Venezuelan Pernil with Crispy Skin
Slow-roasted pork shoulder marinated in garlic, citrus and oregano — crackling skin outside, spoon-tender meat inside.
In a nutshell: This authentic venezuelan venezuelan pernil with crispy skin comes together in just 5 hrs 30 mins using simple whole ingredients. The chef's secret: pat it dry, salt it, and leave it uncovered in the fridge overnight if you can — moisture. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Venezuelan pernil with crispy skin: garlic-citrus marinated pork shoulder, slow-roasted until tender. A show-stopping holiday roast.
Key Equipment
- Roasting pan with rack
- Food processor or mortar
- Sharp knife
- Aluminium foil
Chef's Pro-Tips
- Dry skin is non-negotiable: pat it dry, salt it, and leave it uncovered in the fridge overnight if you can — moisture is the enemy of crackling.
- Score, do not slash: a shallow crosshatch lets the marinade in and the fat render out, while deep cuts dry the meat and toughen the skin.
- Rest before carving: 30 minutes lets the juices settle back into the meat, so slices stay moist instead of flooding the cutting board.
Ingredients
10
servings
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7 lbs pork shoulder, bone-in, skin on
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10 cloves garlic, peeled
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1 orange, juiced
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2 limes, juiced
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2 tbsp dried oregano
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1 tbsp ground cumin
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2 tsp kosher salt, plus more for the skin
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1 tsp black pepper
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¼ cup olive oil
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1 yellow onion, quartered
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1 green bell pepper, quartered
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1 cup chicken broth, for the pan
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Step-by-Step Instructions
Score and Marinate
Score the pork skin in a crosshatch pattern, cutting just through the skin without slicing deep into the meat. Blend the garlic, citrus juices, oregano, cumin, salt, pepper and olive oil into a paste, and rub it all over the pork, pushing it into the scores. Marinate overnight in the fridge, or at least 4 hours.
Dry the Skin
Take the pork out of the fridge 1 hour before roasting. Pat the skin very dry with paper towels and salt it generously — dry skin is what crackles.
Roast Low and Slow
Preheat the oven to 325°F (165°C). Set the pork on a rack in a roasting pan with the onion, bell pepper and broth in the pan below. Cover tightly with foil and roast for 4 hours.
Crisp the Skin
Remove the foil, raise the heat to 450°F (230°C), and roast for 30-45 minutes more, until the skin is deeply golden and crisp and the meat pulls easily from the bone. Watch closely in the last 10 minutes so the skin does not burn.
Rest and Serve
Rest the pork for 30 minutes before carving. Serve the crackling skin in shards alongside the sliced meat, with the pan juices spooned over.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Yes — a boneless shoulder works, but tie it into an even shape with kitchen twine so it roasts evenly, and reduce the roasting time by about 30 minutes.
Raise the heat to 475°F and give it 10-15 more minutes, watching closely. If the meat is already done, lift the skin off, crisp it separately on a baking sheet, and serve it as crackling.
Classic Venezuelan partners are black beans, white rice, and fried plantains — plus a simple cabbage slaw to cut the richness.
Yes — roast it a day ahead, refrigerate, and reheat covered at 325°F until warm, then re-crisp the skin under the broiler for a few minutes before serving.
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