How to make Pernil Puerto rican style | How to cook Pernil overnight| Puerto Rican roast pork

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey is leaner and pork loin is less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is often cheaper.

orange juice

🥗Healthier: fresh grapefruit juice

💰Cheaper: canned orange juice

Grapefruit juice is lower in sugar, while canned juice is more affordable.

adobo seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and using individual spices can save money.

Separate the fat from the skin of the pork shoulder using a knife, creating a flap without detaching it completely.

Poke holes into the meat with a small knife.

Slice whole garlic cloves and stuff them into the holes created in the meat.

Make a rub by grinding remaining garlic, oregano, cumin, and salt in a pestle and mortar, then add rapeseed oil to form a paste.

Rub the paste all over the pork, especially under the fat flap.

Ideally, let the pork marinate overnight, but it can be baked right away.

Preheat the oven to a low temperature between 100 to 120°C (212 to 248°F).

Bake the pork for about 8 to 10 hours until cooked low and slow.

While the pork is cooking, prepare tostones by peeling and chopping green plantains into discs.

Fry the plantain discs in hot oil until golden brown, then drain on kitchen paper.

Crush each fried plantain disc between greaseproof paper using a can or rolling pin.

Fry the crushed plantains again until crispy, then season with sea salt and set aside.

Check the pork after 10 hours; it should be dark in color and the skin crispy.

Pull apart the pork which should be soft and flaky.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary