Roast Pork / Pernil Recipe

Prepare pork

Rinse the pork shoulder and pat dry thoroughly with paper towels. If the skin is scored by the butcher, leave; if not, use a sharp knife to carefully score the skin in a shallow crosshatch (about 1/4 inch deep) across the fatty layer, taking care not to cut into the meat. Place pork on a rimmed tray or in a roasting pan.

Make mojo criollo (garlic-herb marinade)

In a blender or food processor, combine the peeled garlic cloves, fresh oregano leaves, thyme (if using), 2 tablespoons coarse sea salt, 2 teaspoons black pepper, cumin, paprika, white vinegar, lime juice, olive oil, and 2 tablespoons water. Blend to a coarse paste, scraping down the sides as needed. Taste and adjust seasoning — it should be robust and garlicky.

Marinate the pork

Rub about two-thirds of the garlic-herb paste all over the pork shoulder, working the paste into the scored skin and into any crevices and the cavity. If you can, loosen the skin slightly and smear some paste directly on the fat/meat under the skin for extra flavor. Reserve the remaining paste. Place the pork in a sealed container or tightly wrapped with plastic wrap and refrigerate at least 8 hours and ideally 12–24 hours to let flavors penetrate.

Bring to room temperature and preheat oven

Remove the marinated pork from the refrigerator 1 to 1.5 hours before roasting to come to room temperature. Preheat the oven to 450°F (230°C).

Prepare roasting pan

Place the quartered onion, carrot chunks, celery and bay leaves in the bottom of a large roasting pan to create a bed for the pork. Pour the stock into the pan. Pat the pork skin again and, if desired, rub 1 tablespoon kosher salt more evenly over the skin to help it crisp.

Initial blast of high heat

Set the pork, skin-side up, on the bed of vegetables and place in the preheated oven. Roast at 450°F (230°C) for 20–30 minutes until the skin bubbles and begins to blister. Watch carefully to avoid burning; rotate the pan if necessary for even browning.

Low-and-slow roasting

After the initial high-heat period, reduce oven temperature to 325°F (160°C). Pour any remaining garlic paste over the exposed meaty parts (not the skin), tent the pork loosely with foil (shiny side out) to prevent excessive darkening of the skin during the long roast, and return to the oven. Roast about 25–30 minutes per pound, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 185–195°F (85–90°C). For a 6 lb shoulder this will be about 2.5–3 hours.

Baste and monitor

Every 45–60 minutes, baste the pork with pan juices. If the pan becomes dry, add up to 1/2 cup more stock or water. Keep the vegetables under the meat so they continue to flavor the drippings.

Crisp the skin

When the internal temperature reaches about 180–185°F (82–85°C) and the meat is tender, remove the foil and increase the oven to 425°F (220°C). Roast uncovered for 15–25 minutes until the skin is deeply golden and crisp. If you prefer, use the oven broiler for 3–6 minutes at the end — watch closely to prevent burning.

Rest the pernil

Transfer the pork to a cutting board and tent loosely with foil. Let rest 20–30 minutes; resting allows juices to redistribute. While resting, skim fat from the pan juices and strain the vegetables if you plan to make a sauce.

Carve and serve

Slice or shred the meat against the grain, discarding excess fat and bones as desired. Spoon strained pan juices over the meat. Garnish with chopped cilantro or parsley if using. Serve with rice and beans, tostones, or warm tortillas.