Puerto Rican Pernil Roast Pork
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Latin · 240 min · Pork · gluten-free, dairy-free, keto, low-carb, high-protein
522 cal
42g protein
3g carbs
38g fat
per serving · estimated
Ingredients
- 1 lb boneless pork shoulder
- 3 garlic cloves
- 1/4 tbsp dried oregano
- 1/4 tsp ground cumin
- 1/4 cup sour orange juice (naranja agria)
- 1/4 cup olive oil
- 1/4 tbsp kosher salt
- 1/4 tsp black peppercorns
Method (tap to check — screen stays awake)
- Blend garlic, oregano, cumin, salt, pepper, sour orange, and olive oil into a wet adobo.
- Score the pork skin and rub the adobo all over, into the cuts; marinate at least 2 hours or overnight.
- Roast covered at 350F for 45 minutes.
- Uncover, raise heat to 425F, and roast 30-40 minutes more until the skin crackles and the internal temperature reaches 195F.
- Rest 15 minutes, then pull or slice the pork.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.