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