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Mr. Z's version of the classic~ Pernil! Don't leave home without it!

For those of you who did not see my rendition of how to cook Pernil, here is the video .

What is Pernil?

Pernil ~ roasted pork shoulder, is a staple for many Latin dishes and is found is a range of Latin countries from Venezuela to Mexico. This is the perfect dish if you are expecting a crowd and want a simple, inexpensive way to impress everyone. Pernil is seen at almost every Puerto Rican wedding, anniversary, birthday, or large party event.

Feeds 10 people.

Ingredients

  • 1 each 12 pound bone in and tied pork shoulder
  • 1/2 pound peeled garlic
  • 3 bunches fresh chopped oregano
  • 4 T Adobo Spices
  • 3 Oz olive oil
  • Sea Salt
  • Cracked Black Pepper

Method

  • 1 day before you are going to serve the Pernil-
  • Place pork shoulder in a roasting pan- season the meat with Adobo, Salt and Pepper.
  • Stiff the pork with 1/2 of the whole garlic cloves.
  • Chop the rest of the garlic and place in a bowl with olive oil and all of the chopped oregano.
  • Mix together and then place on top of the shoulder. The pork should be skin side up.
  • Wrap in saran and place in the fridge for 24 hours.
  • The next day- remove the saran- pour 2 cups water into the roasting pan, cover the pork with tin foil and place in a 350 degree oven for 4 hours.
  • After 4 hours- remove the foil and scrape the oregano and chopped garlic on the skin into the liquid in the bottom of the roasting pan.
  • Place the uncovered pork back in the oven at 400 degrees for 60-90 more minutes until the skin is golden brown. Baste the pork with the juice from the pan every 15 minutes.
  • Serve with Black Beans, White Rice, Maduros, Tostones and a nice green salad!

You can use the juices from the pan for your Black Beans….

Have you tried these yet?

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Paul Zweben, Licensed Associate RE Broker
paul.zweben@compass.com
Carolyn Zweben, Licensed Associate RE Broker
carolyn.zweben@compass.com
110 5th Ave, 2nd Floor
New York, NY 10003

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