Sabores de Ybor

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Cuban Pernil

Salty

Cuban pernil is all about the marinade — a bold mix of garlic, sour orange, oregano, cumin, and pepper that infuses the pork overnight so every bite is juicy and flavorful. Unlike Puerto Rican pernil, the Cuban version leans heavily on mojo and citrus rather than adobo, and it roasts low and slow until tender. The result: meat you can shred with a fork and juices perfect for spooning over rice and yuca.

Ingredients

For the pork:

  • 6–8 lb pork shoulder (bone-in, skin-on if you want crispy skin)
  • 1½ tablespoons salt
  • 1 teaspoon black pepper

For the mojo marinade:

  • 10–12 cloves garlic
  • 1 tablespoon coarse salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin
  • 1 cup sour orange juice (or 2 parts orange juice + 1 part lime juice)
  • ½ cup olive oil
  • 1 large onion, thinly sliced

Instructions

1. Prep the pork

  1. Pat the pork shoulder dry.
  2. Using a sharp knife, score the skin (if using) in a crosshatch pattern, without cutting into the meat.
  3. Make deep slits all over the pork so the marinade can penetrate.
  4. Season the pork with 1½ tablespoons salt and 1 teaspoon pepper.

2. Make the mojo

  1. In a mortar and pestle (or food processor), mash together garlic, salt, black pepper, oregano, and cumin until it becomes a paste.
  2. Stir in sour orange juice and olive oil.
  3. Add the sliced onion.

3. Marinate

  1. Place the pork in a large bowl or roasting pan.
  2. Pour the mojo all over, making sure it gets into every slit.
  3. Cover tightly and refrigerate overnight, ideally 12–24 hours, turning the pork once or twice.

4. Roast slow and low

  1. Preheat oven to 275°F.
  2. Place the pork shoulder skin-side up in a roasting pan.
  3. Pour all the marinade and onions over it.
  4. Cover tightly with foil.
  5. Roast for 4–5 hours, basting occasionally, until the pork is very tender and pulls apart.

5. Crisp the top

  1. Increase the oven to 375°F.
  2. Remove foil and roast another 45–60 minutes, until the top is golden and crisp.
  3. If the skin isn’t crispy enough, broil for 3–5 minutes — watch it closely.

6. Rest and serve

  1. Let the pork rest 20 minutes before shredding.
  2. Pour pan juices over the meat.
  3. Serve with yuca con mojo, congrí, plantains, or Cuban bread.

Tips

  • Sour orange is key — if you find Goya Naranja Agria, use it.
  • For extra flavor, roast the pork on a rack so air circulates and crisps the skin.
  • Save leftover mojo juices — they’re incredible on rice or sandwiches.
  • This makes legendary Cuban sandwiches the next day.