What is Pernil?
Pernil ~ roasted pork shoulder, is a staple for many Latin dishes and is found is a range of Latin countries from Venezuela to Mexico. This is the perfect dish if you are expecting a crowd and want a simple, inexpensive way to impress everyone. Pernil is seen at almost every Puerto Rican wedding, anniversary, birthday, or large party event.
Feeds 10 people.
- 1 each 12 pound bone in and tied pork shoulder
- 1/2 pound peeled garlic
- 3 bunches fresh chopped oregano
- 4 T Adobo Spices
- 3 Oz olive oil
- Sea Salt
- Cracked Black Pepper
- 1 day before you are going to serve the Pernil-
- Place pork shoulder in a roasting pan- season the meat with Adobo, Salt and Pepper.
- Stiff the pork with 1/2 of the whole garlic cloves.
- Chop the rest of the garlic and place in a bowl with olive oil and all of the chopped oregano.
- Mix together and then place on top of the shoulder. The pork should be skin side up.
- Wrap in saran and place in the fridge for 24 hours.
- The next day- remove the saran- pour 2 cups water into the roasting pan, cover the pork with tin foil and place in a 350 degree oven for 4 hours.
- After 4 hours- remove the foil and scrape the oregano and chopped garlic on the skin into the liquid in the bottom of the roasting pan.
- Place the uncovered pork back in the oven at 400 degrees for 60-90 more minutes until the skin is golden brown. Baste the pork with the juice from the pan every 15 minutes.
- Serve with Black Beans, White Rice, Maduros, Tostones and a nice green salad!
You can use the juices from the pan for your Black Beans….