Pernil is what my family enjoys every year for Christmas Eve! A delicious well seasoned roasted pork shoulder with very crispy skin. You may marinate it up to two days in advance. This pernil is a favorite along with Candied Yams, Creamy Mashed Potatoes, and Honey Baked Turkey Wings!
Pernil is a bone-in slow-roasted marinated pork traditionally served during the holidays. Extremely popular in Cuba, Dominican Republic, and Puerto Rico.
It’s great for large parties because it is a big piece of meat that can serve a lot of people. Undoubtedly the best and most delicious meal you can serve your guests.
The absolute best part about this recipe is the leftovers. You can make great Cuban sandwiches with leftover pernil. Serve this with arroz con gandules or white rice and black beans.
Why This Recipe is so Good:
- The meat is tender and succulent and it makes fantastic leftovers.
- You can slice or shred the meat and then place it back in the baking dish with the juices it released while baking.
- It is the ultimate Holiday recipe and extremely easy to make.
Ingredients You’ll Need:
- Bone-in Pork Shoulder
- Oranges, juiced
- Limes, juiced
- Garlic, minced
- Sazon Goya
- Oregano
- Onion Powder
- Salt and Pepper to taste
How to Make – Step by Step:
- To make the mojo simply mix the orange juice, lime juice, minced garlic, oregano, Sazon goya, onion powder, salt, and pepper.
- Remove the pork skin 3/4s of the way and make several 1-inch cuts into the pork.
- Season the pork generously with salt and pepper all over and then pour the mojo marinade over the pork. Refrigerate for a minimum of 10 hours.
- Place the skin back in place, cover with aluminum foil, and bake until done. Uncover the final 40 minutes and bake until the skin is nice and crispy.
Can you make this ahead of time?
Marinating this pork shoulder overnight is a must. However, I highly recommend baking this pork shoulder the day you plan on serving it.
What to Buy?
Make sure you use a bone-in pork shoulder or pork butt. Although, it’s part of the shoulder meat it is also known as pork butt.
How long should you bake this?
This all depends on the size of the pork shoulder you use. However, if using a thermometer a well-done pork shoulder should register at 195 degrees F.
Top Tips:
- Let the meat sit for 10-15 minutes before slicing or shredding.
- If shredding the meat, make sure you place it back into the pan along with juices.
- Baste the pork every 40 minutes and add water to the bottom of the pan if necessary.
- Marinate for a minimum of 10 hours up to 3 days.
- During the final 40 minutes, uncover and increase the oven temperature so the skin gets extra crispy.
More Delicious Pork Recipes:
Pernil
Ingredients
- 7-9 lb Pork Shoulder
- 2 oranges
- 4 limes
- 7 garlic cloves
- 1 envelope Sazon Goya
- 1/2 tbsp oregano
- 1/2 tbsp onion powder
- salt and pepper to taste
Instructions
- To make the marinade, squeeze the juice of the oranges and lime and stir in the minced garlic, oregano, granulated onion, Sazon, salt, and pepper.
- Remove the skin 3/4s of the way and then make several 1 inch deep cuts using a sharp knife into the pork shoulder.
- Season the pork all over with salt and pepper generously and then pour over the marinade.
- Place the skin back in place, cover with aluminum foil and place it in the fridge for a minimum of 10hours.
- Preheat oven to 350 degrees F.
- Let the pork shoulder come to room temperature and then place it in the oven, baste every 40 minutes, and cook until a thermometer registers 195 degrees F.
- Slice the pork into slices or shred it and enjoy!
Video
Notes
- Let the meat sit for 10-15 minutes before slicing or shredding.
- If shredding the meat, make sure you place it back into the pan along with juices.
- Baste the pork every 40 minutes and add water to the bottom of the pan if necessary.
- Marinate for a minimum of 10 hours upto 3 days.
- During the final 40 minutes, uncover and increase the oven temperature so the skin gets extra crispy.
Nutrition
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