The Rican Emeril
Pernil (Roast Pork)

Tips From The Rican Chef
Comments and Suggestions
Print Recipe
1 8-10 lbs. PERNIL (Pork Shoulder)
1 Big head of garlic
Adobo to your taste
2 Teaspoons of ground black pepper
1 Tablespoon of olive oil
1 Teaspoon of crushed oregano
  1. Start by pre-heating your oven to 350º.
  2. Sit down and peel all the garlic (while you are watching a little bit of your novela (soap)). (TIP)
  3. Wash the pernil with cold water and sprinkle some adobo to your taste. For a better flavor, season the night before. Make stabs (about 1 inch wide) so you can put the paste like mixture in them. (Ladies be nice and don't think about that new dress that he won't let you buy when you are stabbing the pernil).
  4. Take out your pilón and dust it off (ha ha). Mash the garlic to a paste and add the oregano and pepper. (Achoo!! Salud-Bless You)
  5. After the garlic and pepper are well mixed, add the olive oil and stir with a spoon to make a paste like mixture. FUA, it is ready.
  6. Place about 1 teaspoon of the paste into each hole of the pernil.
  7. Cover the bottom of your baking pan with aluminum foil and place the pernil on top. (TIP)
  8. Cover the pernil well with aluminum foil so it will come out juicy, not dry. Uncover it for the last 15 - 20 minutes on a high setting for some crunchy "chicharrón" skin.
  9. Bake for 4 to 5 hours at 350º. (The time depends on your oven. Check it in 3½ hours). (TIP)
  10. Sit down and relax.
NOTE: This is The Rican Emeril’s own recipe. The one on “El Boricua” was passed on to the editor. Enjoy them both.
  • May you enjoy my easy way of making pernil. Let me know how good a cook you were.
  • Serve with my arroz con gandules (rice with pigeon peas) and habichuelas rosadas (pink beans). If you are a jibara (hillbilly) like me, serve it with cooked green bananas, yucca and other Rican vegetables. Hasta la vista baby!
Tips From The Rican Chef
  • You may use garlic powder or ground garlic sold in glass jars. 1 tsp. equals one clove.
  • Garlic is good for your nails and makes them hard, so enjoy the little treat while peeling the garlic.
  • Cover the bottom of your baking pan with foil and save some scrubbing time.
  • If you want to save some time, cook your pernil overnight at 225º the night before. It will be ready when you wake up and your house will be filled with the aroma of the pernil. For all you lazy bums, if you get up too late, it will surely burn!!!
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