Easy Puerto Rican Pernil (Using Mama Clara’s Spice Blend)

Slow-roasted pernil is one of Puerto Rico’s most beloved dishes—and for good reason. When it’s done right, you get crispy, chicharrón-style skin on the outside and deeply seasoned, fall-apart tender pork on the inside. This version keeps things simple while staying true to tradition, letting Mama Clara’s Spice Blend do most of the heavy lifting.

This is the kind of dish made for family gatherings, holidays, or any time you want to put something special on the table without overcomplicating the process. Low, slow heat and bold seasoning are the real secrets here.

Ingredients

4–5 lb pork shoulder (bone-in preferred)
4 Tbsp Mama Clara’s Spice Blend
2 Tbsp olive oil
Juice of 2 limes

Instructions

Pull the skin back and make ¾-inch slits all over the pork using a sharp knife.
Mix Mama Clara’s Spice Blend with olive oil and lime juice to form a paste.
Rub the seasoning paste all over the pork, making sure to work it deep into the slits. Pull the skin back into place.
Cover the skin with coarse kosher salt and let it sit for 30 minutes to draw out moisture.
Brush off the salt completely. This classic Puerto Rican technique helps create ultra-crispy skin.
Marinate for at least 2 hours (overnight is best for maximum flavor).
Roast at 325°F for about 20 minutes per pound, until the internal temperature reaches 190°F.
Let the pernil rest for 15 minutes, then shred with forks and serve.

Why Mama Clara’s Works So Well Here

Mama Clara’s Spice Blend brings the balance this dish needs—savory, aromatic, and deeply rooted in traditional Puerto Rican flavor. As the pork slowly roasts, the seasoning penetrates the meat, while the citrus keeps everything bright and balanced.

Chef Tip: Don’t rush the cook time. Pernil is all about patience. Low heat and time are what give you that tender interior and crackling skin.

Serving Suggestions

Serve your pernil with classic sides like rice and beans, tostones, or a simple avocado salad. It also makes incredible leftovers—try it in sandwiches, tacos, or mixed into fried rice the next day.