Ingredients Click Picture to Enlarge
1 8-10 lbs. pork shoulder (Pernil)
1 big head garlic
2 tsp. ground black pepper
1 tbsp. olive oil
1 tsp. crushed orégano
Start by pre-heating your oven to 350º.

Wash the pernil in cold water. Make stabs (about 1 inch wide) so you can put the paste like mixture in them.

Sprinkle adobo to your taste and set aside. (For a better flavor, season the night before.)

Peel all the garlic, dust off your pilón (ha ha) and mash the garlic
to make a paste.

Add the orégano and pepper, (Achoo!!! Salud- Bless you)

After the garlic, orégano and pepper are well mixed, add the olive oil and stir with a spoon to make a paste like mixture. FUAAAAAAAAAA, It's ready to roll.

Place 1 teaspoon of the paste mixture into each hole of the pernil.

Cover the bottom of the baking pan with aluminum foil and place the pernil on top.

Cover the pernil well with aluminum foil so it will come out juicy, not dry.

Bake for 4 to 5 hours at 350º, depending on your oven.

Uncover for the last 15-20 minutes on a high setting for some crunchy "chicharrón" skin.

Serve with my arroz con gandules (rice with pigeon peas) and habichuelas rosadas (pink beans).

If you are a jibara (hillbilly) like me, serve it with cooked green bananas, yucca and other Rican veggies.

May you enjoy my easy way of making pernil. Let me know how
good a cook you were.

Hasta la vista, baby!!!
You may use garlic powder or ground garlic sold in glass jars.

1 tsp.= 1 garlic clove

Garlic is good for your nails and makes them hard, so enjoy the little treat while peeling the garlic.

Cover the bottom of your baking pan and save some scrubbing time.


If you want to save some time, cook the pernil over night at 225º. It will be ready when you wake up and your house
will be filled with the aroma of the pernil.

For all you lazy bums, if you get up too late, it will surely burn!!!