Puerto Rican Pernil Asado Recipe
Pernil Asado is a roasted pork dish featuring tender meat, aromatic spices, and crispy crackling, or chicharron. Made from pork shoulder, it’s marinated overnight in a blend of seasonings like citrus, cumin, oregano and garlic.
Ingredients
- Pork shoulder (bone-in) - 2kg
- Garlic cloves - 8
- Onion - 1
- Bell pepper (any color) - 1
- Cilantro leaves - 1 cup
- Achiote oil - 2 tbsp
- White vinegar - 2 tbsp
- Olive oil - 2 tbsp
- Oregano - 1 tbsp
- Ground cumin - 1 tbsp
- Salt - 2 tsp
- Black pepper - 1 tsp
Instructions
- Rinse the pork shoulder and pat it dry with paper towels.
- In a blender or food processor, combine garlic, onion, bell pepper, cilantro, achiote oil, white vinegar, olive oil, oregano, cumin, salt, and black pepper. Blend until a smooth paste (Sofrito) form.
- Using a sharp knife, make deep incisions in the pork shoulder. Rub the Sofrito paste all over the pork, ensuring it gets into the incisions. Let it marinate in the refrigerator for at least 4 hours or, preferably, overnight.
- Preheat your oven to 325°F (163°C).
- Place the marinated pork shoulder in a roasting pan and cover it with aluminum foil. Roast for 4 hours, then uncover and roast for an additional hour, or until the skin is crispy and the internal temperature reaches 190°F (88°C).
- Allow the Pernil Asado to rest for 15 minutes before slicing.
Nutrition
Calories: 811kcalCarbohydrates: 4gProtein: 59gFat: 61gSaturated Fat: 20gCholesterol: 225mgSodium: 755mgFiber: 1gSugar: 1g
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