This pernil-style roast pork recipe comes from my friends and fellow coworkers from when I was a teenager working in the Kitchen at the Liberty, NY Holiday Inn. Aside from my father and one part-time Chinese chef the Holiday Inn restaurant hired for summer crowds, the rest of the kitchen staff were from Puerto Rico. I was able to not only learn and practice a lot of my high school Spanish, I also managed to pick up some classic recipes and flavors. Over the years, both the Spanish and the love of all foods Latin American stuck, and I used some of my experience to create this Pernil Style Roast Pork recipe.
Complete with beans, rice, and a simple salad on the side, this one of my favorite roast recipes, because it is just out-of-this-world tasty and permeates the entire house with a beautiful porky, Latin food aroma that (as I’m sure you can imagine) our whole family enjoys.
The key is in the marinade and using a pork roast with just enough fat to give you a nice crispy crust out of the oven. Serve that with beans, rice and a simple salad, and you’re on your way to a lazy food coma Sunday afternoon.
I won’t call this classic, traditional, or authentic, but I will say it’s a recipe I learned while working in a predominantly Puerto Rican-staffed kitchen during some of the most memorable summers of my life. But I have modified it over the years according to my own tastes and opinions, including using a boneless pork roast instead of a fresh ham with the skin on. Of course, this is in no way meant to disparage the benefits of a fresh, bone-in, skin-on ham–I’ve had many a tasty pernil with crackling skin–but it does make prep and cooking a little bit easier.
Try to refrain from drooling on your phones and keyboards, and enjoy the recipe. Here’s to sharing favorite foods, because this is one of mine!
NOTE: Following the main recipe, I’ve also included the recipes for preparing the rice, beans, and salad you see in the photos!
For the pork:
- 6 pound boneless pork shoulder roast (skin-on optional)
- 5 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons olive oil
- 1½ tablespoons apple cider vinegar
- 1 tablespoon fresh lime juice
- 1½ tablespoons dried oregano
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 1½ teaspoons sugar
- 1½ tablespoons salt
- 1 teaspoon freshly ground black pepper
- 2 large onions, sliced
- Water
Rinse your roast and pat dry with a paper towel. Make the marinade by mixing together the minced garlic, olive oil, vinegar, lime juice, and all of the dry herbs and spices in a bowl.
Rub the entire roast with the marinade, ensuring that all areas of the roast are completely covered. If you’re using a boneless roast, already tied by the butcher, try to work some of the marinade in the empty cavity where the bone used to be. If you know how to tie your own roast, marinating the meat before tying the roast will ensure the best results. If you’re using a roast with skin, be sure to score the skin with a sharp knife to form a cross-hatch pattern, and rub the marinade into the entire roast. Taking your time marinating a roast properly is the most important step!
Next, cover the roast with plastic wrap and let it marinate overnight for at least 18 hours for the best results.
Take the roast out of the refrigerator, and let it come up to room temperature–about 2 hours.
Preheat the oven to 425F. Cover the bottom of the roasting pan with sliced onions, and add one cup of water.
Place the roast on top of the onions and water.
Cook the roast at 425F for 30 minutes. After 30 minutes, turn the roasting pan 180 degrees, and roast for another 30 minutes. Place a sheet of aluminum foil on top of the roast with the sides exposed if the roast starts to burn.
Reduce the heat to 350 degrees and continue cooking for 3 hours, adding about ½ a cup of water every half hour, or as needed. You don’t want to let the bottom of the pan dry out and burn.
For the last half hour, turn the temperature up to 425F if the roast needs more browning.
When the last half hour has elapsed, turn off the oven and leave the roast for another half hour with the oven closed.
Let the meat rest for 10-15 minutes before cutting. Cut the roast into large chunks for a more rustic taste and feel.
Pour the onions and juice from the pan over the meat to serve, alongside rice, salad and beans! If you’re up to it, splurge and make a few tostones!
If you’re interested to know how I prepared these side dishes, read on!
