Pernil Low and Slow - Even More Succulent Pernil, But Only If You Have the Time!

Low and Slow – Even More Succulent Pernil, But Only If You Have the Time!

Jan 19th, 2008 by Amy

Many, many moons ago, I published my recipe for pernil, the delicious Puerto Rican roasted pork butt/shoulder. Recently, I had a whole Saturday afternoon to try a longer and slower cooking method for my bone-in pork butt. I have to tell you, if you have the time I would advise cooking it this way as you will have meat absolutely dripping moist and falling off the bone. The quicker method in my earlier recipe is a very good way of cooking the pork if you don’t have 8-9 hours to kill waiting to tear into the pernil. But, if you do remember to put your pork in by 11AM, you will not be disappointed by the results of low and slow cooking.

I am cutting and pasting the old pernil recipe here and adding my alternative “Low and Slow” cooking time. I hope you’ll give it a shot – and let me know what you think! Remember to allow your pernil to marinate overnight for the best results!!

PERNIL (ROASTED PORK SHOULDER) COOKED SLOW AND LOW

Ingredients:

1 Bone-In Pork Shoulder (5-10 Pounds depending on how many you want to feed, 5 Pounds will feed 4-5 hungry people)

5-8 Cloves garlic, some chopped, some sliced

Adobo (or a mixture of garlic power, onion powder, cumin, black pepper, salt and oregano)

1 Bottle of Sour Orange Marinade (or 2 Oranges and 1 Lime OR 1 Cup OJ and 2 Limes)

1 Large Onion, chopped up

olive oil

SO the night before you cook the meat (or, if you prefer to not let it sit, then the half hour before you cook the meat):

What to do for the marinade:

Take your big-ass, delish pork shoulder/butt, place it in a baking dish skin-side up and rub it with some olive oil then sprinkle it all over w/ adobo (Goya makes a few versions of this that you can keep in your spice cabinet or you can make your own by sprinkling garlic power, onion powder, cumin, black pepper, salt and oregano all over the pork). WHEN I SAY SPREAD IT ALL OVER I MEAN SPREAD IT ALL OVER. Don’t be afraid of putting on too much.
Cut slices of garlic up from about 3 cloves of garlic – make slices thick-ish. (NOTE: If you have the extra time, make a paste out of your garlic by smashing it in a mortar and pestle w/ a bit of salt to aid in the smashing until it has the consistancy of a spreadable paste.) ****NOTE: This recipe uses alot of garlic b/c we love alot of garlic. If you don’t like the taste of garlic, maybe this recipe isn’t the best for you.
Take a sharp knife (a steak knife should be fine) and make 1-inch wide (1 inch deep or so) slits all over the pork, skin and all. Every time you make a slit, slide in a slice of garlic into the slit. It’s best if the garlic goes into the hole all the way. If it doesn’t, again, don’t worry… just make a bit of a deeper slit next time. (NOTE: If you made the garlic paste, then just slide a bit of the paste in each slit instead of the sliced garlic.)
MAKE MARINADE IN SEPARATE BOWL: Add one cup of sour orange juice (again, Goya makes a bottled version, I’m sure it’s not as tasty as the real ones, but sour oranges aren’t around all the time to buy) to 3 cloves of chopped garlic and 1 chopped large onion. Add a sprinkling of salt and pepper and well as some extra oregano. Mix. (NOTE: You can also substitute sour orange w/ a cup of regular Orange Juice mixed w/ the juice of two limes, or juice of 2 oranges, juice of 1 lime.)
Pour your marinade over your pork. Let sit for at least 3 hours, preferably overnight).

Cooking the Pernil:

Fat side up, place pork in a roasting pan along with the rest of the marinade. Add a bit of liquid if necessary (water or some chicken stock) – so it comes up about 1/2 an inch high. Make sure there’s always some hot liquid at the bottom to mix with the drippings. (This is not necessary – I just liked it this way).
Heat the oven to 475 degrees and cook pork uncovered for 1 hour.
After the hour is over, turn oven down to 275 degrees, tent pork with some tin-foil and cook for 8 to 9 hours on this low setting. (You want to cook the pernil for an hour to 1 1/2 hours per pound for low and slow versus the quicker cooking of pernil where I recommend a 1/2 hour to 45 minutes per pound).
Don’t forget to remove the foil from the top of your pork about 30-40 minutes before your done cooking it. This will crisp up your pork skin only so much. If you are looking to make chicharron by removing the top layer of skin after it’s been cooked (as I did – see first picture, top of post) and frying it up a bit.
Allow to rest for 15 minutes to a half hour before slicing and serving. ENJOY.

