Puerto Rican Pernil

Crispy, golden skin gives way to impossibly tender, garlicky pork in this iconic Puerto Rican celebration centerpiece. A bold marinade of garlic, oregano, and cumin infuses the meat with deep, savory flavor while slow roasting transforms the exterior into crackling heaven. Perfect for holiday gatherings or any occasion worthy of a showstopping main dish.

Ingredients

1 bone-in, skin-on pork shoulder (pernil), about 9-10 lbs

20 cloves garlic, peeled

2 tbsp dried oregano

1 tbsp ground cumin

1 tbsp black pepper

2 tbsp kosher salt

1/4 cup olive oil

1/4 cup white vinegar

2 tbsp sazon seasoning

1 packet achiote seasoning (annatto)

2 tbsp fresh cilantro, chopped

1 large onion, quartered

Instructions

Using a mortar and pestle or food processor, blend garlic, oregano, cumin, black pepper, salt, olive oil, vinegar, sazon, achiote, and cilantro into a thick paste (adobo).

Using a sharp knife, make deep slits all over the pork shoulder, about 2 inches deep and 2 inches apart, cutting through the skin and into the meat.

Stuff generous amounts of the adobo paste into each slit, pushing it deep into the meat. Rub the remaining paste all over the entire surface of the pork, including under any loose skin.

Place the pork in a large roasting pan, cover tightly with aluminum foil, and refrigerate for at least 12 hours or up to 48 hours for best flavor.

Remove pork from refrigerator 2 hours before cooking to bring it to room temperature. Preheat oven to 350°F.

Scatter quartered onion around the pork in the roasting pan. Cover tightly with foil and roast for 6 hours.

Remove foil and increase oven temperature to 375°F. Continue roasting uncovered for 1.5-2 hours, basting occasionally with pan juices, until the skin is deeply golden and crispy and internal temperature reaches 185-190°F.

Let the pernil rest for 20-30 minutes before carving. Serve with the crispy skin (cuerito) alongside the tender meat, drizzled with pan juices.