sazón? Mix paprika, garlic powder, coriander, and cumin.
Complete Your Meal
Finish your holiday table with our famous coquito and flan de queso!