Get ready to transform your kitchen into a Puerto Rican culinary paradise with this legendary Pernil al Horno recipe! Imagine a succulent pork shoulder so tender it practically melts in your mouth, with a crispy, golden-brown exterior that crackles with every bite. This isn't just a recipe; it's a flavor-packed journey that will transport you straight to the vibrant streets of Puerto Rico, where every family has their own secret to creating the most irresistible roast pork you've ever tasted.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Puerto Rican
Serves: 10 servings
Ingredients
- 1 pork shoulder (about 5-7 lbs)
- 8 cloves garlic
- 1 tablespoon oregano
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/4 cup olive oil
- 1/2 cup sour orange juice
Instructions
- Remove the pork shoulder from the refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 350°F (175°C).
- In a small bowl, create a marinade by mixing minced garlic, oregano, salt, black pepper, olive oil, and sour orange juice until well combined.
- Pat the pork shoulder dry with paper towels to remove excess moisture.
- Using a sharp knife, score the fat cap of the pork shoulder in a diamond pattern, creating shallow cuts about 1/4 inch deep. This helps the marinade penetrate and creates crispy skin.
- Generously rub the marinade all over the pork shoulder, making sure to work it into the scored cuts and all surface areas.
- Place the marinated pork shoulder in a large roasting pan, fat side up, and cover loosely with aluminum foil.
- Roast in the preheated oven for approximately 4 hours, or until the internal temperature reaches 195-205°F (90-96°C), which ensures tender, fall-apart meat.
- Remove the foil during the last 30-45 minutes of cooking to allow the skin to crisp up and turn golden brown.
- Once done, remove from oven and let the pork rest for 20-30 minutes before carving to allow juices to redistribute.
- Carve or pull the meat apart and serve hot with traditional sides like rice, beans, or plantains.
Tips
- Room Temperature Magic: Always let your pork shoulder sit out for an hour before cooking to ensure even heat distribution.
- Scoring Secrets: When creating those diamond-shaped cuts on the fat cap, be careful not to cut too deep. Shallow cuts help the marinade penetrate and create that coveted crispy skin.
- Marinade Mastery: Don't rush the marinating process. The longer the pork sits with those incredible seasonings, the more flavor it will absorb.
- Low and Slow is the Way to Go: Patience is key! Cook at a consistent 350°F and resist the urge to open the oven too often.
- Rest is Best: Let the pork rest after cooking. This crucial step allows the juices to redistribute, ensuring every slice is incredibly moist and flavorful.
- Internal Temperature Matters: Use a meat thermometer to hit that sweet spot of 195-205°F for perfectly tender meat that falls apart effortlessly.
- Crispy Skin Trick: Uncover the pork during the last 30-45 minutes of cooking to achieve that irresistible golden-brown crust.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