REMEMBER, YOU CAN NOT OVERCOOK PERNIL IF YOU DO IT LOW AND SLOW. THE FAT BASTES THE CHEAP AND OTHERWISE TOUGH CUT OF PORK SO DON’T WORRY ABOUT IT!

Check out another pernil post:
Pernil: Easy & Cheap

86 Responses to “Low and Slow – Even More Succulent Pernil, But Only If You Have the Time!”

on 20 Jan 2008 at 11:31 am1nika

Looks fantastic! I am thinking about making this again, perfect any time of year but sounds even more delish in the cold days here FAR from sunny south america.
on 20 Jan 2008 at 11:40 am2Jonathan

Thanks, Nika! I love your site (adding to blogroll now). And thank you so much for allowing me to spread the word of your delicious chicharron recipe! Now I just gotta get my hands on some pork belly and really do it up!
on 21 Jan 2008 at 8:27 pm3Kevin

That roast pork dinner looks so good! I looks nice and moist and tasty.
on 06 Apr 2008 at 3:02 pm4Getting 6 Meals out of $5 - Italian Style Roasted Pork Shoulder with Salsa Verde and Creamy Risotto | We Are Never Full

[...] – one a quicker way where it was roasted at a higher temperature, but for a shorter time and the other cooked at a low temp for a long period of time. After my taste-test, I realized that I will probably make pork shoulder the low and slow way [...]
on 10 Apr 2008 at 8:15 am5Shana

I tried this recipe last Friday (and made 2 shoulders)… I substituted the sour oranges for a sour orange marinade and I have to say this is one of the best pernil recipes I’ve ever tried!!!!!! I had to feed a croud and everyone loved it!!!!

Thanks so much! I will definitely use this recipe again!!!!!
on 17 Apr 2008 at 9:22 am6Cuban Sandwiches: The Best Way to Eat Up Leftovers | We Are Never Full

[...] regular readers will know, we are obsessed with pork, especially roasted pork, so while we’ve yet to make any more than the briefest foray into Cuban food, we definitely [...]
on 31 Dec 2008 at 1:41 pm7Pulpo a la Gallega: Pride of Galicia | We Are Never Full

[...] Pernil (Roasted Pork Shoulder): Low and Slow [...]
on 18 Jan 2009 at 1:29 pm8lynn

I just popped this in the oven! Can’t wait…even my fingers smell delicious!
on 18 Jan 2009 at 7:30 pm9admin

excellent! please let us know how it goes, lynn. it’s a perfect day for some pernil!
on 07 Feb 2009 at 4:29 pm10Not For Vegetarians - Top 5 Pork Products Winner | We Are Never Full

[...] cubes (when you’re in a hurry), achiote paste (fabulous with many Latin pork dishes like pernil and cochinitas pibil), dried corn husks for tamales and dried pasilla peppers (mild in flavor, try [...]
on 08 Feb 2009 at 12:20 pm11Julia

Oh, I love pernil! There’s a Puerto Rican deli down the street from me that serves it every Friday and Saturday. It comes with a side of some yellow sauce (not mustard) Any idea what it is or how it’s made? I think Pernil is in my future.
on 08 Feb 2009 at 1:09 pm12admin

hey, julia! wow… you found an oldie but real goodie on our blog. love when we get comments on old stuff. as for the yellow sauce, have you tried it? what are the flavors like? is it acidic? many times pernil has a side of “jus” made from the drippings, sometimes it’s served w/ a sour orange sauce. you should ask the puerto rican deli guys and then tell me… i’m curious.

but you should def. make pernil. it’s SOOOOO cheap and very tasty. then you can make cuban sandwiches w/ the leftovers (we have a recipe here too for that)
on 20 Feb 2009 at 1:53 am13Jo

I’m so glad I picked your recipe to try for making my first pernil. I usually enjoy my friends’ versions in the past (puerto rican and cuban recipes) and finally got the nerve to try it myself. Even though on this first voyage, it was more for a time guideline. Funny story, though. When I went to the butcher and picked out my “picnic” while I was on the cell phone, I watched him take the whole piece and come back with it cut up into 8 pieces. Ack! I took it anyway, marinated it overnight in some mojo criollo (Goya’s) and after consulting with my friend, roasted it anyway. Originally a 3.5 pound picnic, luckily it fit on my roasting rack perfectly. After 1/2 an hour on 475, then 3 hrs on 275 and final 1/2 hour rest period, it was fall apart tender. Yum! Hubby and I had a most delicious Valentine’s Day dinner. Can’t wait to make it again!
on 20 Feb 2009 at 10:05 am14admin

