Pernil (puerco asado) is a classic Dominican roasted pork dish made with garlic, citrus, and traditional seasonings. It’s one of the most anticipated dishes at our Nochebuena celebrations, but it’s just as delicious for family gatherings and Sunday dinners.
Growing up in the Dominican Republic, the smell of garlic, oregano, and limón filling the kitchen was always a sign that something good was cooking. There’s nothing quite like tender, flavorful pork with pieces of crispy, golden skin (cuerito) on the side.
My Dominican pernil recipe uses a two-step cooking method that’s a little different from traditional oven roasting. First, the pork shoulder is marinated in a flavorful garlic-citrus seasoning and slow-cooked until fall-apart tender. Then, it goes into a hot oven to develop that delicious crispy skin.
Serve it with moro de guandules con coco and Dominican Potato Salad (ensalada rusa) for a traditional Dominican holiday meal, or enjoy it with white rice (arroz blanco) and Dominican Beans (habichuelas guisadas) any day of the week.
What Is Pernil?
Pernil, also known as puerco asado in the Dominican Republic, is a seasoned, slow-roasted pork shoulder traditionally served at family gatherings and celebrations, especially Christmas Eve (Nochebuena).
Dominican pernil gets its delicious flavor from a combination of garlic, oregano, citrus, and other seasonings that are rubbed into the meat before cooking. The goal is tender, juicy pork with a flavorful exterior and crispy skin, known as cuerito.
While traditional Dominican pernil is roasted in the oven, my version starts in the slow cooker to make the meat fall-apart tender, then finishes in a hot oven to crisp up the skin. It’s a convenient way to prepare this beloved dish without spending the entire day tending to the oven.
How to Make Dominican Pernil
Step 1: Prepare the seasoning and marinate the pork
In a food processor, combine the cilantro, garlic, dried oregano, cumin, salt, black pepper, apple cider vinegar, and fresh lime juice. Pulse until you have a coarse seasoning paste.
Pat the pork shoulder dry with paper towels. Using a small, sharp knife, make deep slits throughout the meat, especially around the bone. Rub the seasoning mixture all over the pork, making sure to press it into the slits so the flavors penetrate the meat.
Cover and refrigerate overnight for the best flavor, or for at least 2 hours if you’re short on time.
Step 2: Slow-cook the pork until tender
Place the marinated pork shoulder in your slow cooker and add enough water to cover about three-quarters of the meat.
Cover and cook on LOW for approximately 8 hours, or until the pork is very tender and pulls apart easily with a fork.
Step 3: Roast the pork for crispy skin
Carefully transfer the cooked pork shoulder to a roasting pan, positioning it skin-side up. Preheat your oven to 450°F (232°C).
Gently pat the exposed skin dry with paper towels to remove excess moisture. This helps the skin brown and crisp during roasting.
Place the pork in the preheated oven and roast for approximately 1 hour, or until the skin is golden brown and crispy. Keep an eye on it toward the end of cooking to prevent burning.
Step 4: Rest, shred, and serve
Remove the pernil from the oven and let it rest for 15 minutes.
Using two forks, pull or shred the tender pork into serving pieces. Serve with the crispy skin (cuerito) alongside the meat.
Enjoy your Dominican pernil with your favorite rice, beans, and side dishes.
What to Serve With Dominican Pernil
Pernil is the centerpiece of many Dominican holiday dinners, but it’s also delicious with everyday sides. Here are some of my favorite ways to serve it:
- For a traditional Dominican Christmas dinner: Pair your pernil with moro de guandules con coco, Dominican Potato Salad (ensalada rusa), and pasteles en hoja for a delicious Nochebuena feast. Find more ideas in my Dominican Holiday Recipes collection.
- For a classic Dominican meal: Serve it with white rice (arroz blanco), Dominican Beans (habichuelas guisadas), and a simple ensalada verde (Dominican Garden Salad).
- For a little extra crunch: Add tostones or maduros to your plate.
- For delicious leftovers: Use the shredded pork to make my Dominican pulled pork sandwich (Sandwich de Pierna), or turn it into flavorful tacos inspired by my pulled pork tacos recipe (tacos de carnitas). You can also add leftover pernil to rice bowls for another easy meal.
How to Store and Reheat Pernil
Refrigerate: Allow leftover pernil to cool slightly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. Store in the refrigerator for up to 4 days. If possible, keep the crispy skin separate from the shredded pork to help preserve its texture.
Freeze: Place the shredded pork in a freezer-safe container or resealable bag, removing as much air as possible. Freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator before reheating.
Reheat: Place the pork in an oven-safe dish with a splash of broth or water. Cover with foil and warm in a 300°F (150°C) oven until heated through to 165°F (74°C). To crisp up the skin, place it under the broiler for 1–2 minutes, watching carefully to prevent burning.
