A classic Cuban staple, pernil is a slow roasted pork should adored throughout all of Latin American communities. A simple marinade of garlic and citrus infuse the pork and the slow roasting ensures it's fall off the bone tender.
What is pernil?
Pernil is the Spanish word for pork shoulder. In America, especially the northeast pernil is traditionally roasted in the oven. But lately, I've seen people go as far as to grill it. I mean, hey, go for it. But on the islands, they typically take a whole pork and roast it over an open fire.
The flavors of pernil are very simple, the less the better. This is something my mom has always told me "salt, pepper, garlic"-those are the basics. Generously season your meat with it and you're good to go. But you know me, I don't leave well enough alone. I have to add some more flavors to my dishes.
How Do You Make Pernil?
First, you need to remove most of the skin from the meat, just leave enough on to keep it attached. Then with a knife, poke hole pockets all over the meat. Season with salt, pepper, and garlic.
Next, you're going to make a paste with oil and seasonings. Each pernil is going to weigh differently, feel free to make more or less.
This is why you're poking holes, get deep into the pockets for layers of flavor. Rub the paste in very well. Make sure you rub under the pork as well. Cover and refrigerate for 2-24 hours.
In the final 20 minutes or 2 hours (depending on how long you're planning on marinating pork), add in a cup or so of Mojo or sour orange. Make sure your meat is skin-side up the whole time! (I use Mojo because it's easy, but if you're a purist, feel free to make your own.)
The beauty of pernil is how long it takes to cook. This is why we hold onto this recipe for gatherings or holidays. Slow and low is the name of the game. I once met a man who put his pernil into the oven at midnight each night at only 300 degrees. By morning, the meat was falling off of the bone.
Another beauty of pernil is the fact that leftovers are abundant. Perfect to make Cuban Sliders or Pork Taquitos!
I hope you enjoy this recipe. Just like turkeys, each family has their own method and recipe, I'm sure you'll find a way to make this your own. Don't forget that like turkeys, pernil is perfect for leftovers! Leave a comment below and be sure to subscribe. As always, buen provecho.
Recipe Video For Making Pernil (Cuban Pork Shoulder)
How To Make Authentic Cuban Pernil
Ingredients
- 12 pounds of picnic pork shoulder
- 6 teaspoon of minced garlic (about 6-8 cloves)
- 1 cup of mojo marinade
- 3 teaspoon of salt
- 1 teaspoon of pepper
- 2 teaspoon of oregano
- 3 teaspoon of olive oil
- lime juice (optional)
Richard Huber says
Came out fantastic. Only problem was that there were no leftovers. 🙂
Allison says
Hi Neyssa! I am a huge fan of pernil so this recipe is speaking to me. But do you think this recipe would hold up in a slow cooker? I'm thinking I'd put it in in the morning on low and take it out a dinner time, thoughts? Thanks!
mauslot says
I don't know whether it's just me or if everybody else
experiencing issues with your website. It seems like some of the text on your posts
are running off the screen. Can someone else please provide feedback and let me know if this is happening
to them as well? This may be a problem with my internet browser because I've had this happen before.
Cheers
Nancy Liguori says
Awesome!!! What else can I say.
Jennifer says
Hey just wanted to give you a quick heads up and let you
know a few of the pictures aren't loading correctly.
I'm not sure why but I think its a linking issue. I've tried it in two different web browsers and both show the same outcome.
Kevin Gerrard says
Pernil is one of those dishes where the simple garlic-citrus marinade really does all the work, and I appreciate how boldly you season before that long slow roast. I've been poking around with voice tools lately (even tried a Voice Gender Analyzer out of curiosity) and it's funny how the same "keep it simple" advice seems to apply. Do you usually go skin-side up the whole time or flip it partway through?
Neyssa says
It does, I love how simple it can be. I do leave it skin-side up the whole time. LOL at the voice gender analyzer! I love Speechify for long articles, and it's interesting how different genders, etc create various tones, etc. Let me know if you make this recipe.