Hola, Jo! Thanks for the kind words… I’m so glad you gave ours a try (kinda) and were able to make it work w/ a sliced up pork butt. wtf? i wonder why your butcher did that… maybe he knows a secret we don’t know…

anyways, glad you had a delicious v-day. i would’ve been sad if our recipe was the downfall of your big day! ha ha ha.
on 28 Feb 2009 at 7:31 pm15Tiff

I made this last weekend and it was such a huge hit. It was absolutely delicious! Not only did all the adults love it, but my daughters loved it too and have been eating the leftovers all week. After hearing someone talk about Pernil I Googled it and came across your site and am so excited to try some of the other recipes on your blog – what a fun site! Thanks for the delicious recipe.
on 24 Mar 2009 at 6:53 pm16Anne

Wow was this great! We made 3, 7 lb butts at the same time for a birthday bash. Everybody was beggin for more to take home. Make a lot! You’ll love it and so will everyone else. This is a dish for your family’s favorite recipe book. Thanks so much for sharing it!
on 30 Apr 2009 at 11:02 pm17Mike

How about reversing the order of the cook?
Start low and cook until almost done, then raise the temp to 450-500 and uncover to crisp up the skin?
Or do you need the high heat initially to render the fat quickly?
Mike
on 01 May 2009 at 3:33 pm18admin

Hey, Mike. Great comment. I would be curious to see what would happen if you reversed the cooking process… what a great experiment. i think we’ll try it with our next pernil. thanks for the idea.
on 02 May 2009 at 11:44 am19Mike

The “reverse sear” technique works great with birds and beef. I’ve not tried it with a low’n'slow pork, because I usually don’t sear butts, but I’ll give it a try myself when I try your Pernil recipe!
on 02 May 2009 at 12:15 pm20admin

perfect. we may have one tomorrow and will also try the reverse! thanks soooo much for the comments, mike. looking forward to hearing from you again.
on 07 May 2009 at 3:42 pm21Christine

This is hands down the best way to cook Pernil. I have tried this low and slow method twice and plan to cook another one tomorrow. I have already seasoned the Pernil and can not wait until tomorrow. My in-laws are in visiting from England and I know they will absolutely be gobsmacked over this
(-:

Many thanks for all these amazing recipes! Keep them coming…and btw I am Puerto Rican and my mother was born in Puerto Rico and has gone back to this low and slow method based on my recommendation.
on 19 Jun 2009 at 1:08 pm22MplsCathy

I had never heard of Pernil, but after reading the recipe I knew resistance was futile. We are a family of 3 and consume very little meat on a weekly basis, but when we do eat meat we buy it at our neighborhood farmer’s market from a local farmer who raises beef and cattle organically and very humanely. We purchased a pork shoulder for our Sunday night dinner and it was to die for. Even my 13 year old stepdaughter was swooning over the tender goodness. We had the leftovers in tacos and they were so spectacular. Thank you so much for sharing your cooking expertise. I love to cook, love to try new recipes and flavors and I am now a fan of the amazing Pernil. We are all hooked!
on 19 Jun 2009 at 1:31 pm23admin

YYYYYYYYAAAAAAAAAAAYYYYYYYYYYY!!! Thank you so much for the wonderful comment! Besides it being incredibly tasty, pernil is cheap and goes a very long way. we do tacos as well and you should also consider the leftovers for amazing cuban sandwiches: http://www.weareneverfull.com/cuban-sandwiches-the-best-way-to-eat-up-leftovers/

thanks again for giving the recipe a try!
on 07 Jul 2009 at 9:24 am24Lori

my mom used to make this when I was a kid. I found your recipe and decided to give it a try. It smells delicious. Can’t wait to eat it. Thanks for the recipe.
on 07 Jul 2009 at 9:34 am25admin

thank you lori for the comment! smells are great but please let us know how it tastes!! thank you, thank you for giving our recipe a try!
on 08 Jul 2009 at 10:53 am26Lori

the taste was amazing. it was juicy, tender, and just plain delicious. the meat fell right off the bone and it melted in your mouth. its even better the next day. gonna make some pulled pork sandwiches with the left overs. thank you
on 08 Jul 2009 at 2:26 pm27admin

wonderful! can i also suggest making cuban sandwiches with the leftovers? we did! http://www.weareneverfull.com/cuban-sandwiches-the-best-way-to-eat-up-leftovers/
on 01 Aug 2009 at 6:05 am28Manny

I had pernil twice in my whole life, and it is soo good. So for my sons 1st bday party I went crazy and made 5 of them I put them in at 9 pm, and I haven’t been able to sleep thinking about them.I am sure they are going to be out of this world!! Thanks for your recipe and ill let you know what happened.
on 11 Nov 2009 at 2:00 am29Rowan

I had never cooked pernil before, and I am quite glad my first attempt was with this recipe! It came out absolutely melt in your mouth tender and so very delicious. I attempted the Chicharron, which didn’t work for me, but ultimately really wasn’t necessary anyway – the skin crunched up quite nicely in the oven (I raised the heat a bit for the last 45 minutes).

