Learn How To Bake The Perfect Cake

pernil

Pork

Pernil

Pernil, here in the U.S., is most often a highly seasoned pork roast with Puerto Rican roots. It cooks low and slow until it almost falls off the bone. Because it's such a large roast there are plenty of leftovers for carnitas, Cuban sandwiches, tacos and even pulled pork sandwiches. I've even made a quick version of my Meaty Cabbage and Rice Stew on this site. Give yourself plenty of time for this roast. I do the prep the day before.

Ingredients

  • 10 garlic cloves
  • 1 teaspoon black pepper
  • 2 scallions, chopped
  • 2 tablespoons dried oregano
  • 3 tablespoons white wine vinegar
  • 4 tablespoons salt
  • Juice of a large lime
  • 1/4 cup extra-virgin olive oil
  • 1 6 to 8 pound pork shoulder roast (skin on if you can find it) or fresh ham with skin on

Directions

  • Place all ingredients (except the pork shoulder, of course) in a mini food processor and process until smooth.
  • Cut one inch slits on the fat or skin side of the roast, place in a roasting pan and then massage the roast with the marinade, pushing some into the slits you've made. Use all of the marinade over all sides of the roast.
  • Cover the roast tightly with foil and place in the refrigerator for 6 to 24 hours (the longer, the better),
  • When ready to roast, take the pork out of the fridge about 1/2 hour early and pre-heat your oven to 325℉. Add one cup of water to the roasting pan and recover the roast.
  • Roast for 3 hours, covered, and then uncover and roast for about 3 hours more or until the meat is soft and juicy, the skin is crisp, and the internal temp is at least 160℉.

Add To Shopping List