For the sofrito beans:
- 1½ tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ teaspoon paprika
- 1 small tomato, chopped
- 2 cans of beans–black, pink, or kidney, rinsed and drained
- ½ teaspoon salt
- 1 cup chicken stock
Head a pot over medium heat. Add the olive oil, and cook the onion and garlic, stirring occasionally, until transparent. Add the paprika.
Next, add the chopped fresh tomato and continue cooking on medium to low heat until the tomato begins to break up, taking care not to burn the mixture – about 2 minutes.
Stir in the beans, salt, and chicken stock, and bring to a simmer. Cover and simmer for 45 minutes, stirring occasionally until thickened. If there’s too much liquid in the beans, continue cooking uncovered to reduce. Set aside until ready to serve.
For the rice:
- 3 cups medium or long-grain rice
- About 2½ cups water
- 1/2 teaspoon salt
- Pinch of fresh ground pepper
- 1 tablespoon olive oil
If you’re not using a rice cooker, combine the rice and water in a medium-sized pot–there should be about ¾ of an inch of water on top of the rice.
Add the salt, pepper, and olive oil and cover the pot.
Bring the rice to a boil over medium heat, and then reduce the heat to low until the water is just simmering. Keep covered and let cook for another 20 minutes over low heat. Don’t open the cover! You can check after 10 minutes with your nose to make sure the rice is not burning, and if you suspect it may be, then reduce to heat to the lowest possible setting. Turn off the heat after 20 minutes when the liquid is absorbed, and set aside.
For a simple salad
- 2 ripe plum tomatoes, sliced
- 1 small red onion, thinly sliced and rinsed in very cold water
- Iceberg or Romaine lettuce, torn into bite-sized pieces
- Equal parts olive oil and red wine vinegar
- Salt and pepper to taste
Place the plum tomatoes and red onions on a bed of your lettuce of choice.
Stir the oil, vinegar, salt and pepper together, and pour over the salad when ready to serve.
- 6 pound boneless pork shoulder roast (skin-on optional)
- 5 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons olive oil
- 1½ tablespoons apple cider vinegar
- 1 tablespoon fresh lime juice
- 1½ tablespoons dried oregano
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 1½ teaspoons sugar
- 1½ tablespoons salt
- 1 teaspoon freshly ground black pepper
- 2 large onions, sliced
- Water
- Rinse your roast and pat dry with a paper towel. Make the marinade by mixing together the minced garlic, olive oil, vinegar, lime juice, and all of the dry herbs and spices in a bowl.
- Rub the entire roast with the marinade, ensuring that all areas of the roast are completely covered. If you’re using a boneless roast, already tied by the butcher, try to work some of the marinade in the empty cavity where the bone used to be. If you know how to tie your own roast, marinating the meat before tying the roast will ensure the best results. If you’re using a roast with skin, be sure to score the skin with a sharp knife to form a cross-hatch pattern, and rub the marinade into the entire roast. Taking your time marinating a roast properly is the most important step!
- Next, cover the roast with plastic wrap and let it marinate overnight for at least 18 hours for the best results.
- Take the roast out of the refrigerator, and let it come up to room temperature--about 2 hours.
- Preheat the oven to 425F. Cover the bottom of the roasting pan with sliced onions, and add one cup of water. Place the roast on top of the onions and water.
- Cook the roast at 425F for 30 minutes. After 30 minutes, turn the roasting pan 180 degrees, and roast for another 30 minutes. Place a sheet of aluminum foil on top of the roast with the sides exposed if the roast starts to burn.
- Reduce the heat to 350 degrees and continue cooking for 3 hours, adding about ½ a cup of water every half hour, or as needed. You don’t want to let the bottom of the pan dry out and burn.
- For the last half hour, turn the temperature up to 425F if the roast needs more browning.
- When the last half hour has elapsed, turn off the oven and leave the roast for another half hour with the oven closed.
- Let the meat rest for 10-15 minutes before cutting. Cut the roast into large chunks for a more rustic taste and feel. Pour the onions and juice from the pan over the meat to serve, alongside rice, salad and beans!
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I am a Puerto Rican living in NYC and I have to say that this looks amazing. I do like my Pernil with the crunchy skin but I think I’ll try this recipe. I will make sure to stab the Pernil and put in the seasonings deep inside the cavities also. Thanks.
