It’s Fall, and that’s an excuse to start cooking stick-to-your-ribs meals, like creamy soups, hearty stews, and of course, roasts.

Pernil de Cerdo

Today’s recipe is a twist on pernil de cerdo, a classic Puerto Rican pork shoulder roast that Braziliians have adopted, especially at Christmas time.

Pernil de Cerdo

Pernil de cerdo translates to “roast of pork” from Spanish. However, most Puerto Ricans simply call it “pernil” since it almost always entails pork.

What Is Pernil de Cerdo?

Is most often a pork shoulder, but some recipes use pork butt or even pork leg. 

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Pernil de Cerdo

The origins of pernil de cerdo are debatable, but it most likely became popular as a cheaper and more manageable version of lechon asado.

Pernil de Cerdo History

This is a whole roast suckling pig cooked over an open fire-still a popular dish in Puerto Rico, but less accessible to home cooks working with an oven. 

Pernil de Cerdo History

We prefer the shoulder for pernil de cerdo since it holds its shape better after a long cook.

What Cut Should I Use For Pernil?

Likewise, you won’t want to use a pork loin, since it is too tender for low and slow cooking

Pork butt will fall apart if you attempt to slice it after four hours.

What Cut Should I Use For Pernil?

You need a pork shoulder with the bone in and skin on. The bone keeps the meat extra tender, and the skin is crisped up at the end for a crunchy, almost crackling like garnish.

Cut For Pernil

Pork technically only needs to be cooked to an internal temperature of 145 degrees fahrenheit to be safe to eat.

What Temperature To Cook Pernil?

However, pernil de cerdo is cooked to much higher temperatures to achieve that buttery, tender texture. Your roast will be ready when it has reached around 200 degrees Fahrenheit. 

Temperature

Pernil de cerdo is marinated the day before roasting. Most marinades incorporate sofrito, a blend of aromatics like onions, garlic, carrots, and peppers sauteed slowly in olive oil.

Marinade Options

Puerto Rican recipes  incorporate adobo, oregano, and some kind of citrus. Our recipe omits the adobo but does benefit from a good squeeze of lime and fresh thyme and rosemary.

Marinade Options

- One 6 lb pork shoulder, bone in and skin on

- 1/4 cup of lime juice

- ½ cup extra virgin olive oil

Ingredients:

- 1 oz fresh rosemary, chopped

- 1 oz fresh thyme, chopped

- Freshly ground black pepper

Ingredients:

1. Score the pork, cutting through the skin and slightly into the meat.

Directions:

3. Whisk together the olive oil and lime juice in a bowl. Add in the salt, ground pepper, and fresh herbs.

Directions: