This recipe came from my friend Eimy from Puerto Rico. I tried this dish at her house, many years ago, and instantly fell in love with it. You could say that pernil is the Puerto Rican cuisine version of America's pulled pork minus the barbecue sauce. In my humble opinion it is better, much better!!!
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What is pernil?
Pernil (per neel) is a typical Puerto Rican pork roast consisting of a pork shoulder (pork butt) or leg that has been marinated and seasoned overnight with slivers of garlic cloves inserted, sofrito, abobo and sazón rubbed all over. Slow Roast the pork the next day at 300° F until the meat fall apart tender and then the skin or cuero is crispy. The result is a flavorful, and tender meat that will fill your house with a delicious aroma, and your belly with a whole lot of "piggy goodness." I have made one small adaptation from her recipe, since I prefer to use my homemade sofrito instead of the store bought sofrito.
When do people make pernil?
Pernil is the special occasion dish and expected at the Christmas table in Puerto Rico, Dominican Republic and in other Latin American countries' family gatherings. I remember Christmas dinner at relative's houses where pernil was always on the menu. The one I remember most fondly was pernil with a crispy skin. In addition to the succulent pork, we also sipped on cups of freshly made coquito. If you like egg nog you will love coquito!
What are the best side dishes?
You can definitely serve it as a main course with the typical sides of rice with pigeon peas (arroz con gandules), rice and beans or tostones (fried plantains). You can make great tacos, or a fantastic sandwich on a nice Kaiser roll or slider buns. Slow roasted pork, how can you go wrong? For a dessert you can pick a Latin favorite like tres leches cake, coconut flan or arroz con leche.
Step by step photos to make the perfect pernil:
- Step 1: Layout your ingredients (left to right):
- Sofrito
, garlic slices, adobo and sazon con culantro y anchiote. Note: You can leave the skin on and it will get crispy and delicious. Note: If you want a lower fat version you can trim the skin and the fat cap off. Either way is fantastic. Place the pork in the roasting pan. - Step 2: Start making deep cuts or slits with a sharp paring knife.
- Step 3: Insert the garlic slices into the slits as you go. Do this all over the entire shoulder: top, bottom and sides.
- Step 4: Take the adobo and sazón and sprinkle over all sides of the shoulder
- Step 5: Rub in the adobo and sazón as you go. Scoop up and loose spice that falls into the roaster and rub it all in. Tip: You can rub a little olive oil over the roast to help the dry spices to stick.
- Step 6: Take your sofrito and pour it over all sides of the shoulder.
- Step 7: Rub the sofrito all over the shoulder.
- Step 8: Cover the shoulder with plastic wrap or aluminum foil and refrigerate overnight.
- Step 9: Remove the plastic wrap and place the shoulder so the top of the roast is fat side up or skin side up. Cook covered at 300°F for 5 hours. After three hours flip the shoulder over, cover and continue to cook. Add ½ cup to 1 cup of water to the roaster during cooking. This will make some extra juice. The pork is done when it is fall-apart tender or your instant-read thermometer shows the internal temperature as 205°F. If you left the skin on, place the roast skin side up, pat the skin dry and turn up the oven temperature to 500°F. Roast uncovered until the skin is crispy on top. For extra crunchy skin use your broiler but keep an eye on it to be sure it does not burn. The overall cooking time will vary based on the size of your roast. Remove from the oven and let it rest for 15 minutes.
- Step 10: Place the shoulder on a large cutting board, remove any fat and chop into small pieces.
- Step 11: I like to take all the juice from the roaster and put it into a fat separating pitcher. The juice has LOTS of flavor! Save the juice and add it to the meat. Discard the fat.
- Step 12: You can serve with the juice and place any extra into containers for freezing and add some of the juice back to the meat. Note: You can broil the meat on a tray until you see those lovely slightly burnt edges.
Ways to use leftover pernil
- Tacos: Use this as the meat filling for your next taco Tuesday. Add cheddar cheese, lettuce, pickled onions or jalapeños, tomatoes, sour cream and your favorite salsa.
