Equipment
Ingredients
Main
- 1 pork shoulder
- 4 garlic, peeled
- 100 g onion, quartered
- 3 g oregano
- 6 g cumin
- 2 g ancho chili powder
- 6 g salt
- 6 g black pepper, freshly ground
- 30 ml olive oil
- 15 ml wine or cider vinegar
- 1 lime, for serving
Nutrition (per serving)
Method
Preheat the oven to 150°C (300°F). Use a sharp knife to score the pork skin in a cross-hatch pattern.
Place the garlic, onion, oregano, cumin, chili powder, salt, and pepper into a food processor. Process the mixture while slowly adding olive oil until a thick paste forms, then stir in the vinegar.
Rub the marinade paste over the entire pork shoulder, pressing it into the scored skin and crevices. Place the pork in a roasting pan and add a layer of water to the bottom of the pan.
Roast the pork at 150°C (300°F) for 3 hours. Turn the meat every 60 minutes and replenish the water in the pan if it evaporates.
Turn the pork so the skin side faces up. Increase the oven temperature to 220°C (425°F) and continue roasting until the skin is crisp and crackling.
Remove the pork from the oven and rest for 15 minutes. Break the meat into large chunks and serve with lime wedges.
Chef's Notes
- For the crispiest skin, ensure the pork skin is completely dry before scoring and roasting. Pat it thoroughly with paper towels.
- The water in the bottom of the roasting pan creates steam, which helps to tenderize the meat. Replenish it as needed during the initial low-and-slow cooking phase.
- Don't skip the resting period! This allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful pernil.
- Taste your marinade paste before applying it to the pork. Adjust salt, pepper, or spices to your preference. Remember, the flavors will intensify as it cooks.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze in portions for easier reheating.
Reheating: Reheat covered in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
