Pernil is a traditional Puerto Rican slow-roasted pork shoulder known for its tender, juicy meat and crispy, flavorful skin. This dish is marinated in a blend of garlic, herbs, and spices, which deeply infuse the pork as it cooks low and slow, resulting in melt-in-your-mouth perfection. The crispy skin, or “cuerito,” is a hallmark of this dish and adds a delicious contrast to the rich and succulent meat. Pernil is often served during holidays and special occasions, but it’s simple enough to make any time you want to impress with a hearty, flavorful meal.
Pernil
Ingredients:
- 6-8 pound pork shoulder (bone-in, skin-on)
- 8 cloves garlic
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon paprika
- 2 teaspoons black pepper
- 2 tablespoons salt
- 1/4 cup olive oil
- 1/4 cup white vinegar
- Juice of 1 lime
- Juice of 1 orange
- 1/2 cup fresh cilantro, chopped (optional)
Instructions:
- Prepare the Marinade:
- In a food processor, combine the garlic, oregano, cumin, paprika, black pepper, salt, olive oil, vinegar, lime juice, orange juice, and cilantro (if using). Blend into a paste.
- Marinate the Pork:
- Score the skin of the pork shoulder in a crosshatch pattern, being careful not to cut too deep into the meat.
- Rub the marinade all over the pork, making sure to get it into the scored skin and all around the meat. Place the pork in a large roasting pan and cover tightly with plastic wrap. Refrigerate for at least 8 hours, or preferably overnight, to let the flavors fully absorb.
- Roast the Pernil:
- Preheat your oven to 300°F (150°C). Remove the pork from the refrigerator and allow it to come to room temperature for about 30 minutes.
- Roast the pork uncovered in the preheated oven for 4-6 hours, depending on the size of the pork shoulder. Baste the pork occasionally with its own juices to keep it moist.
- After the cooking time, increase the oven temperature to 450°F (230°C) for an additional 20-30 minutes, or until the skin becomes crispy and golden.
- Rest and Serve:
- Once done, remove the pork from the oven and let it rest for 15-20 minutes before carving.
- Serve the pernil with rice, beans, and plantains for a traditional Puerto Rican feast.
Enjoy this rich, flavorful Pernil with its perfect balance of tender meat and crispy skin—it’s sure to be a favorite at your table!
