Pernil al Horno is one of the most beloved Puerto Rican dishes, perfect for special occasions or family gatherings. The slow-roasted pork shoulder is marinated in a delicious combination of garlic, citrus, herbs, and spices, which infuses the meat with flavor and makes it melt-in-your-mouth tender. The best part is the crispy, flavorful skin that adds a perfect texture contrast.
Here’s how to make a Pernil al Horno (Puerto Rican Roast Pork):
Pernil al Horno Recipe (Puerto Rican Roast Pork)
Ingredients:
For the Pork:
- 1 (5-6 lb) bone-in pork shoulder (with skin on for crispy skin)
For the Marinade (Adobo):
- 1 head of garlic (about 10-12 cloves), minced
- 1 medium onion, chopped
- 1/4 cup olive oil
- 1/4 cup white vinegar (or sour orange juice if available)
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 2 tsp salt (or to taste)
- 1 tsp black pepper
- 1 tsp paprika (optional, for extra color)
- 1/2 tsp ground thyme
- 1/4 tsp ground cloves (optional, for a bit of warmth)
- 1/4 cup fresh cilantro (optional, for added flavor)
- 1/4 cup orange juice (fresh or store-bought)
- 2 tbsp soy sauce (optional, for a deeper flavor)
Directions:
1. Prepare the Pork Shoulder:
- Score the skin of the pork shoulder with a sharp knife, making shallow cuts about 1-inch apart. This will help the skin crisp up nicely during roasting and allow the marinade to penetrate the meat.
- Pat the pork shoulder dry with paper towels to remove any moisture. This step is crucial for getting that crispy skin.
2. Make the Marinade (Adobo):
- In a blender or food processor, combine the garlic, onion, olive oil, vinegar (or sour orange juice), oregano, cumin, salt, pepper, paprika, thyme, cloves, and orange juice. If using, add the cilantro and soy sauce for depth of flavor.
- Blend until you have a smooth paste.
- Taste the marinade and adjust the seasoning if needed. You can add more salt, pepper, or vinegar depending on your taste preferences.
3. Marinate the Pork:
- Rub the marinade generously all over the pork shoulder, making sure to get the marinade into the scored skin and all over the meat.
- Marinate the pork overnight in the fridge for at least 6 hours, but preferably 12–24 hours for maximum flavor absorption. You can cover it with plastic wrap or place it in a resealable plastic bag.
4. Roast the Pork:
- Preheat your oven to 350°F (175°C).
- Place the marinated pork shoulder in a roasting pan, skin side up. You can line the pan with aluminum foil for easier cleanup.
- Roast the pork in the preheated oven for about 3.5-4 hours (for a 5-6 lb pork shoulder) or until the internal temperature reaches 180-190°F (82-88°C). This ensures the meat becomes fork-tender and juicy.
- If you want the skin to be extra crispy, increase the oven temperature to 400°F (200°C) for the last 15–20 minutes of roasting.
- Baste the pork occasionally with its own juices or some of the marinade, but don’t go overboard. You want to let the skin crisp up undisturbed.
5. Finish and Serve:
- Once the pork is done, remove it from the oven and let it rest for about 10-15 minutes before carving. This will allow the juices to redistribute.
- Shred the pork with a fork, or slice it, and serve with some of the crispy skin on top.
Serving Suggestions:
- Rice and Beans: Serve the Pernil with arroz con gandules (Puerto Rican rice with pigeon peas) or just plain white rice.
- Mofongo: Pair it with mofongo (fried plantains mashed with garlic and pork cracklings) or crispy tostones (fried green plantains).
- Sauces: A side of sofrito or a spicy garlic sauce would also work well.
Tips:
- Crispy Skin: If the skin isn’t as crispy as you’d like, you can increase the oven temperature to 450°F (230°C) or broil it for a few minutes at the end of roasting. Just keep an eye on it to avoid burning.
- Low and Slow Option: For even more tender pork, you can roast it at a lower temperature (around 275°F / 135°C) for 6-7 hours, which makes the meat even more tender and juicy.
- Marinating Time: Marinating the pork for as long as possible (12-24 hours) will maximize the flavor.
Alternative Variations:
- Lemon or Lime: If you can’t find sour orange juice, use a mix of lime and orange juice to mimic the traditional flavor.
- Add Heat: For a spicy kick, you can add some cayenne pepper or jalapeño to the marinade.
This Pernil al Horno is sure to be a showstopper at any meal, with its tender, flavorful meat and crispy skin. It’s a great dish to share with family and friends! Would you pair it with any particular sides, or are you going all out with traditional Puerto Rican sides?