Do you love Caribbean Food? This recipe will help you make the perfect Roasted Pernil (Pulled Pork) at home to satisfy all your cravings for Caribbean flavors. Our longtime customers will remember our beloved Pernil served at The Campus Grille Latin. After hundreds of requests and pleads for our Roasted Pernil recipe, we are now publishing the full recipe as a huge thank you to everyone who's supported us over the years!
Serving Size:
3 servings per lb of meat
i.e. 10lbs 30 servings
Estimated Time
Marinate: 8-12hrs
Recommended Cooking Gear
- Deep Roasting Pan
- Roast Rack Insert (to keep the meat elevated out the drippings)
- Tongs
- Large Butcher Knife
- Aluminum Foil (Or Lid if Available)
- Large Bowl
- Gloves
Ingredients Needed
- Pork Shoulder
- Olive Oil (or oil of choice)
- Hola Island Provisions Puerto Rican Marinade
Cooking Steps
- In a small bowl, combine equal parts Olive Oil and one of Hola Island Provisions Caribbean Marinades to create a spice mixture.
- Use a knife to create 2in deep holes in the Roast.
- In a large bowl, place the roast and pour the spice mixture over and rub it into the holes you created.
- Cover and Refrigerate for at least 12 hours before roasting.
- Preheat oven to 220 degrees.
- Remove roast from bowl, place your roasting rack in the bottom of your pan and then put your marinated pork shoulder on top and cover.
- Cook the covered roast for 10 hours at 220 degrees. To get a crispy skin, in the last hour, remove the lid/aluminum foil and increase the oven to 375 degrees, and bake.
- When done roasting, remove from oven and let cool 10-20 mins before pulling.
- Once meat is cool enough to touch, use gloved hands and tongs to pull apart the meat and shred to your desired thickness.
- When storing the pork make sure to add the pork drippings to the container.
Key Tips
- When the Pernil is ready it will pull off the bone and break apart easily
- Reserve about a cup of pork drippings to add into your pulled pork to maintain a juicy finish