Puerto Rican Roast Pork

This Puerto Rican roast pork, or pernil, is the ultimate centerpiece for any festive gathering or family meal. Its deeply flavorful garlic and herb marinade soaks into juicy pork shoulder, while slow roasting creates tender meat beneath a blisteringly crisp crackling skin called chicharron. Every bite delivers a harmony of savory spices and irresistible texture that makes it an unforgettable experience.

I first tasted this pernil at a New Year's Eve party and was blown away by the tender melt in your mouth pork and shattering skin. Now my family requests it for every celebration.

Ingredients

• Roast pork shoulder: This cut is marbled with fat which keeps the meat juicy during the long roast Choose a fresh cut with a good thick cap of skin for extra crackly chicharron
• Vegetable or olive oil: Helps the marinade soak deeply into the pork and keeps it moist throughout roasting
• Sofrito either green or red: This fresh blend of herbs peppers and onions is the soul of Puerto Rican cooking Pick bright green homemade sofrito or fresh bottled from Latin markets for best flavor
• Garlic cloves smashed: Fresh garlic infuses deep flavor and leaving chunky bits in the meat results in bursts of taste
• Sazón: Puerto Rican seasoning blend adding color and a savory earthy note Choose classic Goya packets or make your own for authenticity
• Adobo seasoning: Brings a salty tang and backbone Use versions with short ingredient lists to control salt
• Maggi chicken bouillon seasoning: Boosts depth and meatiness Use powdered or cube but watch salt content considering other seasonings
• Kosher salt: Evenly seasons pork without becoming too salty Coarse kosher salt works best for spreading
• Oregano: Adds herbal peppery complexity Use dried oregano rubbed between fingers to release oils
• Salt and sazon for the skin: These ensure the skin crisps up golden and bubbly Choose fresh packets or a homemade mix

Instructions

Prep the Marinade:

Combine oil smashed garlic sofrito sazon adobo Maggi bouillon kosher salt and oregano in a large bowl Mix everything thoroughly into a fragrant thick paste

Prepare the Pork:

Using a sharp knife carefully peel back the skin of the pork shoulder leaving it attached on one side Poke 6 to 8 holes all over the meat and 4 to 6 on the underside This allows marinade to penetrate deeper

Marinate the Pernil:

Massage the marinade over every surface of the pork paying special attention to push plenty into the holes and under the skin Press big bits of garlic straight into the holes Be sure to keep marinade off the top side of the skin

Dry and Season the Skin:

Pat the exposed skin thoroughly dry with a paper towel Sprinkle salt and sazon evenly onto the skin to promote maximum crunch Avoid getting marinade on the skin surface

Marinate Overnight:

Place the pork in a large roasting pan Cover tightly with foil and refrigerate for at least 4 hours or preferably overnight to develop deep flavor

Preheat the Oven and Bake:

Remove pork from fridge and let it come to room temperature while preheating oven to 325 degrees F Place pork in oven covered Roast for 3 to 4 hours Baste with pan juices every hour to keep moist

Finish for Crispy Skin:

When pork is tender and a knife slides in easily Remove the foil Raise oven temperature to 375 degrees F Continue roasting uncovered for another hour Monitor the skin as it puffs blisters and crisps nicely

Rest and Serve:

Let the pork rest for about 15 minutes so juices settle Use tongs or oven gloves to shred the tender meat Chop or break the crispy skin into chunks and serve generously

The skin crisps into chicharron, a magical treat that everyone fights over in my house One of my favorite moments is catching the kids grabbing the very first crispy pieces while the pork is still steaming Their delighted faces always remind me of my grandmother’s kitchen and those holiday celebrations filled with joy and love

Storage Tips

Store leftover pernil in a sealed container in the refrigerator for up to four days For longer storage freeze the shredded pork and skin separately Wrapped tightly they keep well for up to three months When reheating sprinkle pork with a little water in a baking dish and cover with foil Heat the skin uncovered in a hot oven or in an air fryer to restore its crispness

Ingredient Substitutions

If sofrito is unavailable quickly blend bell pepper onion cilantro and a small amount of tomato as a substitute Homemade sazon can be made by mixing ground annatto cumin coriander and garlic For adobo try a combination of garlic powder onion powder black pepper and salt To tweak flavors try adding sour orange or lime juice into the marinade for brightness

Serving Suggestions

Serve pernil with Puerto Rican arroz con gandules or classic white rice and sweet fried plantains It also pairs beautifully with fresh crisp salads or crunchy coleslaw For parties pile shredded meat into warm crusty rolls topped with crispy skin for irresistible sandwiches Pernil is a cherished holiday and celebration dish across Puerto Rico and much of the Caribbean Each family tends to have their own secret marinade and roasting traditions In my home preparing pernil means bringing everyone together from smashing garlic to gentle debates about who gets the first piece of crispy chicharron It embodies heritage, family, and shared joy

Let the pernil rest before shredding and serve with plenty of crispy skin for a festive centerpiece. Properly stored leftovers make excellent sandwiches the next day.

Common Recipe Questions

→ How do I get the skin extra crispy?

Dry the skin thoroughly before roasting and while basting. Finish uncovered at high heat for the last hour to achieve crackling chicharron texture.

→ Is overnight marinating necessary?

Overnight marinating enhances depth of flavor, but a minimum of four hours still imparts good taste throughout the pork.

→ What can I use instead of fresh sofrito?

Store-bought or frozen sofrito works well. Alternatively, blend bell peppers, onion, garlic, and cilantro for a quick fresh substitute.

→ How do I know when the pork is cooked?

The pork is done when a knife slides in easily and the meat pulls apart tenderly with little resistance.

→ Can this be prepared ahead of time?

Yes, it can be roasted up to a day ahead. Reheat gently and crisp the skin under the broiler before serving for best results.