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Pernil Al Horno ll (Roast Pork Shoulder)

Pernil horneado, or roasted pork shoulder, is a staple for many Latin dishes and is found is a range of Latin countries from Venezuela to Mexico. But if I'm not mistaken it's originated from Puerto Rico.This is the perfect dish if you are expecting a crowd and want a simple, inexpensive way to impress everyone.In fact it's really simple and easy to make.I recalled the first time I make Pernil HERE ,I thought making Pernil is a difficult task,but I'm dead wrong.Every since then I been making Pernil few occasion but this time I alter my recipe .There are many other Pernil recipe out there but with different version.


1 pork shoulder, 8-10 pounds (or use fresh ham)

5 shallot peeled

2 tbsp fresh oregano leaves or 1 tablespoon dried oregano

1 tbsp Paprika

1 tbsp ground cumin

1 tbsp Cayenne pepper

1 tbsp sea salt

2 tsp ground black pepper

1/4 cup Olive oil

Method Preparing the Meat:

1.Crush the garlic,shallot and fresh oregano with mortar and pestle until pasty. Place garlic into a small bowl and mix with above ingredients well.

2.Wash the meat and dry. Score meat’s skin with a sharp knife, making a cross-hatch pattern.Make very deep slits all over the meat.Season the meat, making sure that seasoning goes into all the slits.Rub the remaining seasoning allover the shoulder pork.Score meat’s skin with a sharp knife, making a cross-hatch pattern.

3.Refrigerate the shoulder, wrap with aluminium foil, for 24 hours or overnight.

Place the meat in a deep pan with the fat side up. There will be a lot of grease so be sure to use a deep pan. The fat side up will make nice crunchy "cueritos" (pork rinds).

Fresh Oregano from my garden.Every summer,this oregano come back but this year it's been lesser.

Method Baking:

1:Heat oven to 350 F degrees for baking.. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (I calculate each pound is about 35- 45 minutes ), adding more water as necessary, until meat is very tender.You might have to let it cook longer if the cueritos are not right yet.

2:Remove the aluminum foil the top part,let it cook for another 1/2 hour at broiling setting.Finish roasting with the skin side up until crisp and golden brown, raising heat at end of cooking if necessary.

3. If using a meat thermometer, it will be ready when it reaches 185F. But I prefer to use a chopstick to test the meat,insert a single chopstick all the way through the bottom.

4. Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks .

Best to serve warm with bean and rice ,sweet plantains. Cold Pernil is sliced thin paired with Swiss cheese, pickles and ham to make the famous Cuban sandwich.


Cover the Pernil well with aluminum foil so the meat will come out juicy, not dry. Uncover it for the last 20 to 30 minutes on a high setting for some crunchy "chicharrón" skin.Mostly the recipe out there doesn't encourage to use aluminum foil for cooking.But I prefer to cover with foil and bake it with water at the bottom.If you like your Pernil skin crackling(cueritos) not hard,before marinating the seasoning,poke the skin with sharp spike or fork(Ice spike preferred).

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Anonymous said...
June 15, 2008 at 10:01 PM

those mee sua and egg bean curd looks very malaysian,haha. mmmm , looks tempting ...........

Anonymous said...
June 16, 2008 at 3:37 PM

Aiyo, this looks very good leh.

Anonymous said...
June 17, 2008 at 1:11 AM

Wah, this one looks like prepared by a gourmet chef. Looks delicious too.

Anonymous said...
June 17, 2008 at 8:09 PM salah tempat la.hehehe!!.Thank you for your comment:))

Thank you:))

Ling Passion:
Thank you*blushing*..not yet gourmet chef..still way way too far to go...hehehe!

Anonymous said...
July 11, 2008 at 11:27 AM

Wah! You made pernil ah! Looks damn shiok man! :o) Got chance I go makan at your place can or not ... heh heh.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.