Hi Sandra, This recipe will work with skin also! Just remember to pierce the skin for maximum crispiness. Check our recipe for Cantonese pork belly for the proper pork skin “treatment” ;-) Hope you try it and happy cooking!
I made this on New Years Day and it was absolutely delicious! Thank you for a stellar recipe, I’ll be making this again.
Awesome to hear that Laura. This is one of those recipes that rarely disappoints!
Hello guys. I’m a big fan and have tried out lots of your recipes with great results. My question about this recipe is that I could only find a 7lb bone-in shoulder (boston butt). Should I remove the bone or roast as is? And also whether I should change the cooking time at all?
Hi Rick, totally your call on whether to leave the bone in during roasting. Leaving the bone in will require more time in the oven (like 45 mins). I like to take the bone out so the roast cooks more evenly, and I save the pork bone in the freezer for soup!
I tried the roast last night and it came out great. The meat is tender and juicy, although I might have overdone it with the spice. WHat I think will be the real reward is the leftovers, perfect material for “tortas”, the Mexican one-upper of sandwiches. Thanks!
Hi Fernando, Tortas or any sandwich with leftovers would be a winner. Nice job!
OMG! That looks absolutely off the scale fantastic. I have a lot of pork shoulder recipes I like but this one is next on my list. I bet it would be great in a smoker as well.
Hi Romain, Hope you enjoy it. Let us know how it turns out if you try it in the smoker!
Hi Bill,
Can I cook this using skinless big slabs of pork ribs?
Hi Jo, I bet Pernil style whole uncut pork ribs would be extremely delicious and cook in less time! Good suggestion!
Why is your pork dish so red? Mine is pork and oregano coloured. Very disappointing to look at but smells great as it cooks. I’ve followed your recipe to a T but the tsp of chilli has not given it the slightest red colour.
Hi Lulu, I used Spice Classics chili powder, which we’ve had in our pantry for some time now. This brand has a bright red tint (not all chili powders are so red) but if you like the red tint, you can add some paprika or annatto. You can see the distinctly red tint of the spices in the photo of the marinated roast. Happy cooking!
Made this last night for a birthday celebration, and it was a big hit. Thanks!
Awesome Linda – thanks for sharing that!
Thank you for the recipe. The pork is delicious. Question about the onions and juice leftover in the pan. I seem to only have fat and charred onions. Our onions seem to be seasoned and salty. Can I deglaze the pan with a wine or broth? Any recommendations?
Hi Amy, I used a fat separator to remove the fat and poured the rest of the drippings back into the pan. If you diligently added water during the roasting, then the onion should be just a little charred and you can deglaze the pan by adding 1/2 cup of water or so in the pan. I did this 20 minutes before I took out the roast and deglazed the pan in the oven. I don’t think you need water and you can definitely add wine if you like. Hope this helped and happy cooking!
Excellent pork roast! Served it to 10 people, everyone loved it, including the kids. Thanks for the recipe!
Hi Sophia, you’re welcome and so happy to hear your family enjoyed it!
Bill, this recipe is to die for. I have made pork roasts many many ways before. Nothing turned out this great tasting. The pans juices should be illegal and probably are in some states in the US. Great job !!
Hi Anthony, Totally agree about the pan juices – soooo tasty!
I’ve got the Roast in the oven now, getting the beans ready to go. I put it in fatty side up, using a bone in pork shoulder cut. I marinaded it overnight. The aroma coming out of the oven now is just amazing..Yankee Candle needs to make a candle that smells this good, I took photos, and will take a pic of the final product…if I can send them along, I will
Hi Claudia, sounds heavenly and yes, it does make the house smell wonderful!
This looks delicious! I will make the whole dinner Tues night. Is the rice to water ratio correct? Recipe says 3 cups rice but only 2 1/2 cups water?
There’s only one of me, so cooking an entire 6 pounds of meat would be overdoing it for me, even if I tried to freeze the leftovers. If I halved the recipe, would either the cooking time or temperature need to change because of the smaller size of the roast? I would think so but don’t know what they would need to be to get similar results to the full recipe. Thanks.
