Pernil Recipe

Pernil recipe is a succulent, slow-roasted pork shoulder deeply rooted in Puerto Rican and Latin American cuisines. Known for its crispy skin, tender meat, and rich garlic flavor, this dish is a festive favorite often served during holidays and special gatherings. Pernil is traditionally seasoned with a blend of garlic, spices, and fresh herbs, resulting in a juicy, flavorful, and satisfying meal. If you’re ready to try your hand at making pernil, this step-by-step guide will help you prepare a mouthwatering version right at home.

Brief History of Pernil Recipe:

The origin of pernil traces back to Puerto Rican and other Latin American cooking traditions, where pork plays a central role in holiday meals and special gatherings. “Pernil” derives from the Spanish word for “ham,” and its tradition is closely related to lechón asado (whole roast pig). By adapting the recipe to pork shoulder, families have been able to enjoy a similarly flavorful dish without the time and resources required for a whole pig roast. Today, pernil is a popular choice for Thanksgiving, Christmas, and other celebrations.

Pernil Recipe

Pinklady

The origin of pernil traces back to Puerto Rican and other Latin American cooking traditions, where pork plays a central role in holiday meals and special gatherings. “Pernil” derives from the Spanish word for “ham,” and its tradition is closely related to lechón asado (whole roast pig).

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Course Main Course

Cuisine Latin America, Puerto Rico

Servings 8

Calories 410 kcal

Equipment

• Large roasting pan
• Small food processor or mortar and pestle
• Aluminum foil
• Baking rack (optional)
• Sharp knife
• Meat thermometer

Ingredients

  

• 1 (6-8 lb) pork shoulder with skin
• 1/4 cup olive oil
• 10 cloves garlic
• 2 tbsp vinegar
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 tbsp black pepper
• 1 tbsp salt (or to taste)
• 2 tsp smoked paprika (optional for extra flavor)
• 1 tsp red pepper flakes (optional)

See also  Cabbage Rolls Recipe

Instructions

 

• In a small food processor or mortar and pestle, blend the garlic cloves, olive oil, vinegar, oregano, cumin, black pepper, salt, and smoked paprika into a thick paste. This will be the seasoning rub that infuses flavor into the meat.
• Using a sharp knife, score the pork shoulder’s skin in a crisscross pattern. This allows the marinade to penetrate deeper into the meat and also helps create a crispy skin as it cooks.
• Rub the marinade generously over the entire pork shoulder, making sure to massage it into the cuts and crevices of the meat. Place the marinated pork shoulder in a large container, cover with plastic wrap, and refrigerate for 4-12 hours (the longer, the better).
• Preheat your oven to 300°F (150°C). Remove the pork shoulder from the fridge to allow it to come to room temperature for about 30 minutes before roasting.
• Place the pork shoulder in a large roasting pan. If you prefer, you can use a baking rack under the meat to allow air to circulate and prevent it from sitting in its own fat. Cover the pan with aluminum foil, sealing it around the edges to keep moisture in.
• Roast the pork shoulder for 4-5 hours, depending on its size. A meat thermometer should read around 180°F (82°C) in the thickest part when it’s ready. About an hour before the pork is done, remove the aluminum foil to let the skin get crispy.
• For even crispier skin, turn up the oven to 425°F (220°C) for the last 20-30 minutes of cooking. Keep a close eye on it to avoid burning.
• Remove the pernil from the oven and let it rest for 15-20 minutes before slicing or shredding. This allows the juices to redistribute throughout the meat.

Video

Keyword Pernil Recipe

Similar Recipes to Try:

– Cuban Mojo Pork – A citrusy, garlic-heavy marinade adds a distinct twist.
– Lechón Asado – Whole-roasted pig or pork cooked with Latin-style seasonings.
– Cochinita Pibil – A Yucatán recipe using slow-roasted pork marinated with achiote paste.
– Carnitas – A Mexican dish where pork is braised and then fried for a crispy, tender result.

Frequently Asked Questions About Pernil Recipe:

1. Can I make pernil with a boneless pork shoulder?

Yes, but bone-in pork shoulder generally provides more flavor and tenderness.

2. How long should I marinate the pernil?

Ideally, marinate the pernil for at least 4 hours, but overnight marinating enhances the flavor.

3. Can I cook pernil in a slow cooker?

Yes, you can cook pernil in a slow cooker on low for 8-10 hours. However, the skin won’t be as crispy.

4. What should I serve with pernil?

Pernil pairs well with rice, plantains, beans, and salad.

5. How can I make the pernil skin extra crispy?

Increase the oven temperature to 425°F for the last 20-30 minutes and watch closely.

6. Is pernil spicy?

Traditional pernil is not spicy. However, you can add red pepper flakes if you want a kick.

7. How can I store leftover pernil?

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for longer storage.

8. Can I make pernil in advance?

Yes, you can cook the pernil a day in advance and reheat in the oven. Cover it with foil to retain moisture.

9. What if my pernil is too salty?

If it’s too salty, serve it with unsalted sides like plain rice or potatoes to balance the flavors.

10. Can I make pernil with other cuts of meat?

While pork shoulder is traditional, you can also try it with pork butt for a similar result.

Conclusion:

Pernil is an incredibly flavorful and festive dish that brings people together. With simple ingredients and some patience, you can achieve the perfect balance of crispy skin and juicy, tender meat that makes pernil a must-try recipe. Whether it’s for a special occasion or just because pernil will quickly become a family favorite once you try it.

YouTube Video Credits:
Chef Zee Cooks