Pernil Assado
Roasted pork shoulder rubbed with garlic, lime, and Brazilian spices until golden and caramelized. A rustic, crowd-pleasing centerpiece with crispy edges and tender meat.
- Total time
- 180 min
- Servings
- 8
- Calories
- 520
- Protein
- 58g
Ingredients
- 6 lbs pork shoulder, skin on (bone-in if possible)
- 12 whole garlic cloves
- 2 whole limes
- 3 tbsp salt
- 1 tbsp black pepper
- 4 tbsp olive oil
Instructions
- 1
Remove the pork from the refrigerator and let it sit on the counter for 1 hour, uncovered, so the meat reaches room temperature throughout.
- 2
Peel the 12 garlic cloves and cut each one in half lengthwise to create flat-sided pieces about the size of a grain of rice in thickness.
- 3
Cut each lime in half, then cut one half into 4 wedges; juice the other half into a small bowl and set aside.
- 4
Place the salt and black pepper in a small bowl and stir together until evenly mixed.
- 5
Set the oven to 450°F and wait until the indicator light or beep confirms it has finished preheating, about 10 minutes.
- 6
Pat the pork skin and meat completely dry all over with paper towels to remove any surface moisture, which helps crisp the skin.
- 7
Using a sharp knife, make 24 small slits about 1 inch long and 1/4 inch deep across the skin of the pork, spacing them evenly in rows.
- 8
Insert one garlic half cut-side down into each slit, pressing gently so it sits flush with the skin.
- 9
Rub the entire pork shoulder—skin, meat, and sides—with the salt-and-pepper mixture, using about 2 tablespoons total, working it into all crevices.
- 10
Drizzle the 4 tablespoons of olive oil evenly over the entire pork shoulder, then rub it in with your hands until the skin and meat glisten.
- 11
Drizzle the reserved lime juice over the pork, coating the skin and exposed meat.
- 12
Place the pork skin-side up on a roasting pan (do not add water) and place it in the center of the preheated oven.
- 13
Roast at 450°F for 30 minutes until the skin begins to bubble and turn golden brown.
- 14
Reduce the oven temperature to 325°F and continue roasting for another 2 to 2.5 hours, until the skin is deep golden-brown and crispy and the meat reaches an internal temperature of 190°F when a meat thermometer is inserted into the thickest part, avoiding bone.
- 15
If the skin starts to darken too much before the meat is fully tender, cover the pork loosely with aluminum foil and continue roasting.
- 16
Remove the pork from the oven and let it rest on the roasting pan for 15 minutes, uncovered, so the juices redistribute inside the meat.
- 17
Squeeze the reserved lime wedges over the rested pork and serve whole at the table or slice into thick pieces to share.
Tools you’ll need
- instant-read meat thermometer
- roasting pan
- sharp knife
- paper towels
- small bowl
- aluminum foil (optional)
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