Traditional Puerto Rican “Pernil Horneado” – Roast Pork

Pernil, Puerto Rican Style roast pork is a typically served for the Holidays, with “Tostones” (fried green bananas) and “Arroz con Gandules” (rice and pigeon peas) on the side. The whole trick to a perfect roast is low and slow cooking. Also do not cover the roast while cooking or the skin will not get crispy. Buen provecho.(enjoy)

 

1 – 8 to 10 pound picnic pork shoulder – (bone in)

3 tbsp. salt or 1 tsp. / pound

1 tsp. black pepper

1 tsp. dried cilantro

1 tsp. dried oregano

1 tbsp. ground cumin

6 cloves garlic peeled

1 large green pepper (coarsely chopped)

1 medium yellow onion (coarsely chopped)

1 lemon or lime (juiced)

1/4 cup orange juice

1/4 cup vegetable or olive oil

 

Wash pork shoulder under cold running water. Dry with paper towels and place on cutting board skin side up. Using a sharp knife cut through the skin to create a diamond pattern. Place remaining ingredients into a blender or food processor and puree. (This marinade is called Mojo and is also used on steaks, chicken and fish) Place pork into a large Zip-lock plastic bag and pour the marinade from the blender into the bag and seal. The pork shoulder should then be marinated in the refrigerator for 2 days for maximum flavor.  Turn over the bag occasionally to move the marinade around.

Pre-heat oven to 300 degrees. Remove pork from bag and shake off excess marinade and discard. Place the pork shoulder on a rack with the skin side up in a deep sided roasting pan. Wipe marinade off the skin using a paper towel (this keeps the marinade from burning while roasting the pork). Add 1 inch of water to roasting pan to keep pan juices from burning.

Pernil

Place the uncovered roast in oven and cook for 5 hours (30 minutes/pound) or if using a probe thermometer until roast reaches an internal temperature of 180 degrees. To test the pork for doneness I use a fork to pull away a piece of meat, it should shred easily. Now check skin for desired crispness. If skin is still too soft you can get crisper skin by raising temperature up to 400 degrees but watch it closely because it will  burn quickly if not watched. When desired crispness is achieved remove roast from oven and allow it to rest for 15 minutes before slicing.