Puerto Rican Pernil - Easy Step-by-Step Recipe

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat, while pork butt is often less expensive than shoulder.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile, while vegetable oil is budget-friendly.

adobo seasoning

🥗Healthier: homemade spice blend

💰Cheaper: basic spices

A homemade blend can reduce sodium and cost.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor and is often more nutritious.

Start by making the spice rub for the pernil.

Peel 17 cloves of fresh garlic and chop them up.

Add garlic, adobo seasoning, fresh oregano, salt, and olive oil to a blender.

Pulse the blender to puree the mixture into a lumpy wet paste.

Separate the skin from the meat of the pork shoulder using heavy scissors and a knife.

Punch holes into the pork shoulder with a small knife to tenderize it and prepare for marinating.

Score the skin in a crosshatch pattern to help it crisp up during cooking.

Rub the spice mixture generously all over the pork, pushing it deep into the holes.

Cover the pork with plastic wrap and refrigerate to marinate, preferably overnight.

When ready to cook, add about an inch of water to the bottom of the roasting pan to keep the pork moist and capture drippings.

Cooking Techniques

Equipment Needed

Spice Level: