I make pernil almost twice a month for my family. Everyone loves it, and it’s economical. Pernil is a pork shoulder that is slow roasted with Puerto Rican spices. Our neighborhood is a great place to buy the pork shoulder; the customers want a pernil that has lots of fat in it and a thick layer of skin on one side. If you buy a pork shoulder in a fancier neighborhood, it will be too lean and trimmed too close to be of any use to me. I don’t pretend that my pernil is authentic. True Puerto Rican style would be to cook the pernil so that you can eat the chewy skin. I braise it. I also don’t make my own sofrito. I’m not a good Puerto Rican, but I get a pass because my Southern roots blend well with that cuisine in a few crucial ways.
Here’s my process.
I cut a slit along the top of the skin and cut a big pocket in between the skin and fat and the meat.
I put Adobo powder, Sazon powder (both Goya) all over the shoulder and plenty in the pocket. Then I squirt as much Sazon Ranchero liquid into the pocket that it can hold, squishing it around so it gets all the way down into the bottom of the pocket.
Add a dribble of vinegar to the bottom of the pan, then I put it in the oven at 9am at 200 degrees.
At 6:30pm, I take it out and suck all the pot juices out with a turkey baster. That liquid gold will be used to cook the rice. (I also put some in the small colorado beans that I have simmering with diced carrots and onions.) Then, I pull off the skin and pull out the big bone from the shoulder, and serve the pernil in a big bowl with tongs.
I put lots of hot sauce on my pernil. Ω