DinnerCaribbeanFree to use

Pernil

Name: Pernil
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 10 servings
Ingredients: 7 lb bone-in pork shoulder, skin on; 10 cloves garlic; 2 tablespoons dried oregano; 2 tablespoons salt; 1 tablespoon black pepper; 2 tablespoons olive oil; 1/4 cup white vinegar; 1 tablespoon adobo seasoning

Slow-roasted pork shoulder with a garlic and oregano rub and crackling skin. A Puerto Rican holiday centerpiece.

Serves 10

Prep 20 min

Cook 5 hr

Pernil — Photo: Ekem, CC BY-SA 4.0, via Wikimedia Commons

Ingredients

7 lb bone-in pork shoulder, skin on
10 cloves garlic
2 tablespoons dried oregano
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons olive oil
1/4 cup white vinegar
1 tablespoon adobo seasoning

Steps

Step 1. Mash the garlic, oregano, salt, pepper, oil, vinegar, and adobo into a paste.
Step 2. Cut deep slits all over the pork and stuff with the paste. Rub the rest on the outside. Cover and chill overnight.
Step 3. Heat the oven to 350°F. Roast the pork skin side up for 4.5 to 5 hours, until the meat is well past 145°F, about 195°F, and falls apart.
Step 4. Raise the oven to 450°F for the last 20 minutes to crisp the skin. Rest 20 minutes, then pull the meat.

Where this recipe comes from

Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.