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Pernil Dominicano | Roasted Pork Shoulder | Made to Order | Chef Zee Cooks

Byamazingfoodstv


Hey guys! Today I’m sharing one of my all time favorite recipes that my grandmother taught me! We’re making Dominican Style Pernil!!!!!

You can make pernil so many different ways and today I’m showing you the Dominican Style Pernil because it’s the pernil that I grew up eating. Pernil is also roasted pork shoulder. I’m doing a happy dance as I type this because that’s how much I love this dish especially now during the holidays. Tag a friend who wants to learn how to make Dominican Style Pernil!

Ingredients:
– 1 ½ heads of garlic
– 3 tbs salt for 7lbs of pork
– 1 tbs Dominican Oregano
– 1 tsp Black pepper
– 2tsp Thyme
– ½ tsp Cumin
– 1 red Onion
– 1 Sopita (Chicken Bouillon Cube)
– Orange : 1
– Limes : 2
– ¼ cup olive oil

Visit my website for the full recipe:

Looking for sopita/Chicken Bouillon Cubes? Here’s where you can find my favorite!
Sopita Powder:
Sopita 8ct:
Sopita 112ct:
Dominican Oregano:

Rao’s Marinara Sauce:
Ninja Foodi Pressure Cooker & Air Fryer:
Ninja XL Grill & Air Fryer:
Ninja Blender & Food Processor:
Ninja Food Processor:
Ninja Smoothie Blender:
InstantPot 6qt:
Power XL AirFryer 3qt:
Le Creuset Blue (Marseille) Brasier 3.5qt:
Le Creuset Red (Cerise) Braiser 3.5qt:
Le Creuset Signature Saucepan (Marseille) Blue:
Red Braiser 4qt:
Lodge Cast Iron Skillet 12”:
Mortar & Pestle (Pilon):
White Dutch Oven 5qt:
Red Dutch Oven 6qt:
Cast Iron Trivets:
Calderos 3pc:
Coffeemaker 6cup:
Tostonera:
Stainless Steel Cuisinart Roasting Pan 15”:
King Arthur All Purpose Flour:

*please note that some of these links may be affiliate links

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29 Comments

  2. I'm trying this for Christmas!!! We don't like Christmas hams (or any ham) and we aren't huge fans of turkey, but we make a small one for Thanksgiving anyway. This is the perfect thing to step outside of the boring box I find the huge meals to be in.

  3. Made it again. Followed recipe even more closely, came out even better. Excellent taste.
    Question: have about three cups sauce from it, strained and defatted. Seems excessive to serve it all heated, as gravy. Do you have any ready suggestions for using it any other recipes?

  9. HI CHEF!!!! QUICK QUESTION, I AM BACK FOR THE 4TH YEAR IN A ROW!! i haven’t been able to get the skin as crispy as my bf usually likes it, any tips for that?? OTHERWISE, everyone thinks im like top chef when i bust out the pernil on the holidays thank youuu, youre doing the lords work for people like me who were never taught how to cook. i make so many of your recipes and they are amazing and make my bf happy every time.

  17. Hey Chef Zee, Thank you for all your recipes and videos :). It will be my first year making a Pernil for a Friendsgiving and I just needed some clarification. I will be buying a 14 LB Pernil and for the boiling portion will I still stick to one cup of water while it is in the caldero or will it have to be two instead. Also, will it stay to 4 hrs of baking or will it be longer since it is double the size of your original recipe ? Hope to hear from you soon 🙂 Gracias

  24. I love pernil, never made it but lobe to cook. Used your recipe for my first pernil. It was HANDS DOWN ONE OF THE BEST PERNILS I ATE. I swear I danced with joy/ humming with them first few BITES LOL. OMG THANK YOU

  28. Her video is spot on. I make it the same except i cook mine for about 5 to 6 hrs on very low flame, 280 in the oven. After the first 4 hrs i jack it up to 315 then 2 hrs later i uncover all and put it in 400.

    I also remove the skin from my pernil and start cooking it when the oven is up to 315. Super crunchy skin and very moist meat. Great vid🥃🇵🇷

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