Dominican Pernil

Dominican Pernil cooked to perfection!

If you’re looking for a show-stopping dish for your next gathering, Dominican pernil is the ultimate choice! This slow-roasted, juicy, and flavorful pork shoulder is a staple in Dominican and Latin American cuisine, known for its crispy skin and melt-in-your-mouth texture. Whether it’s for a holiday, a family dinner, or meal prepping delicious leftovers, this Dominican pernil recipe is a must-try. The slow-cooked process enhances the flavors, ensuring that each bite is packed with the perfect blend of spices and seasonings.

Why You Should Make This Dominican Pernil

1. Packed with Authentic Flavor – This Dominican pernil is marinated with a blend of sofrito, garlic, adobo, oregano, and fresh lime juice, infusing every bite with bold, savory flavors that are deeply rooted in Dominican culinary traditions.
2. Perfect for Any Occasion – Whether you’re hosting a festive celebration or craving a comforting home-cooked meal, pernil is a versatile and crowd-pleasing dish that can be the highlight of any meal.
3. Crispy, Juicy, and Tender – The combination of high-heat roasting and slow cooking ensures crispy, golden-brown skin while keeping the inside juicy and tender, creating the ideal texture contrast.
4. Great for Leftovers – The flavor only gets better over time! Use leftovers to make Cuban sandwiches, tacos, rice bowls, or serve with plantains for an easy and delicious meal the next day.
5. Easy to Make – With simple ingredients and a slow-roasting method, you’ll achieve a restaurant-quality dish with minimal effort. The process requires patience but guarantees a rewarding result.
6. A Taste of the Dominican Republic – This Dominican pernil dish is a true reflection of the island’s culture, and making it at home allows you to experience a piece of Dominican heritage in every bite.

Dominican Pernil Recipe

Ingredients:

• 1 (4.5-5 lb) bone-in pork shoulder, butt, or leg
• 2 Tbsp avocado oil
• 3 Tbsp sofrito
• 1 Tbsp minced garlic
• 1 ½ Tsp dried oregano
• 1 ½ Tsp adobo seasoning
• 1 Tsp salt (adjust to taste)
• ½ Tsp black pepper
• Juice of 1 lime
• 1 Packet Sazon
• Handful fresh cilantro, chopped
• ½ Cup chicken broth (for extra moisture)
• 1 Tsp smoked paprika (for added depth of flavor)
• 1 Tbsp apple cider vinegar (to tenderize the meat and enhance flavor)

Instructions:

1. Marinate the Pork:
   • In a small bowl, mix the avocado oil, sofrito, minced garlic, oregano, adobo, salt, black pepper, sazon, lime juice, chopped cilantro, smoked paprika, and apple cider vinegar.
   • Pat the pork shoulder dry and make small slits all over the surface to allow the marinade to penetrate.
   • Rub the marinade generously all over the pork, making sure to get into the slits for deep seasoning.
   • Cover tightly with plastic wrap and refrigerate overnight (or up to 24 hours for maximum flavor development).
2. Roasting the Pernil:
   • Preheat the oven to 400°F (200°C).
   • Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes.
   • Place the pork in a large Dutch oven or deep roasting pan.
   • Roast at 400°F for 1 hour to develop a golden crust and lock in moisture.
   • Lower the oven temperature to 300°F (150°C). Add the chicken broth to the pan to keep the meat moist and enhance the juices for basting.
   • Cover loosely with foil and roast for an additional 3-4 hours, basting every hour with the pan juices, until the internal temperature reaches 190-200°F (88-93°C) for optimal tenderness.
3. Final Touches:
   • Remove the foil for the last 30 minutes to crisp up the skin. For extra crispy skin, you can broil it for the last 5 minutes.
   • Let the pernil rest for at least 20 minutes before slicing or shredding to retain its juices.
4. Serving Suggestions:
   • Serve over a bed of fluffy white rice with tostones (fried plantains) and a side of avocado.
   • Use shredded pork for tacos, Cuban sandwiches, or wraps, adding a touch of fresh slaw for texture.
   • Drizzle some of the pan juices over the meat for extra flavor, or use them to make a quick gravy.
   • Pair with a refreshing side like yuca con mojo or a tangy pickled red onion salad to balance the richness of the meat.

Conclusion

Dominican pernil is a must-try dish that delivers bold flavors, crispy skin, and tender meat with every bite. Whether you’re celebrating a special occasion, gathering with loved ones, or simply craving a delicious home-cooked meal, this Dominican pernil recipe will be the star of your table. The slow-roasting process ensures that every bite is infused with deep, rich flavors that are both comforting and satisfying. Try it out, and let the irresistible taste transport you to the heart of the Dominican Republic! With its versatility and rich taste, this Dominican pernil dish is bound to become a favorite in your kitchen.

Dominican Pernil

Dominican Pernil cooked to perfection!

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Course Main Course

Servings 5 Lbs

Ingredients

  

1x2x3x

• 1 4.5-5 lb bone-in pork shoulder, butt, or leg
• 2 Tbsp avocado oil
• 3 Tbsp sofrito
• 1 Tbsp minced garlic
• 1 ½ Tsp dried oregano
• 1 ½ Tsp adobo seasoning
• 1 Tsp salt adjust to taste
• ½ Tsp black pepper
• Juice of 1 lime
• 1 Packet Sazon
• Handful fresh cilantro chopped
• ½ Cup chicken broth for extra moisture
• 1 Tsp smoked paprika for added depth of flavor
• 1 Tbsp apple cider vinegar to tenderize the meat and enhance flavor

Instructions

 

Marinate the Pork:

• In a small bowl, mix the avocado oil, sofrito, minced garlic, oregano, adobo, salt, black pepper, sazon, lime juice, chopped cilantro, smoked paprika, and apple cider vinegar.
• Pat the pork shoulder dry and make small slits all over the surface to allow the marinade to penetrate.
• Rub the marinade generously all over the pork, making sure to get into the slits for deep seasoning.
• Cover tightly with plastic wrap and refrigerate overnight (or up to 24 hours for maximum flavor development).

Roasting the Pernil:

• Preheat the oven to 400°F (200°C).
• Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes.
• Place the pork in a large Dutch oven or deep roasting pan.
• Roast at 400°F for 1 hour to develop a golden crust and lock in moisture.
• Lower the oven temperature to 300°F (150°C). Add the chicken broth to the pan to keep the meat moist and enhance the juices for basting.
• Cover loosely with foil and roast for an additional 3-4 hours, basting every hour with the pan juices, until the internal temperature reaches 190-200°F (88-93°C) for optimal tenderness.

Final Touches:

• Remove the foil for the last 30 minutes to crisp up the skin. For extra crispy skin, you can broil it for the last 5 minutes.
• Let the pernil rest for at least 20 minutes before slicing or shredding to retain its juices.

Notes

Serving Suggestions:

• • Serve over a bed of fluffy white rice with tostones (fried plantains) and a side of avocado.
  • Use shredded pork for tacos, Cuban sandwiches, or wraps, adding a touch of fresh slaw for texture.
  • Drizzle some of the pan juices over the meat for extra flavor, or use them to make a quick gravy.
  • Pair with a refreshing side like yuca con mojo or a tangy pickled red onion salad to balance the richness of the meat.

Keyword dinner, dominican recipes, pernil, pork

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