Let's Make a Pernil (Puerto Rican Roast Pork Shoulder)!

Introduction

In this tutorial, you'll learn how to prepare and roast Pernil, a traditional Puerto Rican dish made from pork shoulder. Pernil is a flavorful centerpiece often served at celebrations and gatherings. We'll go through each step of the process, from marinating the meat to achieving that perfect crispy skin.

Chapter 1: Prepping the Pernil

1. Rinse the Meat

   • Remove the pernil from its packaging and rinse it under cool running water to eliminate any slime.

2. Separate the Fat Cap

   • Use a sharp boning knife or a thin carving knife to carefully separate the fat cap (under the skin) from the meat.
   • Avoid piercing the skin to maintain its integrity.

3. Poke Holes in the Meat

   • Use the tip of your knife to poke slits in the meat all around the pernil, focusing on the sides and under the skin. This helps the marinade penetrate.

4. Clean with Vinegar

   • Place the pernil in a larger pan and pour white distilled vinegar over it to help tenderize the meat and sanitize.

Chapter 2: Making the Marinade

1. Prepare the Garlic

   • Use two heads of fresh garlic. Cut off the woody ends, then crush the cloves with the side of your knife to remove the skins easily.

2. Create a Garlic Paste

   • Mince or crush the garlic into a paste using a knife or a mortar and pestle (pilón).

3. Combine with Sofrito

   • Mix the crushed garlic with about two tablespoons of homemade sofrito. (You can find a sofrito recipe on the channel.)

4. Mix the Spice Blend

   • Combine the garlic-sofrito paste with homemade adobo, granulated garlic, sazón, oregano leaves, kosher salt, and black pepper to create a spice blend.

Chapter 3: Marinating the Pernil

1. Stuff the Marinade

   • Use your hands to shove the garlic-sofrito paste into the holes you made in the pernil, ensuring it’s well distributed.

2. Season the Meat

   • Sprinkle the spice blend all over the pernil, rubbing it in thoroughly, especially into the holes.

3. Wrap for Marination

   • Lay two sheets of heavy-duty aluminum foil on top of three overlapping sheets of plastic wrap. Place the pernil on top and wrap it tightly, almost like swaddling a baby.

4. Marinate

   • Place the wrapped pernil in a larger dish and refrigerate for three days. If short on time, a minimum of 24 hours is recommended.

Chapter 4: Roasting the Pernil

1. Prepare for Roasting

   • Preheat your oven to 350°F (180°C). Move the middle rack down slightly to the lower third of the oven.

2. Create a Roasting Rack

   • If you don't have a roasting pan, crumple aluminum foil into a coil to serve as a rack. Place the marinated pernil on top.

3. Season the Skin

   • Just before placing it in the oven, rub adobo over the skin to help dry it out during roasting.

4. Roast the Pernil

   • Roast a 10-11 pound pernil for approximately 5 hours and 45 minutes to 6 hours and 45 minutes, turning it every hour.
   • If the skin gets too dark, cover it lightly with foil.

5. Crisp the Skin

   • After roasting, increase the oven temperature to 425°F (220°C) and cover the pernil lightly with foil in a clean roasting pan.
   • Roast for an additional 30 minutes, brushing the skin with the rendered fat for extra crispiness.

Conclusion

Once your pernil is perfectly roasted and has a crunchy skin, allow it to rest for at least 30 minutes before carving. This dish is great served with traditional sides like Arroz con Gandules or potato salad. Feel free to freeze any leftovers for future meals. Enjoy the process, and remember that marinating is key to achieving that rich flavor!