🇵🇹 Pernil Assado (Pork Shoulder)

Fall apart Portuguese oven roasted pork shoulder

A no stress Easter centrepiece that is not cabrito

If you are looking for a set it and forget it protein dish this Easter that is not cabrito this is it

This Pernil Assado is everything I love about Portuguese cooking simple ingredients bold flavour and that slow roasted magic that makes your whole house smell like a festa

It is the kind of dish my avó would make without measuring a thing garlic wine bay leaf and time and somehow it always came out perfect

This version keeps that tradition alive but makes it easy and realistic for busy life

Jump to:

• Why you will love this recipe
• What is Pernil Assado
• Ingredients
• Instructions
• How to know it is done
• Serving suggestions
• Sandra’s tips modern avó style
• Storage and leftovers
• A little not from my Kitchen
• 🇵🇹 Pernil Assado (Pork Shoulder)

Why you will love this recipe

✔️ Set it and forget it
✔️ Feeds a crowd
✔️ Budget friendly
✔️ Perfect for Easter or Sunday dinner
✔️ Fall apart melt in your hands texture

What is Pernil Assado

Pernil Assado is a classic Portuguese oven roasted pork shoulder

It is marinated with garlic white wine bay leaf paprika and Massa de Pimentão

Then slow roasted until it becomes incredibly tender and full of flavour

Every family has their own version this is mine

Ingredients

2.3 kg pork shoulder
4 tablespoon sliced garlic about 10 to 12 cloves
1 large onion sliced
2 teaspoon salt
1 teaspoon white pepper
2 tablespoon smoked paprika
1 tablespoon Pimenta moída (to taste)
2 to 3 tablespoon Massa de Pimentão
1 tablespoon dried parsley
3 bay leaves
250 ml white wine
60 ml olive oil
Half cup beer

Instructions

1. Prepare the marinade

In a large bowl mix garlic onion salt white pepper smoked paprika Pimenta moída Massa de Pimentão dried parsley olive oil lemon juice and white wine

2. Marinate the pork

Pierce or lightly score the pork
Massage marinade into every part of the meat
Add bay leaves throughout
Cover and refrigerate for 12 to 24 hours

3. Roast low and slow

Preheat oven to 300°F 150°C
Place pork in roasting pan with all marinade
Add beer around the pork if using
Cover tightly with foil or pan cover

Roast for 4 to 5 hours

4 Finish for texture

Once tender and pulling apart uncover
Increase heat to 375°F 190°C
Roast 20 to 30 minutes

Optional broil 3 to 5 minutes for crispy edges

How to know it is done

Meat pulls apart easily with a fork
Juices are rich and flavourful
Texture is soft juicy and tender

Serving suggestions

• Parisienne Potatoes

• Saffron Rice
• Chickpea Salad

Or eat it straight from the tray like we all do with a papo secos (Portuguese bread)

Sandra’s tips modern avó style

Do not skip the marinade time
More garlic means more Portuguese
Keep it covered most of the time
Finish uncovered for that perfect crust

Storage and leftovers

Store in fridge up to 4 days
Reheat with sauce to keep it juicy
Freezes well for future meals

A little not from my Kitchen

This is one of those recipes that proves simple food is the best food

It is comforting nostalgic and made to be shared exactly what Portuguese cooking is all about

If you make this recipe I want to see it

Leave a comment and tell me how it turned out

Share it with someone who needs an easy Easter recipe

And do not forget to like every time ❤️

Follow along for more easy Portuguese recipes that bring tradition into your everyday kitchen 🇵🇹✨