Pernil de Cerdo
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.
Ingredients
- 3 lbs, bone-in pork shoulder
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 1 small, finely chopped onion
- 3 cloves, minced garlic
- 1 tbsp fresh or 1 tsp dried thyme
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- 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.
- Step 2: Rub the marinade into 3 lbs pork shoulder, ensuring even coverage. Let rest for 1 hour at room temperature.
- 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.
- Step 4: Let rest for 10 minutes before slicing. Serve with the pan juices spooned over the meat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 120-minute recipe. Would bump up the spice level though.
