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Pernil-Style Roast Pork Recipe

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★★★★★

5 from 145 reviews

This Pernil-Style Roast Pork recipe offers a tender and flavorful slow-roasted pork shoulder marinated with a robust blend of garlic, oregano, cumin, and citrus. Ideal for gatherings or family dinners, the crispy skin and juicy meat capture the essence of traditional Latin American cooking.

Ingredients

Scale

Meat

  • 6 pound boneless pork shoulder or pork butt (skin-on, optional)

Vegetables

  • 2 large onions (sliced)
  • 5 cloves garlic (minced, about 2 tablespoons)

Marinade & Seasoning

  • 2 tablespoons olive oil
  • 1½ tablespoons apple cider vinegar
  • 1 tablespoon fresh lime juice
  • 1½ tablespoons dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1½ teaspoons sugar
  • 1½ tablespoons salt
  • 1 teaspoon freshly ground black pepper

Other

  • Water (for roasting as needed)

Instructions

  1. Prepare the Marinade: In a bowl, combine minced garlic, olive oil, apple cider vinegar, lime juice, dried oregano, onion powder, ground cumin, chili powder, sugar, salt, and freshly ground black pepper. Mix thoroughly to create a flavorful paste.
  2. Season the Pork: Pat the pork shoulder dry with paper towels. Score the skin lightly if skin-on for crispiness. Rub the marinade evenly all over the pork, including under the skin where possible to maximize flavor infusion.
  3. Marinate: Place the pork in a large dish or resealable bag with sliced onions. Cover and refrigerate, ideally overnight, but at least for 4 hours to allow flavors to penetrate the meat deeply.
  4. Preheat the Oven: Remove the pork from the refrigerator about 30 minutes before cooking to come to room temperature. Preheat your oven to 325°F (163°C).
  5. Roast the Pork: Place the pork shoulder on a roasting pan or rack over the sliced onions. Add a small amount of water to the bottom of the pan to keep moisture during roasting. Roast in the preheated oven for approximately 3.5 to 4 hours, or until the internal temperature reaches 190°F (88°C) and the meat is fork-tender.
  6. Increase Heat for Crispy Skin: In the last 20-30 minutes, increase the oven temperature to 425°F (218°C) to crisp up the skin. Watch carefully to prevent burning.
  7. Rest the Meat: Remove the pork from the oven and tent with foil. Let it rest for at least 20 minutes to allow the juices to redistribute, ensuring moist meat.
  8. Serve: Slice or shred the Pernil-Style Roast Pork and serve with the roasted onions and your favorite side dishes.

Notes

  • For best flavor, marinate the pork overnight to allow seasoning to deeply penetrate the meat.
  • Scoring the skin helps it become crispy during roasting.
  • Use a meat thermometer to ensure the pork is cooked to the perfect tenderness.
  • Leftover pork can be used in sandwiches, tacos, or added to rice dishes.
  • If skin-on is not available or desired, omit skin and still roast for juicy pork.

Keywords: Pernil, roast pork, Latin American pork, pork shoulder, slow roast pork, crispy pork roast

Find it online: https://mjrecipe.com/pernil-style-roast-pork-recipe/