Pernil-Style Roast Pork Recipe
If you’re craving rich, tender pork with that perfect crispy skin, this Pernil-Style Roast Pork Recipe is absolutely where you want to be. I’ve made this recipe countless times, especially when hosting family dinners or special gatherings, and every single time it’s been a hit. The magic of this recipe lies in its bold marinade that infuses the pork with layers of garlicky, tangy, and aromatic flavors before it slow-roasts to melting tenderness.
What really makes this Pernil-Style Roast Pork Recipe stand out for me is how it manages to balance juicy meat with that iconic crispy crust — yes, the crunchy skin you dream about! Whether you’re celebrating a holiday or just wanting to impress your loved ones on the weekend, this recipe delivers both comfort and wow-factor. Trust me, once you try it, you’ll find yourself coming back to this one again and again.
Ingredients You’ll Need
These ingredients work harmoniously to create that unmistakable Cuban-inspired flavor and texture. I always recommend using fresh garlic and fresh lime juice to keep the marinade vibrant, and if you can get a pork shoulder with the skin on, that crispy skin is a game-changer.
- Onions: Sliced onions add a sweet base for roasting and keep the pork moist from below.
- Boneless pork shoulder or pork butt (skin-on, optional): This cut is perfect for slow cooking and develops incredible tenderness and flavor; the skin crisps up nicely if left on.
- Garlic: Lots of fresh minced garlic is essential for that bold punch; it soaks deeply into the meat.
- Olive oil: Helps in making the marinade cling to the pork and aids in crisping the skin.
- Apple cider vinegar: Adds acidity to tenderize the meat and brighten flavors.
- Fresh lime juice: Brings a fresh citrus note that complements the garlic and oregano.
- Dried oregano: The herbaceous backbone of the seasoning, giving it authentic Latin flair.
- Onion powder: Enhances the savory notes layered in the marinade.
- Ground cumin: Adds a subtle earthiness that deepens the spice profile.
- Chili powder: Just enough heat and smokiness for balance; you can increase it if you like things spicier.
- Sugar: Helps the skin caramelize beautifully as it roasts.
- Salt: Crucial for seasoning inside and out; helps with moisture retention.
- Freshly ground black pepper: Adds just the right sharpness to the meat.
- Water: Used during roasting to keep things from drying out and to create steam for tenderness.
Variations
I love experimenting with this Pernil-Style Roast Pork Recipe by adjusting the marinade or cooking method depending on the occasion. Feel free to tailor the spice levels or try different herbs to make it your own.
- Herb Swap: Sometimes I swap oregano for fresh cilantro or add a little rosemary for a unique twist—weird, but it really works!
- Spice it Up: Add a splash of smoky chipotle in adobo if you want a smoky, spicy punch.
- Slow Cooker Version: If oven roasting feels like too much, I’ve used a slow cooker with good results—just finish under the broiler for crisp skin.
- Skinless Option: If you buy pork without skin, it’s fine; just adjust cooking time since the skin won’t crisp.
- Make it Healthier: Use a little less oil and skip the sugar, swapping it for a sprinkle of honey post-roast if you want a glaze.
How to Make Pernil-Style Roast Pork Recipe
Step 1: Prepare the Marinade and Pork
Begin by combining the minced garlic, olive oil, apple cider vinegar, fresh lime juice, dried oregano, onion powder, ground cumin, chili powder, sugar, salt, and freshly ground pepper in a bowl. This mixture is your flavor powerhouse. Then, pat the pork shoulder dry with paper towels and make small deep slits all over – I usually use a sharp paring knife to pierce the meat every inch or so. This helps the marinade soak deeper, giving you intense flavor throughout the roast. Rub the marinade generously all over the pork, making sure to work it into those slits as well. For best results, let the pork marinate in the fridge for at least 4 hours, or ideally overnight. Trust me, this step truly makes a difference!
Step 2: Getting Ready to Roast
Preheat your oven to 325°F (160°C). While you wait, lay a bed of sliced onions in your roasting pan. I like to use thick, even layers so the pork sits nicely elevated and absorbs some onion sweetness while cooking. Place the marinated pork shoulder skin-side up on top of the onions. If your pork has skin on, pat it dry again with paper towels and brush lightly with olive oil; this will help the skin crisp up beautifully.
Step 3: Roasting Low and Slow
Pour about 1 cup of water into the bottom of the pan – this prevents the drippings from burning and creates a moist environment that keeps the pork juicy. Roast uncovered for about 3.5 to 4 hours, basting it every 45 minutes with the pan juices if you remember. You want the internal temperature to reach around 190°F (88°C) to ensure the meat is tender enough to pull apart with a fork. About 30 minutes before it’s finished, if the skin isn’t crispy enough for your liking, crank the oven up to 425°F (220°C) or switch to broil for a few minutes—just watch closely so it doesn’t burn.
Step 4: Rest and Serve
Once the pork comes out of the oven, cover it loosely with foil and let it rest for at least 20 minutes. This resting period lets the juices redistribute so you end up with moist, tender meat. Then, slice or shred your Pernil-Style Roast Pork Recipe, making sure to scoop plenty of those sweet roasted onions to serve alongside. I always make extra – they’re one of my favorite parts!
How to Serve Pernil-Style Roast Pork Recipe
Garnishes
I like to finish my Pernil with a sprinkle of fresh cilantro or parsley for a pop of color and fresh taste. Sometimes I add thinly sliced scallions or even a squeeze of fresh lime juice right before serving – it brightens up the rich pork perfectly.
