Daddy Eddie’s Roast Pork (Pernil), Puerto Rican-Style

Daddy Eddie’s Roast Pork (Pernil), Puerto Rican-Style Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 4 hrs

    TOTAL : 9 hrs

    SERVING : 8

    YIELD : 8 servings

  • Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.

  • Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.

  • Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.

  • Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.

  • Preheat oven to 300 degrees F (150 degrees C).

  • Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

Per Serving: 355 calories; protein 31.8g; carbohydrates 2.2g; fat 23.7g; cholesterol 111.6mg; sodium 966.2mg. Mash paste with the back of a spoon if you don’t have a mortar and pestle.