Pernil is a traditional dish commonly found in Latin American cuisine, particularly in Puerto Rico, the Dominican Republic, and Cuba. It refers to a slow-roasted pork shoulder or leg, marinated with various herbs, spices, and sometimes citrus juices, to enhance its flavor.
To prepare pernil, a whole pork shoulder or leg is typically seasoned with a mixture of garlic, oregano, cumin, salt, pepper, and other spices. The meat is then marinated for several hours, allowing the flavors to penetrate the meat. After marinating, the pork is slow-roasted in the oven or over an open fire for several hours until it becomes tender and juicy. The slow cooking process allows the fat to render and the flavors to develop, resulting in a flavorful and succulent meat.
Side Dishes to Complement Pernil
Rice and Beans
Pernil pairs well with a side of white rice and seasoned beans, such as black beans or red beans. The combination of the flavorful meat and the rice and beans creates a hearty and satisfying meal.
Tostones/Fried Plantains
Crispy tostones (twice-fried green plantains) or sweet fried plantains provide a delicious contrast to the rich and savory flavors of pernil. They add a touch of sweetness and texture to the meal.
Yuca
Boiled or fried yuca (cassava) is another common side dish served with pernil. It has a starchy texture similar to potatoes and can be enjoyed alongside the tender pork.
Salad
A refreshing salad can provide a light and crisp contrast to the rich pernil. A simple green salad with lettuce, tomatoes, onions, and a light vinaigrette dressing can be a great option.
Mojo Sauce
Mojo is a tangy garlic and citrus sauce that is often served with pernil. It adds a zesty, citrusy kick to the meat and complements its flavors. The sauce can be drizzled over the pork or served on the side for dipping.
Bread or Rolls
Pernil can also be served in sandwiches or sliders, using soft rolls or bread. Add some pickles, lettuce, and mayonnaise to create a flavorful sandwich.
Salsa or Hot Sauce
If you enjoy spicy flavors, you can serve pernil with a side of salsa, hot sauce, or pique, which is a traditional Puerto Rican hot sauce made with vinegar, peppers, and spices. These condiments can add an extra kick to the dish.
Pernil – Puerto Rican Pork Shoulder
Ingredients
Softrito
- 2 T. olive oil
- 1 head of garlic peeled/minced
- 1 large onion diced
- 1 cubanelle pepper diced
- 1 bell pepper diced
- 1 large can diced tomatoes drained
- 1 bunch cilantro rough chop
- Splash of apple cider vinegar
- 1 packet Sazon
- a few shakes of salt and pepper
Pork
- 1 pork shoulder
- 1 head of garlic peeled/chopped
Instructions
Prepare the Sofrito
- Heat oil in the pan, add in the garlic, onions and let the sweat for a little bit.
- Add peppers and cook until softened.
- Add tomatoes, cilantro, Sazon, vinegar, salt, and pepper
- Crank the heat to med-high to cook off as much liquid as we can. We want it to be somewhere between salsa and tomato paste for a consistency. It will take about 30-40min with occasional stirring
Prep the Pork Shoulder
- Peel a head of garlic and cut larger pieces in quarters. You want a fair amount of pieces in all.
- Stab the pork shoulder and insert a piece or two of garlic into the slit. Do this until all around until the garlic is gone
- Put the pork shoulder in a gallon Zip Lock bag and stand up opened.
- Pour in about 2 cups of the sofrito. Use a large spoon to push the sofrito down the sides so it gets all around the pork and stays there.
- Close the bag, if possible and tightly wrap in saran wrap.
- Marinate overnight
Cook the Pork (Two Options)
- 300F bake covered for 3 hours, then remove the cover and cook for 3-4 more hours until the meat falls apart.
- Crock pot on low for 8 hours.