Pernil (Puerto Rican roast pork)
Pernil (Puerto Rican roast pork)
Pernil, a Puerto-Rican-style roast pork, is delicious with our Arroz con Gandules (gandule rice) recipe.
Ingredients
- 4 pounds Pork Butt or Pork Shoulder
- 2 tablespoons dried oregano leaves
- 1 tablespoon Sea Salt
- 2 teaspoons Black Pepper
- 0.25 cup extra virgin olive oil
- 2 tablespoons distilled white vinegar
- 4 garlic cloves, chopped
Instructions
Combine ingredients together, refrigerate and marinate overnight.
The following day, remove the pork butt from the refrigerator and allow it to come to room temperature, preheat an oven to 400 degrees. Place the pork butt on a roasting pan.
Roast pork for 40 minutes at 400 F, then reduce the heat to 350 F and continue to until meat is very tender. If the outer flesh browns quickly, cover with foil. A fork should easily pierce the pork butt. This can take up to 2 hours or a little more.
Remove the pork butt from the oven and let meat rest for 10 to 15 minutes before slicing. Arrange on slices on a serving platter.
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