 Pernil ready to be served, with crisp skin chips (cueritos) | |
| Alternative names | Pernil asado |
|---|---|
| Associated cuisine | Colombia, Cuba, Dominican Republic, Ecuador, Puerto Rico and Venezuela. |
| Main ingredients | Pork leg or arm shoulder |
| Ingredients generally used | Sofrito, salt, and pepper plus possibly additional spices (oregano, and adobo) |
Pernil (pernil asado, pernil al horno, roast pork butt) is a slow-roasted marinated pork leg or pork shoulder common in Latin American cuisine. [1] Pernil is typically accompanied by rice and is commonly shared during Christmas. [2]
The pork shoulder is used as a whole piece, with skin and bone. It is marinated the day prior to roasting with sofrito, salt and pepper, plus possibly additional spices ( oregano and adobo). Sofrito is placed deep within the meat through small cuts. After marination the covered meat is slowly roasted initially in the oven for several hours, and, in the final phase, at a higher temperature with the cover off to get the skin crisp. When finished, the meat falls off the bone, and the crisp skin (cuero) is separated, cleared of fat, and can be served separately as cueritos (pork skin chips). [1]
See also
References
- ^ a b John Giuffo (December 26, 2013). "Pernil, The Puerto Rican Christmas Pork Roast, Is Your New Holiday Favorite". Forbes. Retrieved December 25, 2014.
- ^ Wilo Benet (2009). Puerto Rico. True Flavors. Reed Street Publishing, Tropical Dining Press , Baltimore. p. 155. ISBN 978-0-942929-26-3.
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