My Corner Bistro

Slow Roasted Pernil (Pork Shoulder)

This slow roasted pernil is a Puerto Rican dish commonly made during Christmas but in my house we make it all year around. While roasting in the oven get ready because your home will be filled with the mouth watering aroma of garlic, cumin, and bay leaves making this pernil the most flavorful and tender fall off the bone dish you have ever had!  The shoulder is an inexpensive cut of pork allowing you to feed a large crowd for pennies on the dollar. Pernil once roasted can be used in countless amount of dishes like tacos, pulled pork sandwiches, crisped up and added to your mangu, in chili, your morning hash, and, the most popular way, homemade cuban sandwiches. Omg they are the best! The list goes on. There are two ways to slow roast your pork shoulder, either in the oven low and slow or in a crock pot where you can “set it and forget it”. In the recipe below I give directions for both ways.

Slow Roasted Pernil
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Prep Time
15 min
Cook Time
6 hr
Prep Time
15 min
Cook Time
6 hr
  1. 10lb pork shoulder
  2. Adobo
  3. Apple Cider Vinegar
  4. 1/2 cup Garlic Powder
  5. 1 tablespoon Onion Powder
  6. 1 tablespoon Cumin
  7. 3 Bay leaves - crushed
  8. 1/2 teaspoon Oregano
  9. 1 teaspoon Salt
  10. 1/2 teaspoon Ground black pepper
  11. 1 tablespoon Vegetable oil
  1. Rinse pork shoulder in cold water
  2. With a knife make deep stabs into the meat (big enough to stuff marinate into)
  3. Rinse a second time with apple cider vinegar
  4. Place pork shoulder in a large plastic container and set aside
  5. In a medium bowl mix garlic powder, onion powder, salt, pepper, oregano, cumin, bay leaves, and vegetable oil until completely blended together (it will make a paste)
  6. Rub all over your pork shoulder making sure to get the paste inside the slits your have made
  7. Cover container tightly and let marinate in the fridge overnight or up to 2 days
  8. Pre-heat oven for 30 minutes at 450 degrees
  9. Place pork shoulder in an aluminum foil pan, skin side up and cover with aluminum foil tightly
  10. Place in the oven on the middle rack for 1 hour
  11. Lower the heat down to 300 degrees and let cook low and slow for 6 hours
  12. Remove the foil and raise the heat back up to 450 degrees for 15 minutes to crisp up the skin (optional)
  13. Once done the pork shoulder will easily fall apart and the house will smell amazing!
  14. With two forks shred the pork down, remove the bone and let the meat sit in the deliciously flavorful juice until your ready
  15. Serve over rice and enjoy
Slow Roasting in a Slow Cooker
  1. Place in a large slow cooker and cook on high for 6 hours
  2. Turn the heat down to low during the last hour
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