Slow-Cooked Puerto Rican Pernil with Mojo Sauce

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

Tender, slow-roasted pork shoulder infused with traditional Puerto Rican spices, served with a vibrant garlic-citrus mojo sauce for a flavorful feast. This Puerto Rican-inspired pork recipe, ready in about 320 minutes, pairs pork shoulder, garlic cloves, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 300 min Serves 8 Puerto Rican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 10 minced garlic cloves, 1 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lime juice, 1/4 cup olive oil, 2 tbsp dried oregano, 1 tbsp ground cumin, 2 tbsp salt, and 1 tbsp black pepper to form a marinade.
  2. Step 2: Rub the marinade thoroughly all over the 4 lb bone-in pork shoulder, making small incisions to allow the marinade to penetrate deeper. Cover and refrigerate for at least 8 hours or overnight for best flavor.
  3. Step 3: Preheat the oven to 300°F. Place the marinated pork shoulder in a roasting pan, add 1/2 cup water to the bottom, cover tightly with foil, and slow-roast for 4-5 hours until the meat is fork-tender and the skin is crisp.
  4. Step 4: Remove from the oven, let rest for 15 minutes, then shred the pork using forks. Serve with the pan juices and extra mojo sauce made by blending additional garlic, citrus juices, olive oil, and herbs if desired.

Frequently asked questions

How long does Slow-Cooked Puerto Rican Pernil with Mojo Sauce take to make?

Total time is about 320 minutes (20 min prep + 300 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 Slow-Cooked Puerto Rican Pernil with Mojo Sauce?

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 pork shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Puerto Rican Pernil with Mojo Sauce?

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 Slow-Cooked Puerto Rican Pernil with Mojo Sauce for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Slow-Cooked Puerto Rican Pernil with Mojo Sauce?

Puerto Rican pork 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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