Easy Puerto Rican Pernil Recipe | Juicy & Flavorful Pork Shoulder for the Holidays | Step by Step

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.

Remove the skin from the pork shoulder as best as you can.

Wash the pork shoulder with white vinegar.

Make deep incisions in the pork shoulder for marinating.

Smash 5 garlic cloves and add them to a bowl.

Add 1 tablespoon of white vinegar to the bowl.

Add 4.5 teaspoons of coarse sea salt to the bowl.

Add 1.5 teaspoons of black pepper to the bowl.

Add 1 teaspoon of dried oregano to the bowl.

Add 1 teaspoon of annatto powder to the bowl.

Add 1 tablespoon of Sofrito to the bowl.

Add 1/4 cup of extra virgin olive oil to the bowl, mixing well to combine the marinade.

Use kitchen shears to remove the pork skin (querito) if desired, to keep it from getting soggy during marination.

Pour the marinade over the pork shoulder, ensuring it seeps into the incisions.

Use latex-free gloves to rub the marinade into the pork shoulder.

Prepare a dry rub with garlic powder, sea salt, and black pepper for the pork skin.

Apply the dry rub to the pork skin to help it dry out and become crunchy.

Let the marinated pork shoulder sit in the fridge overnight or up to 2 days.

Preheat the oven to 350°F (175°C).

Roast the pork shoulder for 2.5 hours, covered with foil.

After 2.5 hours, increase the oven temperature to 375°F (190°C) and roast for an additional hour.

Check that the pork is tender and the skin is crunchy before serving.

Cooking Techniques

Equipment Needed

Spice Level: