This Venezuelan Pernil is flavorful and so juicy and tender! Discover how to make this guest-worthy main dish without slaving over.
VENEZUELAN PERNIL RECIPE
When the holidays arrive, it’s time to start planning my Venezuelan Pernil!
This succulent piece of meat is a holiday staple in Venezuela. It’s served with Hallacas (Venezuelan tamales), Pan de Jamon (Venezuelan ham, olive, and raisins stuffed bread), and Ensalada de Gallina (potato and chicken salad).
Venezuelan Pernil because is juicy, tremendously tender, and tastes ridiculously delicious.
But to be honest, Pernil wasn’t always my first option when it came to holiday dishes because it took such a long time and effort to make. I mean like 4 to 6 hours, depending on how big the pork is, of roasting and basting. That is why I got so excited when I discovered that I can prepare Pernil without slaving over.
How? Using an oven bag!!
Oh. Em. Gee. I do not know why it took me so long to discover this trick. It cuts the cooking time significantly. Plus, the bag traps in moisture and natural juices to keep food from drying out so it comes out juicy and tender.
This incredibly savory and guest-worthy dish Pernil will make your taste buds dance.
VENEZUELAN PERNIL INGREDIENTS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- 1 (8 – 10 lb) whole bone-in skinless pork shank (pork ham)
- Salt and black pepper
- Cola soda
- Beer
- One oven bag – Optional but highly recommended. I use Reynolds® Oven Bag.
FOR THE MARINADE:
- Vegetable oil
- Orange juice
- Lime juice
- Worcestershire sauce
- Garlic
- Onion
- Fresh oregano
- Fresh rosemary
- Bay leaf
HOW TO MAKE VENEZUELAN PERNIL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – PREPARE THE PORK
Wash the pork and pat the meat dry with a paper towel. Then, use the knife to poke 1-inch-deep holes into the meat on all sides. Rub salt and pepper generously all over the pork, working it into the punctures. Set aside.
2 – MARINADE
Combine oil, orange juice, lime juice, Worcestershire sauce, garlic, and onion in a blender and blend until finely chopped. Place pork in a large Ziplock bag. Add marinade, oregano, rosemary, and bay leaf. Place in the fridge overnight.
3 – BAKE
Remove the pork from the refrigerator 1 hour before you start cooking.
Preheat oven to 350º F (arrange racks in the middle). Line a roasting pan with aluminum foil for easier cleanup. Bake the peril until it reaches an internal temperature of 150°F in the thickest part, about 2 1/2 hours.
Pour the cola soda and beer over the pork and return to the oven to roast for further 30 – 45 minutes, basting with juices the pork 2 -3 times, or until the pork reaches 160°F in the thickest part.
4 – REST AND SLICE
Remove pork onto a serving platter, cover loosely with foil and let it rest for 20 minutes before slicing.
5 – SERVE
Strain all the juices through a fine-mesh strainer to remove, fat, herbs, and bay leaf. If you want to thicken the sauce, place it in a saucepan and simmer on medium-high for 5 minutes or until it reduces to a syrupy consistency. To thicken, even more, you can add 2 tablespoons of cornstarch mixed with 2 tablespoons of water.
VENEZUELAN PERNIL QUICK BAKING TIPS
Ask your butcher to trim off as much fat as possible from the pork.
Cooking times will vary somewhat depending on the size of the pork and your oven, so using a meat thermometer is highly recommended.
STORING & FREEZING INSTRUCTIONS
Leftover Pernil can be refrigerated for up to 3 days, or frozen in a freezer-safe container for 3 months.
I love using leftover Pernil loin to make sandwiches or to fill arepas.
MORE RECIPES YOU’LL LOVE
- Venezuelan Pan de Jamon
- Venezuelan Ponche Crem
- Traditional Venezuelan Hallacas Recipe
- Venezuelan Asado Negro
- Venezuelan Polvorosas Cookies
- More Venezulan Recipes…
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Venezuelan Pernil
Equipment
Ingredients
- 1 (8 – 10 lb) whole bone-in skinless pork shank (pork ham)
- Salt and black pepper
- 1 large oven bag (optional)
- 1/2 cup (120 ml) cola soda
- 1/2 cup (120 ml) beer (any beer will work)
Marinade:
- ½ cup (120 ml) canola or vegetable oil
- 1 1/2 cups (360 ml) orange juice
- 2 tablespoons (30 ml) lime juice
- 2 tablespoons (30 ml) Worcestershire sauce
- 15 garlic cloves, peeled
- 1 medium onion, chopped
- 4 fresh sprigs oregano
- 2 fresh sprigs rosemary
- 1 bay leaf
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Rinse the pork and pat the meat dry with a paper towel. Then, use the knife to poke 1-inch deep holes into the meat on all sides. Rub salt and pepper generously all over the pork, working it into the punctures. Set aside.
- Combine oil, orange juice, lime juice, Worcestershire sauce, garlic, and onion in a blender and blend until finely chopped.
- Place pork in a large ziplock bag. Add marinade, oregano, rosemary, and bay leaf. Place in the fridge overnight.
- Remove the pork from the refrigerator 1 hour before you start cooking.
- Preheat oven to 350º F (180º C). Line a roasting pan with aluminum foil for easier cleanup.
