In my Dominican kitchen, pernil (Dominican roasted pork shoulder) isn’t just a roast—it’s a celebration. The smell of garlic, oregano, and limón drifting from the oven is the unofficial soundtrack of las Navidades, cumpleaños, and any Sunday that turned into “vamos a juntarnos.” This version keeps it classic and unfussy: a bright, garlicky sazón gets tucked into every little cut of the pork shoulder, the meat slow-cooks until it practically melts, and then we blast the heat for that chicharrón-style, shatter-crisp skin.
Serve it family-style with Moro de Guandules, a pot of Arroz Blanco and Dominican Beans, or some Air Fryer Tostones for crunch. Got leftovers? Turn them into the best Dominican Pulled Pork Sandwich tomorrow—trust me, it never lasts long.
Step-by-Step Instructions
Season the pork shoulder. Start by blending the cilantro, garlic, dried oregano, cumin, salt, black pepper, apple cider vinegar, and fresh lime juice into a coarse paste. Pat the pork shoulder dry. Using the tip of a small, sharp knife, poke deep slits all over the shoulder, especially through the fat and around the bone. Rub the seasoning paste generously over the pork, pressing some into each slit so the flavor reaches the center. Cover and refrigerate to marinate—overnight is best for deeper sabor.
Slow cook first. When you’re ready to cook, set the pork in your slow cooker and pour in enough water to cover at least three-quarters of the meat. Cover and cook on LOW until fall-apart tender, about 8 hours.
Roast for crispy skin. Carefully lift the shoulder onto a roasting pan, skin side up. Preheat the oven to 450°F (232°C) while the meat rests a few minutes. Slide the pan into the hot oven and roast until the exterior is browned and crisp, about 1 hour. Remove from the oven and let the pernil rest for 15 minutes so the juices settle. Pull or shred the meat with two forks (save those crispy skin pieces for serving!).
Serve your pernil (aka puerco asado) hot alongside rice and beans, tostones, or fold it into warm tortillas for quick tacos de carnitas. It’s the kind of main dish that turns any table into a fiesta.
Serving Suggestions
- Pair with Moro de Habichuelas or Moro de Guandules con Coco, and Ensalada Rusa for a classic holiday spread, or keep it simple with White Rice (Arroz Blanco) and a green avocado salad.
- Add Air Fryer Tostones or Maduros for that sweet-and-crunchy plantain duo.
- Turn leftovers into Dominican Pulled Pork Sandwiches or tuck into tacos and bowls with beans and slaw.
Storage Tips
Refrigerate: Store cooled pernil in airtight containers for up to 4 days.
Reheat: Warm covered in a 300°F (150°C) oven with a splash of broth or water to keep it juicy; re-crisp skin under the broiler for 1–2 minutes.
Freeze: Shredded meat freezes well up to 3 months. Thaw in the fridge, then reheat gently with a little liquid.
Recipe Tips
- Shoulder cut: Bone-in, skin-on pork shoulder (pernil) stays juicy and gives you that prized crispy skin (cuerito).
- Marinating time: Aim for overnight for a deeper flavor; at a minimum, 2 hours works on busy days.
- Slow-cooker to oven: This two-step method guarantees tender meat with an ultra-crispy finish. Preheating the oven fully is key.
- Flavor boosters (optional): A touch of sazĂłn con achiote in the marinade adds color and depth.
- Plan the menu: Round out the table with Moro de Guandules con Coco, Quipes (Kipes), Ensalada Rusa, and a little ConcĂłn for those who fight over the crispy rice.
Pernil Dominicano (Puerco Asado)
Author:Equipment
Ingredients
- 5 lb 2.27 kg pork shoulder, bone-in, skin-on
- 1/2 cup 8 g cilantro, roughly chopped (packed)
- 12 cloves 36 g garlic
- 1 tsp 1 g dried oregano
- 1 tsp 2.5 g ground cumin
- 1 tsp 6 g salt
- 1 tsp 2 g ground black pepper
- 1 tsp 5 mL apple cider vinegar
- Juice of 1 lime 30 mL
Instructions
- In a food processor, pulse together cilantro, garlic, oregano, cumin, salt, pepper, vinegar, and lime juice into a coarse paste.
- Using a small, sharp knife, poke holes all over the pork shoulder. Rub the paste over the entire surface, pressing some into the holes. Cover and refrigerate to marinate overnight (or at least 2 hours).
- Place the pork shoulder in a slow cooker and add enough water to cover at least 3/4 of the meat. Cook on LOW for about 8 hours, until very tender.
- Carefully transfer the pork to a roasting pan, skin side up. Roast in a preheated 450°F (232°C) oven until the skin is browned and crispy, about 1 hour.
- Remove from the oven and rest 15 minutes. Shred with two forks and serve.
Notes
- Bone-in, skin-on pork shoulder yields the juiciest meat and crispy skin.
- For the crispiest finish, make sure the oven is fully preheated before roasting.
- Marinating overnight develops the deepest sabor.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Linda Ainsworth says
So sad that when you rent a room from someone these days, they typically don’t like baking anything a long time, so thank God for slow cookers.
Alex says
Looks fantastic! Quick question. Instead of covering 3/4 of the meat with water, can that be substituted with chicken broth or orange juice, or a combo of both?
Vanessa says
I’ve never tried it this way, but you could. If you do try it, please let me know how it turns out.
Caryle says
Awesome recipe. Gonna use the same method tonight to cook my pork shoulder. When you marinated it with garlic, how much of the flavor did you taste from the marinade when you ate it?
Vanessa says
It has a slight taste of garlic but it’s not overwhelming. Hope you like it. 🙂
Dianne keith says
Hi there I was wondering about cooking in the oven all day like you mentioned how long and at what temperature
Vanessa says
Hi Dianne, you can follow my recipe for roasted Cuban pork shoulder for instructions on how to cook it in the oven. 🙂 Here’s the link to that recipe: https://mydominicankitchen.com/cuban-style-roasted-pork-shoulder/
Dora L Stone says
This would go great with a Cuban sandwich!!
Silvia Martinez says
So easy to make and so flavorful
Ale says
I also love slow cooker, I’m madly in love with my instapot right now.
Katy says
Wow that look incredible!
Vanessa says
@Katy, Thank you!
Emily says
Hi.. Can you make gravy with the slow cooker juices?
Cooking this as I type… Smelling fantastic… Put it in slow cooker overnight, just about to put in the hot oven and thought it would be a shame to waste slow cooker juice..
Vanessa says
Hi Emily. Yes! You can definitely make gravy with the juices on the slow cooker. I’ve never done it myself as I don’t usually add gravy to my pork. But that is definitely a great idea. You can also pass the juices through a strainer and reserve it to use as stock for other soups or stews. Thank you for coming. Please let me know how the gravy turns out. ?
Alicia says
aww I’m so glad I can give you useful tips and tricks! The pics look great and I’m sure it was sooo tasty. Looks delish!! ????
Erika says
Hi how much water to place on the slow cooker for the pork shoulder? Thanks!
Vanessa says
Hello Erika, add enough water to cover at least 3/4 of the meat inside the slow cooker. Sorry if I wasn’t specific. Thanks for reading!
Erika says
Thanks will try this tomorrow!
Dan says
Amazing picnic pork!!!