A big congratulations to inpatsktichen, whose Pernil was voted the winner of our Your Best Recipe for Now and Later contest!
Besides being an avid lover of roast chicken and someone who could never turn down an apple dumpling or a piece of apple pie, here's a little more about our winner—who's an old pro at our contests—and her recipe:
WHO: inpatskitchen has won a whopping 6 contests with 69 Community Picks!
WHAT: Slow-roasted pork shoulder that’s as good on its own as it is in tacos.
HOW: Rub a large pork shoulder with a heady garlicky and herb mixture and let it marinate up to 24 hours. Roast for 3 hours until the meat is juicy and the skin is crisp. That’s it!
WHY WE LOVE IT: The brightly-flavored marinade takes this roast from good, to something you want to eat all week long in tortillas, sandwiches, and even in stew.
Now, make Pernil! And tell us how you like it.
| 10 | garlic cloves |
| 1 | teaspoon black pepper |
| 2 | scallions, chopped |
| 2 | tablespoons dried oregano |
| 3 | tablespoons white wine vinegar |
| 4 | tablespoons salt |
| Juice of a large lime | |
| 1/4 | cup extra-virgin olive oil |
| 1 | 6 to 8 pound pork shoulder roast (skin on if you can find it) or fresh ham with skin on |
| 10 | garlic cloves |
| 1 | teaspoon black pepper |
| 2 | scallions, chopped |
| 2 | tablespoons dried oregano |
| 3 | tablespoons white wine vinegar |
| 4 | tablespoons salt |
| Juice of a large lime | |
| 1/4 | cup extra-virgin olive oil |
| 1 | 6 to 8 pound pork shoulder roast (skin on if you can find it) or fresh ham with skin on |
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Order now
See what other Food52 readers are saying.