Spring is here and Summer is fast approaching! I’m not going to lie, when it starts getting warm, it definitely becomes unpleasant to cook, especially when using the oven. I think it would be beneficial to take advantage of the cooler days now to use the oven for this week’s recipe of Pernil!

 

Now, pernil or pork shoulder is a dish mostly used during holidays and. Special events. I just love the Cuero (chicharron!). It can be a bit complicated to make this dish because weight will determine seasoning amounts, marinating time and cooking time.

 

The recipe I’m providing is for a 8pound pork shoulder, I believe the smallest size they sell, or that I have seen is a 5-pound pork shoulder. For a 8-pound pork shoulder I leave it marinating in the refrigerator for at least 2 days. I have seen people leave it for longer, but my anxiety kicks in! Cause you know… salmonella and stuff…. I don’t know I’m paranoid. My limit is 2 days y ya!

 

But before we start… La historia:

Pernil comes from the Spanish word pierna, which means leg in English and is the Catalan word for ham. Ham is usually the upper portion of the rear leg. Before the entire rear leg was cooked, now the most used portion is the pork shoulder. If you happen to be having this on the island, more than likely they would be making a lechon in Caja China. Which is an entire pig cooked in a wooden box covered in hot coal and platano leaves. Pernil is made all over Latin American countries and the many Caribbean islands. Each place makes it the way their parents or grandparent before them has made it. While searching for the history behind this recipe I came across the same thing which is just a definition from Catalan, and the thing is that a language definition isn’t necessarily history, it totally contributes to it, but there had to be the first person who ever made this recipe and said “Chacho, este pernil esta de madre!”. So, who did it? This blog is sending me on a whole journey y’all, there isn’t enough history behind this recipe, which is a shame being that it’s the national recipe of Puerto Rico.

 

With that said, let’s move on to the recipe.

 

Part 1: Seasoning

·      2 sticks of butter Unsalted

·      Adobo

·      Ground Oregano

·      Pepper

·      Salt

·      Sofrito

·      Sazon

·      Garlic Paste (if you don’t have this, you can make it yourself in the blender)

·      Naranja Agria

·      Vinegar

·      Water

The first thing you want to do is take your butter out and let it get soft at room temperature, then rinse your pork shoulder under cool water. Set it aside and in a large bowl or pot, fill it with water and your vinegar. Let your pernil sit in this water with vinegar for about an hour.

After your hour, take the pernil and rinse it again under cool water, place it in your cooking tray and pat dry.

As your pernil continues to dry, mix your butter with the remaining seasonings, be careful not to add to much Salt and Adobo to this mixture as you will add some to the pernil, now mix it all together leaving the consistency in paste form.

Grab your pernil and a sharp knife and carefully cut back the top skin and fat of the pernil until almost all of it is off. You need to leave the skin attached a bit to secure that it stays on the top and the fat juices drip into your meat. Next, you’re going to bring the knife into your pernil and turn it into small circles. You’re going to want to reach the bone in some of your circles to ensure that your pernil is full of flavor.

Pour half of your naranja agria over your pernil. Rub salt and adobo into it with your hands, guiding it into the holes. Then you will rub the paste all over your pernil and ONLY UNDER the skin and fat making sure to rub it into the holes. Once you have rubbed your pernil, place the skin and fat into its place and rub salt and adobo on top. ** Remember not to add to much salt and Adobo as you don’t want your pernil to be too salty, that’s the reason why you want to guide the seasonings with your hands.

 

Place a lid over your pernil -as the seasoning can eat at foil and cling wrap- and place it in the refrigerator for about 2 days.

 

Before you cook you want to leave your pernil out to reach room temperature. Depending on your pernils weights is the amount time you will have to cook it. For my 8-pound pernil I cooked it covered at 325 degrees for 4 hours, basting it a few times. Then after 4 to 4 ½ hours, I cranked up the heat to 400 degrees and cooked it an additional 45 minutes to crunch up the skin. Once the 45 minutes are up, grab your knife and tap it on the skin, if it makes noise its crunchy and ready. If not, out it back in for 15 minutes.

Let your pernil rest for 15 to 20 minutes before pulling it apart in its juices. Yuuum.

 

Serve with the arroz and gandules we learned last blog, and a slice of an aguacate!