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Ingredients
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Pernil (roasted pork)
Tomato & Mayo Topping / Sandwich assembly
Method
Pernil (roasted pork)
- 1
Prepare the garlic-oregano paste
In a food processor or using a mortar and pestle, combine the peeled garlic cloves, fresh oregano leaves, cilantro (if using), ground cumin, dried oregano, salt and black pepper. Pulse or pound to form a coarse paste. With the motor running, slowly drizzle in the olive oil and white vinegar to form a smooth, spreadable mojo.
- 2
Marinate the pork
Pat the pork shoulder dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern about 1/4 inch deep, and make several small slits into the meat. Rub the garlic-oregano paste all over the pork, working it into the scored skin and slits so the flavors penetrate. Pour the orange juice over the pork, then place pork in a large bowl or roasting pan, cover, and refrigerate at least 6 hours or preferably overnight to marinate.
- 3
Bring to room temperature
Remove the pork from the refrigerator 1 hour before roasting to allow it to come closer to room temperature. Preheat the oven to 325°F (165°C).
- 4
Roast low and slow
Place the marinated pork, skin-side up, on a rack set in a roasting pan. Pour 1 cup water into the bottom of the pan (this will keep drippings from burning and create a moist roasting environment). Cover the pan tightly with aluminum foil. Roast at 325°F (165°C) for about 3 to 3.5 hours (roughly 45 minutes per pound) until the internal temperature reaches 180°F (82°C) and the meat is very tender.
- 5
- 6
Rest and shred
Transfer the pork to a cutting board and tent loosely with foil. Let rest 15–20 minutes. Remove and discard the skin if you prefer (or chop into crackling pieces). Using two forks or meat claws, shred the meat into large pieces, pulling from the bone and mixing in pan juices for extra flavor. Taste and adjust seasoning with additional salt if needed.
Tomato & Mayo Topping / Sandwich assembly
- 7
Make the seasoned mayo
In a small bowl, combine the mayonnaise with lime or lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Mix until smooth. Taste and adjust acidity or seasoning. Stir in chopped cilantro if using.
- 8
Prepare tomatoes and bread
Slice the ripe tomatoes thinly and sprinkle lightly with a pinch of salt to draw out flavor. If toasting the bread: heat a skillet or griddle over medium heat, spread butter or brush oil on the cut sides of rolls/bread, and toast until golden and slightly crisp, about 2 minutes per side.
- 9
Assemble
Spread a generous layer of seasoned mayo on the bottom of each roll or slice of bread. Pile warm shredded pernil onto the bread. Top with tomato slices and a few cilantro leaves. Add more mayo on the top half of the bread if desired. Serve immediately while pork is warm.
- 10
Serving suggestion
Serve the pernil sandwiches with pickled red onions, a simple slaw, or fried plantains. Leftover pork can be refrigerated up to 4 days or frozen for up to 3 months.