Pernil • Caribbean-Style Slow-Roasted Pork Shoulder
Across the Caribbean, pernil is the heart of every holiday celebration … and in my home, it’s no different.
This dish is a true staple at our table, rich with tradition, family stories, and the kind of flavor that brings everyone together. When I make this pernil Mama Pacha Sabor–style, I’m honoring the aromas and memories I grew up with — the slow marinade, the tender meat, and of course, that perfectly crispy cuero.
I hope this recipe brings the same warmth, joy, and togetherness to your celebrations that it brings to mine. Enjoy every bite with the people you love.
Ingredients
1 Pork Shoulder (6–10 lbs), Bone-In and Skin-On
12–18 Cloves Garlic: Finely Minced
6 Tablespoons Mama Pacha Sabor Adobo
1 Tablespoon Dried Oregano
2 Teaspoons Ground Black Pepper
3 Tablespoons White Vinegar
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Soy Sauce (Optional)
Salt to Taste
Preparation
Prepare the Pork
Rinse and pat the pork shoulder dry.
Using a small knife, make deep slits throughout the meat, especially under the skin and near the bone.
Create the Seasoning Paste
Combine:
● Garlic
● Mama Pacha Sabor Adobo
● Oregano
● Black pepper
● Vinegar or sour orange
● Olive oil
● Soy sauce (optional)
Mix until a thick, aromatic paste forms.
Season with Care
Rub the paste into every slit, under the skin, and all over the meat. Full coverage is key for depth of flavor.
Marinate
Cover and refrigerate at least 6 hours, preferably overnight or up to 24 hours for maximum tenderness and flavor.
Cooking
1. Preheat oven to 325°F.
2. Place the pernil skin-side up in a roasting pan.
3. Cover the pan with foil to keep the meat moist during the slow roast. 4. Roast for 4–6 hours, depending on size:
○ The meat should be extremely tender and pull apart easily. 5. For crispy skin (cuero):
○ Remove foil
○ Increase temperature to 425°F
○ Roast 45–60 minutes until the skin blisters and crisps
Rest & Serve
Remove from the oven and let the meat rest 15–20 minutes before carving. Use two forks to pull the meat apart, leaving the crisp skin intact.
Serving Suggestions
Pairs beautifully with:
● Arroz con Gandules ● Roasted Sweet Potatoes ● Yuca al Ajillo
● Elbow Pasta Salad
