Pernil

Pernil (pernil asado, pernil al horno, roast pork) is a slow-roasted marinated pork leg or pork shoulder common in Latin American cuisine, including that of Puerto Rico.^[1] Pernil is typically accompanied by rice and is commonly shared during Christmas.^[2]

Pernil

Pernil ready to be served, with crisp skin chips (cueritos)
Alternative names	Pernil asado
Region or state	Latin America
Main ingredients	Pork leg or arm shoulder
Ingredients generally used	Sofrito, salt, and pepper plus possibly additional spices (oregano, and adobo)
Media: Pernil

The pork shoulder is used as a whole piece, with skin and bone. It is marinated the day prior to roasting with sofrito, salt and pepper, plus possibly additional spices (oregano and adobo). Sofrito is placed deep within the meat through small cuts. After marination the covered meat is slowly roasted initially in the oven for several hours, and, in the final phase, at a higher temperature with the cover off to get the skin crisp. When finished, the meat falls off the bone, and the crisp skin (cuero) is separated, cleared of fat, and can be served separately as cueritos (pork skin chips).^[1]

See also

• Jokbal
• Griot (food)