Entree: United States – Puerto Rico (Puerto Rican Cuisine) – Pernil

Serving Size: 6

Approximate Time

Prep 40 min

Cook 4 hrs 30 min

Additional 30 min

Total 5 hrs 30 min

Ingredients

- 1 whole bone-in pork shoulder (pork butt), skin on, 5–6 lb (2.3–2.7 kg)
- 12 large garlic cloves, minced, about 1/2 cup (120 g)
- 2 tbsp (8 g) dried oregano
- 2 tbsp (30 g) adobo seasoning (Puerto Rican-style if available)
- 1 tbsp (8 g) ground black pepper
- 1/4 cup (60 ml) olive oil
- 1/3 cup (80 ml) bitter orange juice OR substitute: 1/4 cup (60 ml) orange juice + 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) white vinegar
- 2 bay leaves (optional)
- 2 tbsp (30 g) coarse salt (for rubbing skin)
- 2 tbsp (30 ml) olive oil (for roasting pan)
- 2 cups (360 g) long-grain white rice
- 1 (15 oz / 425 g) can gandules (pigeon peas), drained
- 1/2 cup (120 ml) sofrito (or homemade: blend 1/2 cup onion + 1/2 cup green bell pepper + 1/4 cup cilantro + 2 cloves garlic)
- 1 packet (0.6 oz / 17 g) sazón with achiote (optional)
- 4 cups (960 ml) low-sodium chicken broth
- 2 tbsp (30 ml) olive oil (for rice)
- 1 tsp (5 g) salt (adjust to taste)
- 2 large ripe plantains (maduros), peeled and cut into 1/2-inch (1.3 cm) diagonal slices
- Vegetable oil for frying, about 2 cups (480 ml)
- Salt for finishing maduros

Instructions

Short Description:
Slow-marinated Puerto Rican pernil is a skin-on, bone-in pork shoulder rubbed with plenty of garlic, oregano, and adobo, then slow-roasted until the interior is meltingly tender and the skin is crackling-crisp. This recipe includes classic arroz con gandules (rice with pigeon peas) and maduros (fried sweet plantains) so it serves as a complete main-course meal.

Regional Notes:
This is the Puerto Rican pernil: the pork is deeply marinated with garlic, dried oregano, and Puerto Rican-style adobo, often with bitter orange or its citrus substitute, and roasted slowly to render fat and develop juicy meat with crisped skin. Unlike faster roasts, the low-and-slow method and the garlic-oregano-adobo rub define the island’s signature flavor.

1. Prepare the pork: Pat the pork shoulder dry. Using a sharp knife, score the skin in a shallow crosshatch (about 1/4 inch / 6 mm deep) and make several 1–2 inch (2.5–5 cm) slits through the fat into the meat.
2. Make the mojo/garlic-oregano marinade: In a bowl, combine minced garlic, dried oregano, adobo seasoning, ground black pepper, 1/4 cup (60 ml) olive oil, bitter orange juice (or orange + lime substitute), white vinegar, and torn bay leaves if using. Stir into a coarse paste.
3. Rub and marinate: Rub half the marinade into the meat deeply, working it into the slits and under the skin where possible. Rub the remaining marinade over the exterior. Cover tightly and refrigerate at least 8 hours, preferably overnight (12–24 hours) to let flavors penetrate.
4. Preheat oven and prepare for roasting: Remove pernil from refrigerator 30–60 minutes before roasting to come toward room temperature. Preheat oven to 300°F (150°C). Place pork skin-side up on a rack in a roasting pan. Brush the skin with 2 tbsp (30 ml) olive oil and sprinkle the 2 tbsp (30 g) coarse salt evenly over the skin to aid crisping.
5. Slow roast low and slow: Roast the pork at 300°F (150°C) for 3.5–4 hours, uncovered, until the internal temperature at the thickest part (not touching bone) reaches about 160–170°F (71–77°C) and the meat is tender and yielding.
6. Crisp the skin: Increase oven temperature to 425°F (220°C) and roast an additional 20–30 minutes, watching carefully, until the skin is blistered and crackling-crisp. If any spots are not crisping evenly, place the pork under the broiler for short bursts of 2–3 minutes—watch closely to avoid burning.
7. Rest and shred/slice: Remove pork from oven and tent loosely with foil. Let rest 20–30 minutes to redistribute juices. Carve into thick slices or pull with forks into chunky pieces, keeping some crispy skin pieces with the meat.
8. While pork roasts (start about 45 minutes before pernil is done), make arroz con gandules: In a medium saucepan or Dutch oven over medium heat, warm 2 tbsp (30 ml) olive oil. Add sofrito and sauté 2–3 minutes until fragrant. Stir in drained gandules and sazón (if using). Add the rice and stir to coat grains for 1–2 minutes.
9. Add broth and simmer rice: Pour in 4 cups (960 ml) chicken broth, add 1 tsp (5 g) salt (adjust to taste), bring to a boil uncovered, then reduce heat to low, cover tightly, and simmer 18–20 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
10. Fry maduros: While rice simmers or during the final roast stage, heat vegetable oil in a heavy skillet to 325–350°F (160–175°C) (oil should come about 1/2 inch / 1.3 cm up the side). Fry plantain slices in batches until golden-brown and tender, about 2–4 minutes per side depending on ripeness. Drain on paper towels and sprinkle lightly with salt.
11. Plate and serve: On each plate, mound arroz con gandules, place slices/shreds of pernil topped with some crisped skin, and add 3–4 pieces of maduros. Serve extra pan juices or warm mojo on the side for drizzling.
12. Storage: Leftover pernil keeps in an airtight container in the refrigerator 3–4 days; reheat gently in oven at 325°F (160°C) covered, then uncover to crisp the skin. Rice and plantains keep separately for 2–3 days.