Pernil roasted pork loin
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
5 hrs 30 mins
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Additional Time
2 d
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Total Time
6 hrs
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Servings
10 to 12
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Course
Main Course
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Cuisine
South American, Ecuadorian
Pernil roasted pork loin
Description
This Pernil roasted pork loin recipe uses a marinade blending achiote, cloves, cinnamon, cumin, panela, garlic, onions, and bitter orange juice, applied deeply into incisions in the pork. After marinating for 1 to 3 days, the pork is slow-roasted at a low temperature with periodic turning to ensure even cooking and flavor distribution.
The roasting method allows the spices and citrus acidity to tenderize the pork loin, while the combination of warm spices brings complex layers of flavor. The resulting roast is moist and aromatic with a vibrant color from the achiote.
Pernil pairs well with classic side dishes such as sautéed whole potatoes, pickled red onions, fried ripe plantains, and a bright tomato and lettuce salad. A tree tomato hot sauce adds acidity and heat that complement the richness of the pork.
This dish requires advanced planning to allow time for marinating. Lining the roasting pan with foil prevents staining from the marinade. Turning the pork regularly during roasting promotes an even crust and flavor.
Ingredients
- 6-7 lbs pork loin
- 1 tbs achiote or annatto seed
- ¼ tsp cloves ground
- 1 tsp ground cinnamon
- 2 tsp cumin ground
- 2 garlic peeled, heads
- 1 red onion cut in large chunks
- 2 tbs panela see more info on panela in this post, or piloncillo
- bitter orange juice replace with 2 oranges and 1 lemon, juice from 3 bitter oranges
- salt about 2 tbs and pepper (about 1/2 tbs), adjust to taste
Side dishes:
- potato whole, sauteed in butter
- red onion pickled
- plantains fried, ripe
- tree tomato hot sauce
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.
User Reviews
Overall Rating
4.9
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