Crispy Puerto Rican-Pork! (Pernil)

Imagine a roast that has it all. Leaner meat, fatty meat, “steaky” bits, “shreddy” bits, crispy skin, supple fat… well… look no further. Many cultures have their own versions, but in Puerto Rico it’s called Pernil and it’s quickly become one of my favorite special occasion, meaty centerpieces.

I live in Chicago and right now it’s freezing cold, but this Pernil transports me right to the island. It also makes me want to BUMP reggaeton and go to the beach, but it’s probably for the best that I'm not in the sun right now because Zeus knows my wintery skin couldn’t handle it. I hope you dig, let me know if you have any questions. You got this. 🤘🏼 Adam

Yield: 6-8

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Crispy Puerto-Rican Pork! (Pernil)

Ingredients

Pernil Marinade

• 6-8 pound Half Picnic Ham, skin on
• 8 Garlic cloves
• 1 1/2 Tbsp Fresh Oregano
• 1 1/2 Tbsp Salt
• 3 Tbsp Adobo *see below
• 1/2 cup Lime Juice
• 3 Tbsp Olive Oil

Puerto-Rican Adobo Spice

• 1/4 cup garlic powder
• 1/4 cup salt
• 1 tbs oregano
• 1 tbs ground black pepper
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 tsp MSG

Instructions

1. Make the marinade by pureeing the garlic, oregano, salt, adobo, lime juice and olive oil in a blender or food processor until smooth. Set aside.
2. Using a sharp, flexible knife make short, shallow strokes to remove the skin from the roast leaving on just enough to keep it attached to the meat. Use the knife to poke deep holes all over the meat making sure not to puncture the skin. Use your hands to rub the marinade all over the meat making sure to push it into the holes. Situate the roast skin side up, then use plastic wrap to ensure that all of the meat is covered making sure to keep the skin exposed. Pat the skin dry then rub salt all over the it and refrigerate, uncovered overnight.
3. The next day, preheat the oven to 300F.
4. Place the marinated pork in a large roasting tray with a rack and add some water to the pan to keep the drippings from scorching. Roast the pork for 3-4 hours, or until the meat is easily pierce able with a fork. Increase the heat to 450F and continue cooking the roast until the skin is extremely crispy. If the meat around the sides looks like it’s burning, cover it with some tin foil to shield it.
5. Remove the finished roast from the oven and allow to rest for 45 minutes. Remove the crispy skin from the roast and chop it up into pieces so everybody can enjoy some, cut or shred the meat and CRUSH!

1. Mix all spices together and store in resealable container at room temperature.

Adam's Notes

• 120-130F is sweet spot where meat “ages quickly” and develops tenderness and flavor. The longer it can stay in that window the better. 
• Pork is safe to eat at 145F internal, but for pulled pork the temperature is 205F, which will result in succulent pork that shreds with minimal effort. So pull the pork from the oven at 195-200F to carryover to 205F.
• Everyones oven is different so the timing in the recipe is only a guide.does not matter for this recipeFor the best results go by temperature and feel. If the meat is tender enough and you prefer it “steakier” then pull it. If you’d like it to be super succulent and pull-apart tender, the cook it until it shreds.