Puerto Rican Pernil Roast

A great meal brings people together, and this Puerto Rican Pernil Roast is no exception. With crispy skin, juicy, tender meat, and bold, savory flavors, it’s a guaranteed crowd-pleaser. For the best results, fire up your Char-Griller Charcoal Grill and use Lump Charcoal to infuse the roast with rich, smoky flavor. Whether you're celebrating with loved ones or craving a taste of tradition, this pernil is sure to impress.

Instructions

Prepare the Pork

1. 01

   Pat the pork shoulder dry and score the fat cap diagonally to help render the fat as it cooks. Using a small knife, make deep cuts into the pork and insert the whole garlic cloves evenly throughout.

2.  

   

Season & Marinate

3. 02

   Rub the pork with avocado oil, ensuring full coverage. Generously season all sides with oregano, garlic powder, Certified Sazón Blend, and cumin. Spread the sofrito evenly over the pork, adding an extra sprinkle of seasoning if desired. Cover with foil and refrigerate overnight to allow the flavors to meld.

4.  

   

Preheat the Smoker

5. 03

   The next day, preheat smoker to 300°F using lump charcoal. Remove the pork from the refrigerator, uncover it, and gently wipe off any excess sofrito with a paper towel.

Set Up for Roasting

6. 04

   Place a baking rack inside a foil pan and set the pork shoulder on top. In a separate bowl, mix the bitter orange juice marinade with water, then pour it into the pan. Add a few extra garlic cloves to infuse more flavor.

Roast Low & Slow

7. 05

   Place the pan into the smoker and roast at 300°F for 3 hours. Every 40 minutes, baste the pork with achiote oil and rotate it to ensure even cooking.

Crisp the Skin

8. 06

   After 3 hours, increase the heat to 400°F and continue roasting for 2 more hours, or until the pork reaches an internal temperature of 209°F.

9.  

   

Rest & Serve

10. 07

    Once fully cooked, remove the pernil from the smoker and let it rest for 30 minutes before slicing. Serve with crispy skin alongside arroz con gandules, tostones, and a fresh salad for a perfect Puerto Rican feast.

11.  

    

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