Garlic Roast Pork (Pernil)
Done in the style of cuban pernil, this recipe takes a long time, but yields fantastic fall apart roast with loads of flavor. I recommend serving this with pinto beans simmered in ham stock and rosemary on the stove while this roasts in the oven. The other wonderful part about this recipe, is all the roasted pork fat collects at the bottom and you can jar and store that for cooking beans, etc later.
Garlic Roast Pork (Pernil)
Done in the style of cuban pernil, this recipe takes a long time, but yields fantastic fall apart roast with loads of flavor. I recommend serving this with pinto beans simmered in ham stock and rosemary on the stove while this roasts in the oven. The other wonderful part about this recipe, is all the roasted pork fat collects at the bottom and you can jar and store that for cooking beans, etc later.
Cooking Instructions
- 1
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.
- 2
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.
- 3
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)
- 4
Remove the roast from the oven and marvel at that crust.
- 5
Cover the roast with the lid, and let rest while you prepare sides. I recommend beans and yellow rice in the Cuban tradition.
- 6
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