Pernil (Puerto Rican Roast Pork Shoulder)
A whole pork shoulder rubbed with a pounded paste of garlic, oregano, black pepper and vinegar, marinated overnight and slow-roasted until fall-apart tender under a sheet of crackling skin (cuerito).
Servings
Ingredients
Nutrition
Per serving
Steps
Make the adobo
In a (or a sturdy mortar and pestle), pound the garlic, salt, oregano and peppercorns into a coarse, wet paste. Stir in the olive oil and vinegar.
- 15 garlic cloves
- 1 tbsp coarse salt
- 1 tbsp dried oregano
- 2 tsp black peppercorns
- 3 tbsp olive oil
- 2 tbsp white vinegar
✅ Done when: paste is coarse and wet, with no large garlic chunks
Season the pork
Carefully lift the skin from the meat with a knife, keeping it attached on one side. Make deep slits all over the meat and push the paste into them and over the surface, then sprinkle with the seasoning if using. Lay the skin back down, without putting any seasoning on top of it.
- 3.5 kg pork shoulder
- all paste from step 1
- 1 tbsp (optional) seasoning
✅ Done when: meat is covered in paste under the skin, with the skin laid flat on top
Marinate
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Slow-roast
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Crisp the cuerito
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Rest and serve
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Make the adobo
In a (or a sturdy mortar and pestle), pound the garlic, salt, oregano and peppercorns into a coarse, wet paste. Stir in the olive oil and vinegar.
- 15 garlic cloves
- 1 tbsp coarse salt
- 1 tbsp dried oregano
- 2 tsp black peppercorns
- 3 tbsp olive oil
- 2 tbsp white vinegar
✅ Done when: paste is coarse and wet, with no large garlic chunks
Season the pork
Carefully lift the skin from the meat with a knife, keeping it attached on one side. Make deep slits all over the meat and push the paste into them and over the surface, then sprinkle with the seasoning if using. Lay the skin back down, without putting any seasoning on top of it.
- 3.5 kg pork shoulder
- all paste from step 1
- 1 tbsp (optional) seasoning
✅ Done when: meat is covered in paste under the skin, with the skin laid flat on top
Marinate
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Slow-roast
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Crisp the cuerito
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Rest and serve
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The Story Behind the Dish
Roast pork is the heart of Puerto Rican celebrations. Whole pigs (lechón asado) are still spit-roasted along the famous 'Ruta del Lechón' in Guavate, in the mountains south of San Juan.
At home, families roast a pernil, the shoulder, in the oven. It's the centrepiece of Christmas, New Year and Three Kings' Day, alongside arroz con gandules and pasteles.
⭐ Why It's Famous
Juicy, garlicky meat under a sheet of crackling cuerito is pure Puerto Rican holiday joy.
💡 Fun Fact
Families often fight good-naturedly over the cuerito, the crispy skin, which is considered the best part.
Puerto Rico
18.09°N, -66.12°W
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