Crispy skin, juicy pork, and that citrus-garlic mojo—this is Christmas roast royalty in Puerto Rican homes.

If you want a Christmas roast every family will love, make Puerto Rican Pernil. It’s pork shoulder marinated in a punchy garlic-citrus mojo, then slow-roasted until tender with crackly skin and drippings you’ll spoon on everything. This is the kind of centerpiece that makes people “accidentally” come back for thirds.

Why You’ll Love This Dish

• Massive flavor from a simple overnight marinade
• Feeds a crowd without fancy techniques
• Crispy skin + juicy meat (best combo on earth)
• Leftovers become sandwiches, arroz bowls, tacos—anything

Kitchen Tools

Roasting pan + rack (or bed of onions), sharp knife, blender/food processor, meat thermometer, foil.

Ingredients (Serves 10–12)

Pork

• 1 pork shoulder / pork butt, 4–5 kg (9–11 lb), skin-on if possible
• 2 tsp kosher salt (plus more to taste)

Mojo Marinade

• 1 cup fresh orange juice (or ¾ cup orange + ¼ cup lime)
• ¼ cup lime juice
• ¼ cup white vinegar
• ½ cup olive oil
• 12–15 cloves garlic
• 2 tbsp dried oregano
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp ground cumin (optional)
• 1 small onion, chopped (optional but great)

For the Roast Pan

• 2 onions, thick-sliced (rack substitute + flavor)
• 1 cup water or stock (for the first stage)

Instructions

1) Prep the pork (the “make it legendary” step)

1. Pat pork dry. If skin-on, score the skin in a crosshatch (don’t cut deep into meat).
2. Flip pork meat-side up and make deep slits all over (this is where mojo goes).

2) Mojo + marinate

1. Blend mojo ingredients until smooth-ish.
2. Rub mojo into the meat side, pushing it into the slits. Pour remaining mojo over/around the pork.
3. Cover and marinate 12–24 hours in the fridge.

3) Roast low and slow

1. Bring pork to room temp 45–60 minutes.
2. Heat oven to 160°C / 325°F.
3. Set onions in the roasting pan, add 1 cup water/stock. Place pork on top (skin-side up).
4. Cover tightly with foil. Roast 4 to 5½ hours, until very tender and internal temp is 88–93°C / 190–200°F(collagen is melting = tenderness).

4) Crisp the skin

1. Remove foil. Increase oven to 230°C / 450°F.
2. Roast 20–40 minutes until the skin is blistered and crackly. Watch closely at the end.

5) Rest + carve

Rest 20–30 minutes. Slice or pull into chunks. Spoon pan juices over the meat.

Pro Tips & Substitutions

• No skin? Still amazing. Finish uncovered at 220°C/425°F for 15 minutes to brown the top.
• Extra crisp skin hack: Pat skin dry before the final high heat.
• Taste balance: Mojo should taste salty, bright, garlicky. If it’s too sharp, add a pinch of sugar.
• Smaller pork shoulder (2–3 kg): Same method, reduce time; cook to temperature, not the clock.

Storage & Reheating

• Fridge: 4 days
• Freezer: 2 months (portion + freeze with a little juice)
• Reheat: Covered at 160°C/320°F with a splash of stock/juices. Crisp bits under broiler for 2–3 minutes.

Serving Suggestions (Holiday Table)

• Classic pairing: Arroz con gandules, tostones, and a simple salad
• Sauces: extra mojo, pickled onions, or hot sauce on the side
• Leftovers: sandwiches with mayo + garlic sauce, rice bowls, wraps

Nutritional Information (per serving, approx.)

• Calories: 540
• Protein: 38g
• Carbohydrates: 3g
• Fat: 41g
• Sodium: 780mg
  (Varies by cut + how much skin each serving gets.)

Did You Try This Recipe?

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