- Pernil Quesadillas: Heat a pan on medium and add one flour tortilla. Carefully place a layer of cheddar cheese and then a layer of hot pernil and then another layer of cheddar. Place another tortilla on top then carefully flip when the bottom is nicely brown. Brown the other side then slice into wedges and top with your favorite salsa, sour cream, lettuce, avocado and jalapeños.
- Scrambled eggs: Heat the pernil in the microwave and then add to scrambled eggs then top with pico de gallo or salsa. This makes a great version of juevos rancheros.
- Burritos: Heat up the pernil, spicy black beans, rice and place on a large tortilla then add some of your favorite cheese and guacamole. Roll up and top with salsa.
Frequently Asked Questions
Pernil is typically pork shoulder roast also known as pork butt but the leg can also be used.
Pernil is the Puerto Rican version of slow roasted pork and made with pork shoulder or pork leg. Pulled pork is the American version and uses different flavors for marinating and then is served with BBQ sauce.
The flavor profile is different. Carnitas are typically roasted in citrus and then fried until crispy. Pernil is marinated and roasted with sofrito, adobo, garlic and sazón.
The oven is best for getting the crispy skin and edges but you can make it in a slow cooker and it turns out great. The key is to get the pork to where it is fork tender. So roasting it in the oven or using a slow cooker will get the job done.
Yes, this dish freezes very well so I like to make a big batch and freeze in the juice. It will store nicely for 2-3 months.
Once the meat has cooled you can store it for 3-5 days in an airtight container.
You slow roast this in a 300°F oven for 5 hours until it is fall apart tender. The internal temperature should be 205°F for a fall-apart tender roast.
You will need a large roasting pan with a lid. If you don't have one get a disposable one and cover with foil.
If you love Hispanic food here are some more great easy recipes:
Try Cuban Ropa Vieja, a succulent slow cooked pulled beef. If you liked my pernil, you'll love this!
Authentic Mexican pork carnitas are are easy to make in the slow cooker and made crispy under the broiler.
Another Puerto Rican favorite of my family is shrimp monfongo!
Pernil - Best Puerto Rican Slow Roasted Pork Recipe
Ingredients
- 8 lbs pork shoulder 1 full pork butt or shoulder, skin off or on
- 8-10 garlic cloves cut into 4-5 slivers each
- 6 Tbsp sofrito
- 2 packets of Goya Sazon with culantro y achiote paleo diet: substitute a 3 Tbsp mixture of equal parts of sea salt, black pepper, coriander, cumin, garlic powder, paprika and oregano
- ¼ cup adobo seasoning
Instructions
- Stab the pork shoulder in various places and insert the garlic pieces. Combine the adobo and sazon and use as a dry rub and coat pork shoulder. Rub the sofrito all around the pork shoulder. See the notes for preparing the skin.
- Cover with plastic wrap and set in your refrigerator overnight.
- Preheat your oven to 300° F. Remove the plastic from pork shoulder and place in a roaster pan.
- Cook covered for about 5 hours. You can add ½ to 1 cup of water to the roaster to add some additional juices for later. The internal temperature should reach 205°F. The meat will be fall apart tender when it is done.
- If you left the skin on, place the roast skin side up, pat the skin dry and turn up the oven temperature to 500°F. Roast uncovered until the skin is crispy on top to your liking. For extra crunchy skin use your broiler but keep an eye on it to be sure it does not burn.
- Remove from oven, let it rest for 15 minutes and place half the shoulder on a large cutting board. Remove the skin and set aside. 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. This will keep frozen for several months if you vacuum pack the frozen blocks from the containers.
Notes
Nutrition
Originally published April 2015 and updated photos December 2022.
Christie
I love that your recipes are so unique to me, since I've never tried these ethnic dishes. I'm pinning!
Analida
Thanks for pinning. I love ethnic recipes. They are so flavorful, and not difficult to prepare at all.
