Roast Pork | Pernil Asado

Roast Pork | Pernil Asado This traditional Puerto Rican roast pork recipe results in a tender and succulent, melt in your mouth entree for the dinner table.  Pernil Asado is pork leg, pork shoulder or Loin, marinated in a sauce made with beautiful spices and beer, onion, garlic, scallions, achiote and cumin, then slow roasted in the oven for hours. A few minutes at the end of the slow roasting time crisps up the skin and you will have a hard time deciding if you like the tender meat or the crackling skin better!

 

 Ingredients

 1 (10 to 12 pounds) pork leg or shoulder with bone-in (I prefer without bone)

1 large white onion, diced

8 scallions, chopped

10 cloves garlic, crushed

3 tablespoons ground cumin

1 tablespoon achiote powder

1 ½ teaspoon dried oregano

2 tablespoons white vinegar

6 cups dark beer

Kosher salt |freshly ground black pepper, to taste

 Let’s make this happen:

  1.  Place pork in a large roasting pan that fits in the fridge and your oven.
  2. To make the marinade: Place all ingredients in the blender or food processor. Process until well combined.   
  3.  Make deep incisions on both sides of pork and rub the marinade all over the pork. Cover pan with plastic wrap and let marinate for 24 hours in the fridge.   
  4.  Pour the beer and ground achiote over the pork leg and let it marinate for another 24 hours, turning the pork every 8 hours. When ready to cook, remove from refrigerator and let sit at room temperature for 30 minutes.   
  5.  Place the oven rack in the lowest position and preheat the oven to 325F. Cover roasting pan tightly with foil and roast for about 5 to 7 hours or until tender. To keep the pork from drying out you will need to bathe the pork with the pan sauces, using a soup ladle, about every 20 minutes.   
  6.  When the pork is tender remove foil from pan and let broil about 5 to 7 minutes or until skin is crisp and crackling.

 Serve with:  Puerto Rican Rice and Pigeon Peas (Arroz Con Gandules) and or salad; read blog for recipes.

 Enjoy!

Chef EdieM

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