Pernil - CD Recipes -
Cooking District Recipes


Pernil is a delicious, marinated, tender slow-roasted pork leg or shoulder. A beautiful centerpiece of a holiday meal and other big celebrations
Categories: Entrees, Latin American
Primary Method: Slow Braised
Prep Time:
2 days
Step 1
• Pork shoulder - bone in
• Sofrito
If you prefer you can use a boneless shoulder, Keep in mind the cooking time may vary.

With a sharp knife, score the skin and fat in a criss-cross pattern, making diagonal cuts about 1 1/2 inches apart and cutting down to the meat so the sofrito can penetrate. Transfer the pork to a large re-sealable plastic bag set over a roasting pan.Lather the pork shoulder generously with sofrito. Seal and let sit overnight.

Next Day-Preheat oven to 325F.

Remove pork from bag, place on a rack in a roasting pan. Add a little water to the bottom of the pan. Cover tightly with foil and roast in oven. Pork takes about 4 hours. At about 3.5 hours, check to see if the skin is crisping. If not remove foil to crisp the skin and continue to cook until internal temp is at 180F, meat should be extremely tender. Once finished, let rest for 30 minutes before slicing into thick pieces. Spoon any remaining pan juices over the meat to serve.
Step 2
1 each • Onion- Medium • cleaned and diced
1/2 cup • Ajicito peppers • cut and seeded
1/2 cup • Bell pepper • cut and seeded
10 each • Garlic clove • cut in half
1/3 cup • Cilantro leaves • cleaned
1/3 cup • Culantro • cleaned
2 tbsp • Sazon
1 each • Lime • juiced
2 tbsp • Olive oil
In a food processor, place all ingredients and pulse to blend. You want everything to be a fine dice, not a puree


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