Pernil Asado is a Puerto Rican roast pork dish consisting of tender meat, aromatic spices, and crispy crackling, also known as chicharrón. It is made from pork shoulder marinated overnight with a variety of seasonings, usually citrus, cumin, oregano, and garlic.
The dish is then slow-cooked in the oven until the skin is crispy and caramelized, and the meat is tender and falling apart. Pernil Asado is traditionally served with rice, beans, and a variety of other side dishes.
Origin & Cultural Significance
Puerto Rican culture is a combination of Taino, Spanish, and African roots – and Pernil Asado’s origins can be traced back to the combination of the three cultures. Pernil originated in Spain, in the province of Extremadura, and traditionally used a whole pig that was roasted over an open fire.
In Spain, the dish still exists, using the whole pig, however, in Puerto Rico, pork shoulder is more commonly used.
The meat is cooked slowly on low heat, allowing for the flavors to penetrate the whole dish. The dish also includes a sofrito, one of the main elements of the marinade. The sofrito is made up of onions, garlic, bell peppers, cilantro, and achiote oil, giving a distinct aromatic taste to the dish.
In Puerto Rico, the dish is a cherished tradition and often enjoyed during special holidays, weddings, and especially at Christmas. Puerto Ricans believe that pork brings good luck, and so the dish is often prepared for Christmas Day.
Puerto Rican Pernil Asado Recipe
Pernil Asado is a roast pork dish of tender meat, aromatic spices, and crispy crackling, also known as chicarron. It is made from pork shoulder marinated overnight with a variety of seasonings, usually citrus, cumin, oregano, and garlic.
Ingredients
- Pork shoulder (bone-in) - 2kg
- Garlic cloves - 8
- Onion - 1
- Bell pepper (any color) - 1
- Cilantro leaves - 1 cup
- Achiote oil - 2 tbsp
- White vinegar - 2 tbsp
- Olive oil - 2 tbsp
- Oregano - 1 tbsp
- Ground cumin - 1 tbsp
- Salt - 2 tsp
- Black pepper - 1 tsp
Instructions
- Rinse the pork shoulder and pat it dry with paper towels.
- In a blender or food processor, combine garlic, onion, bell pepper, cilantro, achiote oil, white vinegar, olive oil, oregano, cumin, salt, and black pepper. Blend until a smooth paste (Sofrito) forms.
- Using a sharp knife, make deep incisions in the pork shoulder. Rub the Sofrito paste all over the pork, ensuring it gets into the incisions. Let it marinate in the refrigerator for at least 4 hours or, preferably, overnight.
- Preheat your oven to 325°F (163°C).
- Place the marinated pork shoulder in a roasting pan and cover it with aluminum foil. Roast for 4 hours, then uncover and roast for an additional hour, or until the skin is crispy and the internal temperature reaches 190°F (88°C).
- Allow the Pernil Asado to rest for 15 minutes before slicing.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 811Total Fat: 61gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 225mgSodium: 755mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 59g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.