Roast Pork Shoulder (Perníl)

Raven Higheagle


This traditional Puerto Rican roast pork shoulder recipe results in a tender and succulent, melt in your mouth entree for the dinner table.


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Serves 10
8 Hr 45 Min
7 Hr


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8 lb
picnic pork shoulder
12 clove
garlic, minced
1 1/2 tsp
black pepper
1 1/2 tsp
dried oregano
3 Tbsp
olive oil
3 Tbsp
white vinegar
8 tsp
salt (or 1 teaspoon of salt per pound of meat)

How to Make Roast Pork Shoulder (Perníl)


  • 1Wash the pork shoulder.
  • 2With a sharp knife, make 1-inch deep cuts into the pork.
  • 3Using a mortar and pestle crush garlic, oregano and black pepper together
  • 4Add olive oil, vinegar and salt. Mix well.
  • 5Spoon some of the garlic mixture inside the small cuts around the pork and spread remaining all over the pork.
  • 6Place pork in aluminum turkey pan (skin side up) and cover with aluminum foil tightly
  • 7Refrigerate for at least 8 hours. Turn it in the marinade
  • 8Bake in pre-heated 325°F oven for about 5 to 6 hours
  • 9Remove aluminum foil and bake at 375°F for another hour or until skin is crisp.
  • 10Closely watch this so you don’t burn the skin (chicharrone).
Pork should be well-done and tender.

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