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Roasted Pork Pernil Asado – Puerto Rican Style

November 23, 2010

So, I’ve decided after many request to go ahead and post the recipe for my Puerto Rican roasted pork or better known as Pernil Asado.

Pernil Asado

I’m not going to lie and say that this is an easy recipe because it really isn’t but if you want some tender melt in your mouth roasted awesomely seasons pork this is definitely the way to go.

you’ll need

  • pork shoulder
  • 12-15  garlic cloves (or more I love garlic so I use a lot of it.)
  • 1tsp salt per lb of pork
  • 7 black peppercorns
  • 1 jar of spanish olives with pimentos
  • 1/4 cup vinegar
  • 1/4 cup olive oil
  • 1 medium onion

rinse off the pork shoulder and put it in a roasting pan set aside.

Take the salt, garlic, peppercorns, 1/2 the jar of olives minus the liquid (reserve the liquid), vinegar and onions in your food processor and process until corse.  Now if you want to do it the old fashion way you’ll put everything in a pestle minus the vinegar and smash away but that just take too much time and energy for me.

you should now have a nice corse mixture to use.  Take your pork and randomly stab it with a knife creating deep pockets throughout the entire pork.  Fill each pocket with the mixture after you’ve filled each hole your going to take the remaining mixture and rub it all over the pork. 

Place the pork skin side up in your roasting pan. Pour the reserved liquid from the olives into the bottom of the pan.  (if you like olives this is where you eat them with  guava paste and white cheese  or just eat them as is.)

refrigerate over night.

Now this is where it get’s a bit dicey.  You’ve gotta set your alarm for at least 5am depending on when you plan on having dinner.  Because this is going to slow roast for quiet a while.  Place into a 250 degree oven and let it slow roast covered for about 4 hours.  This should form a nice amount of liquid on the bottom of your pan for you to baste the pork with the liquid periodically.

After 4 hours your going to bump up the cooking to 350 degrees and let it cook for about another 1-2 hours now you’re going to tell the pork is ready when the bone pulls out and there is no give it will literally fall apart when you pull it.  Once you get that bone pulled your going to uncover the pork and bump up the heat to 450 degrees and let it roast uncovered until the skin gets crispy. Make sure not to burn it.

Now your going to pull it out of the oven and let it rest for about 20 minutes and your done.

You can go ahead and cook it based on weight as instructed on your pork shoulder wrapper but to be honest that tends to dry out the pork and for me that means it’s inedible.

You can serve it with traditional rice and beans or plantains or salad or eat it as is.


2 Comments leave one →
  1. Alex permalink
    February 8, 2011 8:30 pm

    that was amazing its been a while since ive been back to PR and the pork here in hawaii is not the same! thank you so much!!!

    • February 9, 2011 10:20 am

      Your very welcome, I’m actaully going to try to do a Pork in a crock-pot to see how it turns out. But there is nothing like good old PR Roasted Pork.

      I’m glad you enjoyed it.

      by the way, I noticed you’re in the military I’ve been looking to send a care package with some of our gear but as of yet haven’t been able to figure out how to go about doing it.

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