Pernil

Slow-roasted pork shoulder or leg, marinated in a flavorful blend of spices and citrus. It's a popular dish in Puerto Rican cuisine, often served during festive occasions. The meat is tender, juicy, and packed with bold flavors.

ALL RECIPES

Adriana Rivera

12/6/20243 min read

For the Love of Pernil

Are you ready to embark on a culinary adventure that will tantalize your taste buds and impress your loved ones? Pernil, a Puerto Rican culinary treasure, is the answer. This slow-roasted pork is marinated in a symphony of flavors, including garlic, oregano, and citrus, resulting in a tender, juicy, and incredibly flavorful dish.

Picture this: the rich aroma of roasted pork filling your home, the meat falling off the bone and melting in your mouth. Pernil is the centerpiece of many festive gatherings, and for good reason. It's a dish that brings people together, sharing stories and laughter over a delicious meal.

Don't just take my word for it. Roll up your sleeves, gather your ingredients, and embark on this culinary journey. Once you've mastered the art of pernil, share your masterpiece with friends and family. Tag us on social media and let us celebrate your culinary success together!

Take a Leap of Culinary Faith

Let's Get Started

Puerto Rican Roasted Pork - Pernil

8 Servings

5 Hours

INGREDIENTS

PREP:

To a blender add: garlic, onion, cilantro, lime juice, sour orange juice, and apple cider vinegar. Blend until smooth and well combined.
Prep your pork: use a paring knife(small knife) to carefully poke small holes into the entire pork. Make sure to poke holes on all sides. This will ensure that your seasonings penetrate your cut of meat.
Pour 1/4 cup achiote oil on the pork and massage it all over every part of the meat. This will help our seasonings and spices to bind and add awesome color!
Add your dry spices/seasonings to the pork. Salt, pepper, annatto powder, cumin. Massage all the seasoning into the meat until fully covered and distributed well.
Pour your blended ingredients from earlier onto the pork. Also massage this in. Massage well as this will be the last chance to show your pork some love before it goes into the fridge for 2 hours or overnight(for the best flavor).
Do not forget to leave the pork sitting in this marinade in a glass or metal bowl and cover tightly with plastic wrap.

4 lb. center-cut pork loin roast--bone-in

bunch of cilantro

1/3 cup mince garlic

1/2 a sweet yellow onion

achiote oil

1 lime

annatto powder

2-3 tbsp. salt

1 tbsp. pepper

1 tbsp. oregano

dash cumin

1/4 cup sour orange juice

1/4 cup apple cider vinegar

COOK AND SERVE:

After your pork is done marinating, remove it from refrigeration 30-45 minutes before you plan to cook it.
Preheat your oven to 250 degrees Fahrenheit.
You will need an oven-safe pan or pot with a tight or heavy lid. You will also need aluminum foil.
Place the pork into the baking dish with the marinating liquid.
Cover and seal the top with aluminum foil and press it tightly closed. Use the lid to double cover it.
Place the meat in the oven undisturbed for 4.5 hours.
After 4.5 hours, remove the meat and allow it to rest for a half-hour before opening.
Once you are ready to serve, watch the meat slide off the bone.
Enjoy!

Mastering the art of cooking pernil is a rewarding experience that will elevate your culinary skills. Remember, knowing how to cook meats is a fundamental skill in the kitchen, as they often form the heart of our meals. So, the next time you're planning a special occasion or simply craving a hearty meal, consider taking on the challenge of pernil. You won't regret it!