Pernil Asado
Pernil Asado is a succulent, slow-roasted pork shoulder, a quintessential centerpiece of Puerto Rican holiday feasts. Characterized by its incredibly tender, juicy meat and shatteringly crisp skin (cuero), it's marinated in a potent mojo of garlic, herbs, and spices, then roasted for hours until perfection.
🧂 Ingredients
- 8 lbs Bone-in, skin-on pork shoulder (pernil)
- 20 cloves Garlic cloves(peeled and mashed into a paste)
- 4 tbsp Sofrito
- 2 tbsp Dried oregano
- 2 tbsp Adobo seasoning
- 2 packets Sazón seasoning with achiote
- 1 tsp Ground cumin
- 1 tsp Black pepper
- 0.25 cup White vinegar
- 2 tbsp Salt(for seasoning before roasting)
👨🍳 Instructions
- 1
Prepare the pork: Score the skin of the pork shoulder in a diamond pattern, being careful not to cut into the meat. Make deep gashes into the meat itself with a sharp knife.
💡 Tip: Deep scores allow the marinade to penetrate and help render the fat for crispy skin. - 2
Make the marinade (mojo): In a bowl, combine the mashed garlic, sofrito, oregano, adobo, sazón, cumin, and black pepper. Mix well to form a thick paste.
💡 Tip: Using a mortar and pestle for the garlic creates a more intense flavor. - 3
Marinate the pork: Rub the marinade generously all over the pork, ensuring it gets into the scores and gashes. Pour the white vinegar over the pork and rub it in. Cover the pork tightly with plastic wrap and refrigerate for at least 12 hours, or preferably 24 hours.
- 4
Preheat the oven: Preheat your oven to 300°F (150°C).
💡 Tip: A lower temperature for a longer time ensures tender meat. - 5
Roast the pork: Place the marinated pork shoulder, skin-side up, in a roasting pan. Season the skin generously with salt. Cover the pan tightly with aluminum foil.
💡 Tip: Ensure the foil creates a good seal to trap steam. - 6
Slow-roast: Roast for 4-5 hours, or until the internal temperature reaches about 170°F (77°C).
- 7
Crisp the skin: Remove the foil. Increase the oven temperature to 450°F (230°C). Roast for another 20-30 minutes, or until the skin is golden brown and crispy (crackling).
💡 Tip: Watch carefully to prevent burning. - 8
Rest and serve: Remove the pernil from the oven and let it rest for at least 20 minutes before carving. Serve hot.
💡 Pro Tips
- ✓The longer the marination time, the more flavorful the pernil will be.
- ✓Ensure the skin is completely dry before crisping for the best crackling.
- ✓If the skin isn't crisping enough, you can use the broiler for a few minutes, watching closely.
🔄 Variations
- Add a few tablespoons of orange juice to the marinade for added moisture and flavor.
- Some recipes include a bit of achiote oil in the marinade for color.