Puerto Rican Pernil-Style Slow Roasted Pork Shoulder

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender and flavorful slow-roasted pork shoulder marinated with garlic, oregano, and citrus, inspired by the classic Puerto Rican pernil. This Puerto Rican-inspired pork recipe, ready in about 260 minutes, pairs pork shoulder (bone-in), garlic cloves, minced, fresh oregano, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 8, 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: 20 min Cook: 240 min Serves 8 Puerto Rican cuisine 550 cal/serving

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Ingredients

4 lbs pork shoulder (bone-in)
8 garlic cloves, minced
2 tbsp fresh oregano, chopped
1/4 cup olive oil
1/2 cup orange juice
1/4 cup lime juice
2 tbsp salt
1 tbsp black pepper
1 tbsp ground cumin

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Instructions

Step 1: In a bowl, combine 8 minced garlic cloves, 2 tbsp chopped fresh oregano, 1/4 cup olive oil, 1/2 cup orange juice, 1/4 cup lime juice, 2 tbsp salt, 1 tbsp black pepper, and 1 tbsp ground cumin to make a marinade.
Step 2: Score the fat side of the 4 lb pork shoulder in a diamond pattern, then rub the marinade all over the pork, making sure to get it into the cuts.
Step 3: Cover and refrigerate the pork shoulder for at least 12 hours or overnight to marinate.
Step 4: Preheat the oven to 325°F. Place the pork shoulder on a roasting rack in a roasting pan fat side up.
Step 5: Roast uncovered for about 4 hours, basting with pan juices every hour, until the internal temperature reaches 190°F and the fat is crispy and browned.
Step 6: Remove from oven and let rest for 20 minutes before slicing thinly to serve with rice and beans or your favorite sides.