Colombian Pernil
COLOMBIAN PERNIL is a medium Colombian recipe that serves 6. 350 calories per serving. Recipe by Sweet y Salado on YouTube.
Prep: 15 min | Cook: 5 hrs | Total: 5 hrs 45 min
Cost: $16.45 total, $2.74 per serving
Ingredients
- 5 lb Pork Shoulder (bone‑in, skin on if possible)
- 1 cup Beer (light lager or pilsner works best)
- 0.25 cup Olive Oil (extra virgin preferred)
- 0.25 cup White Vinegar (regular distilled white vinegar)
- 1 White Onion (medium, roughly chopped)
- 3 Green Onions (stems and green parts, roughly chopped)
- 6 cloves Garlic (peeled)
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Ground Cumin
- 2 drops Food Coloring (Sassone or any red food coloring)
- 5 tsp Salt (about 1 tsp per pound of pork)
- 2.5 tsp Black Pepper (about ½ tsp per pound of pork, freshly ground)
- 0.25 cup Water (added near end of roasting to keep pan moist)
Instructions
Blend the Marinade
In a food processor or blender combine the beer, olive oil, white vinegar, white onion, green onions, garlic, dried oregano, thyme, cumin, food coloring, salt, and pepper. Blend until smooth.
Time: PT10M
Prepare the Pork
Using a sharp knife, prick the pork shoulder all over with deep holes about ½‑inch apart. This allows the marinade to penetrate the meat.
Time: PT5M
Marinate the Pork
Pour the blended marinade over the pork, making sure some gets into the holes you created. Cover the meat tightly with plastic wrap and refrigerate for 1‑2 days, turning the piece every 8 hours to redistribute the juices.
Time: PT0M
Preheat the Oven
Remove the pork from the fridge, let it sit at room temperature for 20 minutes, then preheat the oven to 325°F (163°C).
Time: PT15M
Temperature: 325°F
Roast – Covered Phase
Place the pork shoulder in a roasting pan, pour any remaining marinade into the pan, and tightly cover with aluminum foil. Roast for 4‑7 hours (about 5 hours for a 5‑lb piece), basting every 30‑40 minutes with the pan juices. About 30 minutes before the end, add ¼ cup water to the pan to keep the environment moist.
Time: PT5H
Temperature: 325°F
Roast – Uncovered Browning
Remove the foil for the final hour of cooking to develop a deep golden‑brown crust on the pork.
Time: PT1H
Temperature: 325°F
Rest the Meat
Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 30 minutes before carving.
Time: PT30M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 25g
- Fiber
- 1g
Dietary info: Contains alcohol (from beer), Not suitable for vegetarians, High protein
Allergens: Gluten (beer), Pork
Ingredient Substitutions
- Instead of Pork Shoulder: Pork Leg, Ham
- Instead of Beer: Chicken broth, Apple cider
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of White Vinegar: Apple cider vinegar, Lemon juice
- Instead of White Onion: Yellow onion
- Instead of Green Onions: Chives
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Dried Oregano: Mexican oregano
- Instead of Dried Thyme: Fresh thyme (1 tsp)
- Instead of Ground Cumin: Coriander powder
- Instead of Food Coloring: Paprika for color
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Food Processor or Blender
- Sharp Knife
- Cutting Board
- Plastic Wrap
- Roasting Pan
- Aluminum Foil
- Basting Brush
- Meat Thermometer (optional)
- Tongs
Critical Steps — Do Not Skip
- Pricking the pork shoulder with holes to allow deep marination.
- Marinating for at least 1 day and turning regularly.
- Basting every 30‑40 minutes during the covered roast.
- Removing foil for the final hour to achieve a golden crust.
Chef Tips from the Video
- Use a dark lager or stout for a richer, maltier flavor.
- Add a tablespoon of brown sugar to the marinade for a subtle caramel note.
- Let the meat rest longer (up to 45 minutes) for even juicier slices.
Troubleshooting
The pork is dry after cooking.
Make sure the foil is tightly sealed during the covered phase and baste frequently. Add extra water or broth to the pan if it looks dry.
The crust isn’t brown enough.
