top of page

Roast Pork (Pernil), Puerto Rican-Style

Roast Pork (Pernil), Puerto Rican-Style


10 cloves garlic, or more to taste

¼ cup olive oil

3 tablespoons white vinegar

2 tablespoons dried oregano

1 tablespoon salt

1 ½ teaspoons ground black pepper

5 pounds pork shoulder, trimmed of excess fat


  1. Combine garlic cloves, olive oil, vinegar, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.

  2. Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.

  3. Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.

  4. Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.

  5. Preheat the oven to 300 degrees F (150 degrees C).

  6. Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.


Recent Posts

See All


bottom of page