If you buy a big pork shoulder and take your time, as you should, the classic Puerto Rican pork roast called pernil can take you nearly all day. The last time I roasted a large one it was in the oven for seven hours.
Yet there are times I feel almost guilty about this dish because the process is beyond easy and incredibly impressive, it feeds as many people as a medium-size ham, and the flavor is unbelievable.
When I first learned how to make a classic pernil, about 30 years ago, the only seasonings I used were oregano, garlic and vinegar.
But I’ve taken some liberties by adding a little cumin and some chilies; the onion is my addition, too. After all, pork is less flavorful than it used to be.
I believe that a slightly wetter coating and some water in the bottom of the pan keeps the meat moist during the long, slow roasting period.
The idea is this: Make a purée of the onion, garlic — you can use much more than the four cloves I recommend here — oregano, cumin and mild chili powder, like ancho. You can add a little cayenne or chipotle powder, but not too much.
Rub the paste all over the pork shoulder, and then roast it in a slow oven at about 300 degrees until it’s super-tender and brown.
When it’s done, the pork should be just about falling off the bone and a thing of beauty, crisp and dark. If the outside needs a little more browning, just jack the heat up a bit for 10 or 15 minutes.
Let it rest a bit, serve and try not to feel too guilty.
Yet there are times I feel almost guilty about this dish because the process is beyond easy and incredibly impressive, it feeds as many people as a medium-size ham, and the flavor is unbelievable.When I first learned how to make a classic pernil, about 30 years ago, the only seasonings I used were oregano, garlic and vinegar.
But I’ve taken some liberties by adding a little cumin and some chilies; the onion is my addition, too. After all, pork is less flavorful than it used to be.
I believe that a slightly wetter coating and some water in the bottom of the pan keeps the meat moist during the long, slow roasting period.
The idea is this: Make a purée of the onion, garlic — you can use much more than the four cloves I recommend here — oregano, cumin and mild chili powder, like ancho. You can add a little cayenne or chipotle powder, but not too much.
Rub the paste all over the pork shoulder, and then roast it in a slow oven at about 300 degrees until it’s super-tender and brown.
When it’s done, the pork should be just about falling off the bone and a thing of beauty, crisp and dark. If the outside needs a little more browning, just jack the heat up a bit for 10 or 15 minutes.
Let it rest a bit, serve and try not to feel too guilty.
by Mark Bittman, NY Times | Read more:
Image: Evan Sung
