Pernil roasted pork loin

Name: Pernil roasted pork loin
Prep time: 30 min
Cook time: 5 h 30 min
Total time: 6 h
Yield: 10 to 12
Ingredients: 6-7 lbs pork loin; 1 tbs ground achiote or annatto seed; ¼ tsp ground cloves; 1 tsp ground cinnamon; 2 tsp ground cumin; 2 garlic heads; 1 red onion; 2 tbs grated panela or piloncillo; Juice from 3 bitter oranges; salt; Whole potatoes sauteed in butter; pickled red onions; Fried ripe plantains; Tree tomato hot sauce

User Reviews

4.9

171 reviews

Excellent

Prep Time
30 mins
Cook Time
5 hrs 30 mins
Additional Time
2 d
Total Time
6 hrs
Servings
10 to 12
Course
Main Course
Cuisine
South American, Ecuadorian

Pernil roasted pork loin

Iris Warren

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Pernil is pork marinated in a sauce of bitter orange juice, onion, garlic, achiote, cloves, cinnamon, cumin and panela and slow roasted in the oven for several hours.

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Ingredients

Servings

6-7 lbs pork loin
1 tbs ground achiote or annatto seed
¼ tsp ground cloves
1 tsp ground cinnamon
2 tsp ground cumin
2 garlic heads peeled
1 red onion cut in large chunks
2 tbs grated panela or piloncillo see more info on panela in this post
Juice from 3 bitter oranges replace with 2 oranges and 1 lemon
salt about 2 tbs and pepper (about 1/2 tbs), adjust to taste

Side dishes:

Whole potatoes sauteed in butter
pickled red onions
Fried ripe plantains
Tree tomato hot sauce

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Instructions

Blend the onions, garlic and bitter orange juice to obtain a puree.
Mix the puree with the achiote, cloves, cinnamon, cumin, panela, salt and pepper. (Warning - this marinade is so strong will make you cry – even if you’re wearing contacts)
Make several cuts or incisions in the pork loin and add the onion marinade, rub the pork loin with the marinade trying to get it in to the incisions.
Let the meat marinate for at least 1 day (2-3 days is ideal), turn it over every 6-8 hours. This is a dry roast and the marinade on the roasting pan can leave stains - to avoid this I recommend lining your pan with foil.
Pre-heat the oven to 275 F, bake for 3 hours, turning the roast every hour.
Increase the oven temperature to 350F, bake for another 2 ½ hours, turning the roast every 30 minutes.
Slice the meat finely and serve with whole potatoes sautéed in butter, fried ripe plantains, tomato slices, lettuce, radishes, pickled onions and tree tomato hot sauce.