Pernil, a puerto rican style roast pork shoulder

  • Pernil, A Puerto Rican Style Roast Pork Shoulder
  • Pernil, A Puerto Rican Style Roast Pork Shoulder, Photo 2
  • Pernil, A Puerto Rican Style Roast Pork Shoulder, Photo 3
Recipe type:
Main Dish
Number of serving:
6 servings
20 min
Cook time:
35 min
Ready in:
55 min
Very Easy


- 1 pork shoulder, 4 to 7 pounds (or use fresh ham) 4 or more cloves garlic, peeled
- 1 large onion, quartered
- 2 tablespoons fresh oregano leaves or 1 tablespoon - dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon ancho or other mild chili powder
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- Olive oil as needed
- 1 tablespoon wine or cider vinegar
- 1/4 cup of orange juice
- Lime wedges for serving


Step 1

Heat oven to 300 degrees. Score meat's skin with a sharp knife, making a cross-hatch pattern.

Step 2

Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty.Blend in the vinegar.

Step 3

Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours , turning every hour or so and adding more water as necessary, until meat is very tender.

Step 4

Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.

Step 5

Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.


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