Garlic Roast Pork (Pernil). Garlic-Roasted Pork Loin would clarify the recipe at a glance. Do yourself a favor and follow the recipe exactly. It's delicious and needs no changes or adjustments at all.
It is crazy good 🙂 If you plan on making it, it must be prepared a day ahead. Puerto Rican Pernil is typically made from a picnic cut pork shoulder, but I used a Boston butt (which is still the shoulder) since that's what was available. Fill each slit in the pork with about a teaspoon of the garlic paste. You can cook Garlic Roast Pork (Pernil) using 14 ingredients and 6 steps. Here is how you cook it.
Ingredients of Garlic Roast Pork (Pernil)
- You need 3-5 lbs of boneless pork shoulder.
- It’s 1 Tbsp of vegetable oil.
- It’s 1 bunch of cilantro, minced.
- You need 1 of lime, wedged.
- You need of Marinade.
- It’s 1/2 cup of orange juice.
- Prepare 1/2 cup of lime juice.
- Prepare 15 cloves of garlic, minced.
- You need 1 Tbsp of cumin.
- You need 2 Tbsp of salt.
- It’s 1 Tbsp of black pepper.
- You need 1/2 cup of cilantro (or parsley), chopped.
- Prepare 4 Tbsp of olive oil.
- It’s of More salt and pepper.
Sprinkle all sides of the roast with the adobo and sazón (if using) and rub pork with. Puerto Rican Pernil brings slow roasted pork to a whole new level, with a robust garlic and oregano flavor and salty, crisp skin. It doesn't matter how you serve this roast pork recipe, just be sure to make a big batch! When we have a crowd over for a game night, we love serving build-your own style meals.
Garlic Roast Pork (Pernil) step by step
- Combine all the marinade ingredient in a large ziplock bag (2.5 gallon) or bowl. Debone/deskin the shoulder if needed. Add it to the marinade and turn to coat. Marinate at least 1 hour in the fridge but overnight is better..
- Remove the roast, and truss with string. This keeps the roast together so it cuts and subsequently cooks better later. Salt the meat side of the roast again. This roast can take a decent amount of salt..
- Pre heat your oven to 400F. If you have a convection oven, now is the time to use it. In a large dutch oven over medium-high heat, heat 1 tbsp of vegetable oil and sear the pork skin side up in the dutch oven. Salt and pepper the top (fat side) and then immediately transfer the roast in the dutch oven to the oven and cook at 400F uncovered for 1 hour. After 1 hour, reduce the oven temp to 300F and cook an additional 4 hours (or until the roast is 195F).
- Remove the roast from the oven and marvel at that crust..
- Cover the roast with the lid, and let rest while you prepare sides. I recommend beans and yellow rice in the Cuban tradition..
This gorgeous pork, known in Puerto Rico as pernil, is marinated in citrus juices and garlic and slow-roasted until caramelized and crispy. It can be carved, shredded or pulled into large pieces for serving. It's no wonder that pernil is a traditional Christmas dish that's ideal for family gatherings. Though Puerto Ricans tend toward fatty cuts of pork with the skin on, lean cuts like pork loin are just as delicious with the intense garlic rub in this recipe. A pork shoulder is rubbed with lime and a seasoned garlic paste and roasted until golden brown and crispy in this traditional pernil recipe.