Puerto Rican Roast Pork Shoulder

260 mins (prep 20, cooking 240)
7 ingredients
16 servings
This recipe is for a bone-in pork shoulder, or pernil. It is marinated in a garlicky paste for 1 to 3 days; the longer the better. Unlike other recipes in the database, it is cooked at a relatively high heat so that the result is a tender roast with crispy crackling or chicharons. Adapted from Daisy Martinez. Cooking time is approximate. The original recipe called for a 4.5 lb pork shoulder. The smallest I found was 8.5 lbs.

Categories:  holiday , north-american , main-dish , meat , pork , christmas , number-of-servings , puerto-rican , caribbean , for-large-groups ,
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Serving Size (8.91 g)
Servings 16
Amount per Serving
Calories 25.24 Calories from Fat 21.87
% Daily Value *
Total Fat 2.43g 59.76%
Saturated Fat 0.35g 28.37%
Trans Fat 0.0g %
Cholesterol 0.45mg 2.42%
Sodium 548.06mg 365.37%
Total Carbohydrate 0.78g 4.14%
Dietary Fiber 0.05 g 3.02%
Sugars 0.05 g %
Protein 0.15g 4.93%
Vitamin A 0.55IU% Vitamin C 0.71mg%
Calcium 4.74mg% Iron 0.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried oregano, pork shoulder