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


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)


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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