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Let's Make a Pernil (Puerto Rican Roast Pork Shoulder)!

Byamazingfoodstv



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

  8. 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 😭😭😭

  14. 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!!!!

  15. 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. 😀

  18. 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!

  19. 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!🇵🇷🪘🎺🇵🇷

  25. ❤❤❤❤❤❤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. 😊❤❤❤❤❤❤

  30. 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

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