Pernil (pernil asado, pernil al horno, roast pork butt) is a slow-roasted marinated pork leg or pork shoulder. In Latin American countries the dish is commonly shared during Christmas. It is a typically accompanied by arroz. 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 Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor ...

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

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. 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 (skin chips).

References

Pork Cuban cuisine Ecuadorian cuisine Dominican Republic cuisine Puerto Rican cuisine Venezuelan cuisine Christmas food {{caribbean-cuisine-stub

See also

References