Thank you for the excellent guidance! My boyfriend and I loved it. I will be trying again next week to serve visiting family.
on 11 Nov 2009 at 10:46 am30admin

We are so happy that you gave it a try – the chicharron really is better done with separate pieces of meat (which we’ve realized) and i think the method of just keeping it in a hot oven at the end is a good one. Thanks again for the comment and enjoy pernil for years to come!
on 24 Dec 2009 at 4:45 am31ria

well all I have to say is ‘that’s it?’ a fool proof receipe and was confused @ store bought bitter orange instead of sour same thing doing one for church christmas dinner @ work and my family christmas day can’t wait to see results will keep u posted
on 25 Jan 2010 at 11:16 pm32Juan Manuel Lopez vs Yuriorkis Gamboa Are On A Collision Course | Fight Insight

[...] as he typically is on such matters, he will let this one marinate like some well-seasoned pernil. Superfight-hungry fans would surely welcome this fight in light of recent [...]
on 14 Mar 2010 at 5:04 pm33joy

I was really happy to find a recipe that simple, with ingredients i can easily get here (Moscow, Russia). I’ts really fantastic and totally worth it’s time.
P.S. That was a torture day for our dog =)
on 04 Apr 2010 at 7:02 pm34Skip and Susan

Wow! What a GREAT recipe! We just made this and it turned out absolutely wonderful! We marinated a seven pound picnic roast for 24 hours inserting 12 cloves of garlic, roasted at 475 for one hour and slow cooked it at 250 for 9 hours. The resulting product was moist and almost buttery in texture. The flavor components were complex and subtle with Adobo playing the major role. This is truly a memorable recipe and meal.
on 22 May 2010 at 4:56 pm35Karen

I love your pernil recipe. I used your low and slow method and the results were spectacular. I had tons of left overs, which have made the best pulled pork tacos I ever ate. Thanks for this amazing recipe!
on 23 May 2010 at 4:56 pm36We Are Never Full » Arroz con Gandules (Rice with Pigeon Peas): A Puerto Rican Must-Eat

[...] meal. If you want to mix it up a bit, do as our reader Christine does and serve it along with Puerto Rican slow roasted pork shoulder, Pernil, instead of the bits of [...]
on 23 May 2010 at 4:58 pm37admin

ria, joy, skip and susan and karen: Thank you, thank you, thank you for the wonderful comments. Tons of leftovers are why you make so many! Karen, great idea for the pulled pork tacos. We also recommend some Cuban Sandwiches with the leftovers! Check out our recipe here for inspiration: http://www.weareneverfull.com/cuban-sandwiches-the-best-way-to-eat-up-leftovers/
on 14 Jun 2010 at 5:46 pm38teri Biancardi

If I have a 9 lb bone in shoulder- do I still cook it the nine hours, or should I roast it longer? And, is it possible to roast it at an even lower temp, say 200 degrees, but roast it for an even longer time- say overnight ?
on 15 Jun 2010 at 7:11 pm39admin

I would say to def. cook it for the 9 hours. the best part of this cut of meat is it’s hard to overcook. Try it out at 200 for a longer time – it’ll be an experiment that I’d love to hear about. Otherwise, follow our directions since I can tell you first hand that it works – and works deliciously!! Good luck, Teri!
on 21 Jun 2010 at 10:00 pm40teri Biancardi

Being that I was having company and trying this for the first time, I did not experiment. I marinated the roast for two days in a baggie. Then I cooked the almost 10 pound roast for about 11 hours at 275. I put it in at night, and when I woke up the next morning- it was done. I wrapped it tightly and it stayed warm until I served it later for an early dinner party. I served 12 people and had only little left over! The meat just fell apart- you were so right! The flavors were amazing and brought back memories of my mother’s pernil.
Next time, I will by-pass the Adobo- I thought it made the pork too salty. I’ll use kosher salt instead. Thanks again for this great recipe!
on 30 Jul 2010 at 10:43 am41We Are Never Full » Mofongo: Open Mouth, Insert History

