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Pernil is a flavorful, slow-roasted pork shoulder dish that holds a special place in Dominican culture. Often served during festive occasions, family gatherings, and holidays, it showcases the vibrant flavors of the Caribbean. This dish is a staple in Dominican households, embodying the spirit of celebration and togetherness.
In a bowl, mix the minced garlic, oregano, cumin, paprika, salt, pepper, and cayenne pepper (if using). Add the sour orange juice and olive oil, mixing well to form a paste.
Rub the marinade all over the pork shoulder, making sure to get it into any crevices. Place the pork in a large resealable plastic bag or a covered dish. Refrigerate for at least 4 hours or overnight for the best flavor.
Preheat your oven to 325°F (165°C).
Remove the pork from the marinade and place it in a roasting pan. Scatter the chopped onion and bell pepper around the pork. Pour the chicken broth into the pan.
Cover the roasting pan with aluminum foil and roast the pork in the preheated oven for about 3-4 hours, or until the meat is tender and easily pulls apart. Remove the foil during the last 30 minutes of cooking to allow the skin to crisp up.
Once cooked, remove the pork from the oven and let it rest for about 15 minutes before carving. Serve with rice, beans, and your favorite side dishes.
Enjoy your meal!
Pernil is a marinated and slow-cooked pork shoulder, known for its tender meat and crispy skin. It's a beloved dish in Dominican cuisine, celebrated for its rich flavors.
Pernil is a traditional dish of the Dominican Republic, deeply rooted in its culinary heritage and often enjoyed during special occasions.
Key ingredients include pork shoulder, garlic, oregano, cumin, paprika, salt, black pepper, and optional cayenne pepper.
Pernil takes approximately 455-995 minutes to prepare and cook, depending on the size and method.
Pernil is typically served with rice and beans, tostones (fried plantains), or a fresh avocado salad.