Low Carb Pernil (Puerto Rican Roast Pork Shoulder)

Experience the bold, savory flavors of Puerto Rico with this Low Carb Pernil, a succulent roast pork shoulder recipe that's perfect for your next family gathering or holiday feast. This keto-friendly twist on the traditional dish keeps all the authentic flavors intact, featuring a robust marinade of garlic, adobo seasoning, oregano, lime juice, and olive oil, creating an irresistible crust and tender, juicy interior. Slow-roasted to perfection, the bone-in, skin-on pork develops beautifully crispy skin while staying melt-in-your-mouth moist. Ready in just 20 minutes of prep time and finished with a golden, flavorful finish, this pernil is the ultimate centerpiece for a hearty, low-carb meal. Serve with your favorite low-carb sides or a crisp green salad for a complete and satisfying dish!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 8

Ingredients

• 5 pounds Pork shoulder (bone-in, skin-on)
• 10 whole Garlic cloves
• 2 tablespoons Olive oil
• 1 tablespoon White vinegar
• 2 tablespoons Adobo seasoning
• 1 tablespoon Dried oregano
• 1 teaspoon Ground black pepper
• 1 tablespoon Salt
• 1 whole Lime (juice only)

Directions

Step 1

Begin by preheating your oven to 350°F (175°C).

Step 2

Rinse the pork shoulder under cold water and pat it dry thoroughly with paper towels. Place it on a large cutting board.

Step 3

Using a small, sharp knife, make 1-inch deep slits across the skin and fat of the pork shoulder, spacing them about 3 inches apart. Ensure you don't cut too far into the flesh.

Step 4

Peel the garlic cloves and slice each clove into thin slivers. Insert the garlic slivers into the slits you made in the pork shoulder, ensuring they are well dispersed.

Step 5

In a small bowl, combine the olive oil, white vinegar, adobo seasoning, dried oregano, black pepper, salt, and lime juice. Mix well to form a paste.

Step 6

Rub the paste thoroughly all over the pork shoulder, ensuring it penetrates the slits and covers the entire surface. Use your hands to massage the marinade into the meat.

Step 7

Transfer the pork shoulder to a roasting pan, skin side up, and leave it uncovered.

Step 8

Place the roasting pan in the preheated oven and roast for approximately 5 hours, or until the internal temperature of the roast reaches 180°F (82°C) and the skin is golden and crispy.

Step 9

For a crispy skin, increase the oven temperature to 425°F (220°C) for the last 30 minutes of roasting.

Step 10

Once cooked, remove the pernil from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist result.

Step 11

Carve the pork shoulder into thin slices and serve immediately, reserving any pan drippings as a flavorful sauce.

Nutrition Facts

Serving size	(2436.9g)

Amount per serving	% Daily Value*
Calories	6013.5

Total Fat 503.1g	0%
Saturated Fat 174.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1587.6mg	0%
Sodium 10568.1mg	0%
Total Carbohydrate 34.4g	0%
Dietary Fiber 8.3g	0%
Total Sugars 0.4g
Protein 388.9g	0%

Vitamin D 0IU	0%
Calcium 407.7mg	0%
Iron 23.6mg	0%
Potassium 6480.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.8%

Protein: 25.0%

Carbs: 2.2%