- If using the oven bag: Shake 1 tablespoon of flour inside the Reynolds® Oven Bag and place it in the roasting pan. Carefully place the pork and the marinade into the bag, making sure the bag's opening faces the end of the roasting pan, and not facing up. The bag should be inside the pan, not hanging over the pan's edges—close the oven bag with the included nylon tie.
- If you are not using an oven bag: Place the pork and marinade in a roasting pan.
- Bake for 2 to 2 ½ hours, or until the pork reaches an internal temperature of 150°F in the thickest part.
- If using an oven bag, remove the roasting pan from the oven, cut open the top of the bag, and carefully remove it. If not, go to the next step.
- Pour the cola soda and beer over the pork and return to the oven to roast for further 30 – 45 minutes, basting with juices the pork 2 -3 times, or until the pork reaches 160°F in the thickest part.
- Remove pork onto a serving platter, cover loosely with foil and let it rest for 20 minutes before slicing.
- Strain all the juices through a fine-mesh strainer to remove, fat, herbs, and bay leaf. If you want to thicken the sauce, place it in a saucepan and simmer on medium-high heat for 5 – 8 minutes or until it reduces down to a syrupy consistency. To thicken, even more, you can add 1 tablespoon of cornstarch mixed with 1 tablespoon of water to the sauce.
- Cut meat from the bone. Serve and pan juices.
- Ask your butcher to trim off as much fat as possible from the pork.
- Cooking times will vary somewhat depending on the size of the pork and your oven, so using a meat thermometer is highly recommended.
- Venezuelan Mondongo Soup [recipe+video]
- Instant Pot Venezuelan Oxtail Soup [Sopa de Rabo][Video]
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Venezuelan Flan Quesillo
- more
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Disclosure: This is a sponsored recipe as a Reynolds Kitchen ambassador. However, all opinions expressed are my own as always. Thank you, though, for supporting them and the other brands which help make this site possible.
Originally posted September 2016, post content edited to add more helpful information, no change to the recipe in December 2021.
Delicious recipe! Done it for my most special occasions and everyone always love it! It reminds me of my Tia Isabelita’s pernil! She was a master cook!
Hi Johanna! Thank you so much for your lovely comment! I’m honored that this recipe brings back such special memories of your Tía Isabelita’s cooking—what a beautiful compliment! It’s wonderful to hear it’s a hit at your most special occasions. Wishing you a Happy New Year filled with love, joy, and more delicious traditions! x- Oriana
I have used this recipe (along with pan de jamon and the polvorosas) the last several years for our Christmas Eve dinner. My husband is Venezuelan; we’ve blended our cultural holiday traditions-your recipes have made a huge difference. I can’t get behind hallacas but your pernil? It is so good! Thank you!
Hello Amanda! I am glad that my recipes are helpful to you and your family! Thanks a lot for the review and good feedback.
Hi Oriana,
When you’re using the roasting pan: do you put on the lid or leave it off?
Hello Daniela, I roast the pernil uncovered. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I am hoping to make this next week for my husbands birthday! I have called 6 different butchers (including Whole Foods) and no where has the pork shank!!!!! What could I use instead and how would I adjust the cooking times?
Thank you Oriana! I have made several of your recipes, some of which have brought tears to my finace’s eyes as he misses home from time to time. Thank you so much for maintaining your site!!!! You have created some special moments for us on our journey together. Happy New Year!
Awww, David! Thanks so much for your kind words. You have brought tears to my eyes too. I am very happy and honor to play a small part in those special moments. Happy New Year to you and your fiance. ????
Ok so I am trying to get clarification. What cut of mean should be used? I see a lot of pork shoulder mentioned in recipes online and there seems to be a great deal of contention on what to use. Is it ham? Pork shoulder? What is the authentic cut of meat to use? My fiance is from Venezuela and I would love to make this for him but want to get it right.
Hello David, The right cut of meat is whole bone-in skinless pork shank. It’s not the same as pork shoulder or pork loin. It does not come pre-packed, at least I haven’t seen it. Ask your butcher to trim off as much fat as possible from the pork. Thanks for your interest in my recipe. Let me know if you have more questions!
Ok, so I’ve called like 3 butcher shops and none of them carry whole pork shanks. Will a shoulder work the same?
Hello Michelle! Pork shoulder is a bit fatter but it could work. Try to find a skin-on, bone-in pork shoulder. I usually find the pork shanks at Whole Foods. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Question: I am looking to potentially use this recipe for a wedding, and didn’t know if using pork tenderloin instead would ruin the integrity of the dish…thoughts?
Hello Jenny, you can use the same marinade for the pork tenderloin but you will need to adjust the cooking time since the tenderloin will cook way faster. Thanks for stopping by.
Looks like a great combination. Pork is such a flexible meat, you can do so much with it. We love Mexican styled cooking, never thought of going even further south for inspiration.
I’ve never had this dish, but it looks fabulous. Those bags do such a good job of keeping meat moist when cooking and sealing in flavor. Looks like a great recipe!
O how beautiful!! That looks so yummy, thanks for the recipie add!
omggg this looks so good. it reminds me of my grandma’s cooking.
Yummy recipe! I’ve never heard of this but it looks super savory!
I have never even heard of this. But it looks amazing. I will definitely have to try it very soon.
Amazing recipe and fantastic photographs. Gotta love those Reynolds Oven Bags!
Looks like a fun meal for a group. My husband likes pork and would like this!
I’ve never heard of this recipe before but it looks amazing! You always have such beautiful photos, too 🙂