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If you haven’t had pernil, you are truly missing out on a wonder! This Latin American classic is a slow roasted pork shoulder full of delicious notes of garlic and adobo. It is usually a staple around the holidays, but this recipe is so easy, you can enjoy it all year long.
So in case you didn’t know, my mother is Puerto Rican. But hold your horses, this does not mean I am an expert on all things Latin cuisine. In fact, we really didn’t eat much Puerto Rican food in my house growing up. But my mother never missed an opportunity to remind us that we were indeed half Puerto Rican, so as I got older I began exploring the cuisine a little more. She shared with me how she has always known pernil to be made, and it has been a staple on our holiday menus.
Pernil Marinade
The best thing about pernil is that it is so easy to prepare. Time consuming, yes, but simple. Start with a a 7-8 lb pork shoulder. I have used pork butt for this too, and it works great. Mine came with a very thick fat cap, so I trimmed off just a little, but that is optional.
Pat the shoulder dry use a paring knife to poke a dozen or so 1 inch holes throughout the meat. Shove one peeled clove of garlic into each hole. I used 12-15 cloves but honestly the more the better! I am not sure if this is how all Puerto Ricans make their pernil, but it’s how my mom taught me so it must be right! 🙂
Next, in a small bowl, mix together 3 tbsp of canola or vegetable oil (this will help the meat crisp!), 2 packets of sazon and 3 tbsp of adobo seasoning. (I always have the Goya brands in my spice cabinet but use whatever you have on hand). Sazon, a staple ingredient in Latin cooking, made of coriander, cumin, and annatto (anciote), gives any dish a beautiful orange/red color, and adobo is an all purpose seasoning blend with garlic, oregano, and pepper. Rub the oil/seasoning mix all over the meat and let it marinate for at least two hours, overnight is best.
Cooking the Pernil
After the meat has marinated, it is time to cook. Preheat the oven to 300 degrees. Add a chopped large white oven and 3 stalks of celery to the bottom of a large dutch oven. Place the lid on and cook in the oven for 3 hours. Remove the lid and cook for another 3 hours so the skin crisps. The pork should reach at least 170 degrees internally, and should be fall apart tender. Shred or slice it and serve with rice and beans.
Alternatively, if you have a large enough slow cooker, don’t heat up the whole house! Add the onions and celery to the bottom of the slow cooker and place the meat on top. Cook on low for 6 hours, then transfer to a baking sheet and broil on high for 5 minutes or so to develop a nice crust.
When I think comfort food, this is what comes to mind! A slow roasted meal with all of the fixings for the family to enjoy. Adventure away from your usual pot roast and put a latin spin on dinner with this Puerto Rican pernil.
Want Other Slow Cook Ideas?
Pernil
Ingredients
- 7-8 lb pork shoulder bone in
- 12 cloves garlic
- 3 tbsp canola or vegetable oil
- 2 packs (1.41 oz each) sazon I used Goya with coriander and annatto
- 3 tbsp adobo seasoning I also use Goya
- 1 large white onion cut in large chunks
- 3 stalks celery cut in large chunks
Instructions
- Begin by trimming the some fat cap off of the meat (if there is one). Using a paring knife, poke 12 1in holes in the meat. Stuff each clove with one peeled clove of garlic.
- Mix together the sazon and adobo and rub all over the meat. Allow the meat to rest for 2 hours minimum, up to overnight.
- Preheat the oven to 300°
- Place chopped onions and celery in the bottom of a large dutch oven or oven safe pot with a lid. Place the pork on top, fatty side on the top.
- Place in the oven and cook for 3 hours. Remove the lid and cook an additional 3 hours or until the pork has reached at least 170° or is fall apart tender. Pull and serve
- ALTERNATIVELY: After marinating, place the onions, peppers, and meat in a large slow cooker on low for 6 hours. Remove roast from the slow cooker and transfer to a baking sheet and place in the oven under the broiler for 5 minutes or until a dark crust forms.