Side Dishes
Classic Cuban-style black beans and rice is my go-to for serving with Pernil. You can also never go wrong with fried plantains, yuca with mojo, or a simple green salad with a tangy vinaigrette to cut through the richness. These combos are my comfort food staples that bring the whole meal together.
Creative Ways to Present
For holiday gatherings, I like to present the sliced Pernil on a large platter surrounded by colorful roasted vegetables like peppers, carrots, and sweet potatoes. Another crowd-pleaser? Stuffing the pork into soft sandwich rolls with pickled onions and a smear of garlic mayo for a delicious, casual twist that guests love.
Make Ahead and Storage
Storing Leftovers
Leftover Pernil keeps beautifully in the fridge for about 3 to 4 days. I store it in an airtight container, keeping the onions and pork together to maintain the moisture and flavor. It’s great for quick dinners – just warm it up and you’re set.
Freezing
I’ve frozen cooked Pernil several times and been really happy with the results. Just cool the meat completely, then portion it into freezer-safe bags or containers with some of the onion and pan juices to keep it from drying out. It freezes well for up to 3 months, making it perfect for batch cooking.
Reheating
To reheat, I like to warm the pork gently in a skillet over low heat with a splash of water or broth, covering it to lock in steam. This restores tenderness better than the microwave and keeps the skin from getting chewy. Alternatively, wrapping it in foil and reheating in a low oven works great too.
FAQs
-
Can I make Pernil-Style Roast Pork Recipe without the skin on the pork shoulder?
Absolutely! While the crispy skin adds a wonderful texture, you can still achieve juicy, flavorful meat without it. Just be sure to marinate well and cook low and slow to maintain tenderness.
-
How long should I marinate the pork for the best flavor?
For best results, marinate the pork for at least 4 hours, but overnight is ideal. This gives the garlic, vinegar, and spices time to penetrate deeply, resulting in richer flavor.
-
Can I use a slow cooker for this Pernil-Style Roast Pork Recipe?
Yes, a slow cooker works well if you don’t have time for oven roasting. Just cook on low for 8 hours and finish under the broiler to crisp the skin, or serve as is for a tender shredded version.
-
What sides pair well with Pernil?
Traditional sides like black beans and rice, fried plantains, yuca with mojo, or even a fresh green salad complement the savory richness of the roast pork beautifully.
-
How do I get the skin extra crispy?
Pat the skin very dry before roasting and brush it with olive oil. Roast low and slow to cook the meat through, then finish with a high heat blast or broil for the last 20-30 minutes, keeping an eye to avoid burning.
Final Thoughts
This Pernil-Style Roast Pork Recipe has a special place in my heart because it brings people around the table like nothing else. The combination of juicy meat, bold flavors, and that irresistible crispy skin makes every meal feel like a celebration. I truly hope you give it a try, and when you do, don’t rush the process—let the pork soak up the marinade and roast patiently. You’ll thank yourself when you taste the results, and your guests will be asking for seconds, guaranteed!
Print
Pernil-Style Roast Pork Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes (plus overnight marinating time if chosen)
- Yield: 8 to 10 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Puerto Rican
Description
This Pernil-Style Roast Pork recipe is a flavorful and tender Puerto Rican-inspired dish featuring a succulent 6-pound pork shoulder marinated with a robust blend of garlic, oregano, cumin, chili powder, and citrus. Slow-roasted until the exterior is crispy and the meat melts in your mouth, this dish is perfect for festive gatherings or a comforting family meal.
Ingredients
Meat and Marinade
- 6 pound boneless pork shoulder or pork butt (skin-on, optional)
- 5 cloves garlic, minced (about 2 tablespoons)
- 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
Vegetables
- 2 large onions, sliced
Other
- Water (as needed for roasting)
Instructions
- Prepare the Pork: Begin by slicing the 2 large onions and mincing the garlic cloves. This will serve as the aromatic base for the pork.
- Make the Marinade: In a bowl, combine the 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 marinade.
- Marinate the Pork: Score the pork shoulder skin if using, then rub the marinade all over the meat, making sure to get into the crevices. Arrange the sliced onions in a roasting pan and place the pork on top. Cover and let it marinate for at least 4 hours, ideally overnight in the refrigerator, to absorb all the flavors.
- Preheat the Oven: Set your oven to 325°F (163°C) to ensure slow and even roasting that will make the pork tender and juicy.
- Roast the Pork: Place the roasting pan with pork and onions in the oven. Add a little water to the bottom of the pan if desired to maintain moisture. Roast for about 3 to 3½ hours, occasionally basting the meat with its juices to keep it moist.
- Achieve Crispy Exterior: For the final 15 to 20 minutes, increase the oven temperature to 400°F (204°C) or use the broil setting briefly to crisp the skin, if your cut has skin. Watch carefully to prevent burning.
- Rest the Meat: Remove the pork from the oven and let it rest covered loosely with foil for about 15 minutes. This helps redistribute the juices, making the meat more succulent.
- Serve: Slice or shred the pork as desired and serve with the roasted onions and pan juices. Enjoy your flavorful Pernil-style Roast Pork!
Notes
- For best flavor, marinate the pork overnight.
- Scoring the skin helps the fat render and the exterior become crispy.
- Use a roasting pan with a rack to allow even heat circulation and fat drainage.
- Letting the meat rest before slicing ensures it remains juicy.
- Serve with traditional sides such as rice and beans or plantains for an authentic experience.
Keywords: pernil, roast pork, Puerto Rican pork, pork shoulder, slow roasted pork, Cuban-style pork
