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Puerto Rican Christmas Pernil

A traditional-style Puerto Rican Christmas pernil made with bone-in, skin-on pork shoulder seasoned with garlic, oregano, black pepper, olive oil, vinegar, and salt, then marinated overnight and slow-roasted until tender. The pork is finished at high heat so the exterior becomes deeply roasted and the cuerito turns crisp and blistered. This version stays close to an older Puerto Rican Pernil al Horno seasoning profile while adapting the preparation to the skin-on pork shoulder commonly served for Christmas.

Prep: 1 day
Cook: 6 hr
Total: 1 day 6 hr
Serves: 8
Difficulty: intermediate

Russell Toris@russelltoris

Holiday
Roasted
Winter

Method

Prepare the pork

Pat the pork shoulder thoroughly dry. With a sharp knife, carefully separate the skin and fat cap from the meat, leaving it attached along one side so it can be folded back into place. Make several deep cuts throughout the exposed meat, especially in the thickest portions, without cutting through the skin.

Make the adobo

In a pilón or mortar, crush the black peppercorns, garlic, dried oregano, and most of the salt into a coarse paste. Work in the olive oil and vinegar until the seasoning forms a loose, intensely aromatic adobo.

Season the pernil

Rub the adobo generously over the exposed meat, pushing it deeply into every cut. Season the sides and underside of the shoulder as well. Avoid coating the exterior of the skin with the wet marinade. Fold the skin back over the meat. Pat it completely dry and season the surface with the reserved salt.

Marinate overnight

Place the pork skin-side up in a roasting pan and refrigerate uncovered for 12–24 hours. The overnight rest seasons the meat while allowing the exterior of the skin to dry, which is important for crisp cuerito. Contemporary Puerto Rican pernil preparations commonly season beneath the skin while deliberately keeping the outer skin dry.

Begin the slow roast

Remove the pork from the refrigerator while the oven preheats to 300°F. Position the pork skin-side up in the roasting pan. Cover the pan tightly with aluminum foil, tenting it so the foil does not press against the skin. Roast for about 5–6 hours, depending on the size and shape of the shoulder.

Roast until tender

During the final portion of cooking, begin checking the thickest part of the meat with an instant-read thermometer, avoiding the bone. For pernil, continue cooking until the meat reaches approximately 185–195°F and a probe or fork slides into the shoulder with very little resistance.

Crisp the cuerito

Remove the foil and increase the oven temperature to 400°F. Continue roasting skin-side up for about 45–60 minutes, watching closely toward the end, until the skin is deeply browned, blistered, and crisp. If necessary, rotate the roasting pan for even browning, but do not baste or wet the skin.

Rest the pernil

Remove the pork from the oven and let it rest for 20–30 minutes before cutting. Do not tightly cover the crisp skin while it rests or trapped steam can soften the cuerito.

Serve

Separate the crisp cuerito and cut it into pieces so it can be distributed with the pork. Cut or pull the meat into large, juicy chunks rather than finely shredding it, spooning some of the rendered juices over the meat before serving.

Puerto Rican Christmas Pernil

Ingredients

Puerto Rican Christmas Pernil

Ingredients

Method