[...] this on an island where the perennial feast-time favorite, the long slow roasted pork dish called pernil is accompanied by both rice and beans and tostones. The competition in terms of delicious flavors [...]
on 18 Oct 2010 at 5:37 pm42joe

i to leave out the adoba as it combined with the fat from the pork makes it too salty..(and i love salty) i use cumin, black pepper, garlic and a little cajun
on 27 Oct 2010 at 3:37 pm43Marilyn Acosta

Teri, I want to thank you so much for this recipe. For Christmas I have always made the traditional meal with little regard to the Hispanic heritage of my grandchildren or children or ex husband, for that matter. Last year, I decided it was time to do so. I made this recipe…and everything with it, including the sofrito, all from scratch. I marinated 15 pounds of meat for three days and roasted it overnight. Oh the aromas that filled this house on Christmas morning. Since I didn’t know what to serve with it, I just kept looking up recipes. So… With it, I had Habichuelas (Beans) and Yellow Rice and Corn – Arroz Amarillo y Maiz. We had a houseful of people, from the ex and new wife and her kids and grandkids, to all my grandsons, my granddaughter and her parents, me, my daughter and myself. There were rave reviews on everything, Teri. but that meat was a HIT, for sure. I am making your recipe again this week, by the way, as I’m having out of town guests on Saturday. So, I’ll start today and marinate the meat until Friday night or Sat. a.m. I know the guests will love it. Thanks again.
on 24 Nov 2010 at 11:17 pm44Carla

My pernil is in the oven as we speak. Wish me luck! Thanks for the recipe!
on 07 Dec 2010 at 11:04 am45Kim

I am so glad that I found this recipe. I am going to try this next week I think that I am going to let it marinate for a couple of days. Oh I can’t wait. Thanks
on 11 Dec 2010 at 3:09 pm46Rafael Viscasillas

I have made a pernil each Christmas for the last 15 years or so. If I do a whole fresh ham, about 15 pounds, bone in, how long do I leave it in at the slow temp? Do I use your hour per pound recommendation?
on 23 Dec 2010 at 12:09 pm47Gil

This recipe bring a lot of memories, specially during this Christmas season. My dad used to do the whole Christmas dinner pernil with arroz con gandures, pasteles (similar to tamales but made from root vegetables), and coquito every Christmas. For the pernil, I remember that he used in addition of adobo and garlic, he also used Sazon Goya with achiote to adobar (or season) the pernil. The sazon basically helped to get the pernil golden brown during the roasting. Also, on the last roasting hour to get “el cuerito” or pork skin crispy like it came from la lechonera (pit bbq), he used achiote seeds (small red seeds) boiled in vegetable oil. Boiling the seeds in the oil infuse the oil with color and flavor. This infused oil is brushed every 15 minutes over the pernil skin during the last roasting hour. The achiote and the oil helped to make the skin golden crispy. This is quick puertorrican tip, keep bringing good recipes…
on 23 Dec 2010 at 1:03 pm48admin

@Gil – thanks for the great tip! I bet the achiote oil gave all that crispy delicious crackling a beautiful color and fragrance!
on 30 Dec 2010 at 5:53 pm49Sylvia Rolon

First time making a pernil and You recipe caught my attention..I have a 20 pounder..how long should I cook it for using the slow method?
on 31 Dec 2010 at 5:55 am50d3fc0n73

the pork is one of the most typical dishes of Puerto Rico, I learned to prepare just looking at my grandfather do it every year …..
on 03 Jan 2011 at 3:52 pm51Susan

I made this for New Years Eve for my sister’s Birthday. Marinated it overnight. A 7 pound roast, cooked a total of 8 hours. It did not fall apart, and I could have been more generous with the seasoning. I put it on a rack in the roasting pan, as I have seen other recipes for this using a rack. I probably should not have done that. Also, next time I will roast it overnight. The drippings with the marinade was wonderful and made the dish! I made Arroz Con Gandules with it. Must say both the pork and the rice were better the next day! I am making my own notations on the recipe and will make it again soon!
on 25 Jan 2011 at 1:24 pm52Robert

Made this for the 3rd time and it was the best ever! I made my own adobo from your directions which I applied liberally to the meat by removing the skin. I returned the skin for cooking. Having the detached skin made for easier chicharones. I let it marinate from Friday night until Sunday morning. Threw down the Arroz Con Gandules with it. Taking lunch to work has never been this good. Co-workers are jealous and complaining of “not fair good food smells”. Living well really is the best revenge!
on 29 Jan 2011 at 1:37 pm53Paige

I’m going to start my marinade tonight!

