Pork · Latin American · Main Course ·

Puerto Rican Pernil with Mojo Sauce

Name: Puerto Rican Pernil with Mojo Sauce
Prep time: 130 min
Cook time: 390 min
Total time: 520 min
Yield: 8 servings
Cuisine: Pork
Ingredients: Pork shoulder, 6-pound bone-in pork shoulder (with skin); Olive oil, 2 tablespoons; Salt, 1 tablespoon; Black pepper, 1 tablespoon; Paprika, 1 tablespoon; Ground cumin, 1 tablespoon; Garlic, 10 cloves, minced; Orange juice, 1 cup (preferably fresh); Lime juice, 1/2 cup (preferably fresh); Olive oil, 1/3 cup; Dried oregano, 2 teaspoons; Salt, 1 teaspoon; Reserved pork juices, 1 cup; Fresh lime juice, 1/4 cup; Fresh orange juice, 1/2 cup; Garlic, 4 cloves, finely minced; Fresh cilantro leaves; Sliced red onions

A succulent, slow-roasted pork shoulder dish known as Pernil, flavored with a tantalizing mojo sauce, a staple in Puerto Rican cuisine.

4.7(798 reviews)

·By Ethan Brooks·July 11, 2025

Puerto Rican Pernil with Mojo Sauce — Pork served and photographed from above

Prep

2 h 10 min

Cook

6 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Pernil

For the Mojo Marinade

For the Mojo Sauce

For the Garnishes

Nutrition

Per serving

Calories: 748 kcal
Protein: 66.4 g
Carbs: 10.7 g
Fat: 49.5 g
Fiber: 1.2 g

Whole recipe

Total

Calories: 5985 kcal
Protein: 531.3 g
Carbs: 85.2 g
Fat: 395.7 g
Fiber: 9.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Pork shoulder 6-pound bone-in pork shoulder (with skin)	4600	510	0	280	0
Olive oil 2 tablespoons	240	0	0	28	0
Salt 1 tablespoon	0	0	0	0	0
Black pepper 1 tablespoon	18	0.7	4.4	0.2	1.8
Paprika 1 tablespoon	19	1	3.7	0.9	2.4
Ground cumin 1 tablespoon	22	1.1	2.6	1.3	0.8
Garlic 10 cloves, minced	42	1.8	9.9	0.1	0.6
Orange juice 1 cup (preferably fresh)	112	1.7	25.8	0.5	0.5
Lime juice 1/2 cup (preferably fresh)	31	0.5	10.7	0.1	0.3
Olive oil 1/3 cup	640	0	0	72	0
Dried oregano 2 teaspoons	12	0.4	2.4	0.3	1.6
Salt 1 teaspoon	0	0	0	0	0
Reserved pork juices 1 cup	150	12	0	12	0
Fresh lime juice 1/4 cup	14	0.2	5.4	0	0.2
Fresh orange juice 1/2 cup	56	0.8	12.9	0.2	0.2
Garlic 4 cloves, finely minced	17	0.7	4	0.1	0.2
Fresh cilantro leaves	1	0.1	0.2	0	0.1
Sliced red onions	11	0.3	2.6	0	0.5

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Pernil

1
Combine Marinade
In a bowl, combine all the marinade ingredients and mix well.
2
Score the Pork
Score the pork shoulder skin in a crisscross pattern without cutting the meat.
3
Rub and Refrigerate
Rub the marinade thoroughly into the pork, ensuring it's evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Preparing the Mojo Sauce

1
Collect Juices
After roasting, carefully collect 1 cup of juices from the Pernil.
2
Combine Ingredients
In a saucepan, combine the reserved juices with fresh lime and orange juices.
3
Simmer with Garlic
Add minced garlic and simmer for 5 minutes.
Tip: Avoid overcooking the garlic to prevent bitterness.

How to Make Puerto Rican Pernil with Mojo Sauce

Total time: 8 h 40 min · Yields 8 servings

1
Roast the pork
Preheat oven to 325°F (160°C). Place the marinated pork in a roasting pan and cover with foil.
2
Crisp the skin
Remove the foil for the last hour of roasting to allow the skin to crisp.
3
Finalize the mojo sauce
Adjust seasoning and consistency of the sauce as needed.