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How To Prepare Puerto Rican Pernil

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If you love the pork product, Puerto Rico is the ideal trip for you for Christmas. Another popular Christmas meal is pernil (pork leg or shoulder of pork) cooked with a paste consisting of garlic, olive oil, oregano, salt, and vinegar and then marinated for up to 3 hours to two days or longer, and later, it is slow-roasted. To ensure that nothing is wasted, the skin of pernil is removed and fried before being eaten as chips called Cuero. 

Ingredients to make Pernil

 1/4 cup olive oil 

 Three tablespoons of white vinegar 

 Ten cloves garlic or more if you like. 

 Two tablespoons of dried oregano 

 1 tablespoon salt 

 1 1/4 teaspoons of ground black 

 5 pounds of pork shoulder cut off excess fat 

 Directions 

 Instructions Checklist 

 Step 1 

 Mix vinegar, olive oil, garlic, oregano, black pepper, and salt in a mortar and pestle. Smash into a fine paste. 

 Step 2 

 Make slits deep into the pork using the help of a small knife. Fill the slits with the paste and rub any leftover paste on the pork. 

 Step 3 

 Place the pork in a roasting bag, then place it into a roasting pan with a rack. Then let it marinate in the fridge for up to 8 hours. 

 Step 4 

 Take the pork out of the refrigerator, open it up and allow it to come to the temperature of the room, about within 1 to 2 hours. 

 Step 5 

 Preheat oven at 300 degrees F (150 degrees Celsius). 

 Step 6 

 Skin-side down, roast the pork in the preheated oven until golden, approximately 2 hours. Then flip the pork and continue roasting with the skin side up until the juices run clear, with an instant-read thermometer placed into the middle registers at a minimum of 145 degrees F (63 degrees Celsius) 2 to 4 hours. 

READ ON :   La Campechada in Puerto Rico
 

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