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    Home » Cuban

    Published: Sep 19, 2016 · Modified: Feb 7, 2024 by Neyssa

    Cuban Pernil

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    A classic Cuban staple, pernil is a slow roasted pork should adored throughout all of Latin American communities. A simple marinade of garlic and citrus infuse the pork and the slow roasting ensures it's fall off the bone tender.

    Cooked pork shoulder is on an aluminum foil lined pan with cut lime.

    What is pernil? 

    Pernil is the Spanish word for pork shoulder. In America, especially the northeast pernil is traditionally roasted in the oven. But lately, I've seen people go as far as to grill it. I mean, hey, go for it. But on the islands, they typically take a whole pork and roast it over an open fire.

    The flavors of pernil are very simple, the less the better. This is something my mom has always told me "salt, pepper, garlic"-those are the basics. Generously season your meat with it and you're good to go. But you know me, I don't leave well enough alone. I have to add some more flavors to my dishes.

    Raw pork shoulder in it's packaging.

    How Do You Make Pernil? 

    Raw pork with the skin cut is in a bowl.

    First, you need to remove most of the skin from the meat, just leave enough on to keep it attached. Then with a knife, poke hole pockets all over the meat. Season with salt, pepper, and garlic.

    A glass bowl has a blend of fresh herbs in a paste.

    Next, you're going to make a paste with oil and seasonings. Each pernil is going to weigh differently, feel free to make more or less.

    seasoned raw pork shoulder

    This is why you're poking holes, get deep into the pockets for layers of flavor. Rub the paste in very well. Make sure you rub under the pork as well. Cover and refrigerate for 2-24 hours.

    a container of mojo criollo is being shown.

    In the final 20 minutes or 2 hours (depending on how long you're planning on marinating pork), add in a cup or so of Mojo or sour orange. Make sure your meat is skin-side up the whole time! (I use Mojo because it's easy, but if you're a purist, feel free to make your own.)

    The beauty of pernil is how long it takes to cook. This is why we hold onto this recipe for gatherings or holidays. Slow and low is the name of the game. I once met a man who put his pernil into the oven at midnight each night at only 300 degrees. By morning, the meat was falling off of the bone.

    Another beauty of pernil is the fact that leftovers are abundant. Perfect to make Cuban Sliders or Pork Taquitos!

    roasted pork shoulder on a pan

    I hope you enjoy this recipe. Just like turkeys, each family has their own method and recipe, I'm sure you'll find a way to make this your own. Don't forget that like turkeys, pernil is perfect for leftovers! Leave a comment below and be sure to subscribe. As always, buen provecho.

    Recipe Video For Making Pernil (Cuban Pork Shoulder)

    Recipe

    traditional pernil recipe

    How To Make Authentic Cuban Pernil

    This Latin inspired pork recipe is a traditional staple in every Latin home. More commonly known as Pernil, this juicy pork meat is the great rival to Turkeys.
    4.21 from 68 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Cuban, Latin
    Calories:
    Author: Neyssa Jump

    Ingredients

    • 12 pounds of picnic pork shoulder
    • 6 teaspoon of minced garlic about 6-8 cloves
    • 1 cup of mojo marinade
    • 3 teaspoon of salt
    • 1 teaspoon of pepper
    • 2 teaspoon of oregano
    • 3 teaspoon of olive oil
    • lime juice optional
    Get Recipe Ingredients

    Instructions

    • Preheat oven to 325 degrees. (Once marinated for desired amount of time.)
    • In a large mixing bowl, with a sharp knife, carefully lift ¾ of the skin from the meat. Once skin is lifted, gently poke holes throughout meat.
    • Season generously with salt and pepper.
    • Fill holes with garlic.
    • Make a paste with oil and remaining seasonings. Generously rub pork with paste.
    • Cover bowl and refrigerate for at least two hours. After two hours, add in a cup of mojo to bowl, continue to marinate for another hour or overnight in fridge.
    • Into a large roasting pan, add pork, skin side up. Cover with aluminum foil and bake for 5-7 hours. Remove foil and raise heat to 350 degrees for twenty minutes.
    • Remove from heat, let rest for ten minutes. Sprinkle lime juice before serving, if desired.

    Nutrition

    Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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    About Neyssa

    Neyssa is a Latina food blogger who shares her Cuban and Puerto Rican family recipes for home cooks to make.

    Reader Interactions

    Comments

    1. Richard Huber says

      January 02, 2021 at 9:51 am

      5 stars
      Came out fantastic. Only problem was that there were no leftovers. 🙂

      Reply
    2. Allison says

      November 05, 2021 at 10:33 am

      Hi Neyssa! I am a huge fan of pernil so this recipe is speaking to me. But do you think this recipe would hold up in a slow cooker? I'm thinking I'd put it in in the morning on low and take it out a dinner time, thoughts? Thanks!

      Reply
    3. mauslot says

      September 02, 2024 at 8:44 am

      5 stars
      I don't know whether it's just me or if everybody else
      experiencing issues with your website. It seems like some of the text on your posts
      are running off the screen. Can someone else please provide feedback and let me know if this is happening
      to them as well? This may be a problem with my internet browser because I've had this happen before.
      Cheers

      Reply
    4. Nancy Liguori says

      March 05, 2025 at 8:53 pm

      5 stars
      Awesome!!! What else can I say.

      Reply
    4.21 from 68 votes (65 ratings without comment)

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    Neyssa is a Puerto Rican and Cuban self-taught home cook who lives right outside of Philly and is on a mission to share recipes that are inspired by her Cuban and Puerto Rican heritage.

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