How long can I store leftovers?

Leftover pernil can be refrigerated for up to 3 days or frozen for up to 2 months.

Can I make this ahead?

You can marinate the pork up to two days in advance for more flavor. Cooked pernil can also be prepared and reheated before serving.

What if I can’t find fresh pineapple?

Canned pineapple can be used as a substitute. Ensure it's drained well before dicing.

How spicy is the salsa?

The spice level depends on your jalapeños. For a milder salsa, remove seeds and membrane, or substitute with bell peppers.

How can I achieve crispy skin on the pork?

Ensure the pork is thoroughly dried before marinating and start roasting at high temperature as described.

Puerto Rican Pernil with Spicy Pineapple Salsa

Name: Puerto Rican Pernil with Spicy Pineapple Salsa
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 8
Cuisine: Main Course
Ingredients: Pork shoulder; Garlic; Oregano; Ground cumin; Coarse sea salt; Black pepper; Olive oil; Distilled white vinegar; Lime juice; Pineapple; Red onion; Fresh cilantro; Jalapeño; Lime juice; Salt

Slow-roasted pork shoulder with vibrant tropical flavors

Experience the rich, savory notes of this traditional Puerto Rican pork roast, elevated with a zesty pineapple salsa.

10 h (including marinating) + 5 h roasting
8
Intermediate

Ingredients

For the Pernil

Pork shoulder

8–10 lbs, bone-in, skin-on

Garlic

8 cloves, minced

Oregano

1 tablespoon

Ground cumin

2 teaspoons

Coarse sea salt

1 tablespoon

Black pepper

1 teaspoon

Olive oil

1/4 cup

Distilled white vinegar

1/4 cup

Lime juice

2 tablespoons

For the Spicy Pineapple Salsa

Pineapple

1 ripe, finely diced

Red onion

1 small, diced

Fresh cilantro

1/2 cup, chopped

Jalapeño

1, seeded and minced

Lime juice

1 tablespoon

Salt

To taste

Preparation

Marinating the Pork

Make the marinade

In a bowl, combine garlic, oregano, cumin, salt, pepper, olive oil, vinegar, and lime juice to form a paste.

Rub the pork

Score the skin and fat of the pork shoulder, and rub the marinade all over the meat, pressing into the scored areas.

Use gloves to rub the marinade for easier cleanup and safety.

Marinate

Cover and refrigerate for at least 8 hours or overnight to absorb flavors.

Preparing the Salsa

Combine ingredients

In a mixing bowl, combine pineapple, red onion, cilantro, jalapeño, and lime juice.

Season

Mix thoroughly and add salt to taste.

Chill

Chill until serving time to enhance flavors.

Cooking Process

Roasting

Preheat oven to 450°F (232°C). Roast pork for 30 minutes.

Slow Cooking

Reduce temperature to 300°F (149°C) and continue cooking for 4 1/2 hours.

Resting

Let pork rest for 20 minutes before carving.

Ensure pork is at room temperature before starting the roast.

Plating & Serving