Equipment
Ingredients
Main
- 1 pork shoulder
- 4 garlic, peeled
- 100 g onion, quartered
- 3 g oregano
- 6 g cumin
- 2 g ancho chili powder
- 6 g salt
- 6 g black pepper, freshly ground
- 30 ml olive oil
- 15 ml wine or cider vinegar
- 1 lime, for serving
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 943 kcal
- Protein
- 71 g
- Carbohydrates
- 5 g
- Fat
- 70 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 605 mg
- Saturated Fat
- 24 g
- Monounsaturated Fat
- 32 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 270 mg
- Potassium
- 1077 mg
- Calcium
- 107 mg
- Iron
- 5.1 mg
- Magnesium
- 64 mg
- Phosphorus
- 656 mg
- Zinc
- 11.3 mg
- Vitamin A
- 12 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 4.5 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 2.4 mcg
- Thiamin
- 1.77 mg
- Riboflavin
- 1.01 mg
- Niacin
- 12.2 mg
- Folate
- 20 mcg
- Water
- 190 g
Sources: USDA FoodData Central
Method
Preheat the oven to 150°C (300°F). Use a sharp knife to score the pork skin in a cross-hatch pattern.
Place the garlic, onion, oregano, cumin, chili powder, salt, and pepper into a food processor. Process the mixture while slowly adding olive oil until a thick paste forms, then stir in the vinegar.
Rub the marinade paste over the entire pork shoulder, pressing it into the scored skin and crevices. Place the pork in a roasting pan and add a layer of water to the bottom of the pan.
Roast the pork at 150°C (300°F) for 3 hours. Turn the meat every 60 minutes and replenish the water in the pan if it evaporates.
Turn the pork so the skin side faces up. Increase the oven temperature to 220°C (425°F) and continue roasting until the skin is crisp and crackling.
Remove the pork from the oven and rest for 15 minutes. Break the meat into large chunks and serve with lime wedges.
Chef's Notes
- For the crispiest skin, ensure the pork skin is completely dry before scoring and roasting. Pat it thoroughly with paper towels.
- The water in the bottom of the roasting pan creates steam, which helps to tenderize the meat. Replenish it as needed during the initial low-and-slow cooking phase.
- Don't skip the resting period! This allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful pernil.
- Taste your marinade paste before applying it to the pork. Adjust salt, pepper, or spices to your preference. Remember, the flavors will intensify as it cooks.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze in portions for easier reheating.
Reheating: Reheat covered in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
Troubleshooting
Pork skin is soft or rubbery
Cause: Oven temperature was too low during the final stage or the skin was not facing up.
Fix: Place under a broiler for 2-3 minutes, watching closely to prevent burning.
Prevention: Ensure the oven is fully preheated to the higher temperature for the final crisping phase.
Meat is dry and tough
Cause: The roasting pan ran out of water or the meat was overcooked.
Fix: Shred the meat and toss with any remaining pan juices or a little olive oil.
Prevention: Check the water level every hour and ensure the pan does not go dry.
Cultural Context
Pernil is a celebratory Puerto Rican dish, traditionally roasted for holidays and special occasions. Its roots lie in Spanish culinary traditions, with the slow-roasting method ensuring a tender, flavorful pork shoulder, often served with rice and beans.
