ECNETNews, NEW YORK, NY: Pork is a beloved culinary staple across the Caribbean, enjoyed in various forms ranging from stews and roasts to fried and jerked preparations. This versatile meat is not only popular but is also often preferred over red meat due to its classification as white meat.
The method of preparing pork varies significantly across different Caribbean cultures. For instance, in Haitian cuisine, the pork is often stewed and then fried, while the Spanish-influenced cuisines of Cuba, Puerto Rico, and the Dominican Republic typically favor roasted pork, known as Pernil.
Other Caribbean nations may opt for stewing, curried, or jerk preparations. The Haitian dish made with pork is referred to as Griot, whereas the Spanish Caribbean version is recognized as Pernil.
Today’s feature highlights a recipe for Pernil.
Pernil – Roasted Pork Shoulder
Pernil is a mouthwatering roasted pork shoulder that epitomizes the richness of Latin American cuisines. This dish is marinated with garlic, oregano, black pepper, olive oil, vinegar, and salt, crafting a depth of flavor that permeates the meat. After an overnight marinade, the pork shoulder is slow-roasted until tender, with the skin achieving a delightful crispness reminiscent of chicharrón. Perfect for festive gatherings or a substantial family dinner, Pernil showcases the beauty of simple yet flavorful ingredients.
- 8 lbs picnic pork shoulder
- 12 minced garlic cloves
- 4 teaspoons dried oregano
- 5 teaspoons black pepper
- 3 tablespoons olive oil
- 3 tablespoons white vinegar
- 8 teaspoons salt
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Wash the pork shoulder thoroughly with vinegar.
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With a sharp knife, make 1 inch deep cuts into the pork.
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Using a mortar and pestle, crush garlic, oregano, and black pepper together. Mix in olive oil, vinegar, and salt until well combined.
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Spoon some garlic mixture into the cuts in the pork and rub the remaining mixture all over the meat.
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Place the pork in an aluminum baking pan (skin side up), covering it tightly with aluminum foil. Refrigerate for at least 8 hours.
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Bake in a preheated oven at 325°F for about 5 to 6 hours.
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After 5 to 6 hours, remove the foil and increase the oven temperature to 375°F, baking for an additional hour or until the skin is crisp and the pork is tender, closely monitoring to prevent burning.
Bon Appétit
