Pernil is a traditional Puerto Rican holiday dish of slow-roasted pork with crispy skin. This is my grandma’s recipe which marinates the pork shoulder in red wine overnight for the most flavorful meat you’ll ever taste. It’s so fall-apart tender, you won’t need a knife.
Preparation Details
Prep Time: 15 mins
Cook Time: 5 hrs
Total Time: 1 day 6 hrs 5 mins
Servings: 12
Ingredients
- 9 cloves garlic
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons salt
- 1 teaspoon oregano
- ½ teaspoon ground black pepper
- 1 (7 pound) skin-on, bone-in pork shoulder roast
- 1 (1.5 liter) bottle red table wine
Steps
- Gather all ingredients.
- Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste.
- Make 12 deep incisions a few inches apart in roast using a sharp knife. Pack seasoned garlic paste evenly into incisions and over roast.
- Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator for 24 hours.
- Discard red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature for about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C).
- Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.
- Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more.
- Remove from the oven and let rest before carving, 20 to 30 minutes.
