Pernil: The signature pork roast of Puerto Rico
“Perhaps the best-known dish from Puerto Rico, pernil is a positively sumptuous preparation for pork shoulder,” said Von Diaz in The New York Times. The pork is marinated in garlic, citrus, and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin. This recipe is deeply indebted to the chef Maricel Presilla and her cookbook Gran Cocina Latina. “Her method is a foolproof way to get that chicharrón, as well as tender meat that falls off the bone.”
Recipe of the week
Pernil
For the adobo:
8 or 9 large garlic cloves, finely minced 3 tbsp olive oil
5 tsp fresh sour-orange juice (or equal parts lime and orange juice)
4 tsp dried oregano
8 or 9 tbsp kosher salt
1 tsp black pepper
For the pork shoulder:
1 (8- to 9-lb) bone-in, skin-on pork shoulder, preferably with skin covering top layer 1 tsp kosher salt
Grind adobo ingredients together in a large pilón or mortar, or mix thoroughly in a small bowl.
Rinse pork and dry with a clean towel. Place skin side down on a large rimmed sheet pan. With a paring knife, poke deep, 1-inch holes throughout the meat and the fatty layer, being careful not to pierce the skin.
Pour adobo over pork in batches, using your fingers to push it deep into the meat.
Arrange long sheets of plastic wrap in overlapping layers that will cover entire pork shoulder. Place pork in center and wrap tightly, adding more sheets as needed until package is airtight and juices are contained. Set on a rimmed baking sheet or foil pan and marinate in refrigerator for at least 2
to 3 hours or, ideally, overnight.
When ready to cook, heat oven to 400. Remove pork from plastic wrap, discarding any remaining adobo.
Place skin side up in a deep roasting pan. Wipe skin with a clean cloth and rub with 1 tsp salt.
Spray aluminum foil with cooking spray or brush with oil to prevent its sticking to skin; tent loosely over pork. Place pan in center of oven. Roast pork for 1 hour, then remove foil and rotate pan. Continue roasting another 2 to 3 hours, rotating pan every hour or so and watching closely, adding water as needed when pan juices evaporate. Meat is done when its juices run clear and thickest part of leg registers 160 degrees on a meat thermometer. Skin may take more time to crisp, but make sure it does not burn.
Remove pork from oven; let rest 10 to 15 minutes, then transfer to a cutting board. Run a long, slender knife underneath skin, starting from the bottom, until loosened, then lift skin from meat. With kitchen shears, cut skin into serving pieces; return to warm oven. Trim meat of excess fat, cut into large chunks or slices, and bring to table with chicharrón. Serves 8 to 10.