roasted pork on a brown plate with limes and oranges
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5 from 1 vote


This dish will be your new Christmas tradition, this flavorful pork is just like my grandmother used to make. Pernil is a roast pork dish that's glazed in a sweet citrus sauce that offsets the spices in the dish. 
Prep Time10 mins
Cook Time3 hrs
Course: Main Course
Cuisine: Cuban
Keyword: Cuban Roasted Pork, Traditional Pernil
Servings: 8 people
Calories: 389kcal
Author: Julie of


  • 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


  • 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!



  • 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.


Serving: 8g | Calories: 389kcal | Carbohydrates: 8g | Protein: 48g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 162mg | Sodium: 185mg | Potassium: 929mg | Fiber: 1g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 29.9mg | Calcium: 69mg | Iron: 3.3mg