The Roasted Pork Shoulder Picnic (Pernil) is often prepared during the Christmas Holidays. The key for a flavorful, juicy and tender Pernil is to marinate the pork shoulder roast with a wet rub overnight that consist of olive oil, vinegar, garlic, dry herbs and spices. The pork skin along with the layer of fat (known as cuero) should have a crunchy texture when served. For some individuals, this is the best part of the Pernil. The Roasted Pork Shoulder Picnic (Pernil) is usually served with pasteles and rice with pigeon peas during the Christmas Holidays
Christmas in Puerto Rico!
I truly believe that we celebrate the world’s longest Christmas Holiday in Puerto Rico. We start celebrating Christmas during the week of Thanksgiving until Three Kings Day (Epiphany on January 6th). If that is not enough, we add eight (8) more days after The Three Kings Day (known as Octavitas). During this period, we enjoy our version of Christmas caroling – parrandas. The parrandas are a group of friends and/or family that come to your house unannounced at various times of the day or night to sing Christmas carols along with playing our traditional instruments.
Food History!
The Spaniards brought the animals to Puerto Rico. The animals except for the piggies were not able to adapt to the new environment so they became sterile for a few years. The piggies, however, were very content on the island and were able to reproduce many little piggies. Therefore, pork is the preferred meat in our culture especially during the Christmas Holidays!
Preparing the Marinade for the Pork Shoulder Roast!
Add several garlic cloves in the mortar.
With the pestle, pound each one until they are completely crushed. Repeat this process.
All 8 garlic cloves are crushed.
Now add the 1 tablespoon of black pepper and 1 tablespoon of dried oregano to mortar.
The last dry ingredient to add to the mortar is 9 teaspoons of lite salt. I use Morton’s lite salt.
NOTE: 1 teaspoon of salt per pound.
Grind the ingredients with the pestle until well blended.
Creating the Marinating Paste!
Pour the 3 tablespoons extra virgin olive oil and 2 tablespoons white vinegar.
With a spoon, blend all the ingredients until a paste is formed. The marinade has a thick paste consistency.
Scoring the Pork Shoulder Picnic!
This is a pork shoulder picnic that weighs approximately 9 pounds. This particular cut of meat is the lower arm of the pig’s shoulder.
The pork meat has been rinsed, patted dry with paper towels and placed on a glass cutting board. Score the surface of pork skin by making slits approximately 1-inch wide and 1 to 2 inches deep.
NOTE: Some individuals like to remove the skin along with the fat to marinate the meat underneath and then place the skin back on top.
Turn the pork roast to the other side and make several slits as well.
Applying the Marinade to the Pork Shoulder Picnic!
Measure ¼ teaspoon of the marinating paste and insert into slits.
With your index finger, push the marinade down into the slits.
Once all the slits are filled with the marinade, rub the top of pork roast with a small amount of the marinade.
This entire side of the pork meat has been completely seasoned with the wet rub.
Lastly, turn the pork roast to the other side to fill all the slits that were initially made on top of skin with the marinade. The remaining marinade is rubbed on the entire surface of pork skin.
Place the pork shoulder picnic roast skin side up in a roasting pan. Cover with lid and place in the refrigerator overnight.
Cooking Time – Roasted Pork Shoulder Picnic!
Preheat oven to 350°F. After overnight refrigeration, insert the meat thermometer in center of pork away from the bone. Cover roasting pan with lid and place in oven. Cook until meat thermometer registers the adequate internal temperature for pork.
NOTE: If not using a meat thermometer, cook 30 minutes for each pound of pork shoulder picnic. For instance, since this is a nine (9) pound pork shoulder roast, it will take approximately 4½ hours to cook the pork meat.
When the roasted pork shoulder is done cooking, remove the meat thermometer.
Cook the pork meat uncovered for an additional 30 minutes or until the skin becomes very crispy.
Tap the pork skin on top with a knife, and if you hear a hollow sound, that means the pork skin is crispy. Allow the pork roast to rest for 15 minutes before cutting.
NOTE: Depending on your rack placement in the oven, the pernil can vary in cooking time. This is why I recommend to use a meat thermometer.
Serving the Roasted Pork Shoulder Picnic!
The Roasted Pork Shoulder Picnic (Pernil) is usually cut into medium size chunks accompanied on the side with the crispy pork skin (cuero).
NOTE: The crispy pork skin is removed on top of pork roast when cooked, and then cut into smaller pieces.
We normally serve the Roasted Pork Shoulder Picnic along with Pasteles and Rice with Fresh Pigeon Peas especially during the Christmas Holidays!
Click on the button below to watch my YouTube video on How to Prepare Roasted Pork Shoulder!
Recipe and Nutritional Facts
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Roasted Pork Shoulder
- Prep Time: 15
- Cook Time: 5 Hours
- Total Time: 5 hours 15 minutes
- Yield: 12 Servings 1x
Description
The key to a flavorful, moist and tender pork shoulder roast is marinating the pork roast overnight with a wet rub to allow the spices, herbs and liquids to soak inside the meat!
Ingredients
- 1 bone-in pork shoulder roast, 9 pounds
Marinating Ingredients:
- 8 garlic cloves, peeled and minced
- 1 tablespoon black pepper
- 1 tablespoon dry oregano
- 9 teaspoons salt (low sodium)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white vinegar
Instructions
- In a mortar, pound the garlic cloves until they are crushed, using the pestle.
- Place black pepper, salt and oregano into mortar and grind with pestle until well blended.
- Pour the olive oil and white vinegar. Stir the ingredients well with a spoon until a paste is formed.
- Score surface of pork skin with a knife, making 1-inch wide slits and 1 to 2 inches deep. Turn over pork roast to the other side and make several slits as well.
- Fill each slit with marinade (about ¼ teaspoon) and rub entire side of pork roast with remaining marinating paste. Repeat this process to the other side of pork roast.
- Place pork roast in roasting pan. Cover with lid and place in refrigerator overnight
- Preheat oven to 350°F. Remove roasting pan from refrigerator and insert meat thermometer in center of pork away from the bone. Cover roasting pan with lid and place in oven.
- Cook pork shoulder picnic until meat thermometer registers the adequate internal temperature.
- To crisp the skin, remove lid and bake for an additional 30 minutes or until the pork skin becomes very crispy.
- Allow the meat to rest for 15 minutes before cutting. Cut the Roasted Pork Shoulder in medium size chunks accompanied on the side with the crispy pork skin (cuero).
Notes
The pork meat has been rinsed and patted dry with paper towels.
If you are not using a meat thermometer, cook 30 minutes for each pound of pork shoulder roast.
- Category: Dinner
- Method: Baking
- Cuisine: Puerto Rican
Keywords: Roasted Pork Shoulder Picnic, Pernil, Pork Roast, Picnic,
