If there’s one dish that steals the show at any Puerto Rican holiday table, it’s pernil. This garlic-rubbed pernil with crispy skin and homemade sofrito is my go-to for celebrations, especially during the holidays when the smell of slow-roasting pork fills the house and draws everyone to the kitchen. This version leans heavily into authentic Puerto Rican cuisine, using time-honored techniques and homemade sofrito to flavor every bite. Whether you’re prepping for puerto rican thanksgiving recipes, putting together a festive spread of puerto rican christmas food, or just exploring easy puerto rican recipes, this pernil recipe puerto rican oven style is a must-try.
Garlic-Rubbed Pernil with Crispy Skin and Sofrito
Prep Time 30 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 30 minutes mins
Course Main Course
Cuisine Caribbean, Puerto Rican
Roasting pan with rack Helps circulate heat around the pork for even cooking. If you don’t have one, use a deep baking dish and elevate the pork on a bed of sliced onions or a foil coil.
Sharp paring knife For scoring the pork skin and making incisions for the garlic rub.
Blender or food processor To blend the sofrito to a smooth consistency.
Meat Thermometer Crucial for checking doneness and ensuring juicy, tender meat.
Aluminum foil To tent the pork and avoid burning the garlic rub or drying out the meat early on.
For the Pork
- 1 whole bone-in pork shoulder pernil – about 8-10 pounds, skin on
- 10 cloves garlic
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 tablespoon smoked paprika optional, but adds depth
For the Sofrito (makes about 2 cups)
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 medium onion chopped
- 6 cloves garlic
- 1 cup cilantro with stems
- ½ cup culantro if available
- 2-3 ají dulce peppers or substitute with sweet mini peppers
- 2 tablespoons olive oil
Make the Sofrito
Start by preparing your homemade sofrito. In a food processor or blender, combine bell peppers, onion, garlic, cilantro, culantro, and ají dulce. Add olive oil and pulse until you have a thick, green paste. It should be aromatic, fresh, and slightly sweet. This will infuse the pernil with deep puerto rican flavors.
Prepare the Pork Shoulder
Take your pork shoulder and rinse it under cold water. Pat it dry with paper towels. Using a paring knife, score the skin in a crosshatch pattern to help the fat render and the skin crisp. Then, make deep slits all over the meat – these will hold the garlic rub.
Make the Garlic Rub
Crush the garlic cloves into a paste using a mortar and pestle or the side of a knife. Mix in the salt, pepper, oregano, cumin, olive oil, vinegar, and paprika. The result should be a thick, pungent paste that smells like every authentic pernil recipe puerto rican abuela has ever made.
Season the Pork
Rub the garlic paste deep into the incisions and all over the pork, including under the skin if you can. Massage in a few spoonfuls of the sofrito, making sure it gets into all the crevices. Let it marinate, covered, in the fridge for at least 12 hours – overnight is best.
Roast the Pernil
Preheat the oven to 325°F (163°C). Place the pork shoulder on a rack in your roasting pan, skin-side up. Tent with foil and roast for 4 hours. This slow roast melts the fat and tenderizes the meat.
Remove the foil and increase the heat to 425°F (218°C). Roast uncovered for 45 minutes to an hour, or until the skin is puffed, bubbly, and audibly crisp when tapped. Use a meat thermometer – the internal temp should hit about 185°F for fall-apart tenderness.
Rest and Serve
Let the pork rest for 20 minutes before slicing. Shred or slice the meat, serve with crackling pieces of skin (called cuerito), and drizzle with pan juices.
Pairings
A dish this rich deserves classic puerto rican food sides. Here’s how to round out your table:
- Arroz con Gandules (rice with pigeon peas) – The absolute must-have with pernil. The flavors pair perfectly with the savory pork and make any dinner feel like a celebration.
- Tostones or Mofongo – Fried plantains add crunch and texture. For something heartier, try mofongo puerto rican style mashed with garlic and pork fat.
- Ensalada de Papa (Puerto Rican potato salad) – Creamy, slightly tangy, and usually made with beets for a colorful twist.
- Pasteles – If you’re making this as part of your puerto rican christmas food spread, you can’t skip these green banana tamales.
- Tembleque or Arroz con Dulce – For dessert, go with a coconut pudding or spiced rice pudding to balance the savory main.
FAQs
1. What cut of meat is best for pernil?
You want a bone-in pork shoulder with the skin on. The bone adds flavor during roasting, and the skin crisps into cuerito, which many say is the best part. This cut is often labeled as "pork picnic shoulder" in stores.
2. Can I use boneless pork shoulder instead?
Yes, but be aware that the flavor and moisture may not be quite the same. The bone and skin contribute significantly to texture and taste. If using boneless, reduce cook time slightly and be sure to baste.
3. Is sofrito required?
While you can find simpler versions of pork pernil recipe without sofrito, using it gives you that deep, authentic pernil recipe puerto rican flavor that defines traditional cooking. You can make it ahead and freeze it in batches.
4. Can I cook this in advance?
Absolutely. In fact, pernil often tastes better the next day. Store leftovers in the fridge and reheat in the oven to re-crisp the skin. Great for sandwiches, tacos, or adding to rice bowls.
5. How do I get the skin super crispy?
Dry the skin well before roasting, score it properly, and make sure to blast the heat at the end of roasting. Avoid basting the skin with liquid once you’ve removed the foil – you want it dry for maximum crispiness.
