Puerto Rican Roast Pork

This Puerto Rican roast pork recipe transforms a humble pork shoulder into a show-stopping centerpiece with tender meat and irresistibly crispy skin. The slow roast infused with vibrant sofrito and aromatic spices delivers rich traditional flavors that keep everyone asking for seconds.

I first made this pernil for a family reunion, and it quickly became the star dish. The way the marinade sinks into the meat while the skin crackles is irresistible and brings everyone to the table.

Ingredients

• 8 to 12 pound pork shoulder: choose a bone-in cut with skin on for the best texture and moisture
• Vegetable oil or olive oil: coats the meat and helps marry the flavors in the marinade
• Green or red sofrito: a Puerto Rican staple that adds a fresh, savory flavor boost try to find one with good balance of peppers, onions, and herbs
• Garlic cloves: smashed to unleash robust earthy tones essential to the marinade
• Sazon seasoning: provides a colorful and aromatic base Spanish brands tend to be more vibrant in flavor
• Adobo seasoning: a blend of garlic, oregano, and other spices that evens out the seasoning profile
• Maggi chicken bouillon seasoning: adds umami depth and a subtle savory boost
• Kosher salt: essential for drawing flavor into the meat and assisting in crisping the skin
• Oregano: imparts an herbal note that brightens the richness
• Salt and extra sazon for seasoning the skin: these create the crunchy crackling crust classic to roast pork

Step-by-Step Instructions

Sauté the Aromatics and Combine the Marinade:

Mix the vegetable oil, smashed garlic, sofrito, sazon packets, adobo, Maggi chicken bouillon seasoning, kosher salt, and oregano in a large bowl. Stir thoroughly to make sure all spices are well combined and fragrant. This mixture will infuse the meat deeply during marination.

Prepare the Pork and Marinate Thoroughly:

With a sharp knife peel back the skin carefully without detaching it. Poke 6 to 8 holes evenly across the top of the meat and 4 to 6 holes under the skin on the back. Use your hands to massage the marinade into every surface including inside the holes and under the skin, ensuring the garlic cloves spread well. Be cautious not to get marinade on the surface of the skin or it will interfere with crisping.

Dry and Season the Skin:

Pat the pork skin dry completely with a paper towel. A dry skin is crucial for achieving that signature crispy crunch later. Sprinkle salt and sazon evenly over the top of the skin only. Avoid any oil or marinade here to prevent sogginess.

Set the Pork to Marinate Overnight or at Least 4 Hours:

Place the pork shoulder in a large roasting pan, cover tightly with foil, and refrigerate to allow the flavors to penetrate deeply. Overnight resting yields the best results but a minimum of 4 hours will suffice in a pinch.

Slow Roast Covered at 325 Degrees Fahrenheit:

Preheat your oven to 325 degrees. Place the pan with pork covered in the oven and bake for 3 to 4 hours. During this time, baste the pork every hour with its own juices. This slow roasting gently tenderizes the meat while building flavor.

Crisp the Skin at 375 Degrees Fahrenheit:

Remove the foil carefully. Increase the oven temperature to 375 degrees and bake the pork uncovered for an additional hour. This step crisps the skin, forming the golden bubbly chicharron that adds unforgettable crunch. Watch closely to avoid burning.

Rest and Serve:

Take the pork out of the oven and let it rest for 15 minutes to allow juices to redistribute. Shred the pork meat using oven gloves or tongs. Cut the crispy skin into chunks and serve on the side for a delicious textural contrast.

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Storage Tips

Let leftovers cool to room temperature before refrigerating in a sealed container. The roast pork meat keeps well for about 3 to 4 days. Keep the crispy skin separate if possible to maintain texture and re-crisp in a hot oven or skillet before serving. For longer storage, the pork also freezes beautifully.

Ingredient Substitutions

If you cannot find sofrito, a blend of finely chopped bell peppers, onions, garlic, and cilantro can work as a satisfactory stand-in. Avoid skipping the Maggi chicken bouillon seasoning as it adds umami depth essential to Puerto Rican flavors. For a lower sodium option, reduce salt and use low sodium adobo or omit it entirely.

Serving Suggestions

This roast pork shines alongside classic Puerto Rican sides like arroz con gandules (rice with pigeon peas), fried plantains, or a simple green salad dressed with lime. It also pairs wonderfully with warm tortillas or crusty bread to scoop up the juicy meat and crispy skin.

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Cultural Context

Pernil is a beloved Puerto Rican tradition often reserved for celebrations and holidays. Slow roasting a pork shoulder infuses it with comfort and memories of family gatherings around the table. This recipe respects that heritage while being accessible to home cooks who want to experience authentic Hispanic flavors.

Frequently Asked Questions

→ What cut of pork is best for this dish?

A pork shoulder between 8-12 pounds works best, providing enough fat and connective tissue to stay tender during slow roasting.

→ How does sofrito enhance the flavor?

Sofrito adds a fragrant blend of herbs, peppers, and garlic that deeply infuses the meat, giving it a distinctive, vibrant character.

→ Why is it important to keep the skin dry before roasting?

Dry skin crisps up beautifully during the final roasting phase, resulting in irresistibly crunchy cracklings.

→ Can the pork be marinated for less than overnight?

While overnight is ideal, a minimum of four hours helps the spices properly penetrate the meat.

→ How should the pork be rested after roasting?

Allow the roast to rest uncovered for about 15 minutes; this redistributes juices for moist and tender slices.