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Pork roast cut into slices on a white plate and a fork in one piece.
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4.66 from 41 votes

Pernil Dominicano (Puerco Asado)

Garlic-and-citrus marinated pork shoulder cooked low and slow, then roasted until the skin is crisp and the meat is pull-apart tender—a Dominican pernil you can serve with everything.
Prep Time10 minutes
Cook Time9 hours
Marinating Time2 hours
Total Time11 hours 10 minutes
Course: Main Course, Main Dish
Cuisine: caribbean, Dominican, Latino
Servings: 6 servings
Calories: 355kcal
Author: Vanessa

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

Calories: 355kcal | Carbohydrates: 3g | Protein: 46g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 154mg | Sodium: 565mg | Potassium: 838mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 119IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 3mg