Pernil Recipe
Slow-roasted pork served with rice and beans.
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Ingredients
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Pork Marinade
Rice and Beans
Method
Pork Preparation
- 1
Prepare the Marinade
In a blender, combine garlic cloves, olive oil, oregano, cumin, salt, black pepper, lime juice, and bay leaves. Blend until smooth.
- 2
Marinate the Pork
Place the pork shoulder in a large dish or a sealable plastic bag. Pour the marinade over the pork, ensuring it is well-coated. Marinate in the refrigerator for at least 8 hours, preferably overnight.
Cooking the Pork
- 3
Preheat the Oven
Preheat your oven to 300°F (150°C).
- 4
Roast the Pork
Remove the pork from the marinade and place it in a roasting pan. Cover with aluminum foil and roast in the preheated oven for 4-5 hours, or until the internal temperature reaches 190°F (88°C).
- 5
Crisp the Skin
Remove the foil and increase the oven temperature to 425°F (220°C). Roast for an additional 30-45 minutes, or until the skin is crispy and golden brown.
- 6
Rest the Meat
Once cooked, remove the pork from the oven and let it rest for at least 20 minutes before shredding.
Rice and Beans Preparation
- 7
Cook the Rice
In a medium saucepan, bring 4 cups of water to a boil. Add the white rice and 1 tsp of salt. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.
- 8
