Pernil Recipe

Pernil (marinated roasted/grilled pork)

1. 1

   Trim and score

   If necessary, trim excess silver skin but leave a thin layer of fat on the pork shoulder for flavor. Pat the pork dry with paper towels. Using a sharp knife, lightly score the fat in a diamond pattern about 1/2 inch apart, cutting only through the fat, not deep into the meat. This helps the marinade penetrate and the fat render.

2. 2

   Prepare the marinade (mojo criollo-style)

   In a bowl or measuring cup, whisk together minced garlic, lime juice, orange juice, olive oil, kosher salt, black pepper, dried oregano, ground cumin, smoked paprika, and red pepper flakes (if using). Taste a small amount and adjust salt or acidity—marinade should be bright and garlicky.

3. 3

   Marinate the pork

   Place the pork shoulder in a large resealable bag or nonreactive container. Pour the marinade over the pork, making sure it gets into the scored fat and any crevices. Massage the marinade into the meat for 1–2 minutes. Seal the bag or cover and refrigerate for at least 8 hours, preferably 12–24 hours, turning the pork once or twice to redistribute the marinade.

4. 4

   Bring to room temperature

   About 1 hour before cooking, remove the pork from the refrigerator and let it sit, covered, at room temperature. Preheat your oven or prepare your grill (see next steps).

5. 5

   Oven method — low-and-slow roast (recommended for tender pernil)

   Preheat the oven to 325°F (160°C). Place the pork on a rack in a roasting pan skin-side up and brush lightly with neutral oil. Roast uncovered for 3 to 3 1/2 hours (about 45–50 minutes per pound) until the internal temperature reaches 185–195°F (85–90°C) for pull-apart tenderness. If you prefer sliceable slices rather than shredding, target 170–175°F (77–79°C). Every hour, baste the pork with accumulated pan juices or reserved marinade to keep it moist. In the last 20–30 minutes, increase oven temperature to 425°F (220°C) or use the broiler briefly to crisp and brown the exterior and blister the scored fat—watch closely to avoid burning.

6. 6

   Grill method — indirect heat with finishing sear

   Set up a charcoal or gas grill for indirect medium-low heat (around 300–325°F / 150–160°C). Place a drip pan under the grill grate where the pork will sit. Put the pork shoulder fat-side up over the indirect zone, close the lid, and cook for about 3 to 4 hours until internal temperature reaches 185–195°F (85–90°C) for very tender meat, or 170–175°F (77–79°C) if you prefer it sliceable. Maintain steady temperature and add charcoal or adjust burners as needed. In the final 15–20 minutes, move the pork briefly to direct heat (or raise grill temperature) and sear each side to crisp the fat and develop char—turn often to prevent flare-ups.

7. 7

   Rest the meat

   Once the pork reaches the desired temperature, remove it from the oven or grill and tent loosely with foil. Let it rest for 20–30 minutes. Resting lets juices redistribute and makes carving or shredding easier.

8. 8

   Finish and serve

   For serving, either shred the pork with two forks or slice against the grain into thick pieces. Spoon any pan juices over the meat. Sprinkle chopped fresh cilantro over the top for brightness. Serve with fresh lime wedges so diners can squeeze lime juice over each portion. Offer the reserved pan juices or a little extra mojo (marinade) on the side.

9. 9

   Storage and reheating

   Store leftover pernil in an airtight container in the refrigerator for up to 4 days. Reheat gently in a low oven (275°F / 135°C) covered with foil until warmed through, or reheat slices in a skillet with a splash of orange juice or stock to keep moist. For shredded pork, reheat with a little pan juice or additional mojo in a covered skillet.