Description

This Succulent Pernil-Style Roast Pork is a flavorful and juicy Caribbean-inspired dish perfect for gatherings. Marinated overnight with a blend of aromatic spices, garlic, and citrus, the pork shoulder is roasted slowly to develop a tender texture and a deliciously crispy exterior.

Ingredients

Scale

Marinade and Aromatics

2 large onions, sliced
5 cloves garlic, minced
2 tablespoons olive oil
1.5 tablespoons apple cider vinegar
1 tablespoon fresh lime juice
1.5 tablespoons dried oregano
1 teaspoon onion powder
0.5 teaspoon ground cumin
1 teaspoon chili powder
1.5 teaspoons sugar
1.5 tablespoons salt
1 teaspoon freshly ground black pepper

Main Ingredient

6 pounds boneless pork shoulder or pork butt

Additional

Water, as needed to keep roast moist while cooking (approximately 1 cup)

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Instructions

Preparation Steps: Prepare all ingredients and equipment for the roast.
Prepare the Onions: Spread the sliced onions evenly in the bottom of a large roasting pan to add sweetness and depth to the dish during cooking.
Mix the Marinade: In a bowl, combine minced garlic, olive oil, apple cider vinegar, lime juice, dried oregano, onion powder, ground cumin, chili powder, sugar, salt, and freshly ground black pepper to create a flavorful marinade.
Marinate the Roast: Generously rub the marinade all over the pork shoulder, ensuring it is well coated for maximum flavor infusion.
Rest the Meat: Cover the marinated pork roast with plastic wrap and refrigerate overnight to allow the flavors to deeply penetrate the meat.
Bring to Room Temperature: About 5 to 6 hours before serving, remove the pork from the fridge and let it sit at room temperature for about 2 hours to ensure even cooking.
Preheat and Roast: Preheat your oven to 425°F (220°C). Pour 1 cup of water into the roasting pan with onions to keep the roast moist. Place the pork shoulder in the pan and roast for 30 minutes at high temperature to develop a crust.
Reduce Temperature: Lower the oven heat to 350°F (170°C) and continue roasting for an additional 2 to 3 hours, or until the pork is tender and cooked through.
Let it Rest: Remove the roast from the oven and allow it to rest for 15 minutes before slicing. This helps retain juiciness in the meat.

Notes

Marinating overnight is essential to develop the signature Pernil flavor.
Use boneless pork shoulder or pork butt for the best texture and flavor.
Keeping the onions at the base of the roasting pan adds natural sweetness and prevents sticking.
Resting the meat before carving allows juices to redistribute, ensuring moist slices.
Adjust roasting time based on the size of the roast; use a meat thermometer to check doneness (internal temperature should reach about 190°F/88°C for pull-apart tenderness).