Pernil: Slow-Roasted Pork Shoulder with Crispy Skin (and How Big a Shoulder to Buy)
Nothing says holiday like a pernil coming out of the oven: garlic, oregano, meat you can pull with a fork, and that crackling skin everyone fights over. It's mostly waiting time. Here's how to buy the right shoulder and get it right.
Which cut to buy
- Picnic shoulder, bone-in and skin-on: the classic for Puerto Rican pernil. The skin turns into crispy cuerito.
- Boston butt: the upper shoulder, more marbled and usually skinless. Very juicy, no crackling.
- Fresh ham (pork leg): what Brazilians call pernil. Leaner and sliceable; great for a Brazilian Christmas roast.
How much to buy
Bone-in shoulder loses a lot of weight to bone, fat and skin. Plan on about 1 pound per person (bone-in). An 8 to 10 pound picnic shoulder feeds 8 to 10 people, with leftovers if your crowd is light. For holidays, call (863) 422-2313 a week ahead so we can set one aside and score the skin for you.
Puerto Rican-style pernil
Ingredients
- 1 bone-in, skin-on pork picnic shoulder, 8 to 10 lb
- 1 head garlic (about 12 cloves), peeled
- 2 tbsp kosher salt
- 1 tbsp dried oregano
- 2 tsp black pepper
- 1 tsp ground cumin (optional)
- ¼ cup olive oil
- 2 tbsp white vinegar or sour orange juice
- 2 tbsp sofrito (optional)
Instructions
- Mash the garlic with the salt, oregano, pepper and cumin into a paste (a mortar or food processor works). Stir in the oil, vinegar and sofrito.
- Score the skin in a crosshatch without cutting into the meat. Turn the shoulder over and cut 10 to 12 deep slits in the meat.
- Rub the marinade deep into the slits, all over the meat, and under the skin where you can lift it. Wrap tightly and refrigerate for 24 to 48 hours.
- Take the pernil out 1 hour before cooking. Heat the oven to 325 °F. Set it skin-side up in a roasting pan and cover tightly with foil.
- Roast covered for about 4½ to 5½ hours, until the thickest part reaches 190 to 195 °F and the meat pulls apart easily.
- Remove the foil, pat the skin dry, and raise the oven to 425 °F. Roast 20 to 30 minutes more, watching closely, until the skin is blistered and crisp.
- Rest 20 minutes. Break the cuerito into pieces and pull or chop the meat. Spoon the pan juices over it.
Tips for the best pernil
- Marinate long. 24 to 48 hours in the fridge lets the garlic and salt reach deep into the meat.
- Get the marinade under the skin. Make deep slits in the meat and lift the skin where you can.
- Go by temperature. Pork is safe at 145 °F, but a pulled-tender pernil needs about 190 to 195 °F in the thickest part.
- Dry skin crackles. Pat the skin dry before the final blast of heat and keep marinade off it at that stage.
Serve it with
Arroz con gandules, tostones, potato salad, or for a Brazilian table, farofa, white rice and a fresh vinagrete. Leftovers make the best Cuban-style sandwiches. Hosting a crowd? Our meat-per-person guide helps you plan the rest.
Quick answers
What cut of pork is used for pernil?
Puerto Rican pernil is usually a bone-in, skin-on pork picnic shoulder. Boston butt also works but has no skin. In Brazil, pernil is the fresh pork leg.
How long do you cook pernil?
About 4½ to 5½ hours covered at 325 °F for an 8 to 10 lb shoulder, until 190 to 195 °F inside, then 20 to 30 minutes uncovered at 425 °F to crisp the skin.
Where can I buy a pork shoulder for pernil near Davenport, FL?
At Costa's Meat Market, 2169 Davenport Blvd. Call (863) 422-2313 a week ahead for holidays so we can set one aside and score the skin.
Shop the counter at Costa's
2169 Davenport Blvd, Davenport, FL, in Webb's Town Center. Open Mon–Sat 8 am–8 pm and Sun 8 am–5 pm. Order online for pickup, call for custom cuts, or join the WhatsApp group for weekly specials.
