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Pernil Asado

Name: Pernil Asado
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 12 servings
Cuisine: Puerto Rican
Ingredients: 1 bone-in pork shoulder (8-10 lbs); 8 cloves garlic, mashed into a paste; 1/4 cup olive oil; 2 tablespoons dried oregano; 1 tablespoon black pepper; 1 tablespoon salt; 2 tablespoons white vinegar; 1/4 cup sofrito

Slow-roasted pork shoulder with crispy skin and garlicky mojo criollo — the centerpiece of every Nochebuena table.

4.5 hours Easy

By Josh Ortiz·August 2026·10 min read

If there's one dish that defines Puerto Rican celebrations, it's pernil. This slow-roasted pork shoulder is the star of Nochebuena (Christmas Eve), the centerpiece of every family gathering, and the reason the oven is running at full blast from early morning until dinner. The magic of pernil lies in the mojito criollo — a garlic-heavy marinade that penetrates deep into the meat during an overnight rest, creating layers of flavor that build as the pork roasts for hours. The skin transforms into a golden, shattering crust called cuerito that disappears in seconds at any Puerto Rican table. While the recipe is simple — pork, garlic, oil, spices — the patience required is what separates good pernil from transcendent pernil. This is the recipe that made me fall in love with Puerto Rican cooking.

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What is Pernil?

Pernil is the Puerto Rican name for slow-roasted pork shoulder, and it's arguably the most important dish in Puerto Rican cuisine. The word "pernil" refers specifically to the pork shoulder cut (known as "picnic shoulder" or "butt" in mainland butchers), and "asado" means roasted. The technique is straightforward: season the pork aggressively with a garlic paste called mojo criollo, let it marinate overnight, then roast it low and slow until the meat is fall-apart tender and the skin is crackling-crispy.

What makes Puerto Rican pernil different from other roasted pork traditions is the mojo criollo marinade. It's built on a foundation of mashed garlic — a lot of it — combined with oregano, olive oil, vinegar, and often sofrito. The overnight rest isn't optional; it's essential. The acid in the vinegar and the enzymes in the garlic break down the surface proteins, allowing the seasoning to penetrate inches into the meat. By the time it hits the oven, every bite is seasoned through.

Ingredients

Scale recipe:

12 servings

Ingredients:

1 bone-in pork shoulder (8-10 lbs) — bone-in adds flavor and helps with even cooking. Ask your butcher to score the skin if you're not comfortable doing it yourself.
8 cloves garlic, mashed into a paste — use a mortar and pestle or the flat side of a knife. You want a rough paste, not a smooth puree.
¼ cup olive oil — this carries the garlic flavor into every crevice.
2 tablespoons dried oregano — Mexican oregano is preferred; Mediterranean oregano works too.
1 tablespoon black pepper — freshly cracked is best.
1 tablespoon salt — kosher salt for even distribution.
2 tablespoons white vinegar — the acid helps tenderize and allows the garlic to penetrate deeper.
¼ cup sofrito — optional but adds another layer of Puerto Rican flavor to the mojo.

Step-by-Step Instructions

Score the skin. Using a very sharp knife, cut a crosshatch pattern into the skin, spacing cuts about 1 inch apart. Cut through the fat cap but stop before you hit the meat. This lets the mojo seep in and helps the skin render evenly.

Make the mojo criollo. In a mortar, mash the garlic cloves with the oregano, pepper, and salt until you get a rough paste. Stir in the olive oil, vinegar, and sofrito. It should be thick, chunky, and incredibly fragrant.

Rub it in. Work the mojo all over the pork — push it under the skin, into the scored cuts, and all over the bottom and sides. Don't be shy. Use every last bit of the paste.

Refrigerate overnight. Wrap tightly in plastic wrap or place in a large roasting bag. Let it sit for at least 8 hours, ideally 12-24. This is where the flavor magic happens — the garlic and vinegar penetrate deep into the meat.

Roast at 375°F. Place skin-side up in a roasting pan. Roast for about 4 hours, basting every hour with the pan juices. The skin will puff and crackle, the fat will render, and the kitchen will smell like every good memory you've ever had.

Rest and carve. Pull the pernil out when the internal temp hits 185°F (that's the sweet spot for pull-apart tenderness). Let it rest for 20 minutes, then carve the crispy skin off in one piece and slice the meat underneath. Serve with the pan juices.

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Tips for Perfect Pernil

The overnight rest is non-negotiable. Skipping it means the seasoning sits on the surface while the inside stays bland. Plan ahead — start the mojo the night before.
185°F is the target, not 145°F. Pork shoulder needs to go well past the "done" temperature to break down the collagen. At 185°F the meat pulls apart effortlessly. Below that, it's still chewy.
Save the pan drippings. Those juices are liquid gold. Strain them, skim the fat, and serve them alongside the meat or use them to make rice.
Let the skin dry overnight. Uncover the pork for the last 2 hours in the fridge. Dry skin = crispy skin. Moisture is the enemy of crackling.

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Frequently Asked Questions

The key is dry skin. Uncover the pork for the last 2 hours in the fridge to dry out the surface. When roasting, keep the skin side up and don't baste the top — only baste the sides. If the skin isn't crackling by hour 3, crank the oven to 425°F for the last 20 minutes.

You can cook the meat in a slow cooker on low for 8-10 hours, and the meat will be tender. But you'll lose the crispy skin entirely. If you go this route, finish it under the broiler for 10 minutes to crisp the top. It's not the same as oven-roasted, but it works for weeknight cooking.

Bone-in pork shoulder (also called pork butt or Boston butt) is the traditional and best cut. The bone adds flavor and helps the meat cook evenly. An 8-10 lb shoulder feeds 10-12 people with leftovers. Boneless works but cooks faster and is harder to keep moist.