Pernil Asado: Puerto Rican Roast Pork Shoulder
Pernil Asado is a traditional Puerto Rican dish renowned for its succulent, tender pork shoulder infused with a vibrant garlic and herb marinade. Perfect for special occasions and celebrations, this slow-roasted masterpiece boasts a crispy, golden skin that contrasts beautifully with the juicy meat beneath. This recipe is adaptable, allowing you to marinate for extended periods for maximum flavor infusion. The resulting moist, flavorful pork is not only delightful served on its own but also makes unforgettable Cuban sandwiches and leftover meals. Elevate your culinary repertoire with this authentic taste of Puerto Rican cuisine, perfect for family gatherings and festive feasts.
8
Servings
500
Calories
7
Ingredients
Ingredients
Picnic pork shoulder
8 lbs (washed and sectioned with slashes)
Garlic cloves
12 (minced)
Dried oregano
1 1/2 teaspoons (ground)
Black pepper
1/2 teaspoon (ground)
Olive oil
3 tablespoons (none)
White vinegar
3 tablespoons (none)
Salt
8 teaspoons (or 1 teaspoon per pound of meat for smaller cuts)
Instructions
1
Begin by thoroughly washing the picnic pork shoulder under cold water to remove any residue.
2
Using a sharp knife, make 1-inch deep diagonal slashes across the surface of the pork, creating small pockets for the marinade to penetrate.
3
In a mortar and pestle, combine the minced garlic, dried oregano, and black pepper, crushing them into a fragrant paste.
4
Add the olive oil, white vinegar, and salt to the garlic mixture, combining well to create a flavorful marinade.
5
Generously spoon the marinade into the cuts made on the pork, ensuring that it seeps deep into the meat, then rub the remaining marinade over the entire surface of the pork.
6
Place the marinated pork shoulder in an aluminum turkey pan, skin side up, and cover tightly with aluminum foil to lock in flavors. Refrigerate for at least 8 hours, or up to 48 hours for a more intense flavor.
7
Preheat your oven to 325°F (165°C). Once ready, bake the pork in the preheated oven for approximately 5 to 6 hours, or until the meat is fork-tender.
8
After the initial slow roasting, carefully remove the aluminum foil and increase the oven temperature to 375°F (190°C). Bake for an additional hour, monitoring closely until the skin becomes perfectly crisp and golden brown.
9
Once done, remove the pernil from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute for maximum moistness.
Nutrition Information
39g
Fat
2.5g
Carbs
31g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Pernil Asado?
Pernil Asado is a traditional Puerto Rican dish featuring a succulent, tender pork shoulder infused with a vibrant garlic and herb marinade and topped with crispy, golden skin.
What cut of meat is best for this recipe?
This recipe specifically calls for an 8 lb picnic pork shoulder.
How should I prepare the pork before marinating?
Thoroughly wash the picnic pork shoulder under cold water and use a sharp knife to make 1-inch deep diagonal slashes across the surface.
What ingredients are in the Pernil marinade?
The marinade consists of minced garlic, dried oregano, black pepper, olive oil, white vinegar, and salt.
How long should I marinate the pork shoulder?
For the best flavor, marinate the pork for at least 8 hours, or up to 48 hours in the refrigerator.
At what temperature do I roast the Pernil?
The pork is initially roasted at 325 degrees Fahrenheit (165 degrees Celsius) and then increased to 375 degrees Fahrenheit (190 degrees Celsius) to crisp the skin.
How long does it take to cook an 8 lb Pernil?
It takes approximately 5 to 6 hours of slow roasting, plus an additional hour at a higher temperature to finish the skin.
How do I get the skin crispy on Puerto Rican pork?
Remove the aluminum foil during the final hour of cooking and increase the oven temperature to 375 degrees Fahrenheit.
Should the pork be skin side up or down while roasting?
The pork shoulder should be placed in the pan skin side up.
How much salt is needed for this recipe?
The recipe uses 8 teaspoons of salt, which equates to roughly 1 teaspoon per pound of meat.
Why is it important to rest the meat after roasting?
Resting for at least 15 minutes allows the juices to redistribute, ensuring the meat remains moist when carved.
How many garlic cloves are used?
This recipe requires 12 minced garlic cloves for the marinade.
What tool should I use to make the garlic paste?
A mortar and pestle is used to combine the garlic, oregano, and black pepper into a fragrant paste.
Can I use Pernil leftovers for other meals?
Yes, leftover Pernil is perfect for making authentic Cuban sandwiches and various other leftover-based meals.
How many servings does this recipe yield?
This recipe is designed to provide 8 servings.
What are the calories per serving of Pernil?
Each serving contains approximately 500 calories.
How much protein is in one serving?
There are 31 grams of protein per serving.
Is there much fat in this dish?
Each serving contains about 39 grams of fat.
What is the carbohydrate content?
This dish is low in carbohydrates, with only 2.5 grams per serving.
What type of vinegar is used?
The recipe calls for 3 tablespoons of white vinegar.
Does the recipe use dried or fresh oregano?
This recipe uses 1 1/2 teaspoons of ground dried oregano.
Do I need to cover the pork while it bakes?
Yes, cover the pan tightly with aluminum foil for the first 5 to 6 hours of roasting.
What type of pan is recommended for roasting?
An aluminum turkey pan is ideal for roasting the marinated pork shoulder.
How do I know the Pernil is finished cooking?
The meat is ready when it is fork-tender and the skin has become crisp and golden brown.
Is this dish considered a holiday food?
Yes, Pernil is often prepared for special occasions, celebrations, and festive feasts.
Can I adjust the marinade for smaller cuts of meat?
Yes, you can adjust the salt to 1 teaspoon per pound for smaller cuts of pork.
How deep should the slashes in the meat be?
The diagonal slashes should be approximately 1 inch deep to allow the marinade to penetrate.
What is the primary flavor profile of Pernil?
The flavor profile is dominated by garlic, oregano, and black pepper, enhanced by the acidity of vinegar.
Does this recipe contain any fiber or sugar?
No, this recipe contains zero grams of fiber and zero grams of sugar.
What type of oil is used in the marinade?
The recipe calls for 3 tablespoons of olive oil.