Low Sodium Pernil (Puerto Rican Roast Pork Shoulder)

Experience the bold, tropical flavors of Puerto Rico with this Low Sodium Pernil, a healthier take on the classic roast pork shoulder. Perfectly marinated in a vibrant blend of garlic, fresh oregano, cilantro, and lime juice, this dish is bursting with zesty aromas and comforting spices like cumin and paprika—all while keeping sodium levels in check. Slow-roasted to tender, pull-apart perfection, the pork is moistened with a splash of low sodium chicken broth to ensure every bite is juicy and flavorful. Whether served alongside traditional Spanish rice and beans or stuffed into tacos and sandwiches, this pernil is a festive, crowd-pleasing centerpiece that doesn’t compromise on taste or health.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 8

Ingredients

• 5 pounds Pork shoulder (pernil), bone-in
• 10 cloves Garlic cloves, minced
• 2 tablespoons Fresh oregano, chopped
• 1 cup Fresh cilantro, chopped
• 0.25 cup Olive oil
• 0.25 cup Apple cider vinegar
• 1 teaspoon Cumin
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 2 tablespoons Lime juice, freshly squeezed
• 1 cup Low sodium chicken broth

Directions

Step 1

1. Begin by preparing the marinade. In a medium mixing bowl, combine the minced garlic, chopped oregano, chopped cilantro, olive oil, apple cider vinegar, cumin, black pepper, paprika, and lime juice. Mix well to create a thick, aromatic paste.

Step 2

2. Place the pork shoulder on a clean cutting board. Pat it dry with paper towels. Using a sharp knife, score the skin lightly in a criss-cross pattern to allow the marinade to penetrate more effectively.

Step 3

3. Rub the marinade thoroughly over the entire pork shoulder, making sure to get the mixture into the cuts on the surface. Ensure the entire piece is well-coated with the herb and spice blend.

Step 4

4. Cover the marinated pork shoulder with plastic wrap or place it in a large resealable plastic bag. Marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to infuse deeply.

Step 5

5. Once marinated, preheat your oven to 325°F (165°C). Remove the pork shoulder from the refrigerator and allow it to come to room temperature while the oven heats.

Step 6

6. Place the pork shoulder in a large roasting pan, pour the low sodium chicken broth around the base to keep it moist, and cover the pan tightly with aluminum foil.

Step 7

7. Roast the pork in the preheated oven for about 4 to 5 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender and easily shredded.

Step 8

8. During the last hour of cooking, remove the foil to allow the pork to brown and the skin to become crispy. Baste occasionally with the pan juices.

Step 9

9. Once done, remove the pork shoulder from the oven and let it rest for about 20 minutes before carving into thin slices or shredding.

Step 10

10. Serve the low sodium pernil warm with traditional Spanish rice and beans, or use it as a flavorful filling for sandwiches or tacos.

Nutrition Facts

Serving size	(2943.2g)

Amount per serving	% Daily Value*
Calories	6267.4

Total Fat 483.8g	0%
Saturated Fat 163.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1701.0mg	0%
Sodium 2027.8mg	0%
Total Carbohydrate 29.7g	0%
Dietary Fiber 11.4g	0%
Total Sugars 4.1g
Protein 426.7g	0%

Vitamin D 158.8IU	0%
Calcium 512.9mg	0%
Iron 28.0mg	0%
Potassium 7180.1mg	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: 70.5%

Protein: 27.6%

Carbs: 1.9%