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
- Serves many
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
- 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℉.