Puerto Rican Pernil (Roasted Pork Shoulder)

Puerto Rican Pernil (Roasted Pork Shoulder) is one of my favorite Puerto Rican Classic dishes. I am delighted to share how I prepare my Puerto Rican Pernil (Roasted Pork Shoulder) for a day of roasting. You could say this is a pernil (pork shoulder) recipe, and I am delighted to show my process on how I prepare and marinade my Puerto Rican Pernil. 

Puerto Rican Pernil (Roasted Pork Shoulder). My first memory.

I was born in Puerto Rico and raised in NYC. At the age of six was my first memory of Puerto Rico and Puerto Rican Pernil. Memories of that visit to Puerto Rico are fuzzy, but that first taste of pernil is a part that is easy to recall. All of the adults were very busy in the kitchen. Thinking about it now, I can still remember the sounds and smells. When dinner was ready, we all sat down to eat. My mother gave me a plate of food with meat that I did not recognize. After I tasted a very tiny corner of it, I was delighted by the taste and went on to finish my food. Since then, I took part in the family staple and, in a nutshell, learned how to make it myself.

What inspired me to share how I make Pernil.

Several friends and family have asked me how do I make my Pernil (Pork Shoulder). I need to be in the mood. Mentally I bring up the look and the flavors and put it together as I think of it. That could be why I only make it a few times a year.  

Thanks to the magic of YouTube and my cell phone camera, I captured one of my magical Pernil (Pork Shoulder) moods and can now bring it to those who may want some of the magic. 

Todays, Pernil (Pork Shoulder) was a success, and I am so happy I could record the process. It does not always come out this good, and I blame that on not always following a recipe. It is on youtube now, and I can refer back to it always to get it as perfect as it was today.

Here are the ingredients that you see me use in the video. These items are kept in stock in my pantry at all times, and they are easy to find at your local supermarket or order online.

Puerto Rican Pernil Shopping List

• 1 Pork Shoulder (Picnic Shoulder)
• 1/4 Cup Vegetable Oil
• 2 TBL Spoons Oregano
• 2 TBL Spoons Garlic
• 2 TBL Spoons Goya Adobo
• 1 TBL Spoon Pepper
• 1 Pckt Sazon Goya

Click on below pictures to order online.

Frozen Recaito is best but if you cant find it you can use the shelf jar. I usually freeze what is left over. Once you open it it goes bad fast. You can also use Sofrito. Difference between Recaito and Sofrito is Sofrito has tomatoes and is red in color.

I plan to make Cuban sandwiches with the leftovers on my Curtis Stone Griddle. Check out my Curtis Stone Griddle review.

Lets chat. How do you roast yours. Always looking for ideas and feedback. Leave yours in the comments.