Description
This Pernil-Style Roast Pork recipe delivers tender, flavorful pork shoulder infused with a robust blend of garlic, oregano, cumin, and chili powder. Traditionally popular in Puerto Rican cuisine, this slow-roasted pork boasts a crispy exterior and juicy interior, making it perfect for gatherings or a hearty family meal.
Ingredients
Scale
Meat
- 6 pound boneless pork shoulder or pork butt (skin-on, optional)
Vegetables
- 2 large onions (sliced)
- 5 cloves garlic (minced, about 2 tablespoons)
Marinade and Seasoning
- 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
Others
- Water (as needed)
Instructions
- Prepare the Pork: Pat the pork shoulder dry with paper towels. Using a sharp knife, score the skin if left on, making shallow cuts in a crisscross pattern to allow seasoning to penetrate and create crispy skin.
- Make the Marinade: In a bowl, combine minced garlic, olive oil, apple cider vinegar, lime juice, dried oregano, onion powder, ground cumin, chili powder, sugar, salt, and freshly ground black pepper. Mix well to form a paste.
- Marinate the Pork: Rub the seasoning paste all over the pork shoulder, ensuring it’s evenly coated. If possible, massage some marinade under the skin. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to deepen.
- Prepare for Roasting: Preheat your oven to 325°F (163°C). Arrange the sliced onions in the bottom of a large roasting pan, creating a bed for the pork. Place the marinated pork on top of the onions.
- Add Water: Pour a cup of water into the pan to keep the environment moist during roasting, which helps keep the pork juicy.
- Roast the Pork: Cover the roasting pan loosely with aluminum foil and place it in the oven. Roast for about 3 to 4 hours, or until the internal temperature reaches 180°F (82°C). Remove the foil during the last 30 minutes to allow the skin to crisp up.
- Rest and Serve: Take the pork out of the oven and let it rest covered for 15-20 minutes before slicing. This helps retain the juices. Serve warm with your choice of sides.
Notes
- For extra crispy skin, increase the oven temperature to 425°F (220°C) in the last 10-15 minutes of roasting.
- Marinating overnight enhances the flavor but a minimum of 4 hours is sufficient if short on time.
- The water in the roasting pan helps maintain moisture but ensure not to let it evaporate completely during cooking.
- Leftover roast pork can be used for sandwiches, tacos, or added to stews.
- If you prefer, add some fresh herbs like cilantro or parsley as garnish before serving.
Keywords: pernil, roast pork, Puerto Rican pork, slow-roasted pork shoulder, garlic pork, oven-roasted pork