Indulge in the delightful flavors of Pernil, a succulent roast pork shoulder recipe that has been generously shared and cherished for more than two decades. This adaptation remains true to the original, which was gifted by the family of the beloved friend, Peter Blasini. The recipe is a testament to the flavors of Latin cuisine, featuring a perfect blend of garlic, onion, oregano, and optional chilies that infuse the pork with a tantalizing taste. Pernil is a true crowd-pleaser, making it a fantastic choice for gatherings and special occasions. While it may take at least 5 hours to prepare, most of the time is unattended, allowing you to enjoy a delicious meal without labor-intensive efforts. Whether you’re hosting a festive celebration or seeking a comforting family dinner, Pernil is sure to impress with its rich flavors, tender meat, and crispy skin, making every bite an unforgettable experience.
MAKES: 6 to 10 servings
TIME: At least 5 hours, largely unattended
INGREDIENTS:
- 4 cloves garlic, peeled
- 1 medium onion, peeled and quartered
- 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
- 1 mild fresh chile, seeded (optional)
- 1 small dried hot red chile (optional)
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons peanut or other oil
- 2 tablespoons wine vinegar, orange juice, or lime juice
- One 4- to 7-pound pork shoulder or portion of fresh ham, trimmed of excess but not all fat
INSTRUCTIONS:
- In a food processor, combine the garlic, onion, oregano, mild fresh chile (if using), dried hot red chile (if using), salt, and freshly ground black pepper. Slowly drizzle in the oil while processing and scrape down the sides as needed to form a smooth paste. Alternatively, mince the ingredients together on a cutting board and blend in the wine vinegar.
- Generously rub the prepared mixture into the pork shoulder, ensuring that it covers every part of the meat. Get the flavorful paste into every nook and cranny you can find. Place the seasoned pork on a rack in a roasting pan, and let it sit, uncovered, for 1 to 24 hours. If the weather is hot or the resting time exceeds an hour or so, refrigerate the pork.
- Preheat the oven to 300°F. Roast the pork for about 3 hours, turning it every 30 minutes and basting it with the pan juices. The pork is ready when it becomes well done, incredibly tender, and the skin turns crispy. Ensure that the internal temperature reaches at least 150°F but no more than 160°F.
- Allow the roast to rest for 10 to 15 minutes before carving it. The meat should be so tender that slicing it into uniform pieces is nearly impossible, so gently whack it into delightful chunks. Serve the Pernil, and savor the succulent taste of the tender pork, flavorful herbs, and aromatic spices.
ROAST PORK SHOULDER WITH CUMIN AND CINNAMON VARIATION:
For a delightful twist on the classic Pernil recipe, try the Roast Pork Shoulder with Cumin and Cinnamon variation. Liberally salt and pepper the roast, and then rub in 1 1/2 teaspoons of ground cumin. Wrap the roast in banana leaves (or layers of foil if banana leaves are not available), and tuck three or four 3-inch cinnamon sticks around the meat. You want a total of three layers of wrapping to ensure none of the meat is exposed. Proceed with the roasting process outlined in Step 3.
With the Pernil recipe and its cumin and cinnamon variation, you can embark on a culinary journey that captures the essence of Latin flavors. Whether you choose the traditional Pernil or explore the exciting new twist, this roast pork recipe promises to be a centerpiece of any meal, adding warmth and joy to the dining experience. Enjoy the aromatic scents and savor the tender, juicy meat as you savor each bite, creating memories that will linger long after the meal is over.
