Pernile recipe is a holiday delight in Puerto Rico. It’s mainly eaten during the Christmas holiday to signify good luck. This dish needs time to prepare to allow marination to take place. You want the ingredients to gel well and the meat to be soft, tender and juicy. Some of the ingredients you’ll use include olive oil, oregano, salt, garlic, and peppercorns.
Leave it for about three days and then proceed to the roast, which takes about six hours, at about 300 degrees Fahrenheit. You can adjust the temperature, but make sure the Pernile is slowly cooked. When done, you can serve it with pigeon peas or rice (Arroz con Gandules) and fried plantains.
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So, here’s a step-by-step guide to making Pernile recipe.
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Ingredients
- 1 (7-pound) bone-in or boneless pork shoulder
- ¼ cup canola or vegetable oil
- 12 cloves garlic minced
- ¼ cup fresh oregano leaves
- 1 tablespoon dried oregano
- 2 tablespoons of adobo seasoning
- 1 tablespoon paprika
- 1 teaspoon of salt
- ½ teaspoon freshly ground black pepper
- Juice of 2 lemons and 1 orange
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Instructions
- Cut all over the pork, but leave the meat attached to the bones. When that’s done, create splits about 1 inch deep and then place the pork in a large baking pan.
- Combine the ingredients of fresh and dried oregano, Adobo, oil, paprika, garlic, pepper, and salt, and then rub the mixture into the meat thoroughly, covering it.
- Let the pork sit at room temperature for about an hour. Meanwhile, heat the oven to about 300 degrees Fahrenheit. After that, place the pork covered in foil, skin side down and let it cook for 3 hours. Then remove the foil, turn it to skin side up and let it cook for another three to four hours until it is tender.
- If you want a crusty exterior, turn the heat to 375 degrees Fahrenheit and bake for another 20 to 30 minutes until it forms a brown crust.
- After you remove the pork from the oven, let it sit for about 20 minutes. Then, use a fork or your fingers to pull the pork apart. Sprinkle it with lemon and orange, season with salt and pepper, and serve when hot.
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Video Credit: Jeff and Jo’s Puerto Rican Kitchen
Jeff and Jo’s Puerto Rican Kitchen YouTube channel shares authentic Puerto Rican dishes. The channel owners grew up in Puerto Rico and moved to New York. They miss Puerto Rican food and started the channel to reclaim their culinary roots.
Pernile Recipe
Ingredients
- 1 7-pound bone-in or boneless pork shoulder
- ¼ cup canola or vegetable oil
- 12 cloves garlic minced
- ¼ cup fresh oregano leaves
- 1 tablespoon dried oregano
- 2 tablespoons of adobo seasoning
- 1 tablespoon paprika
- 1 teaspoon of salt
- ½ teaspoon freshly ground black pepper
- Juice of 2 lemons and 1 orange
Instructions
- Cut all over the pork but leave the meat attached to the bones. When that’s done, create splits about 1 inch deep and then place the pork in a large baking pan.
- Combine the ingredients of fresh and dried oregano, Adobo, oil, paprika, garlic, pepper, and salt, and then rub the mixture into the meat thoroughly, covering it.
- Let the pork sit at room temperature for about an hour. Meanwhile, heat the oven to about 300 degrees Fahrenheit. After that, place the pork covered in foil, skin side down and let it cook for 3 hours. Then remove the foil, turn it to skin side up and let it cook for another three to four hours until it is tender.
- If you want a crusty exterior, turn the heat to 375 degrees Fahrenheit and bake for another 20 to 30 minutes until it forms a brown crust.
- After you remove the pork from the oven, let it sit for about 20 minutes. Then, use a fork or your fingers to pull the pork apart. Sprinkle it with lemon and orange, season with salt and pepper, and serve when hot.
Video
Nutrition
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