Pernil - Puerto Rican Pork Roast Recipe

Name: Pernil - Puerto Rican Pork Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: (1) 5-8 lb. pork shoulder (pernil 'fresh ham' or 'cali'); 2 cloves of garlic per pound of pernil; 1 teaspoon of olive oil per pound of pernil; 1 teaspoon of salt per pound of pernil; 1 teaspoon of black pepper per 5 pounds of pernil; 1 teaspoon of oregano per 5 pounds of pernil; 1 teaspoon of vinegar per pound of pernil; 1 teaspoon of sofrito/recaito per pound of pernil; 2 cups of water (to add to roasting pan); Take half of your garlic cloves and slice each one lengthwise, once or twice. Place aside; Example for a 6 pound pernil:; 12 cloves of garlic; 2 Tablespoons of olive oil; 2 Tablespoons of salt; 1 teaspoon of black pepper; 1 teaspoon of oregano; 2 Tablespoons of vinegar; 2 Tablespoons of sofrito/recaito; 2 cups of water (to add to roasting pan)

Servings: persons

(1) 5-8 lb. pork shoulder (pernil 'fresh ham' or 'cali')
2 cloves of garlic per pound of pernil
1 teaspoon of olive oil per pound of pernil
1 teaspoon of salt per pound of pernil
1 teaspoon of black pepper per 5 pounds of pernil
1 teaspoon of oregano per 5 pounds of pernil
1 teaspoon of vinegar per pound of pernil
1 teaspoon of sofrito/recaito per pound of pernil
2 cups of water (to add to roasting pan)
Take half of your garlic cloves and slice each one lengthwise, once or twice. Place aside
Example for a 6 pound pernil:
12 cloves of garlic
2 Tablespoons of olive oil
2 Tablespoons of salt
1 teaspoon of black pepper
1 teaspoon of oregano
2 Tablespoons of vinegar
2 Tablespoons of sofrito/recaito
2 cups of water (to add to roasting pan)

1
["For 6 lb. roast, use above quantity of seasonings.", "Rinse the pork under cold running water.", "", "ADOBO RUB: adding whole garlic cloves (not sliced) to a morter & pestle. Mash; add olive oil, salt, pepper, oregano and vinegar. Stir and mash to a course paste.", "", "PREPARE MEAT: Make 25-30 slits 1"" wide by 2"" deep in meat on all sides, top & bottom. Using handle of small tsp, push some sofrito into each slit. Next, put a slice garlic in each slit with sofrito. If you have extra garlic slices left, just double up if not enough, slice some up.", "", "Take ADOBO PASTE and rub all over pork. Wrap in plastic wrap; refrigerate overnight (Or at least a few hours).", "", "TO COOK: Remove from refrig 1 hour before cooking. Preheat oven to 350(F). Unwrap pernil. Put in roaster, add 2 cups wtter; covered loosely with foil. Cook 30 - 35 mins per pound (5 lb. = 21/2-3 Hrs; 6 lb. = 3-31/2 Hrs; 7 lb. = 31/2 -4 Hrs. Internal temp of 185-190F).", "", "After 2 hrs uncover and baste. Continue cooking, uncovered basting every 30 minutes. If you run out of juices, just add 1-2 cups water.", "", "Once pernil is done, remove from oven and let rest 15 mins before carving. This lets it cool and allows juices to stay within the roast.", "", "ENJOY! Eat as a meat dish with rice or in CUBAN SANDWICHES."]

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: (1) 5-8 lb. pork shoulder (pernil 'fresh ham' or 'cali'), 2 cloves of garlic per pound of pernil, 1 teaspoon of olive oil per pound of pernil, 1 teaspoon of salt per pound of pernil, and more.

Yes, Pernil - Puerto Rican Pork Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pernil - Puerto Rican Pork Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions