Puerto Rican Pernil (Pork Shoulder)

December 8, 2017

Pernil is our Hispanic version of roast pork shoulder. Pernil is the main dish for any holiday or party. In my family we make Pernil for Christmas and Easter. My Titi Rachel, who is my mom’s younger sister, was the one who taught me how to make this, as she is the one who always hosted Christmas at her house. My mom always said Titi Rachel was the cook of the family since she was the one doing most of the cooking for any family gathering we had. I’m so glad I learned her recipe and get to share it with all of you! Here is what you will need.


Pork shoulder with bone in (any size or weight is okay)

Marinade: Adobo, Goya salad olives, and extra virgin olive oil.

Start by making your marinade. If you do not know what Goya salad olives looks like, I have a picture of it for you below.

Combine in a bowl your adobo, salad olives, extra virgin olive oil, and mix with a spoon.

Do not make the marinade too thick!

Wash your pork shoulder with water and set it on a cutting board.

With a knife, make holes in the pork all over front, back and sides.

Take your marinade and rub the mixture all over the pork.

In all the slits, shove some of the salad olive pieces inside.

If you feel you did not put enough adobo in the marinade you can sprinkle some more all over the pork.

Set your pork on a plate or deep bowl, cover with foil, and let in sit and marinade in the fridge for 2 days.

On the day you cook your pork, take it out of the fridge and let it sit at room temperature for a few hours.

Place Pernil on a roasting rack inside your roasting pan.

Pre heat oven to 350.

Place pork in the oven covered with foil for 2 to 2.5 hours.

Check the pork by hour 2. If meat is pulling away from the bone, take off the foil. If not leave covered for another 30 to 45 minutes.

For the last 1.5 hours leave pork uncovered.

The last 20 minutes raise the oven temperature to 500 and every 3 to 4 minutes apply some salt water to the skin so it can harden.

When you take the pork out of the oven, let the drippings drip into the pan for some time, then transfer pork to a cutting board.

Take the skin off by using a knife.

Then take 2 forks and start shredding the pork. It should easily start to shred and fall apart.

Transfer Pernil to a serving platter, and serve with Arroz Con Gandules or any main dish or side of your choice.

img_0592 img_0594 img_0595 img_0597 img_0599 img_0600 img_0605 img_0607 img_2379 img_2380 img_2381 img_2388 

Jackie Balla

Jackie Balla

Hi friend! Welcome to my blog! I’m so glad you stopped by to visit. I am a wife and a very busy mom to 3 boys. When I get time I come to my blog and lay out my confessions. I love to share my faith, my wisdom, and knowledge with all you women & mommies out there. But most of all I love to inspire, encourage, and give you the re-fueling you need to finish your job for the day. Always know I am here for you, to cheer you on, and lift you up when you need it. So enjoy the topics, info, recipes, and upcoming devotions!
Jackie Balla

Latest posts by Jackie Balla (see all)

You Might Also Like

No Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *