One of my favorite things about traveling the world is immersing myself in the local food and flavors. My visit to Puerto Rico last year was filled with scrumptious culinary adventures.

Many left such an impression on me, that I begged Chef Raul Correa to share his recipes so I could then share them with you.

During our visit, he prepared a spread of traditional Puerto Rican Christmas Recipes for us that still to this day is one of THE BEST meals I have ever had.

My favorite was the pork roast. Please enjoy this Puerto Rican Pernil Recipe and be sure to let me know how it turns out for you!

Puerto Rican Pernil Recipe: Pork Roast with Adobo Rub

5 from 1 vote
Puerto Rican Pernil: Pork Shoulder Roast with Adobo Rub
Prep Time
13 hrs
Cook Time
2 hrs 15 mins
Total Time
15 hrs 15 mins

An amazing pork roast recipe from Puerto Rico that you'll want to make again and again

Course: Main Course
Cuisine: Puerto Rican
Servings: 8 people
Author: Chef Raul Correa
  • 7 lb. Pork shoulder
  • 1 cup Adobo Rub See below
Adobo Rub
  • 3 ¼ cup kosher salt
  • 2 ¼ cup garlic powder
  • 1 cup ground cumin
  • 1 cup ground coriander
  • 2 ¼ cup onion powder
  • 3 tbsp. ground coriander seeds
  • 2 tbsp brown sugar
  • 1 tbsp ground annatto
  1. Mix all ingredients for Adobo Rub and keep in a cool dry place. This makes quite a bit so you will have lots left over to use for other things like chicken or steak!

  2. Rub adobo all over the pork; cover with plastic and refrigerate for 12 hours (max. 24 hrs.)
  3. Take pork out of the fridge one hour before roasting. Remove excess of salt and let it rest at room temperature.
  4. Preheat the oven 400°F.
  5. Put pork in a roasting pan and cook for 45 minutes.
  6. Turn the oven temperature down to 250°F and cook for 90 to 120 minutes or until the pork reaches 145°F degrees in the center.
  7. Carve and pull apart pieces - serve while hot!
Also read:  Baked Shrimp Nachos Recipe

A very big thank you to Chef Raul Correa for sharing this delightful meal!

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Puerto Rican Pernil Recipe: Pork Roast with Adobo Rub

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