Just out of curiosity, it doesn’t look like this needs to be turned over at all during roasting — is that correct? I just want to make sure that I don’t leave any steps out. Thanks!
on 04 Feb 2011 at 12:41 pm54anne

Have you ever tried pernil in a slow cooker? it would be moist, but not crispy – there’s a recipe I’m cross checking on this website: skinnytaste.com/2011/01/skinny-slow-cooked-pernil-puerto-rican.html
Haven’t tried either yet, but am curious about your thoughts. More energy efficient, but sometimes that’s not enough
on 24 Apr 2011 at 12:10 pm55Marilyn

This is the recipe you remember from roadside stands in PR. First time I made it, it didn’t come out of the oven til 9PM and even tho it was late, we couldn’t stop eating it. It fell off in juicy chunks and we stood around it pulling the meat off and licking our fingers. This is one of those dishes that is best when it comes fresh from the oven which is why I got up at 6:30 am this time to put it in the oven. It should be ready (low and slow) around 3PM. As far as the spice rub and marinade, I go crazy with garlic -9 cloves mashed- and then throw in every spice I like plus sazon with aciotte, stuffing it into holes I’ve made in the meat til my fingers turn yellow with the spice rub and then throw in a plastic bag with a bottle of Goya mojo marinade and let it sit in the refrigerator for days – the longer the better.
My husband is on Atkins so he’s in (pardon the pun) HOG HEAVEN!
on 27 Apr 2011 at 12:41 pm56We Are Never Full » Lazy Vacation Post: Meaty Leftovers

[...] them were a quick salsa criolla and some rounds of fried yucca. Sure, it’s not exactly beach food, and we stripped off at the pool with noticeably less [...]
on 11 Jun 2011 at 9:40 am57Marilyn

So here I go again – I can’t seem to get enough of this pork. I marinated it for four days and it’s now in the oven- the aroma is driving me crazy. I would have cooked it earlier in the week but the weather was so hot I couldn’t stand having the oven on for 8 – 9 hours. My windows are all open and I’m sure the whole neighborhood smells it and their mouths are watering. I researched recipes on the web before getting to this site and this recipe is by far the best. Low and slow are the way to go. I’m looking forward to making another recipe from this site, deep fried marinated chicken – think it’s called chiccharone – you can’t go wrong following recipes from little mom and pop restaurants in Bklyn- thanks for sharing these gems!
on 14 Sep 2011 at 3:27 pm58Oval Beach

I’m making this for a group of people visiting us this weekend. I have made this on two other occasions with no disappointments. Planning on serving it with garlic mashed potatoes and a green veggie side like blanched green beans. I’m also planning on making a kick ass sauce/gravy with what is left of the drippings. Wish me luck. I will let you all know on Monday how it turned out.
on 15 Sep 2011 at 8:42 am59Jonny & Amy

Thanks for the great comment!! We absolutely love this dish – can’t wait for some cooler weather so I can heat up my home w/ the oven while cooking my pernil. Can’t wait to hear how this one went…and your sides/gravy! you go girl! or boy….
on 23 Oct 2011 at 12:58 pm60Mimi

My grandmother made the best pernil. last week I attemped it with a pork roast that had no fat. Total disappointment. This looks amazing, so I went to the butcher who attempted to cut it. NO WAY JOSE. So now the pernil is in the oven and the bouse smells like abuelas memories. Wish me luck!!!!!
on 24 Oct 2011 at 7:50 am61Jonny & Amy

Hi, Mimi! MMMMMM the smell. Now I’d love to hear how it tasted!! Comparing anything to an abuelas food is the ultimate compliment! Thank you!
on 24 Nov 2011 at 9:48 am62richlop

slow cooking this right now..its an 11lb one..started at 400ish for about 1hour or just over a little that (maybe 1 1/2) and then turned it down to 275 since 2:45am – its 8:45 now..So I hope around 12 its done. Also instead of tin foil – has anyone tried using oven bags? this is what my bro-in-law use and i have used in the past.
on 15 Dec 2011 at 12:14 am63Dawn

Hi,
What do you do with the olive oil?
on 15 Dec 2011 at 8:23 am64Jonny & Amy

use a bit to spread over the pork but BEFORE you sprinkle w/ the adobo… thanks, dawn!!
on 31 Dec 2011 at 12:09 pm65Ted

I have a 25lb with bone. So do I cook it for 24+ hours at 275 degrees or …?
on 31 Dec 2011 at 12:49 pm66Jonny & Amy

Hi, Ted.

On low and slow cooking (bone-in pernil), I would definitely recommend and hour to an hour and half per pound. That’s a enormous pork shoulder! And, unless you cook at a higher temp, you’ll definitely want at least 25 hours to cook it. I’d reserve longer if you have it. You could always choose to cook it at a higher temp for less time, you just may not get it as juicy and moist as it would if it was cooked super low and slow.

