This Slow Roasted Pernil with Mojo is packed with bold flavors using pantry staples like sofrito, adobo, oregano and garlic. The pork shoulder marinates overnight, absorbing all those bold flavors and spices then roasts to crispy perfection!
Ok so before we get to the recipe, here’s a few notes on Pernil aka Pork Shoulder. Pernil originated from Spain but has become a popular dish In latin America and the carribean, mainly Puerto Rico and Dominican Republic. The Spanish season theirs simply with garlic and spices and we add more oomph and flavor with sofrito and mojo. The seasonings are different between the Spanish and the rest of us hispanics but the method is the same – slow cooked pork. Pernil is most often served on special occasions like holidays and birthdays. A pernil will always signal a celebration.. always lol
This next blurb is controversial…The first step in this recipe for slow roasted pernil with mojo is “washing” the meat with water and vinegar. Listen, I’m Dominican and we wash our meat. it is what it is. Is it necessary, no not at all, I’m a trained chef and I can say that confidently. So why do I still wash my meat? It’s simple, because I learned from my mom and she learned from hers and so on and so forth. It’s how our ancestors cooked. They cook with love and it’s apparent in the food, so if they washed their meat then so do I 😉
Mise en Place for Slow Roasted Pernil with Mojo.
Equipment:
- large bowl for marinating and storing
- sharp knife
- measuring cup and spoons
- plastic wrap
- roasting pan
- aluminum foil
Ingredients:
Let’s make Slow Roasted Pernil with Mojo!
Prep:
Place the pernil in the bowl and cover with water and add about 1/2 cup of vinegar. Let that sit while you prepare the marinade. In a separate bowl, combine 1/2 cup of sofrito with the salt, adobo and oregano. Thin it out with 1/4 cup of mojo, set it aside. Dry the pernil completely with paper towels and place back in the bowl, dry it out first. Make holes in the pernil with your knife, make sure you stab under the fat cap as well.
Take 1/2 cup of mojo and pour to all over the pork shoulder, make sure to get it inside the holes. Now rub the sofrito mix all over as well, and in the holes too. Wrap the entire bowl with plastic wrap and let it marinate 12 hours to 24 hours in the fridge.
Cook:
Preheat the oven to 300°F .Take the pernil out the fridge at least 30 minutes before you plan to roast it and transfer it to the roasting pan, fat cap facing up. Liberally spray the aluminum foil on one side and cover the pan. Roast for 4 hours, until pork reaches 145°F. Turn the oven up to 400°F and remove the aluminum foil. Continue to roast until the skin is crispy, about 20-40 minutes more. When the pernils skin is at your desired crispiness, remove from the oven and let rest for at least 30 minutes to an hour.
Eat:
Shred the meat and serve with mojo drizzled on top and on the side. For a complete meal , make some rice and beans or some tostones.. orrr both. I say both! lol
FAQ’S
How much Pernil will feed my family of 4?
~ conservatively you can count on 4-6 oz per person. Check out this article for more.
What should I look for when buying a Pork Shoulder?
~ look for a bone in pork shoulder.. bone always equals flavor. the meat should be pinkish red. Stay away from greyish meat. Read more here.
Is there a way to make a Pernil faster?
~ There sure is, you can use a slow cooker or instapot. Just follow the directions on the appliance. The skin won’t be crispy but you can crisp it up separately in the oven.
Slow Roasted Pernil with Mojo
Featuring pantry staples like Sofrito, adobo, oregano, and garlic, this slow-roasted Pernil with Mojo is bathed in a citrus garlic marinade and roasted to crispy skinned perfection!
Ingredients
- 1 6-8 pound pork shoulder with the bone in
- 1.2 cup Distilled white vinegar
- 1/2 cup sofrito
- 1.5 cups mojo*** - homemade or store bought
- adobo
- Dominican oregano**
- Kosher salt
Instructions
- Place the pernil in a large bowl and cover with water. Add about 1/2 cup of vinegar. Let that sit while you prepare the marinade.
- In a separate bowl, combine 1/2 cup of sofrito with the salt, adobo and oregano. Thin it out with 1/4 cup of mojo, set it aside. Dry the pernil completely with paper towels and place back in the bowl, dry it out first. Make holes in the pernil with your knife, make sure you stab under the fat cap as well.
- Take 1/2 cup of mojo and pour all over the pork shoulder, make sure to get it inside the holes. Now rub the sofrito mix all over as well, and in the holes too. Wrap the entire bowl with plastic wrap and let it marinate 12 hours to 24 hours in the fridge.
- Preheat the oven to 300°F .Take the pernil out the fridge at least 30 minutes before you plan to roast it and transfer it to the roasting pan, fat cap facing up.
- Liberally spray the aluminum foil on one side and cover the pan. Roast for 4 hours, until pork reaches 145°F. Turn the oven up to 400°F and remove the aluminum foil. Continue to roast until the skin is crispy, about 20-40 minutes more. When the pernils skin is at your desired crispiness, remove from the oven and let rest for at least 30 minutes to an hour.
- Shred the meat and serve with mojo drizzled on top and on the side.
- Enjoy!
Notes
* you can marinate the pork shoulder for at least 12 hours to 24 hours
** sub any oregano. use what you have.
*** mojo is a citrus garlic sauce
Nutrition Information:
Yield: 15 Serving Size: 4 ozAmount Per Serving: Calories: 727Total Fat: 53gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 218mgSodium: 269mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 57g
nutrition information is not always accurate
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