Puerto Rican Pernil Recipe

Pernil or roasted pork shoulder is a staple at every Puerto Rican gathering. This Puerto Rican pernil recipe is fool-proof. It’s seasoned with traditional Puerto Rican flavors and cooked in a Reynolds oven bag, making it juicy, tender, and delicious every time.

Ingredients

6-10 lb pernil or pork shoulder
Reynolds oven bag; turkey-sized
Vinegar
Olive oil
3 cubes sofrito; defrosted
3 tablespoons minced garlic
1 tablespoon oregano
1 packet Goya salon
3 tablespoons Goya adobo

These ingredients are enough to season a 6-10 lb pernil.

Prep the Pernil

When selecting a pernil, keep in mind that the weight of your pernil should be equal to one pound per person. For instance, if you’re hosting 10 people, you need at least a 10 pound pernil.

Remove the pernil from the packaging. Most pernils are sold fresh which is convenient.
- If you purchase a frozen pernil, give yourself enough time to defrost it. See defrosting tips in my Roasted Turkey post.
Rinse the pernil with cold water and vinegar.
Remove the skin and set it aside.
Remove the bone using a sharp knife.
- You can cook the pernil with the bone-in or boneless. I prefer to remove the bone. The meat is more evenly cooked and seasoned. In addition, it’s easier to cut up once it’s cooked.

Season the Pernil

You’ll want to season the pernil the night before so it marinades at least 10 hours.

Start by combining the sofrito, oregano, adobo, sazon, and garlic in a bowl.
For a boneless pernil, butterfly the meat and spread a thin layer of seasoning between the two pieces and on the outside. When removing the bone, I try to cut it into two large pieces.
- For a bone-in pernil, slice holes into the meat and place the seasoning into the holes. Then, season the outside of the pernil.
Once the meat is seasoned, place it in the oven bag on a foil baking pan, and cover with the skin (see image below).
- Cook one pernil per oven bag. You don’t want the bag to break during the cooking process.
Rub a little olive oil over the skin, so it crisps as it cooks and to prevent it from sticking to the oven bag.
Seal the oven bag with the plastic ties provided.
Marinade the seasoned pernil in the refrigerator overnight.

Cooking Instructions

As you’re preheating the oven, remove the pernil from the refrigerator to bring it to room temperature before placing in the oven.

Preheat oven to 350 degrees.
Make a couple of small cuts at the top of the oven bag to release the steam as it cooks.
Place the pernil in the preheated oven.
A boneless 6-10 lb pernil should cook for at least 3 1/2 hours.
- If cooking a bone-in or larger pernil, reference the package instructions for cooking time.
Half way through the cooking time (after 1 1/2 hour), turn the pan to ensure even cooking.
When the pernil is ready, remove from the oven, open the oven bag, and allow the pernil to sit for a few minutes.
Cut into slices using a sharp or electric knife.
Reserve the drippings and place the sliced meat back into the pan until ready to serve.

Most of the time, the cuerito will become crispy. However, if you want it to be crispier, place in the broiler on low for 5 minutes. Cut the cuerito into bite-sized pieces using scissors before you serve.

My Favorite Sides to Serve with Pernil

I learned this recipe from my mom. This Puerto Rican pernil recipe is pretty easy and delivers consistent results. You’ll have a flavorful pernil your family will love.

Buen Provecho,

Jackie

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