💨 Smoker
39,000 views. That's what this cook pulled — and honestly, it's not surprising. Pernil is one of those dishes that carries serious cultural weight, and when you take a pork picnic shoulder, pack it with sofrito and stuff it with whole garlic cloves, then let the Pit Boss work on it for 7 hours at 325°, you end up with something that belongs on a Sunday table.
This is a slow cook. Plan your day around it, not the other way around. The house — or the backyard — is going to smell unbelievable for hours. Pair it with the homemade black beans out of the Instant Pot, white rice, and fried sweet maduros on the side, and you've got a full Sunday plate that hits every time. C'mon back and enjoy, y'all.
The Pernil
Sofrito
Homemade Black Beans (Instant Pot)
White Rice
Maduros (Fried Sweet Plantains)
Blend the bell pepper, onion, garlic, cilantro, and olive oil together until you get a thick, chunky paste. This is your flavor base — don't skip it and don't rush it. Season with salt. Set aside.
Pat the pork shoulder dry. Using a sharp knife, make deep slits all over the shoulder — 1 to 2 inches deep. Stuff each slit with a whole garlic clove. In a small bowl, mix the garlic powder, onion powder, cumin, oregano, paprika, salt, pepper, and olive oil into a paste. Rub it all over the pork, getting into every crevice. Then coat the outside generously with the sofrito. If you have time, cover and refrigerate overnight — the longer it sits, the better it gets.
Get your Pit Boss running at 325°F. Competition blend or hickory pellets work great here — you want a solid smoke presence but not overwhelming on pork this size.
Place the pork shoulder directly on the grates, skin-side up. Close the lid and let it ride at 325°F for approximately 7 hours, until the internal temperature hits 165°F. Don't open the lid constantly — every time you peek, you add time. Let the smoker do its thing.
About 90 minutes before the pork is done, set up the Instant Pot. Add the rinsed black beans, chicken broth, water, diced onion, garlic, cumin, oregano, and bay leaf. Seal the lid, set to high pressure, and cook for 35–40 minutes. Allow a natural release for 15 minutes before opening. Season with salt and pepper, remove the bay leaf, and stir. If you like a thicker consistency, mash a small portion of the beans against the side of the pot.
Bring 4 cups of water or chicken broth to a boil with the butter and salt. Add the rice, stir once, reduce to a low simmer, cover, and cook for 18 minutes. Remove from heat and let it steam covered for 5 more minutes. Fluff with a fork.
Once the pork hits 165°F internal temp, pull it off the smoker and let it rest uncovered for at least 15–20 minutes. The skin should be dark and crispy — that's the prize. Use two forks or your hands to pull the meat apart into chunks, making sure every piece gets some of that crispy skin.
While the pork rests, peel the plantains and slice them on a diagonal about ½ inch thick. Heat about ¼ inch of oil in a skillet over medium heat. Fry the slices for 2–3 minutes per side until deep golden brown and caramelized on the edges. They should be soft in the middle and slightly crispy outside. Drain on a paper towel and hit with a pinch of salt. Do not use green plantains — you want the ripe yellow-black ones for maduros. The riper they are, the sweeter they get.
Serve the pulled pernil alongside white rice with the black beans spooned right over the top, and the maduros on the side. That's a full Sunday plate right there. C'mon back and enjoy, y'all.
The stuffed garlic cloves are not optional — as the pork smokes, those cloves roast inside the meat and mellow out into something incredible. Also, skin-side up the whole cook. That's what gives you the crispy chicharrón-style skin on top. If it's not dark and crackling when you pull it, you're not done yet. Trust the process — this one rewards patience every single time.