Pernil de Cerdo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-roasted pork shoulder marinated in citrus and spices for a tender, flavorful centerpiece. This puerto rican-inspired seafood ready in about 135 minutes pairs bone-in pork shoulder, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 6 Puerto Rican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F (150°C). In a bowl, mix 1/4 cup orange juice, 1/4 cup lemon juice, 1 tbsp thyme, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper.
  2. Step 2: Rub the marinade into 3 lbs pork shoulder, ensuring even coverage. Let rest for 1 hour at room temperature.
  3. Step 3: Place pork in a roasting pan and roast for 2.5-3 hours, basting every 30 minutes, until the meat is tender and the juices run clear.
  4. Step 4: Let rest for 10 minutes before slicing. Serve with the pan juices spooned over the meat.

Frequently asked questions

How long does Pernil de Cerdo take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pernil de Cerdo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in pork shoulder from drying out.

Can I substitute ingredients in Pernil de Cerdo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pernil de Cerdo for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pernil de Cerdo?

Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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