K
This looks so tasty! I tend to get stuck in cooking ruts where I use the same seasonings and flavors in all my dishes- this is a very different profile for me. Thanks for sharing at the link up today!
xoxo K
http://peeledwellness.com
Lou Lou Girls
This looks so good! I’m drooling right now. Pinned and tweeted. We appreciate you being a part of our party. Please stop by on Monday at 7 pm. Happy Saturday! Lou Lou Girls
Analida
Thanks so much for commenting. I love Pernil. It actually freezes well and makes awesome tacos too!!
Glad I stopped by.
Papí Chulo
Discard the fat cap? Heresy! This is the best part, the chicharrón, the contrast to the tender, juicy meaty part. I STRONGLY suggest re-evaluating your Boricua status. Lol. 🤣🤣 Buen provecho.
Lynne W.
I agree!!! Muy bueno!!!
Sharon Rowe
This look delicious! I am not normally a fan of pork because it can be tough but this looks great and has inspired me to try something new! Thanks for sharing on Monday Madness link party 🙂
Analida
Sharon, when you cook the pork down it becomes so tender. A little tip: with any leftover pork I make tacos!!! 🙂
You are very welcome. I always love sharing food with others.
Kristen @ A Mind Full Mom
Looks great. I love flavorful meat that can be so versatile.
Analida
Thanks Kristen!
Carlee
Yum! I have a lot of pork shoulder on hand right now and have been trying new things with it. This sounds like a great version that will be on my menu soon!
Analida
Thanks Carlee! It freezes well too. It's great for tacos also.
Lou Lou Girls
I'm always so amazed by you! This looks so good! Pinned and tweeted. I appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Monday! Lou Lou Girls
Analida
Thanks so much. You are so kind. I love coming to your parties!
Tiffany
Sounds good! I always love your unique recipes. Thanks for sharing with us at the Merry Monday Link Party! Hope to see you again on Sunday night.
Analida
Thanks Tiffany. I love coming to your parties. I will be there.
Miz Helen
We love Pernil and your recipe looks delicious! Thanks so much for sharing with Full Plate Thursday and have a great day!
Come Back Soon!
Miz Helen
Analida
Thanks Miz Helen! I will be back soon! 🙂
Morgan @ Morgan Manages Mommyhood
YES! Oh man, I can't wait to make this! There was an AMAZING Puerto Rican restaurant very close to where we used to live and this was all I EVER got - amazing!
Analida
LOL, isn't pernil the best!
Dawn - Girl Heart Food
Sounds delicious and love all the garlic in there! Would love to give this one a try 🙂 Bet leftovers are yummy too!
Analida
Hi Dawn, The leftovers are epic! We make two shoulders just to freeze the extra into containers. We can then thaw and make tacos, sliders, burritos, quesadillas or just toss on some rice.
Silvia Mendoxa
I am from Central America but I lived in New York for 10 years and I had great Puerto Rican friends who introduced ne to Pernil. It is delicious. I love your recipe. My friends loved it too. Continue. sharing
Analida
Thanks so much Sylvia! I am so glad you and your friends enjoyed the pernil! It is my favorite pork dish!
Mayra
How long will it take in a crockpot?
Analida
Hi Mayra,
You will want to cook it for 5-6 hours in the crockpot also. The key is to get it to where is is fork tender and just separates really easily. Flip it in the crock after two hours and keep checking it. Enjoy!
Joe
How about 8 hrs on low?
Analida
It typically cooks for 6-8 hours. Check the meat after 6 hours to see if it separates easily with a fork. Once it just falls apart it is done.
Phil
Is this 5-6 hours on high?
Analida
Thanks for the question.
Yes, you want to use a slow cooker on high for 5-6 hours.
FYI, the "low" setting on slow cookers is just for keeping warm to serve.
Enjoy!
Lucy DeJesus
I plan to use your recipe for pernil. Do you have a recipe for papas rellenas? Do you have a cook book I can purchase?
