Pernil (Puerto Rican Roast Pork)
Submitted by: elisse
Pork shoulder is studded with garlic and marinated in lime juice with spices. It's roasted and served with a sauce of garlic, oregano & lime.
Ingredients
- 1 8 lb. fresh Pork Shoulder (Boston Butt)
- Garlic cloves, sliced thinly
- Juice from at least 4 limes
- 1/2 tsp. salt
- 1 tsp. coarsely ground pepper
- 1 tbsp. ground cumin
- 1 tbsp. oregano
- Sauce:
- Minced garlic
- Lime juice
- Oregano
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Method
Make incisions all over the pork shoulder and insert the slices of garlic. Set the meat in an open plastic bag. Pour the lime juice over the meat, and top it with the salt, pepper, cumin, and oregano. Close the bag and turn it to totally cover the meat with the seasonings. Place the bag in a large bowl in the refrigerator and let it marinate at least one whole day. The next day, preheat the oven to 375 degrees. Put the meat and marinade in the pan, fat side down and roast for 1/2 hr. per lb. (8 lbs = 4 hrs.). Meanwhile make the sauce: Mix desired amounts of minced garlic and oregano with lime juice to taste, and set aside. After 1 1/2 hours turn the roast fat side up. The last several minutes, turn the oven to broil to brown. Serve the lime-oregano-garlic sauce as a condiment with the roast meat. (Thinly sliced, and topped with sauce, this also makes an excellent sandwich on crusty, toasted bread!)
Notes: The artist Miguel Criado has visited us in West Virginia each November now for several years, and each time he manages to teach us at least one wonderful Puerto Rican recipe. This year it was Pernil, the classic, Puerto Rican roast pork served with a garlic-lime-oregano sauce. To do it "right," serve it with Maduros--sweet, fried plantain slices--followed by a cup of rich, dark Alto Grande Puerto Rican coffee. This is the "essence" of Puerto Rican Home Cooking!
Number of Servings: 8
Submitted by: elisse ( See all of elisse Recipes )
