Authentic Pernil Recipe Puerto Rico, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Making the Puerto Rican pernil requires quite a lot of patience and some knife skills. This succulent meat dish is typically made with pork shoulder — precisely, the picnic cut, which combines the upper forearm and the lower shoulder of the pig — although it can also be made with pork shank. The meat, usually weighing between 7 and 10 lbs, is washed and dried thoroughly. Then, the upper layer of skin and fat is carefully removed but left attached at one end, so it can be reattached to the meat after marinating. Deep slits are made throughout the meat, and are stuffed with a marinade. Typically, the marinade — called adobo — is made with garlic, salt, pepper, oregano, olive oil, paprika, vinegar and/or citrus juice. Additionally, the pork can be seasoned with sofrito, a rough paste made of ajices dulces (sweet peppers), culantro (Mexican parsley), cubanelle and bell peppers, tomatoes, onion, and salt. The pork is left to ... Read more
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Cooking tips
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meat
Typically, pernil is made with pork shoulder — the picnic cut, which combines the lower shoulder and the upper forearm of the pig. Sometimes, pernil is made with pork shank, which is the lower part of the ham. In both cases, the skin and fat are still attached to the meat, which is essential for this dish. The meat needs to be washed and dried thoroughly before marinating. Usually, the pork shoulder ... Read more -
adobo
Adobo is the Spanish word for marinade, and pernil can be made with two types of adobo: seco (dry) and mojado (wet). Adobo seco is usually made with powdered onion and garlic, salt, black pepper, dried oregano, and, optionally, dried citrus zest and paprika. On the other hand, adobo mojado combines all the ingredients for the adobo seco, plus olive oil, vinegar, and/or citrus juice. Although adobo ... Read more -
sofrito
Numerous Puerto Rican and Latin American dishes are seasoned with sofrito, a blend of aromatic ingredients based on Mexican parsley (culantro) and ají dulce peppers. You can purchase sofrito in Latin American stores, or prepare it at home. The ingredients for sofrito can be fried together — as its name suggests — or simply processed in a food processor into a thick paste. -
marinating
There are two main techniques to marinate the meat for pernil. First, the meat is placed on a cutting board skin side up, and the skin is sliced off the meat horizontally, so it remains attached to the meat on one end. Then, the skin is flipped over, deep slits are made across the meat, and the marinade and/or sofrito are stuffed inside those slits and rubbed across the meat. The skin is then placed ... Read more -
baking
Prior to baking, take the marinated meat out of the refrigerator and let it warm up to room temperature. Bake pernil in a preheated oven at 350 - 400˚F. Since the fat will render, place the meat into a deep baking pan. Calculate the duration of baking by planning 30 - 35 minutes of baking for each pound of the meat. Do not turn the meat or cover it during baking, because it will steam up and the skin ... Read more -
serving
Let the meat rest for at least 10 and up to 30 minutes before cutting. Carve the meat, and then transfer individual portions covered with cueritos on a large serving platter. Typically, pernil is accompanied with arroz con gandules — rice with pigeon peas.
Recipe variations
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Pernil Al Horno
Ready in 5h 10minThis recipe describes a classic pernil preparation method. The pork is marinated with a combination of garlic, salt, pepper, oregano, and olive oil, and baked slowly in an oven. By increasing the temperature for the last 15 minutes of baking, the upper layer of skin and fat will become crispy, which is called cuerito. The recipe also suggests an alternative cooking method — grilling the meat in a deep pan covered with foil, which is mostly done during the summer. The meat prepared this way will not have a crispy cover. Leftover meat can be used for pernil tacos, or be stir-fried with some rice and onion.
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Pernil Asado
Ready in 4h 40minAdapted from the website of the famous Puerto Rican TV chef and cookbook author Cielito Rosado, cielitorosado.com, this recipe describes the pernil preparation method with a basic adobo mojado (wet marinade), which combines salt, crushed garlic, pepper, oregano, olive oil, and vinegar. In this recipe, pork shank (lower part of the ham) is used instead of the traditionally used pork shoulder.
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Pernil with Homemade Sofrito and Adobo Seco
Ready in 6hIn this recipe for Puerto Rican pernil, the pork shoulder is seasoned with both adobo seco (dry marinade) and sofrito. Unlike most recipes, this one does not suggest placing the marinade underneath the upper layer of fat and skin. Instead, the marinade is stuffed into the deep slits inside the meat and rubbed all over its surface.
Pernil in Spicy Citrus Marinade
PREP 20min
COOK 5h 30min
READY IN 5h 50min
Soaking the pork in a spicy homemade marinade based on orange and tangerine juice and a bucket load of herbs, most of which are spicy, is the preparation method in this pernil recipe.
Ingredients
Pernil in Spicy Citrus Marinade
2 cups orange juice
1 cup tangerine juice
2 tsp white vinegar
3 tbsp extra virgin olive oil
10 cloves garlic, finely chopped
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
1 tsp bay leaves
1/2 tsp fresh black pepper
1 ½ tsp coarse kosher salt
1 pork shoulder, picnic cut, with bone (9 to 10 lb)
Preparation
Pernil in Spicy Citrus Marinade
First, prepare the marinade by mixing 1/4 cup of orange juice, vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, chili powder, bay leaves, salt, and pepper into a paste.
Wash the pork shank and dry it with paper towels. Place it on a cutting board skin side up, then cut the skin with a sharp knife. Make sure the skin remains attached to the meat on one end. Expose the meat and make deep slits across the shank.
Rub the meat with the prepared marinade thoroughly and stuff some of it into the slits. Drizzle with the remaining orange and tangerine juice.
Return the skin to the meat, and make parallel incisions on every 1/2 inch. Rub with salt and pepper, wrap in a plastic foil, and let it marinate in a refrigerator for 8 hours.
One hour before baking, remove the meat from the refrigerator and preheat the oven to 400˚F.
Place the meat on a baking sheet and bake for 30 minutes, until the skin browns evenly. Then, bake for 30 minutes per each pound of the meat.
To check if the meat is done, insert a cooking thermometer into the thickest part. If it reads 180˚F, the meat is ready.
Let the meat rest for 10 minutes before cutting.
Other Variations
-
Pernil Al Horno
Ready in 5h 10minThis recipe describes a classic pernil preparation method. The pork is marinated with a combination of garlic, salt, pepper, oregano, and olive oil, and baked slowly in an oven. By increasing the temperature for the last 15 minutes of baking, the upper layer of skin and fat will become crispy, which is called cuerito. The recipe also suggests an alternative cooking method — grilling the meat in a deep pan covered with foil, which is mostly done during the summer. The meat prepared this way will not have a crispy cover. Leftover meat can be used for pernil tacos, or be stir-fried with some rice and onion.
-
Pernil Asado
Ready in 4h 40minAdapted from the website of the famous Puerto Rican TV chef and cookbook author Cielito Rosado, cielitorosado.com, this recipe describes the pernil preparation method with a basic adobo mojado (wet marinade), which combines salt, crushed garlic, pepper, oregano, olive oil, and vinegar. In this recipe, pork shank (lower part of the ham) is used instead of the traditionally used pork shoulder.
-
Pernil with Homemade Sofrito and Adobo Seco
Ready in 6hIn this recipe for Puerto Rican pernil, the pork shoulder is seasoned with both adobo seco (dry marinade) and sofrito. Unlike most recipes, this one does not suggest placing the marinade underneath the upper layer of fat and skin. Instead, the marinade is stuffed into the deep slits inside the meat and rubbed all over its surface.
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