Description
Discover the ultimate Puerto Rican Pernil recipe! Tender, juicy pork with crispy skin, perfect for celebrations and family gatherings.
Ingredients
- Pork Shoulder or Leg: A skin-on cut is essential for achieving the crispy cuerito.
- Garlic: Fresh cloves are key to the bold, savory marinade.
- Adobo Seasoning: A Puerto Rican staple, this blend of garlic powder, oregano, salt, and black pepper forms the backbone of the dish’s flavor.
- Sofrito: This aromatic mixture of peppers, onions, and herbs adds depth and complexity.
- Citrus Juice: Orange or lime juice provides a tangy contrast to the richness of the pork.
Optional Enhancements
- Vinegar: A splash can enhance the marinade’s acidity.
- Paprika or Chili Powder: For a smoky or slightly spicy twist.
- Fresh Herbs: Thyme or rosemary can add an aromatic layer.
Instructions
Step 1: Marinate the Pork
- Score the Skin: Use a sharp knife to make shallow cuts in the pork skin. This allows the marinade to penetrate the meat.
- Make the Marinade: Combine garlic, adobo, oregano, citrus juice, and optional ingredients like vinegar or paprika.
- Season Generously: Rub the marinade into the meat, ensuring it reaches every nook and cranny.
- Let it Rest: Cover the pork and refrigerate for 24–48 hours to allow the flavors to develop fully.
Step 2: Roast the Pork
- Preheat the Oven: Set it to 350°F (175°C).
- Place in a Roasting Pan: Position the pork skin-side up to ensure the cuerito crisps properly.
- Roast Slowly: Cook the pork for 4–5 hours, basting it with its own juices occasionally.
- Crisp the Skin: In the last 30 minutes, increase the oven temperature to 450°F (230°C) to achieve a crispy cuerito.
Step 3: Rest and Serve
- Remove the pork from the oven and let it rest for 15–20 minutes.
- Carve the meat and slice the crispy skin into bite-sized pieces.