Roasted Pernil in the Masterbuilt Gravity Series 800: Golden and Crispy Skin

The roasted pernil is the soul of my Puerto Rican kitchen, and making it in my Masterbuilt Gravity Series 800 Digital Charcoal Griddle + Grill + Smoker is pure perfection. With just charcoal—no smoke—I get a golden, crispy skin that everyone fights over, and tender, melt-in-your-mouth meat. This recipe serves 4-6 people, and with my homemade adobo, I give it that Boricua flavor I love. My trick: I almost completely cut off the skin, season the meat directly, and then cover it back up. Let me tell you how I do it!

Ingredients

For 4-6 people

• 4-5 lb pernil (with bone and skin)

• 2 tablespoons homemade adobo (recipe below)

• Salt to taste (for the skin)

• Salt to taste (for curing the skin)

• Lump charcoal (for the Masterbuilt Gravity Series 800 Digital Charcoal Griddle + Grill + Smoker)

Homemade Adobo

Yields approximately 1/2 cup

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 1 tablespoon dried oregano

• 1 tablespoon salt

• 1 teaspoon black pepper

• 1 teaspoon turmeric (optional, for a touch of color)

Instructions

Total Time: 6-8 hours + 2 hours marinating + 2 hours salt-curing the skin

1. Prepare the Pernil: Dry the pernil with paper towels. Using a sharp knife, cut the skin almost completely off, leaving a small edge so it stays attached like a lid—this lets me season the meat directly. Clean the skin thoroughly inside and out with water, then dry it again.

2. Salt-Curing the Skin: Rub the skin (just the skin) with salt to taste—I use a generous layer. Place the skin on a plate or tray and let it cure in the fridge for at least 2 hours—this makes it extra crispy.

3. Marinade: While the skin cures, prepare the homemade adobo by mixing the garlic powder, onion powder, oregano, salt, pepper, and turmeric (if using) in a bowl. Rub 2 tablespoons of this adobo directly onto the pernil meat, covering all sides and getting it into every nook. Cover the pernil with the salt-cured skin, fitting it back on like a lid, and let it marinate in the fridge for 2 hours (or overnight for even more flavor).

4. Set Up the Masterbuilt Gravity Series 800: Fill the hopper of the Masterbuilt Gravity Series 800 Digital Charcoal Griddle + Grill + Smoker with lump charcoal—no wood, because I want a clean, golden roast. Set the digital panel to 325°F and preheat (takes about 10 minutes—this thing heats up fast, and I love it).

5. Roast the Pernil: Place the pernil skin-side up on the grates of the Masterbuilt Gravity Series 800 Digital Charcoal Griddle + Grill + Smoker. Cook for 6-8 hours until the internal temperature reaches 195-205°F—the built-in probe thermometer on the Masterbuilt Gravity Series 800 makes this step a breeze.

6. Final Crisp: Increase the temperature of the Masterbuilt Gravity Series 800 Digital Charcoal Griddle + Grill + Smoker to 450°F for 30-45 minutes to crisp up the skin. Keep an eye on it so it doesn’t overdo—that crispy, golden skin is the heart of this pernil, thanks to this grill’s perfect control.

7. Rest and Serve: Remove the pernil, cover it with foil, and let it rest for 1 hour. Slice or shred and serve—in my video, I paired it with arroz con gandules, a duo that never fails!

   
   

Chef’s Notes

• My Personal Touch: My collaboration with Masterbuilt brought me the Masterbuilt Gravity Series 800 Digital Charcoal Griddle + Grill + Smoker, and it was love at first sight. Cutting the skin almost completely off and seasoning directly with my homemade adobo is my secret—the skin comes out golden and crispy, and the meat soaks up all that incredible flavor.

• Practical Tip: Clean the skin well before salting—it helps it get extra crispy in the Masterbuilt Gravity Series 800 Digital Charcoal Griddle + Grill + Smoker.

• For the Video: I recorded how I cut the skin and put it back on in the Masterbuilt Gravity Series 800 Digital Charcoal Griddle + Grill + Smoker, and that crunch at 450°F is pure showtime.

Shopping List

Everything you need for this pernil in the Masterbuilt Gravity Series 800:

• Pernil (with bone and skin) – 4-5 lb

• Garlic powder – 2 tablespoons (for the adobo)

• Onion powder – 2 tablespoons (for the adobo)

• Dried oregano – 1 tablespoon (for the adobo)

• Salt – 1 tablespoon (for the adobo) + extra to taste (for the skin)

• Black pepper – 1 teaspoon (for the adobo)

• Turmeric – 1 teaspoon (optional, for the adobo)

• Lump charcoal – enough for 6-8 hours in the Masterbuilt Gravity Series 800 Digital Charcoal Griddle + Grill + Smoker

What’s Next?

This pernil made in the Masterbuilt Gravity Series 800 Digital Charcoal Griddle + Grill + Smoker is perfect for any occasion—soon I’ll share more recipes to complete your menu. If you make it, leave me a comment or upload your photo with #CocinaConmigo. I want to see that crispy skin on your table!

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