Pernil-Style Roast Pork
User Reviews
4.8
-
Prep Time
20 hrs
-
Cook Time
5 hrs
-
Total Time
1 d 1 hr
-
Servings
12
-
Calories
324 kcal
-
Course
Main Course
-
Cuisine
South American
Pernil-Style Roast Pork
Description
Pernil-Style Roast Pork is prepared by marinating a large pork shoulder with a mixture including minced garlic, olive oil, apple cider vinegar, lime juice, dried oregano, onion powder, cumin, chili powder, sugar, salt, and freshly ground black pepper. This marinade infuses the meat with layers of flavor, from citrus brightness to earthy spices and a touch of heat.
The roast is placed on sliced onions in a roasting pan to catch drippings and add moisture during cooking. Before marinating, the skin can be scored in a cross-hatch pattern to help develop a textured crust during roasting. After marinating overnight, the pork is brought to room temperature before roasting at a high temperature setting to build a crust and then cooked slowly for several hours until tender.
The resulting roast pork comes out tender with crispy edges and deep flavor suitable for slicing and serving as a main dish. It pairs well with side dishes like rice, beans, or roasted vegetables.
Ingredients
- 2 onion sliced, large
- 6 pound pork shoulder skin-on, optional, boneless or pork butt
- 5 cloves garlic (minced, about 2 tablespoons)
- 2 tablespoons olive oil
- 1½ tablespoons apple cider vinegar
- 1 tablespoon lime juice fresh
- 1½ tablespoons oregano dried
- 1 teaspoon onion powder
- ½ teaspoon cumin ground
- 1 teaspoon chili powder
- 1½ teaspoons sugar
- 1½ tablespoons salt
- 1 teaspoon black pepper freshly ground
- water
Instructions
- Spread the sliced onions in the bottom of a large roasting pan. Rinse your roast and pat dry with a paper towel. Place in the pan on top of the onions.
- Make the marinade by combining the minced garlic, olive oil, apple cider vinegar, lime juice, oregano, onion powder, cumin, chili powder, sugar, salt, and pepper. You can also do this in a mortar and pestle.
- Rub the entire roast with the marinade, ensuring it is completely covered. If you’re using a boneless roast, already tied by the butcher, try to work some of the marinade in the empty cavity where the bone used to be. If using a skin-on roast, score the skin with a sharp knife to form a cross-hatch pattern before marinating.
- Cover the roast with plastic wrap, and marinate overnight.
- About 5-6 hours before you'd like to eat, take the roast out of the refrigerator, and let it sit on the counter for about 2 hours.
- Place a rack in the center of the oven, and preheat to 425°F/220°C. Add 1 cup of water to the roasting pan, and cook the roast for 30 minutes. Then rotate the pan 180°, and cook for another 30 minutes.
- Reduce the heat to 350°F/170°C, and continue cooking for 2-3 hours, adding about ½ a cup of water every half hour or as needed (don't let the bottom of the pan dry out and burn). Once the roast is browned to your liking, tent it with aluminum foil.
- Let the meat rest for 15 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 52g | 104% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 136mg | 45% |
| Sodium | 999mg | 42% |
| Potassium | 900mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
