Pernil – Puerto Rican Slow Roasted Pork Shoulder (the crispiest skin & most tender meat)

Today, I’m showing you how to make this classic Puerto Rican Pernil. It is a must-have during the holiday season! A whole pork shoulder is generously slathered in a flavorful seasoned garlic paste, marinated overnight, then slow-roasted to perfection—tender, juicy meat that falls off the bone, crowned with irresistibly crispy skin.

Growing up with a mom from Puerto Rico introduced me to the deep and extensive flavors of our culturally rich background. Pernil was my favorite dish served on special occasions, usually at milestone parties like baby showers or at Christmas dinner. This roast pork was the one meal I looked forward to because I knew how much of a treat it was. Puerto Rican pork shoulder (also known as “pernil” or “pernil asado”) is a labor of love. Hours of marinating, in addition to hours of cooking, taught me early on that food is always worth the time and effort.

The full recipe with all of the measurements & instructions can be found by clicking the link below:

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Chapters:
00:00 intro
00:20 garlic marinade
01:10 preparing the pork shoulder
01:48 rub pork shoulder with marinade
02:14 dry & salt pork skin, refrigerate
02:42 bring pernil to room temperature
03:09 roast pernil
04:01 shred pernil & crack skin
04:49 what can you serve with pernil?

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