Pernil
Updated Feb. 13, 2025
- Total Time
- 3 to 4 hours, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 8 to 9large garlic cloves, finely minced
- 3tablespoons olive oil
- 5teaspoons fresh sour orange juice (or equal parts lime and orange juice)
- 4teaspoons dried oregano
- 8 to 9teaspoons kosher salt
- 1teaspoon black pepper
- 1(8- to 9-pound) bone-in, skin-on pork shoulder, preferably with skin covering the entire top layer
- 1teaspoon kosher salt
For the Adobo (see Notes)
For the Pork Shoulder
Nutritional analysis per serving (10 servings)
728 calories; 56 grams fat; 19 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 50 grams protein; 924 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the adobo by combining all the ingredients and grinding in a large pilón or mortar and pestle, or simply mixing together well in a small bowl.
- Step 2
Prepare the pork: Rinse and dry meat well with a clean towel. Place pork skin-side down on a large rimmed sheet pan and poke deep, 1-inch holes throughout the meat and in the fatty layer with a paring knife, being careful not to pierce the skin. You can’t have too many holes.
- Step 3
Pour over adobo in batches, using your fingers to push adobo deep into the meat. If you’re worried about your hands smelling like garlic — which they will! — wear gloves.
- Step 4
Set out a long sheet of plastic wrap, layering with subsequent sheets as needed to ensure you can securely wrap the entire pork shoulder. Transfer pork to plastic wrap and wrap tightly, adding sheets of plastic as needed to ensure pork is completely airtight and juices are contained. Let marinate in the fridge overnight if possible, or at least least 2 to 3 hours. Set on a rimmed baking sheet or disposable aluminum foil pan in case it leaks.
- Step 5
Once the pork has marinated, heat oven to 400 degrees. Working over the sink, carefully remove pork from plastic wrap, discarding any remaining adobo. Place the marinated pork shoulder skin-side up in a deep roasting pan, and wipe the skin with a clean cloth. Rub skin with 1 teaspoon salt.
- Step 6
Loosely tent foil over the pork shoulder, spraying the foil with cooking spray or brushing with oil in any areas that may touch the skin, as it will stick. Transfer to the center of the oven.
- Step 7
Roast in the oven for 1 hour, then carefully remove the foil and rotate the pan. Continue roasting for another 2 to 3 hours, rotating every hour or so, and watching closely. Add water to the pan as needed when juices evaporate. The meat is done cooking when the juices run clear and the thickest part of the shoulder registers 160 degrees with a meat thermometer. The skin may take more time to crisp, but watch closely so that it does not burn. Tap the top of the skin with the back of a knife or metal spatula, and listen for a decidedly hollow sound.
- Step 8
Remove from the oven and let rest for 10 to 15 minutes, then transfer to a large cutting board. (For cleaning instructions for the pan, see Notes.) If desired, remove the skin from the roast by slicing it along the underside of the bone with a long, sharp, slender knife. Run the knife underneath the skin starting from the bottom until loosened, then lift the skin from the meat. Use kitchen shears to cut into serving pieces, and let them rest in the warm oven until ready to eat. Trim excess fat from the meat if desired, and slice as desired, in large chunks or slices, to serve.
- You can use a smaller or larger pork shoulder, but calculate your adobo accordingly by using the following formula per pound of meat: 1 large garlic clove, 1 teaspoon olive oil, 1 teaspoon kosher salt, ½ teaspoon sour orange juice, ½ teaspoon dried oregano and ⅛ teaspoon black pepper. If using a smaller pork shoulder, you may want to reduce the amount of salt slightly.
- Use a pan that can handle char. You can line your pan with foil, but that can be even messier. When you’re ready to clean, combine ½ cup baking soda and enough hot water to cover the burned spots, and let rest for half an hour. Char should release easily with your abrasive tool of choice.
Private Notes
Comments
Egads, what a mess. Skip all the plastic business. Once the pork is prepped, place it in a pan (ceramic works), cover it with the marinade, cover the pot, place in the fridge for however long, and then cook it in the same pot, either in the oven or on the stove. Uncover at the end to crisp the skin in the oven. Can we really imagine rural cooks messing around with yards of plastic wrap and foil pans (not to mention the environment), and the porky mess over the sink area? Keep it simple.
I cook this exactly the same except I do low and slow overnight on 275 degrees for 10-12 hours. Then the last 30 minutes I put on broil to get the skin crispy. Delicious!!
Would it make sense to use a disposable foil pan for this to skip the clean up? Maybe even double them up and cook on a sturdy baking sheet. It sounds heavenly and I'm think this may be the centerpiece for my post-covid family reunion.
Great flavor. Super easy once you plan. Loved this recipe. A crowd pleaser.
For me this receipt is great as it is. It is a whole other ballpark the slow cooked pulled pork and such variants. It is a entirely different method. I adopted it to grilling and it was a mind opener for me. The point is cooking it at very high temperature , first covered then open, indirect, in its own juices. I had a 7 pounder without bones cooking at /- 350 over just under 3 hours. I even could have gone higher with temperature. It turned out delicious.
Outstanding. I made two bone-in pork roast, both around 3 pounds each. Slow roasted at 300 for about 4.5 hours. The meat was so tender and juicy. This is definitely one I’ll pull out again for a crowd-pleasing main dish