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Prep time
24 hours
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Cook time
7 hours
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Serves
8-10
Author Notes
Growing up, the aroma of pernil always meant a celebration was underway. This classic Puerto Rican roast pork takes a little time, but the result is worth the effort. My recipe features a classic marinade of garlic, culantro, and ají dulce peppers that infuses the meat with incredible flavor. Slow-roasted until meltingly tender and finished with crackling chicharrón, this pernil never fails to impress. —César Pérez
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Ingredients
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6-8 pounds
skin-on, bone-in pork shoulder
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2
limes, zested and juiced
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1 teaspoon
white vinegar per pound of meat
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Kosher salt, to taste
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1
garlic clove per pound of meat
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1
culantro stem per pound of meat
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1
ají dulce pepper per pound of meat
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1 teaspoon
anatto oil per pound of meat
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1/4 teaspoon
black peppercorns per pound of meat
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1/4 teaspoon
coriander seeds per pound of meat
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1
fresh cilantro sprig per pound of meat
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1
12-inch square banana leaf or parchment paper, optional
Directions
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Clean the pork: Rinse the pork shoulder under cold running water. In a large bowl or basin, combine cold water, a splash of white vinegar, and a generous pinch of salt. Submerge the pork in the mixture and let it sit for 5 minutes.
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Prepare the pork: Gently loosen the skin from the meat, creating a flap while keeping it attached. Pierce the meat in several places with a sharp knife. Thoroughly dry the pork shoulder with paper towels. Season the pork liberally with kosher salt, ensuring it penetrates the crevices.
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Make the marinade: In a mortar and pestle, combine the garlic, black peppercorns, oregano sprigs, culantro leaves, ají dulce peppers, the zest and juice of 2 limes, and annatto oil. Add the white vinegar (1 teaspoon per pound of meat). Pound the ingredients together until a smooth paste forms. (If you don't have a mortar and pestle, you can use a food processor or blender.)
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Marinate the pork: Rub the marinade over the meat, under the skin, taking care not to get any on the top layer of skin. Season the skin with salt. Do not apply marinade to the top layer of skin; season the skin with salt only. Place the pork, uncovered, in the refrigerator to marinate for at least 24 hours, or up to 48 hours.
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Roast the pork: When ready to cook, preheat the oven to 3503°F (175°C). Place the pork shoulder skin-side up in a roasting pan. To prevent the skin from drying out, cover it with a banana leaf or a piece of parchment paper. Cover the pan tightly with aluminum foil.
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Slow roast: Roast the pork for 45 minutes per pound (for example, 4 ½ hours for a 6-pound shoulder, or 6 hours for an 8-pound shoulder).
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Crisp the skin: After the initial roasting time, remove the foil and banana leaf or parchment paper. Increase the oven temperature to 475°F (245°C) and continue to roast until the skin is golden brown and crispy, about 20 to 30 minutes. Keep a close eye on the pork to prevent burning.
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Rest and serve: Transfer the pork to a cutting board and let it rest for at least 20 minutes before carving.
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