Pernil
From 1bimbi 18 years ago
- 180 minutes to make
- Serves 6
Slooooow roasting makes this Puerto Rican pork dish not only easy, but amazingly good.
Ingredients
- 1 pork shoulder, 4 to 7 pounds shopping list
- 4 or more cloves garlic, peeled I used much more shopping list
- 1 large onion, quartered shopping list
- 2 tablespoons fresh oregano or 1 tablespoon dried shopping list
- 1 tablespoon ground cumin shopping list
- 1 teaspoon ancho or other mild chile powder shopping list
- 1 tablespoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- olive oil as needed shopping list
- 1 tablespoon wine vinegar or coder vinegar shopping list
- lime wedges shopping list
How to make it
- Heat oven to 300 degrees. Score the meat's skin with a sharp knife, making a cross-hatch pattern. Pilse garlic, onion, oregano, cumin. chile powder, salt and pepper together in a food processor, adding oil in a drizzle and scraping down the sides as necessary, until mixture is pasty. (Alternative, mash all ingredients in a mortar and pestle).
- Rub this mixture well into the pork, getting into every nook and cranny. Put the pork in a roasting pan, add water to just cover the bottom. Roast the pork for several hours (a four pound roast should be done in three hours), turning every hour and adding water as necessary, until meal is very tender. Finish roasting with the skin side up, raising the heat at the end of cooking if necessary.
- Let meat rest 10 to 15 minutes before cutting it up; the meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime and fresh tortillas.
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