Puerto Rico

Pernil

Garlicky slow roast pork shoulder with crackling skin. Christmas in Puerto Rico, any month.

300 minTime

47 gProtein each

mildSpice

Make it your way

Grandma's wayGarlic and oregano shoulder with crisp cuerito.

The original

735kcalsame

47 gproteinsame

1 gfibresame

300minutessame

Pernil.

Per serving, worked out from the ingredient table.

Pork2.5 kg shoulder, bone in, skin on

Garlic1 head plus 4 cloves

Dried oregano1 tbsp

Black pepper2 tsp

Olive oil2 tbsp

Vinegar2 tbsp

Orange juice¼ cup

Salt2 tbsp

4 steps

1Pound garlic, oregano, pepper and salt into a paste, then mix in the oil, vinegar and orange juice.
2Score the skin, stab deep pockets all over the meat and rub the paste into the pockets and under the skin. Marinate overnight.
3Roast covered at 160°C for about 4 hours.
4Uncover, raise the oven to 220°C and roast 30 minutes more until the skin crackles. Rest 20 minutes.

Serve it like this

Carve at the table, with shards of cuerito for everyone, and serve with arroz con gandules and a green salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.