Pernil, here in the U.S., is most often a highly seasoned pork roast with Puerto Rican roots. It cooks low and slow until it almost falls off the bone. Because it's such a large roast there are plenty of leftovers for carnitas, Cuban sandwiches, tacos and even pulled pork sandwiches. I've even made a quick version of my Meaty Cabbage and Rice Stew on this site. Give yourself plenty of time for this roast. I do the prep the day before. —inpatskitchen
Test Kitchen Notes
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 bright flavored marinade takes this roast from good, to something you want to eat all week long in tortillas, sandwiches, and even in stew. —The Editors
white wine vinegar
Juice of a large lime
extra-virgin olive oil
6 to 8 pound pork shoulder roast (skin on if you can find it) or fresh ham with skin on
In This Recipe
Place all ingredients (except the pork shoulder, of course) in a mini food processor and process until smooth.
Cut one inch slits on the fat or skin side of the roast, place in a roasting pan and then massage the roast with the marinade, pushing some into the slits you've made. Use all of the marinade over all sides of the roast.
Cover the roast tightly with foil and place in the refrigerator for 6 to 24 hours (the longer, the better),
When ready to roast, take the pork out of the fridge about 1/2 hour early and pre-heat your oven to 325℉. Add one cup of water to the roasting pan and recover the roast.
Roast for 3 hours, covered, and then uncover and roast for about 3 hours more or until the meat is soft and juicy, the skin is crisp, and the internal temp is at least 160℉.