I was first introduced to Puerto Rican Pernil years ago when I worked with immigrant and migrant adult learners in Latino communities in western Massachusetts. Marinated in orange and lime juices, cilantro, and lots of garlic, this slow-cooked pork shoulder dish is a staple at any family or pot-luck community gathering, especially at Christmas. It is one of my favorite dishes and is traditionally served accompanied by yellow rice with pigeon peas and pinto or pink beans. I’m partial to Cuban Black Beans and because I don’t always have pigeon peas in my larder, I often make my Yellow Rice with easier to find local green peas more in the style of Spanish Paella. Buen provecho!

Pernil- Puerto Rican Roast Pork Shoulder
Serves: 8-10

Ingredients:

1 cup coarsely chopped cilantro leaves
1/2 cup fresh orange juice
1/2 cup fresh lime juice
9 garlic cloves, finely chopped
3 tablespoons finely chopped oregano
1 1/2 tablespoons extra-virgin olive oil
Kosher salt and pepper
a 5-pound, boneless pork shoulder roast with fat cap. (a thick fat cap with skin is optional, but you do want a layer of fat to help flavor the roast and yield the delicious crunchy crust)
Lime wedges, for serving

Preparation:

1. In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag, and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.

2. Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole or roasting pan. Let stand at room temperature for 1 hour.

3. Preheat the oven to 400°. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300° and roast for 4-5 hours longer (see *Note), or until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest covered for 30 minutes. Chop the fat cap into bite-size pieces. Carve, shred or pull apart the pork and garnish with the crispy cap pieces. Serve with lime wedges.

Make-Ahead: the roast pork can be refrigerated overnight; rewarm, covered with foil in a 300° oven for 30-45 minutes.

*Note: if you don’t have a large enameled cast-iron casserole like a large dutch oven, use a roasting pan and cover the meat with aluminum foil for the last two hours. After 5 hours check to see if the roast tears apart easily with a fork or knife (like braised meat). If it does not, return it to the oven for another hour and check again.

Wine pairing: Beaujolais-Villages or other medium to lighter bodied red wine complement this dish. If you want a white wine, you can also try a Dry Riesling or Viognier.

Adapted from the source: Jose Enrique-Garlicky Roast Pork Shoulder

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