November 19, 2017 — I had the pleasure of making Pernil with Mami Fe when she and her family visited me for her birthday in July 2017.
One of the few things I enjoy more than cooking for a party is eating. Now I can cook something I like to and get her ‘secret’ recipe for making the best pernil I’ve ever tasted!
For the uninitiated, pernil is a slow-roasted pork shoulder with the bone and the skin STILL ON. It is marinated overnight with sofrito, salt, pepper, oregano, sazón, adobo and lots and lots of GARLIC! For maximum flavor you must put the Sofrito mixture deep into the meat by way of small, deep cuts. The remaining mixture is massage all over the meat.
The next day the meat is slow roasted for several hours at a low temperature with the final cooking being done at a higher temperature so you can get a crispy skin (Cuerito). The meat will literally fall off the bone. The prized, and often fought over Cuerito is the saved for the cook and/or shared with select Framily.
It is normally served with arroz con gandules (rice with pigeon peas) or you can make a sandwich with it using Pan Sabao (Puerto Rican water bread which looks similar to French/Italian/Cuban bread).
I decided that for my birthday this year I would see if I could recreate the Pernil I made in July; thanks for the authentic roaster YMD. I give myself a B-. Next time I’m shooting for an A!!!
Pork Shoulder con pellejo
Sofrito. I don’t think I have enough garlic.
The meat is literally falling…off…the…bone!
Now you know you want to make this! Actually you probably just want me to make it so that you can eat it :-).
