Puerto Rican Pernil Asado Recipe
Pernil Asado is a roasted pork dish featuring tender meat, aromatic spices, and crispy crackling, or chicharron. Made from pork shoulder, it’s marinated overnight in a blend of seasonings like citrus, cumin, oregano and garlic.
Prep Time 20 minutes mins
Cook Time 4 hours hrs
Additional Time 4 hours hrs 15 minutes mins
Total Time 8 hours hrs 35 minutes mins
Course Main Course
Cuisine Puerto Rican, Spanish
Servings 8
Calories 811 kcal
- Pork shoulder (bone-in) - 2kg
- Garlic cloves - 8
- Onion - 1
- Bell pepper (any color) - 1
- Cilantro leaves - 1 cup
- Achiote oil - 2 tbsp
- White vinegar - 2 tbsp
- Olive oil - 2 tbsp
- Oregano - 1 tbsp
- Ground cumin - 1 tbsp
- Salt - 2 tsp
- Black pepper - 1 tsp
Rinse the pork shoulder and pat it dry with paper towels.
In a blender or food processor, combine garlic, onion, bell pepper, cilantro, achiote oil, white vinegar, olive oil, oregano, cumin, salt, and black pepper. Blend until a smooth paste (Sofrito) form.
Using a sharp knife, make deep incisions in the pork shoulder. Rub the Sofrito paste all over the pork, ensuring it gets into the incisions. Let it marinate in the refrigerator for at least 4 hours or, preferably, overnight.
Preheat your oven to 325°F (163°C).
Place the marinated pork shoulder in a roasting pan and cover it with aluminum foil. Roast for 4 hours, then uncover and roast for an additional hour, or until the skin is crispy and the internal temperature reaches 190°F (88°C).
Allow the Pernil Asado to rest for 15 minutes before slicing.
Calories: 811kcalCarbohydrates: 4gProtein: 59gFat: 61gSaturated Fat: 20gCholesterol: 225mgSodium: 755mgFiber: 1gSugar: 1g
Keyword Puerto Rican Pernil Asado Recipe