Puerto Rican Pork Roast (Pernil)

🍖 Puerto Rican Pork Roast (Pernil)

Ingredients

Marinade (Adobo)

  • 5 or more cloves garlic, peeled
  • 1 onion, quartered
  • 2 Tbsp dried oregano
  • 1 Tbsp ground cumin
  • 1 tsp chili powder
  • 1 Tbsp salt
  • 2 tsp black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp wine vinegar
  • 1 lime, juiced
  • ¼ cup orange juice

Roast

  • 1 pork shoulder (3–4 lbs)

To Serve

  • 8 tortillas
  • Cilantro
  • Onion, diced
  • Queso fresco

Instructions

  1. Combine 5+ garlic cloves, 1 quartered onion, 2 Tbsp oregano, 1 Tbsp cumin, 1 tsp chili powder, 1 Tbsp salt, 2 tsp black pepper, 1 Tbsp olive oil, 1 Tbsp wine vinegar, juice of 1 lime, and ¼ cup orange juice in a food processor. Blend until smooth.

  2. Score the pork shoulder in a cross-hatch pattern, cutting about ½ inch deep.

  3. Rub marinade all over the pork, pressing into the cuts. Place in a large bag or covered dish and refrigerate overnight.

  4. The next day, bring the pork to room temperature (about 1 hour).

  5. Place pork on a rack in a roasting pan with a little water in the bottom.

  6. Roast at 300°F for 3 hours until tender and falling apart.

  7. Rest for 10 minutes before shredding.

  8. Serve shredded pork in tortillas with cilantro, diced onion, and queso fresco.

Tips

  • The longer you marinate, the deeper the flavor—up to 24 hours is ideal.
  • Add more water to the pan during roasting if it dries out.
  • Save the pan drippings to spoon over the shredded meat.
  • Leftovers make great tacos, burritos, or rice bowls.

🛒 Shopping List

Produce

  • 5+ cloves garlic
  • 1 onion (plus extra for serving)
  • 1 lime
  • ¼ cup orange juice (about 1 orange)
  • Fresh cilantro

Pantry

  • 2 Tbsp dried oregano
  • 1 Tbsp ground cumin
  • 1 tsp chili powder
  • 1 Tbsp salt
  • 2 tsp black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp wine vinegar
  • 8 tortillas

Meat

  • 1 pork shoulder (3–4 lbs)

Dairy & Eggs

  • Queso fresco