New York Bronx Grilled Puerto Rican Pork Pernil

Introduction

Few dishes scream “flavor” like Puerto Rican grilled pernil, and when you cook it Bronx-style over an Arteflame grill, the results are unforgettable. This juicy, marinated pork shoulder gets its mouthwatering character from a classic Puerto Rican spice blend, slow-grilled for unmatched tenderness and crispy skin. We’re using the Arteflame grill for that signature reverse sear—1000°F center grate followed by low-and-slow griddling to finish it to perfection. You’ll never cook pernil the same way again.

Ingredients

• 5 lbs bone-in pork shoulder (with skin)
• 8 garlic cloves
• 1 tbsp black pepper
• 1 tbsp oregano
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 tbsp kosher salt
• 2 tbsp white vinegar
• ¼ cup fresh lime juice
• ¼ cup orange juice
• 1 large onion, chopped
• ¼ cup melted butter (for grilling)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light them.
3. Let the fire burn for about 20 minutes to bring the griddle and center grill grate up to temperature.

Step 2: Prepare the marinade

1. In a food processor, blend garlic, black pepper, oregano, cumin, paprika, kosher salt, white vinegar, lime juice, and orange juice until smooth.
2. Rub the marinade all over the pork shoulder, making sure to get it under the skin as well.
3. Let marinate for at least 4 hours or overnight in the fridge.

Step 3: Sear the pork

1. Place the pork shoulder skin-side down on the center grill grate of the Arteflame at 1,000°F.
2. Sear it for 4–5 minutes or until the skin is crispy and golden brown.
3. Flip briefly to sear all sides evenly.

Step 4: Slow grill on the flat top

1. Move the seared pork shoulder to the outer flat cooktop griddle.
2. Apply melted butter around the area under the pork for extra flavor and to prevent sticking.
3. Cook low and slow for 3–4 hours, flipping every 30–45 minutes.
4. Grill vegetables like sweet plantains, peppers, or onions alongside it on the flat top.

Step 5: Doneness and resting

1. Use a meat thermometer to monitor internal temp; remove pork from the grill when it reaches 190°F (as it will rise to 205°F off heat).
2. Rest the pork shoulder for 20–30 minutes before slicing to let the juices redistribute.

Tips

• Always let the Arteflame preheat fully before cooking—this ensures even cooking zones.
• Searing the skin first locks in flavor and adds that perfect crispy texture.
• Cook vegetables at the outer edge of the flat griddle where it’s cooler for gentle caramelization.
• Use butter instead of oil for richer flavor and better browning.
• Always pull your pork 15°F before it hits target doneness due to carryover cooking.

Variations

1. Mango Mojo Pernil: Add blended ripe mango and a splash of white rum to the marinade for a tropical twist.
2. Spicy Chipotle Pernil: Mix 2 tbsp chipotle in adobo into the spice blend for a smoky, spicy kick.
3. Citrus Herb Pernil: Replace lime and orange juice with grapefruit and lemon for a bright, zesty profile—add fresh thyme and rosemary.
4. Coffee Rubbed Pernil: Add 1 tbsp ground coffee and 1 tsp brown sugar to the dry mix for deep earthy tones.
5. BBQ Glazed Pernil: In the last 30 minutes of grilling, brush with guava BBQ sauce for a sweet-savory glaze.

Best pairings

• Maduros (grilled sweet plantains)
• Grilled yuca or cassava with garlic butter
• Arroz con gandules (rice with pigeon peas)
• Grilled corn with chipotle mayo and cotija cheese
• Cold Medalla Light or a crisp Sauvignon Blanc

Conclusion

Cooking grilled Puerto Rican pernil on an Arteflame grill brings out bold island flavors with New York attitude. You get crispy skin, juicy meat, and spectacularly seared edges with zero food burn. It’s an unforgettable way to grill—simple, flavorful, and no cleanup stress. This is comfort BBQ with Puerto Rican soul, done right in your Bronx backyard.