PERNIL ASADO (CUBAN ROAST PORK)

 

Yield: 10 - 12

Author: Ana Marti

Pernil Asado (Cuban Roast Pork)

Prep time: 10 MinCook time: 3 H & 20 MTotal time: 3 H & 30 M

Pernil Asado is a traditional Cuban dish. Pork shoulder marinated overnight in a mojo criollo (a very garlicky and citrusy marinade) roasted until you have reached perfectly juicy meat and crispy skin. Traditionally served with Arroz Congri and Maduros.

Ingredients

• 6 to 8 lb. pork picnic or pork butt
• 1 medium onion
• 1 head garlic
• 1 1/2 cup bitter orange juice (or 3/4 cup orange juice + 3/4 cup lime juice)
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh oregano (1 tsp dried oregano)
• 2 tablespoons fresh cilantro (2 tsp dried cilantro)
• 2 tablespoons fresh parsley (2 tsp dried parsley)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground bay leaves
• 1/2 teaspoon black pepper
• Salt to taste

Instructions

1. To a food processor, add onion, garlic, oregano, cilantro, parsley, ground cumin, ground bay leaves, and black pepper. Pulse until finely minced. Add marinade to a bowl and pour in bitter orange juice, extra virgin olive oil, and salt. Whisk together and set aside.
2. With a sharp knife, detach the skin from the meat (watch the video for demonstration), leaving the end intact. Make a few slits into the meat. Rub the pork with the marinade all over, making sure to add marinade inside the slits. Let the pork marinate in the refrigerator overnight (12 to 24 hours) or a minimum of one hour.
3. Heat oven at 350 degrees F.
4. Put pork skin side up on a roasting pan. Cover pork with foil and roast for 3-4 hours or until a thermometer reads 170 degrees F. Remove foil and roast at 400 degrees F. for 15 to 20 minutes or until the skin gets crispy.

 

NOTES: 

1.  The longer you cook the meat the tender it will be. If you have the time I recommend cooking it for 6 to 8 hours.
   

 

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