Uncover the meat for the full last hour and increase oven temperature to 350°F for the final 15 minutes, watching closely to avoid burning.
Marinade didn’t penetrate the meat.
Ensure you made deep enough holes and pressed some of the blended mixture directly into them.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil and place in a freezer bag; keep for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The pork can be marinated up to 3 days in advance; keep it tightly wrapped.
- Cooked pernil reheats well; slice and warm gently in a covered pan with a splash of broth.
- For a crispier finish when reheating, place slices under a broiler for 2‑3 minutes.
Frequently Asked Questions
What is the cultural significance and history of Colombian style Pernil in Colombian cuisine?
Pernil, meaning "leg" in Spanish, is a traditional Colombian celebration dish often served at holidays, family gatherings, and festivals. Its roots trace back to Spanish colonial influence, where pork leg was roasted for communal feasts, evolving into the flavorful, beer‑marinated version popular today.
What are the traditional regional variations of Colombian style Pernil across Colombia?
In the Caribbean coast, cooks add achiote for a reddish hue and use tropical fruits like guava. In the Andean region, the marinade may include panela (unrefined cane sugar) and a hint of cumin. The coastal version often uses a darker beer, while inland recipes may favor lighter lagers.
How is Colombian style Pernil traditionally served in Colombia?
It is typically sliced thick and served with white rice, patacones (fried plantains), avocado slices, and a simple salad of onions and lime. A side of hogao (tomato‑onion sauce) is common, and the meat is often accompanied by a cold beer or aguardiente.
During which occasions is Colombian style Pernil traditionally prepared in Colombian culture?
Pernil is a centerpiece for Christmas, New Year's Eve, birthdays, and large family reunions. It is also prepared for regional festivals such as the Feria de la Candelaria in Medellín, where communal roasting is part of the celebration.
What makes Colombian style Pernil special compared to other Latin American pork roasts?
The use of beer in the marinade adds a subtle bitterness and tenderizes the meat, while the combination of oregano, thyme, and cumin gives it a distinct aromatic profile. The addition of food coloring creates the characteristic reddish hue that sets it apart visually.
What are the authentic traditional ingredients for Colombian style Pernil versus acceptable substitutes?
Authentic ingredients include pork leg or shoulder, a light lager, white vinegar, olive oil, garlic, onion, oregano, thyme, cumin, and red food coloring (often derived from annatto). Substitutes can be chicken broth for beer, apple cider vinegar for white vinegar, and paprika for food coloring if you prefer a natural hue.
What other Colombian dishes pair well with Colombian style Pernil?
Serve it alongside arroz con coco (coconut rice), papas criollas (small yellow potatoes), arepas, and a fresh cucumber‑tomato salad. A side of hogao sauce or ají picante adds a bright contrast to the rich pork.
What are the most common mistakes to avoid when making Colombian style Pernil?
Common errors include not pricking the meat deep enough, skipping the 1‑2 day marination, and removing the foil too early, which can dry the pork. Also, failing to baste regularly leads to a tough crust.
Why does this Colombian style Pernil recipe use a covered roast for most of the cooking time instead of an uncovered method?
Covering the pan traps steam and juices, keeping the pork moist while the collagen breaks down over several hours. The final uncovered hour allows the surface to caramelize and develop the signature golden crust.
Can I make Colombian style Pernil ahead of time and how should I store it?
Yes. After roasting, let the meat cool, then wrap tightly and refrigerate for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently in a covered pan with a splash of broth to retain moisture.
What does the YouTube channel Sweet y Salado specialize in?
The YouTube channel Sweet y Salado focuses on Latin American home cooking, offering step‑by‑step tutorials for traditional dishes, modern twists, and festive meals, with an emphasis on approachable techniques for everyday cooks.
How does the YouTube channel Sweet y Salado's approach to Colombian cooking differ from other Latin American cooking channels?
Sweet y Salado blends clear visual instructions with cultural storytelling, often using everyday pantry items like beer and simple herbs, whereas many other channels rely on specialty ingredients or complex techniques. Diana’s relaxed style makes traditional Colombian recipes feel accessible to home cooks worldwide.
Last updated: August 31, 2026