Hi Jessica, if you used a roast half the size, I think you could still use the initial high temperature, but you should reduce the temperature once the roast is browned nicely (my guess is 40 minutes). Then continue roasting for about 2 hours instead of the total 4 hours to get the slow-roasted effect of the dish. The times for roasting meat do vary, so use your own judgement and good luck!
Thanks!
This will be my New Year’s Day menu, with a few black eye peas tossed in for even more good luck. Thank and Yum, your photos and text make me drool!
Hi Helen, I am sure New Year’s day at your house will be awesome!
Can’t wait to try this. I wonder how this would work in a smoker. Thanks for the story on how this dish came to be. The older I get the more I appreciate the stories behind what I cook. So many things in the kitchen bring back so many great memories of loved ones that have passed on.
Thanks David. I bet it would work great in a smoker – great idea!
I have a whole rump in the freezer. Can I use it with this recipe? Looks delicious
Hi Valerie, a whole rump works, but remember to increase the amount of marinade according to the size of your roast ;-)
I’m taking a pork shoulder out of the freezer right now before I go to bed…will get this together for Sunday’s dinner…I will let you know how it turns out.
I will try this next weekend. It is a lot like the recipe that was handed down to me by my Hawaiian born mother in-law. But she used a small amount of liquid hickory smoke and paprika, tasted almost like Kahlua pig. So I have to try this recipe. Can’t wait.
Hi Annette, Hope you and your mom like this!
Bravo! Your website’s eclecticism never fails to amaze me.
Thanks Harvey!
What should the internal temperature of the roast be when it’s done?
Hi Adam, the cooking time is quite long, so you won’t have to worry about it being undercooked. If you use pork shoulder that has good fat content, then letting the roast get up to 165 degrees F is fine since the fat will keep the roast moist.
I couldn’t refrain from drooling on my computer….:) Did you cook your pork with skin on or off?
Hi Lyn, this version had no skin but did have a nice layer of fat. The skin-on pernil with the bone is definitely more traditional!
Yum!!! So excited that these are where our worlds collide! I am Puerto Rican. I have a soft spot for all types Asian cuisine. And I love that I can fuse the best of both worlds to create delicious Eats! So glad I found your blog and follow you. I love your interpretation of this!
Hi Nova, fusion is good – we don’t make enough fusion dishes but thanks for the inspiration!
Hi Bill,
Here in Orlando, we have a large Puerto Rican community. Although I am not Hispanic, I too adore the wonderful Latin Flavors. Pernil is a traditional food served during the Christmas season. The little community where I live has a pot-luck Christmas party in a couple of weeks, and I think I’ll try this recipe for some of our Latino residents. I’m excited. Can’t wait to try it out. I’ll let you know what everyone thinks. I’ve cooked quite a few of your recipes (mostly Chinese…yu choy is my personal fav). This blog has been the best thing to happen to our family dinners! Your careful instruction along with the pictures made everything I tried wonderful. Thanks!!!
Hi Laura, you are so welcome. If you’re cooking for Puerto Ricans, you had better find a pernil with the skin on and make lots of rice and beans. Your Christmas pot puck parties must be awesome!
This dish roCKS.
That it does Ck, that it does. It reheats really well the next day also!
Do you think this would work in the slow cooker?
You will not get the same results you need to cook this in the oven to get a nice roast pork flavor. Pernil is best done in the oven.
Agree Gisela, roast pork won’t taste the same as braised pork, which is what you essentially get in a slow cooker. That said, there is something good about starting a pernil in a slow cooker in the morning and coming back home to a cooked pork roast. Maybe after the slow cooker, it can be finished in a really hot oven (500 degrees F) and then under the broiler!
Hi Katie, I think a slow cooker version would be interesting, but you won’t get the same crispy outside or the caramelization that you get in the oven.
My husband does not eat pork and beef but I dying to try out this recipe. I imagine this can be done using chicken or lamb. If so, do I need to do anything differently from what is written above?
Hi Amanda, I have not tried this recipe with chicken or lamb, but I bet the chicken would make a mean roast chicken to rival Sarah’s Peruvian chicken!