Pernil de Cerdo
BY Mimi Boneta
Ingredients
Every year I give myself the challenge of cooking something typical of my island. This year it was pernil de cerdo. So I called my mom while shopping at the supermarket to ask for suggestions. She said... puej... haste un pernil. I ask what size? Cinco libras... I get an 11 pounder. She laughs. It’s for sharing, I say. She laughs again. Suerte! she says. First things first, for a 4- to 5-pound pork shoulder. In a mortar (pilón) or food processor, grind the following ingredients to create a paste:
6 cloves of garlic
1/4 teaspoon white pepper
1 teaspoon dried oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons vinegar
6 cloves of garlic
1/4 teaspoon white pepper
1 teaspoon dried oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons vinegar
The day before cooking: Place the pork shoulder in the roasting pan skin up, lather it with the rub, and cover with aluminum foil – put away in refrigerator until time to roast. Preheat oven to 350 degrees. Pork should cook covered for 35 minutes per pound. With a meat thermometer, make sure the pork temperature is at least 185 degrees. Uncover and cook for 30 minutes to crisp up skin. Drain juices to make gravy. You can cut or pull the pork. I recommend serving with arroz con gandules (pigeon peas) or white rice and beans or tostones (plantain fritters). Serves 5-7.