Good luck! It’ll be delish, I’m sure.

You could try the higher temp method if you’re “in a rush” (hope you’re not w/ a 25 pounder!) - http://www.weareneverfull.com/easy-and-cheap-i-like-my-men-like-i-like-my-food/ – that cooks it at about 350 for 30 to 45 mins per pound.

Happy New Year!

amy and jonny
on 01 Jan 2012 at 7:42 pm67Julianna

Imagine my surprise to find you still replying to folks as of Dec 2011. I just made this today 1/1/12 for New Year’s Day dinner. I had to go with the original method because my family couldn’t wait that long. So at 11:00 am I poured OJ over it and started pushing in the garlic. It marinated for only 1/2 hour, but it was at room temp which I think is critical. 6lb roast would have been done around 3:30, so lowered it to 325 and cooked until 5 with the last 45 minutes being uncovered. It was FANTASTIC, MOUTHWATERING & DELICIOUS! My husband raved and my children devoured it (even the 6 year old). I love the flavors but was concerned about the pairing with saurkraut and mashed potatoes for an ‘original’ New Years Day menu, but it went together amazingly. One little tip that we enjoyed was that I left some of the sliced onions on top and when it was crisping up the skin, the onions crunched up too like little fried sticks-the kids were eating them like crazy and when I said they were onions they said “huh?” Eww! That taught them a lesson that you can like foods cooked in another way even if you think don’t like it. Anyway thank you so much – you made our 2012 have a delicious beginning.
on 15 Jan 2012 at 1:44 pm68Randy

I put two shoulders in the oven about two hours ago. The house is smelling really good. I’m sure it will taste as good as it smells.
on 15 Jan 2012 at 4:14 pm69Jonny & Amy

Hey, Randy! Hope you stop by to let us know how it turns out – thanks for the comment and hope you enjoy!
on 15 Jan 2012 at 7:59 pm70Randy

Hey Jonny & Amy, it was absolutely wonderful…can one say succulent on the Internet? I made it with black beans and rice on the side. The skin was a bit too charred, but the meat was so juicy. I will definitely use this recipe again. Low and slow is a good thing.
on 25 Jan 2012 at 4:30 pm71Matt

I have read the reviews and this and this low and slow Pork butt sounds GREAT!I have a question , as a first timer doing this reciepe. I am having a big family gathering for my daughters first birthday in 4 days. I have 2-10 lb big ass pork butts! I am going to marinate them starting today. My question is when do I start cooking them for a 11 am gathering?
on 26 Jan 2012 at 10:59 am72Jonny & Amy

Ok, so (and I always go back and refer to my recipe), the timing is about an hour to 1 1/2 hours per pound for low and slow. Will you be cooking both at the same time, in the same oven? Keep that in mind b/c sometimes (and you need to know your oven), ovens sometimes take a bit longer to cook if they are more crowded. The good thing about this pernil is you almost can’t really ruin it by cooking it a bit longer. remember to take the pernil out of the fridge a few hours before you cook to bring it to room temp. cooking is at an hour to 1.5 hrs per pound per pernil. So, that would mean, 1 hour at the higher temp, you’ll need about 9 hours at the lower temp to 14 hours. Maybe choose a number in the middle? 1 hour at the high temp then 11.5 hours at the low temp (12.5 hours total)?

You really can’t mess this up unless you under cook it (and, to me, the long marinade really helps too). For an 11am gathering, stick it in around 9.30 or 10PM the day before, (don’t forget the 1 hour at a high temp and then you turn it down – so don’t fall asleep w/ the pernil in a 475 oven!), remove the foil for the last 20-30 mins, take it out around 10 or 10.30am, let it sit for 15 to 30 mins then carve for the gathering. good luck and i hope it all goes well – you’ll do great.

let us know how it goes if you can!

amy and jonny
on 29 Jan 2012 at 10:18 pm73Matt

THANK YOU! Amy and Jonny, the pork came out GREAT!
I ended up putting the 2-10 lb big ass pork butts in at 11pm to be served for a 12 noon party. I had to change up my cooking process. The 2 butts were to big for my 1 pan. I put 1- 10 pounder in the oven and the other in my huge Dutch oven. Started them at the same time and ended at the same time (roughly 10 hours cooking time) but fall off the bone goodness! Tender and delicious thank you again. Triple A plus!
on 04 Feb 2012 at 3:13 pm74Juan Villar

