Pernil

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Makes: 6 servings adjust
Mark Bittman: IF you buy a big pork shoulder and take your time, as you should, the classic Puerto Rican pork roast called pernil can take you nearly all day. The last time I roasted a large one it was in the oven for seven hours. Yet there are times I feel almost guilty about this dish because the process is beyond easy and incredibly impressive, it feeds as many people as a medium-size ham, and the flavor is unbelievable. When I first learned how to make a classic pernil, about 30 years ago, the only seasonings I used were oregano, garlic and vinegar. But I’ve taken some liberties by adding a little cumin and some chilies; the onion is my addition, too. After all, pork is less flavorful than it used to be. I believe that a slightly wetter coating and some water in the bottom of the pan keeps the meat moist during the long, slow roasting period. The idea is this: Make a purée of the onion, garlic — you can use much more than the four cloves I recommend here — oregano, cumin and mild chili powder, like ancho. You can add a little cayenne or chipotle powder, but not too much. Rub the paste all over the pork shoulder, and then roast it in a slow oven at about 300 degrees until it’s super-tender and brown. When it’s done, the pork should be just about falling off the bone and a thing of beauty, crisp and dark. If the outside needs a little more browning, just jack the heat up a bit for 10 or 15 minutes. Let it rest a bit, serve and try not to feel too guilty.

Directions

Ingredients

  • 1 tablespoon Ground Cumin
  • 2 tablespoons Fresh Oregano, or 1 tbsp dried
  • 1 large Onion, quartered
  • 1 teaspoon Ancho Chili Powder, or other mild chili powder
  • 1 tablespoon Salt
  • 2 teaspoons Ground Black Pepper
  • Extra Virgin Olive Oil
  • 1 Pork Shoulder, 4 to 7 pounds (or use fresh ham)
  • 1 tablespoon Wine, or cider vinegar
  • 4 cloves Garlic, peeled

Step 1

Heat oven to 300 degrees. Score meat’s skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar/wine.
 

Step 2

Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.

Ingredients

  • Lime, cut into wedges for serving.

Step 3

Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.
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