Analida
Hi Lucy, thanks for writing to me. I do not yet have a recipe online for papas rellenas. There is a similar dish from Panamá called carimañolas that are made with yuca and a meat filling. Here is a link to that recipe: https://ethnicspoon.com/yuca-fritters-carimanolas/
I don't have a cook book for sale but I periodically send out recipes as free E-books. If you subscribe to our mailing list you can receive recipes when I publish them and free e-books too. Thanks so much!
Jojo
Hi. Should I add 1/2 to 1 Cup of water if I cook this in a crock pot?
Analida
You can add a 1/2 cup to 1 cup of water to the crock pot or during cooking to make some extra juice.
Shaun Marofsky
Last time I made this I didn’t want to throw out all that amazing juice. I figured, since I use most of the same spices to make my rice, I used the left over juice. Omg it was the best most flavorful rice I ever made. My kids loved it.
Analida
Thank you so much Shaun!
Alison Metzgroff
Can I do this in a slow cooker?
Analida
Yes, you can make this in a slow cooker.
Cook on high until it is fork tender. I usually cook for about 5-6 hours and flip it over after 3 hours.
Chris David
Its really a nice recipe!
Jen Menagias
How long can i leave it in the fridge marinating before I cook it? Can I prep this 2 days ahead of time or will that ruin it ?
Analida
Yes, you can marinate for 2 days no problem! Enjoy!
Laurie Baker
I've been looking for Puerto Rican Slow Roasted Pork recipes and this one gives me all the steps I need.
Joyce
I have made American pulled pork, but was looking for something different. I'd heard of Pernil, but imagined it to be a bit too exotic....then I found your simple recipe! I have been using Goya brand adobo and sazon, and love the flavors! [It's a shame that MSG has been criticized for some imaginary health effects. It's been proven to be benign, but it adds so much to these spices!] I also used the Goya brand sofrito, and it's all doing it's magic in my fridge tonight.
I wish to emphasize that it's best to insert the garlic as you go along making the slits in the pork. I found it impossible to find the slits for the garlic insertion, once I made the cuts all over the roast. This time my pork butt is prepared with the garlic inserted in each slit.
I can't wait for tomorrow's Sunday dinner of Pernil, rice and peas, and tostones. Thank you for this recipe!
Analida
Hi Joyce! This slow roasted pork is amazing! I like to insert my knife and then very carefully slide the garlic sliver down the side of the blade with it still inserted.
Enjoy!
Gwynn Galvin
I always order this at a restaurant and am so excited that I can make it at home now! Looks so yummy!
Ann
I love pulled pork! I have not tried a recipe like this before, but it sounds delicious! Excited to give it a try!
Jamie
Oh my, this Puerto Rican dish looks amazingly delicious! An instant favorite! The slow-cooked method is really great as it brings out the best flavor and taste of any dish! I totally loved this! Thanks for sharing!
Amy Liu Dong
This sounds like a perfect dish to make for tonight's dinner. I can't wait to make this and feed this to my family!
Joseph Penello
I did a variance today where I started it and a smoker for 2 hours to give it a little bit of smoke with pecan smoke. Then transferred it to the oven and the little bit of smokiness was wonderful however if you don't have a smoker and you want that smokiness you can always add a little bit of smoked paprika
Analida
Hi Joseph, I have a smoker and I will try this variation sometime. Thanks for sharing!
Melissa
I’m Puerto Rican and have eaten Pernil my entire life but have never made it. As my parents get older I’ve been looking for a recipe for my first attempt at actually making it and this is perfect. It is on the menu for this weekend. Fingers crossed I don’t mess it up because I’ll never hear the end of it. Thank you for all these amazing nostalgic recipes.
Analida
Thanks Melissa! Let me know how it turns out!
Karen Johnson
LOVE this recipe! Had Puerto Rican's pernil at a food truck event and absolutely loved it! We've been searching for a recipe that did it justice - this is it!
Analida
Thanks Karen! This is a dish we always have in the freeze ready to go! I am so glad you enjoyed it!