Pernil Recipe: If there’s one dish that embodies celebration in Puerto Rican cuisine, it’s Pernil—a juicy, tender roasted pork shoulder with irresistibly crispy skin. Whether for a holiday feast or a family gathering, pernil is a showstopper that brings everyone to the table.
In this guide, we’ll walk you through each step to make the perfect pernil, from choosing the right cut of pork to achieving the perfect chicharrón.
What is Pernil?
Pernil, pronounced “per-neel,” is a slow-roasted pork shoulder dish deeply rooted in Caribbean and Latin American cultures, especially Puerto Rican traditions. This savory masterpiece is seasoned with garlic, herbs, and spices, then roasted until the meat is fall-apart tender and the skin becomes golden and crispy. It’s often the centerpiece of Christmas, New Year’s, and other festive occasions.
Why Make Pernil at Home?
Making pernil at home allows you to control every aspect of the dish, from seasoning levels to the crispiness of the skin. Store-bought pernil often lacks the personal touch, and preparing it yourself ensures it’s cooked to perfection. Plus, the aroma of roasting pork filling your home is reason enough to try it!
Ingredients Needed for Pernil
Here’s what you’ll need:
- Pork shoulder (bone-in or boneless): 8-10 pounds.
- Garlic cloves: 8-10, minced or crushed.
- Adobo seasoning: 2 tablespoons.
- Sazón seasoning: 1 packet (or 1 tablespoon homemade blend).
- Salt and black pepper: To taste.
- Oregano: 2 teaspoons.
- Olive oil: 2 tablespoons.
- Vinegar or citrus juice (lime or orange): 3 tablespoons.
Optional: Add chili flakes for a hint of spice or cumin for a smoky flavor.
Essential Tools for Preparing Pernil
You’ll need the following:
- Sharp knife: For trimming the fat and scoring the skin.
- Roasting pan: Large enough to hold the pork shoulder.
- Meat thermometer: For accurate cooking.
- Aluminum foil: To cover the pernil during roasting.
- Blender or food processor: Optional for making the marinade smoother.
How to Choose the Perfect Pork Shoulder for Pernil
When selecting pork for pernil:
- Bone-in vs. boneless: Bone-in pork shoulder retains more moisture and flavor.
- Skin-on: Essential for that crispy, crackling chicharrón.
- Marbling: Look for fat streaks throughout the meat; this ensures juiciness.
Step 1: Cleaning and Prepping the Pork Shoulder
Start by rinsing the pork shoulder under cold water and patting it dry with paper towels. Use a sharp knife to trim excess fat, leaving a thin layer for flavor. Score the skin in a crisscross pattern—this helps the marinade penetrate and the skin crisp up beautifully.
Step 2: Preparing the Marinade
Combine the following in a bowl:
- Minced garlic
- Adobo and sazón seasonings
- Oregano
- Salt and pepper
- Olive oil
- Vinegar or citrus juice
Mix well to form a thick paste. If you prefer a smoother consistency, blend the ingredients.
Step 3: Marinating the Pork
Rub the marinade generously over the pork shoulder, ensuring it gets into every nook and cranny. Pay special attention to the scored skin and underside. Place the pork in a large dish, cover with plastic wrap, and refrigerate for at least 12 hours—24 hours is even better for maximum flavor infusion.
Step 4: Preparing the Oven or Smoker
Preheat your oven to 325°F (163°C). If you’re using a smoker, set it to the same temperature. Place a rack in the middle of the oven and line a roasting pan with foil for easy cleanup.
Step 5: Cooking Pernil Low and Slow
Place the marinated pork shoulder in the roasting pan, skin-side up. Cover tightly with foil and roast for about 4-5 hours, or until the internal temperature reaches 185°F (85°C). This slow-cooking process ensures tender, flavorful meat.
Step 6: Achieving the Perfect Crispy Skin (Chicharrón)
Once the meat is tender, crank up the oven to 450°F (232°C). Remove the foil and let the pork roast for an additional 20-30 minutes until the skin becomes crispy and golden. Watch closely to avoid burning!
Step 7: Carving and Serving Pernil
Let the pernil rest for 20-30 minutes before carving. Use a sharp knife to cut through the crispy skin and into the juicy meat. Arrange slices on a platter and serve with traditional sides like rice and beans, plantains, or a fresh salad.
Side Dishes That Pair Perfectly with Pernil
Here are some crowd-favorite sides:
- Arroz con Gandules: Puerto Rican rice with pigeon peas.
- Tostones: Fried green plantains.
- Yuca with Mojo: Cassava topped with garlic sauce.
How to Store Leftover Pernil
Store leftover pernil in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. Reheat in the oven at 300°F (149°C) to retain moisture and crispness.
Why This Pernil Recipe Stands Out
This recipe is simple, authentic, and full of bold flavors. By following these steps, you’ll create a dish that’s not just food but an experience. Trust me, your family and friends will beg for seconds!
FAQs about Pernil Recipe
What is pernil?
Pernil is a traditional Latin American and Caribbean dish consisting of marinated pork shoulder slow-roasted until it’s tender and flavorful. The meat is typically seasoned with a blend of garlic, oregano, salt, and other spices, making it a festive favorite, especially during holidays and special occasions.
How long does it take to cook pernil?
Cooking time for pernil can vary based on the size of the pork shoulder and the cooking temperature. Typically, it takes about 6 to 8 hours in an oven set to 275°F (135°C). The key is to cook it low and slow to achieve tender, pull-apart meat.
Can pernil be made in a slow cooker?
Yes, pernil can be cooked in a slow cooker. This method is excellent for tenderizing the meat and infusing it with flavors over an extended period. Cook it on low for about 8 to 10 hours or until the pork is tender enough to be easily shredded with a fork.
What are the best spices for pernil?
The classic seasoning for pernil involves a robust marinade of garlic, dried oregano, cumin, salt, and black pepper. Some recipes might also include vinegar or citrus juice, such as lime or orange, to add a tangy note.
How do you achieve crispy skin on pernil?
To get that coveted crispy skin, known as “cuero,” roast the pork skin-side up and increase the oven temperature to 400°F (204°C) for the last 20 to 30 minutes of cooking. This high heat will help crisp the skin while keeping the meat juicy.
What side dishes pair well with pernil?
Pernil pairs wonderfully with a variety of sides. Common choices include rice and beans, plantains, yuca, or a simple salad. The richness of the pork complements both starchy and fresh, zesty sides.
Conclusion
Pernil isn’t just a dish; it’s a celebration of culture and family. With its crispy skin, tender meat, and bold seasonings, it’s no wonder this dish has stood the test of time. Now that you’ve mastered the recipe, it’s time to impress your guests with a dish they’ll remember forever.
