Pernil (Roast Pork Shoulder) is a staple at many Puerto Rican celebrations. Flavored with lots of garlic and herbs and topped with a crunchy skin (cuero or chicharrón).
10 pound pork shoulder bone-in, skin-on
1/4 cup white vinegar
16 cloves garlic (or 2 heads) peeled and mashed to a paste
2 tablespoons Sofrito
2 tablespoons Adobo seasoning
2 tablespoons onion powder (NOT granulated garlic as mentioned in the video)
1 1/2 tablespoons sazón
1 1/2 tablespoons dried oregano leaves
1/2 tablespoon kosher salt plus more for seasoning prior to roasting
1 1/2 teaspoons black pepper
Find the full recipe here:
Equipment used in this video:
Boning knife:
Chef Knife:
Pilón:
Roaster with Rack:
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Timestamps:
Intro: 00:00
Prepping the Pernil: 01:46
Making the Marinade: 03:21
Marinating the Pernil: 04:54
Types of Pans for Roasting: 06:19
Roasting the Pernil: 07:04
FAQs: 09:16
Outtakes: 22:42
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35 Comments
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Great video. The best I’ve seen with pernil.
Thank you so much for such a delicious pernil. I haven’t made pernil in a long time but I’m gonna use your recipe. 😍😍
This was my birthday dinner every year from my Irish mother. Literally the best thing I’ve ever eaten.
I made your recipe and it came out perfect😊. Thank you
How long do you let the pernil rest?
The beginning is hilarious 😂
Great video!! I read through the comments and I was looking to see if my question was asked, but what setting should the oven be on? Bake or Roast, or does it matter? Thank you!
I know I'm a heathen for what I'm about to say, but we cook our pernil in a crock pot. (My mom's half white, and her kids are even whiter, so that obviously checks out) It's still delicious and well seasoned, and so juicy and tender that it falls off the bone, but we've never had a skin on ours. I really wanna try this recipe out, because clearly I've been missing out my whole life 😭😭😭
This video has educated me so much compared to other videos I've watched for this recipe. You're the best and make the video feel more like a real-time cooking class. Thank you sis!
Totally 🤤 looks perfect.
Great job! Loved your presentation.
Thank you for this.
Good god! I’m two weeks into a juice fast and that’s the first thing I want when I’m done! Wow, that crunch is impressive and it’s got to be insanely delicious!
Such a gr8 video thank you !! I also make the pernil for most of my functions. Everyone loves it.
I now know why the skin on my pernil is not super crisp.. you don’t cover the meat in tinfoil while roasting.
I was told by all my friends to cover it tight for 4 hours and the last hour uncover it. I guess that’s why your pernil did not have a lot of juice in the pan. I have so much liquid on the bottom of the pan- it’s bc I cover it.
I also noticed you did not flip over the skin when prepping it, you created a pocket… I will keep that in mind. Thank you!
Next time I will follow your video – my family loves the crispy skin too!! I unfortunately would cut the skin off at the end and put it back in the oven… but thanks to you …. I know better now!!!
Thank you again!!!!
Hi! Thank you so much for this video. It is so helpful and I am excited. I have the pernil marinating in the fridge. I tried to follow as best I can (no culantro!) I will roast it tomorrow, 2 days marinating. I wonder what other dish will be good to serve alongside the pernil. Any suggestions. 😀
Great vid!
I’ve noticed the technique of tightly wrapping to marinate (and to roast for that matter) in Mediterranean cooking vids I’ve watched as well. I need to start using this technique.
Traditional Puerto Rican holiday meal start by grabbing a knife and stabbing , just sayin
There it is! Finally the one person who uses a Lil of sofrito.. I've seen so many videos about how Not to use sofrito, because it takes flavor away from the pernil, and I've always used sofrito just like you did here. Amazing video 👌 The waiting 30 min resting time, is a killer for me🤦♂️😂… Thank you!
I already had my pernil in the oven, and suddenly, I saw the thumbnail for your video. By the look on your face, I KNEW you had that sarcastic sense of humor, we Ricans have. I wasn’t disappointed. And next time I make a pernil, I’m definitely gonna use your technique. Oh, and I subscribed right at the beginning, when you said; “thasit! das tha whole video.” You remind me of my own cousins, so I already consider you familia! Have you done a “get to know me/Q&A” video? Would be cool to hear your story. Wepa!🇵🇷🪘🎺🇵🇷
When you say turn the Pernil is it turning it over the pernil with the skin down?
Massive Respect 👍, very sarcastic and natural interesting, best advice seeing so far, u are a great cook big up 💯🤜🤛💯
AMAZINGNESS….. OMG, I am a second grade teacher and I loved the way you go step by step slowly and delicately for us beginner aspiring Chefs…. KUDDOS TO YOU HERMANA!!!
YOUR SO SMART WITH MATH LOL
Oh my moms taught me to make an X when piercing the pernil. I found that I can get more stuffing in it. I hope you try that😊
❤❤❤❤❤❤this is real cooking, not that BS thats out in social media. I was disgusted how others represent our culture. I’ve been cooking with my moms since I was ten, I’m 58. You are authentic, shyt you taught me some stuff 😊😊😊 Que Dios te bendiga. Happy New Year. I got to go. I’m making vianda y bálalo. 😊❤❤❤❤❤❤
I can’t front, I wanted to pull into the video n grab som cuero lol
You don’t add olive oil?
You are a whole vibe, and such a smooth teacher. I absolutely had to like and subscribe
I bought a smaller pork shoulder without much skin. 😕 Any modifications in cooking for pernil with very little skin? TY
Aww man, this year there was no pernil at the school's Christmas parties! I kept waiting for them to show up with the tray of pernil and arroz con gandules but that never happened…so I BOUGHT MY OWN to make at home! Saludos desde Toa Baja, PR
What cut to buy means a lot… I bought from a shop rite and it was tough.
Please make pig feet !
Thank you so much mine turned out so good. I finally get what my mom would always say about this meal. What a triumph ❤️
I made this for Christmas! Omg! It turned out perfect. Tyvm!
Thank You for Your Lesson ☺️