Pernil (Roast Pork Shoulder)

Name: Pernil (Roast Pork Shoulder)
Prep time: 24 h 30 min
Cook time: 6 h
Total time: 30 h
Ingredients: 5–7 lb pork shoulder (bone-in, skin on); 10 garlic cloves; 1 ½ tbsp salt; 1 tbsp adobo seasoning; 1 tbsp oregano; 1 tsp black pepper; ½ cup sour orange juice (or mix orange + lime juice); 1 small onion (optional, for marinade); 2 tbsp olive oil; Optional: 1 tsp smoked paprika or sazón for color

Prep: 30 minutes (plus 12–24 hours marinating)Cook: 5–6 hoursTotal: Up to 30 hours with marinating

Story

Don Luis remembers the first time he helped his mamá prepare *pernil* for Nochebuena. He was just a young boy, standing on a wooden stool, barely tall enough to reach the counter. As the garlic and spices mixed with the citrus marinade, the whole house filled with the kind of aroma that makes your heart skip a beat. 🧄🍊✨ Now, decades later, Don Luis prepares his *pernil* with the same love and flair — his hands working with rhythm, salsa music dancing in the background, and his signature apron tied tight. With every slice, he tells the story of celebration, family, and Puerto Rican pride. ¡Wepa! 🇵🇷🎉 Time & Nutrition

Ingredients

5–7 lb pork shoulder (bone-in, skin on)
10 garlic cloves
1 ½ tbsp salt
1 tbsp adobo seasoning
1 tbsp oregano
1 tsp black pepper
0.5 cup sour orange juice (or mix orange + lime juice)
1 small onion (optional, for marinade)
2 tbsp olive oil
Optional: 1 tsp smoked paprika or sazón for color

Instructions

1Marinate like a master! 🧄
2Mash garlic cloves into a paste (use a pilón if you’ve got it!).
3Mix with salt, adobo, oregano, pepper, orange juice, olive oil, and optional sazón.
4Make deep cuts into the pork shoulder and rub the marinade all over, pushing it deep into those cuts.
5Cover and marinate in the fridge for at least 12 hours (24 is 🔥).
6Roast time! 🔥
7Preheat oven to 325°F (163°C).
8Place pork in a roasting pan, skin side up. Cover with foil.
9Slow & steady. 🕰️
10Roast for 4.5 to 5 hours. Then remove foil and roast uncovered for 45–60 minutes more until the skin gets that *chicharrón* crisp. 💥
11Rest & serve.
12Let it rest for 20–30 minutes before slicing. Serve with arroz con gandules or your favorite sides. 🍚🥗

About the narrator

Don Luis · A character for three generations

Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.

Read our mission →