Heavenly Puerto Rican Pernil
This heavenly Puerto Rican Pernil is the epitome of succulence and flavor, perfect for gatherings or special occasions. Infusing the pork with a rich marinade that balances the tanginess of lime juice and the umami of soy sauce, this recipe ensures every bite is bursting with deliciousness. The method of slow-roasting the pork shoulder for nearly 10 hours allows the flavors to meld and the meat to become unbelievably tender, while the scoring of the skin creates a fabulously crispy texture. Prepare this dish a couple of days in advance for a truly unforgettable culinary experience — your home will be filled with mouthwatering aromas that will have everyone eagerly anticipating mealtime!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Pork shoulder (bone-in pernil)
6-7 lbs (Bone-in, skin on)
Limes
4 (Juiced)
Garlic cloves
15 (Mashed in a mortar and pestle with 1 tsp. salt)
Dried oregano
2 tablespoons (Crushed)
Salt
To taste (For seasoning)
Fresh ground pepper
To taste (For seasoning)
Soy sauce
1/4 cup (For marinade)
Olive oil
2 tablespoons (For marinade)
Vinegar
1 cup (For washing the pork)
Water
As needed (For roasting pan)
Instructions
1
Make the marinade: In a medium bowl, combine the mashed garlic, lime juice, oregano, soy sauce, olive oil, and a generous pinch of salt and pepper. Mix well and set aside.
2
Prepare the pork: Wash the pork shoulder in a mixture of vinegar and water, then pat it dry with paper towels.
3
Prepare for marination: Lay the pork shoulder fat side up on a cutting board. Carefully remove a layer of fat, keeping it attached at one end, to open the meat like a book. Poke about 20 holes, each 1 inch deep, into the meat using a sharp knife.
4
Marinate: Place the pork in a roasting pan, skin side up. Generously rub the marinade over the pork, ensuring it seeps into the holes you've created. Return the layer of fat back into position, score the skin with diagonal cuts, and sprinkle with salt.
5
Refrigerate: Cover the pork tightly with aluminum foil and refrigerate for 24 to 48 hours to let the flavors penetrate.
6
Cooking: On the day of cooking, remove the pork from the fridge 45 minutes before roasting. Preheat your oven to 475°F (245°C). Add enough water to the roasting pan to reach about 1/2 inch up the sides.
7
Initial Roast: Place the uncovered pork in the oven for 1 hour.
8
Slow Roast: Reduce the oven temperature to 225°F (107°C). Tent the pork loosely with aluminum foil and continue roasting for 8 hours.
9
Finish: After 8 hours, remove the foil and roast the pork for an additional hour to achieve a crispy skin.
10
Rest: Allow the pernil to rest for 10 minutes before slicing to retain its juices.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Puerto Rican Pernil?
Heavenly Puerto Rican Pernil is a succulent and flavorful slow-roasted pork shoulder dish marinated with lime, garlic, and soy sauce.
What cut of meat is best for this recipe?
A bone-in, skin-on pork shoulder weighing between 6 and 7 pounds is recommended for this recipe.
How long should the pork be marinated?
For the best flavor penetration, the pork should be refrigerated and marinated for 24 to 48 hours.
What are the main ingredients in the marinade?
The marinade consists of mashed garlic, lime juice, dried oregano, soy sauce, olive oil, salt, and pepper.
Why is soy sauce used in this Pernil recipe?
Soy sauce is used to add a rich umami flavor that balances the tanginess of the lime juice.
Do I need to wash the pork before cooking?
Yes, the instructions recommend washing the pork shoulder in a mixture of vinegar and water, then patting it dry.
How many garlic cloves are required?
This recipe calls for 15 garlic cloves, mashed in a mortar and pestle.
What is the purpose of poking holes in the meat?
Poking 1-inch deep holes allows the marinade to seep deep into the meat for maximum flavor.
How do I prepare the fat layer for marinating?
Carefully peel back a layer of fat, keeping it attached at one end, to season the meat underneath like an open book.
How do you get the skin crispy?
The skin is scored with diagonal cuts, salted, and roasted uncovered during the first and last hours of cooking.
What is the initial roasting temperature?
The pork begins roasting in a preheated oven at 475°F (245°C) for one hour.
At what temperature is the pork slow-roasted?
After the initial hour, the temperature is reduced to 225°F (107°C) for the slow-roasting phase.
How long does the slow-roasting phase take?
The pork should be slow-roasted at the lower temperature for approximately 8 hours.
Is water added to the roasting pan?
Yes, enough water should be added to the pan to reach about 1/2 inch up the sides.
Should the pork be covered while roasting?
The pork is roasted uncovered for the first hour, tented with foil for the next 8 hours, and uncovered again for the final hour.
How long should the Pernil rest after cooking?
Allow the pernil to rest for 10 minutes before slicing to help retain its juices.
What type of oregano should be used?
The recipe specifies 2 tablespoons of crushed dried oregano.
Should the meat be cold when put into the oven?
It is best to remove the pork from the refrigerator 45 minutes before roasting to take the chill off.
Can I prepare this dish in advance?
Yes, because it requires 24 to 48 hours of marinating and 10 hours of roasting, it should be started a couple of days early.
What is the texture of the meat after 10 hours?
The slow-roasting method ensures the meat becomes unbelievably tender and succulent.
How much vinegar is needed for washing?
One cup of vinegar is used in the mixture to wash the pork.
How much olive oil is in the marinade?
The marinade includes 2 tablespoons of olive oil.
Is this recipe suitable for special occasions?
Yes, its rich flavor and impressive presentation make it perfect for gatherings or special occasions.
How many holes should be poked in the meat?
The instructions suggest poking about 20 holes into the meat.
What kind of pepper is used?
Fresh ground pepper is used to taste for seasoning the marinade.
Does the recipe use fresh lime?
Yes, it uses the juice of 4 fresh limes.
What should I do with the fat layer before roasting?
Return the layer of fat back into its original position over the marinated meat before scoring the skin.
What happens in the final hour of cooking?
The foil is removed to allow the skin to achieve a fabulously crispy texture.
What is the primary flavor profile?
It is a savory balance of citrus, garlic, herbs, and umami.
How do I mash the garlic?
The garlic should be mashed in a mortar and pestle with 1 teaspoon of salt.