This works really well, low and slow be ‘da way 2 go! Low and slow is a standard in great barbecue, it is no different for a great pernil. Patience is a virtue!
on 05 Feb 2012 at 9:42 am75Jonny & Amy

@Juan Villar: so glad it worked out well for you! There’s nothing better than hearing that.
on 26 Feb 2012 at 9:03 pm76Kristen

OMGosh!!! This was AMAZING!! I cooked the 8.5 lb shoulder for 10 hours…the skin was nice and crunchy while meat was moist and succulent. I loved getting the occasional surprise bite of garlic, too. I made this with your Arroz con Gandules (http://www.weareneverfull.com/arroz-con-gandules/) and some fried plantains. This brings me back to my childhood, and my memories of our Puerto Rican neighbor’s cooking. I am going to make tacos de carnitas and cuban sandwiches out of the left overs.

I have a couple questions: I used a roasting pan (like you would for a Thanksgiving). I had about a 1/2″ water as the recipe stated, but do you add more liquid as it cooks or just let the drippings char? I added a little a couple ours in, but didn’t add anymore. What type of roasting pan do you use?

So happy I found your blog! Thanks for the great recipe.
on 03 May 2012 at 7:17 am77Discovering Mamposteao | We Are Never Full

[...] as an accompaniment to roast chicken, roast pork, grilled pork chops or [...]
on 24 Jun 2012 at 5:33 pm78Lyn Hamilton

I’m making your pernil ‘low and slow’ again .. this is the best recipe I’ve found. Since I’ve moved to FL I’ve made a lot of Puerto Rican friends and gathered recipes but this is the best.
Thank you!!
on 10 Aug 2012 at 4:41 pm79Neeci

I made this for Christmas for my then boyfriend, his mother and brothers (who are all puerto rican) and my mother (who hates pork), along with a apricot glazed ham and a fried turkey; let me tell you everything else was left but the pernil (and my status as a girlfriend, he proposed that same day)! Thank you soooo much for the recipe! We’re trying it in the slow cooker today, wish us lucl!
on 13 Sep 2012 at 4:27 pm80American Food Is Underrated | So.. this one time, in Camden

[...] New York City and food was mentioned. It turns out that a hugely popular dish is something called Pernil, which is slow-cooked pork shoulder. It’s cheap, and because it’s slowly cooked at a [...]
on 29 Sep 2012 at 7:33 pm81David & Christina

So my husband doesn’t EVER cook. Last night I seasoned my pork, made my marinade, cut the skin almost completely off except for one tiny piece left attached and I put it in my roasting pan. I gave him directions on how to let it come to room temperature, how to start high and then end low and I left home at 7:00am to go to work. I just got home and saw it wrapped up in the oven. I opened my little package of joy tore off a piece, and the WHOLE DAMN THING fell of the bone. It is sooooooooo good. I’m putting this site on my favorites bar. Thanks
on 22 Jan 2013 at 11:59 am82Verity

Thank you soooo much for this cooking method. I have made it a few times now and it is easy and perfect each time. My husband is Cuban and I have been learning recipes from my mother-in-law. This one I did on my own and she and the entire family was extremely impressed as these cuts and recipes are new to me.
When i was ready to cut it… i grabbed the bone and did one twist and it came out clean… let me just say, I felt like a food superhero…lol. Thanks again
on 30 Mar 2013 at 6:01 pm83Jennifer

I am not sure if you will see this or not but i was searching for recipes for a 9lb bone in fresh pork leg, i guess its also called a fresh ham. I am wanting to make this for easter tommorow and we are going out all day riding the fourwheelers and want to have it done after we get home. Thing this recipe will work?
on 18 Apr 2013 at 8:04 pm84Darren

I always do the slow roast with mine as well. Amazing outcome. Also, try also stuffing the holes with pimiento stuffed green olives along with the garlic! Occasionally I will make my own adobo with lime juice, vinegar, garlic, salt and pepper. Try it!! Comes out AMAZING!
on 25 Apr 2013 at 9:58 am85Kristin

I love pernil! I use my own recipe, which is actually very similar to yours, anyway. But I found your recipe when I was googling for a low and slow way to roast the pernil. I usually just cover it and bake on 375, then uncover for the last hour to crisp the skin. But last time I cooked a pernil, I tried the low and slow method and it came out even better. Woke up today and could not remember, for the life of me what the temp settings were, though, so I googled, “slow roasted pernil” and came upon your recipe. I’m about to pop the pernil in the oven as I write this. Thanks!
on 29 Apr 2013 at 8:24 am86Jonny & Amy

@Kristin: thanks for the comment and for visiting. Hope the pernil came out great, but let us know if you have any tweaks to the recipe!