Tips for Making the Best Dominican Pernil
- Choose the right cut of pork. Bone-in, skin-on pork shoulder is ideal for this recipe. The fat helps keep the meat tender during cooking, while the skin becomes deliciously crispy when roasted.
- Don’t skip the marinating time. For the best flavor, season the pork and refrigerate it overnight. If you’re short on time, allow at least 2 hours for the seasonings to penetrate the meat.
- Season inside the slits. Make deep cuts throughout the pork shoulder and press the garlic-citrus seasoning into them. This helps flavor the meat beyond the surface.
- Cook until fork-tender. Slow cookers vary, so use the 8-hour cooking time as a guide. The pork should be tender enough to pull apart easily before transferring it to the oven.
- Dry the skin before roasting. Gently pat the skin dry with paper towels after removing the pork from the slow cooker. Excess moisture can prevent the skin from crisping properly.
- Use a fully preheated oven. Make sure your oven reaches 450°F (232°C) before roasting the pork. Keep an eye on the skin as it browns, especially toward the end of cooking.
- Let the pork rest before shredding. Allow the pernil to rest for about 15 minutes after roasting. This makes it easier to handle and serve.
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 the cilantro, garlic, oregano, cumin, salt, black pepper, apple cider vinegar, and lime juice until a coarse seasoning paste forms.
- Using a small, sharp knife, make deep slits throughout the pork shoulder. Rub the seasoning paste all over the pork, pressing some into the slits. Cover and refrigerate overnight, or for at least 2 hours.
- Place the marinated pork shoulder in a slow cooker and add enough water to cover about three-quarters of the meat. Cover and cook on LOW for approximately 8 hours, or until the pork is fork-tender.
- Carefully transfer the pork to a roasting pan, skin-side up. Gently pat the exposed skin dry with paper towels. Roast in a preheated 450°F (232°C) oven for approximately 1 hour, or until the skin is browned and crispy. Watch carefully toward the end to prevent burning.
- Remove the pernil from the oven and let it rest for 15 minutes. Shred the pork using two forks and serve with the crispy skin.
Notes
- Use bone-in, skin-on pork shoulder for tender meat and crispy skin (cuerito).
- Marinate overnight for the best flavor, or for at least 2 hours.
- Pat the skin dry before roasting and make sure the oven is fully preheated to 450°F (232°C).
- Slow-cooker cooking times may vary. The pork should be fork-tender before roasting.
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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Julie says
I’m new to Dominican cooking. You suggest that adobo seasoning can be used in this recipe. Is it a substitution for the entire mix of cilantro, garlic, cumin, etc? Or just a sub for the dry seasonings?
My Dominican Kitchen says
Welcome, I’m so glad you’re trying Dominican cooking!
Adobo is mainly a substitute for the dry seasonings, not the fresh ingredients. I’d still use the garlic, cilantro, and other fresh flavors, then use adobo in place of or alongside the salt and spices.
That way you still get that classic, well-rounded flavor.
Julie says
This looks delicious and I’d love to try it! I often find that pork roasts can be dry. Do you have any suggestions for a glaze or sauce to use when serving the meat? Thanks 🙂
My Dominican Kitchen says
Thank you so much!
Pernil is usually very juicy, but for serving, you can spoon some of the pan juices over the meat, that’s my favorite way to keep it moist and flavorful. You can also serve it with a simple garlic sauce or a squeeze of fresh lime for a little extra brightness 🙂
Gisell Carrasco says
Hi i only have a 6 qt instant pot and 10.5 lb picnic pork can i skip the slow cooker and leave in over for 8 hours ?
My Dominican Kitchen says
Hi! That’s a big cut, sounds like it’ll be delicious 🙂
I wouldn’t recommend leaving it in the oven for 8 hours straight, as it can dry out. Instead, roast it covered at a low temperature until tender, then uncover it at the end to crisp the skin .You may need to adjust the time a bit for that size, but that method will give you the best results.
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.
Jessica says
Thank you for sharing this recipe! I didn’t wash or soak the pork before I cooked it and was wondering if that could be a problem. As a person who is not very experienced with handling pork, I wish the washing part, like it does in your Cuban roast pork recipe, was in the instructions instead of in the “frequently asked questions portion”. It’s in the slow cooker now so I guess we’ll see what happens!
My Dominican Kitchen says
Thank you so much for your thoughtful feedback!
Not washing the pork won’t be a problem, it will still cook perfectly fine in the slow cooker. I do appreciate you mentioning that though, it’s helpful to know and I’ll keep that in mind. Hope it turns out delicious! 😊
Ray R says
What if the pork internal temperature is already about 190 degrees after only 5 hours? I put it on slow in the alow cooker. It is a 4.5lb boston pork shoulder.
My Dominican Kitchen says
Great question!
If it’s already around 190°F, it’s actually right where you want it for tender pork. You can go ahead and stop the slow cooking so it doesn’t overcook, then move on to the next step to crisp the skin.
Sounds like it’s coming out perfectly!
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!!!