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
Scale
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