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Puerto Rican Pernil Adobo Recipe

Puerto Rican Pernil: Pork Shoulder Roast with Adobo Rub


This is an amazing traditional pork roast recipe from Puerto Rico that you’ll want to make again and again. Pernil Adobo is usually served at Christmas.



  • 7 lb. Pork shoulder with fat cap left on
  • 1/21 cup Adobo Rub (See below)

Adobo Rub (makes about 5 cups)


  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 salt and let it rest at room temperature.
  4. Preheat the oven 400°F.
  5. Put pork in a roasting pan with fat cap face up 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!
  • Prep Time: 13 hours
  • Cook Time: 2 hours 15 minutes
  • Category: Main Course
  • Cuisine: Puerto Rican
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