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Pernil Puerto Rican Pork Roast - Seasoned Tender Pork Roast - Low and Slow Pork Roast - craftycookingmama.com

Puerto Rican Style Pork Roast / Pernil

A tender, juicy, deliciously seasoned roast pork.
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Pork
Cuisine Puerto Rican
Servings 6 -8 servings


  • 5 Pound Pork Shoulder/Butt Roast preferably bone-in
  • 3 Tablespoon Adobo Seasoning Scant
  • 2 Tablespoon Garlic Powder Scant
  • 2 Tablespoon Salt Scant
  • 2 Tablespoon Dried Basil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon oregano
  • 3 Tablespoon white vinegar + additional to rinse off roast
  • 3 Tablespoon Olive Oil
  • 1 cup water


  • Rub and rinse pork roast with a few tablespoons of vinegar.
  • Set pork roast in large dish to marinate in.
  • With a sharp knife, play Psycho Killer Norman Bates and get to stabbing that roast : )
  • Really, though, stab roast throughout - make about 20 cuts.
  • Mix spices and herbs together in small mixing bowl.
  • Add in olive oil and vinegar. Mix well.
  • Rub down pork roast with seasoning "paste". Use all. Rub paste into cuts in meat.
  • Marinate, covered, in fridge for about 24 hours.
  • Preheat oven to 275
  • Place pork in appropriate sized roasting pan, fat side up. Add 1 cup water.
  • Cover / tent with foil.
  • Cook for 5-7 hours depending on size. After a few hours lift corner of foil to make sure there is enough liquid in dish.
  • Roast is done when meat falls apart. I take a fork and pull at a corner - if it pulls off easily it's done. 6 hours works perfect for me every time.
  • If you prefer - you can broil roast for a few minutes to get some crunch on fat and roast. Totally optional...BUT...watch carefully.
  • Shred meat. Serve with rice. Enjoy : )