Pernil Recipe
Citrus-marinated pork shank, thinly sliced with garlic and onion. Served with white rice, black beans, and sweet plantains.
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Ingredients
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Pernil Marinade
Sides
Method
Marinade the Pork
- 1
Prepare the Marinade
In a blender, combine garlic cloves, fresh oregano, cumin, olive oil, orange juice, lime juice, salt, and black pepper. Blend until smooth.
- 2
Marinate the Pork
Make incisions in the pork shoulder to allow the marinade to penetrate. Rub the marinade all over the pork, making sure it gets into the incisions. Cover and refrigerate for at least 12 hours, preferably 24 hours.
Cooking the Pernil
- 3
Preheat the Oven
Preheat your oven to 300°F (150°C).
- 4
Roast the Pork
Place the marinated pork in a roasting pan. Cover it tightly with aluminum foil and roast for about 4 hours.
- 5
Crisp the Skin
After 4 hours, remove the foil and increase the oven temperature to 425°F (220°C). Roast for an additional 30-45 minutes until the skin is crispy and golden brown.
- 6
Rest the Pork
Once cooked, remove the pork from the oven and let it rest for at least 15 minutes before slicing.
Prepare the Sides
- 7
- 8
Heat the Black Beans
Open the can of black beans and heat them in a pot over medium heat until warmed through.
- 9
Fry the Sweet Plantains
Peel the sweet plantains and slice them diagonally. In a frying pan, heat vegetable oil over medium heat. Fry the plantain slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Serving
- 10
Plate the Dish
Thinly slice the pernil and serve it alongside the white rice, black beans, and fried sweet plantains.
