Pernil

Pernil is a slow-roasted marinated pork dish that is a traditional staple in Latin American cuisine, particularly in the Caribbean, Puerto Rico, and the Dominican Republic. The dish is typically made from a pork shoulder, also known as a Boston butt, or from a pork leg, also known as a picnic ham.

Preparation

The preparation of Pernil involves marinating the pork in a mixture of garlic, oregano, salt, pepper, and citrus juice for several hours, or even overnight. The marinated pork is then slow-roasted at a low temperature for several hours until the meat is tender and the skin is crispy. The result is a flavorful, succulent dish that is often served with rice, beans, and fried plantains.

Cultural Significance

Pernil is a significant dish in many Latin American cultures, particularly during holiday celebrations. In Puerto Rico, for example, Pernil is a traditional dish served at Christmas dinners. The dish is also popular in the Dominican Republic, where it is often served with moro de guandules, a rice and pigeon peas dish.

Variations

There are many variations of Pernil throughout Latin America. In Cuba, for example, the dish is often made with sour orange juice in the marinade. In the Dominican Republic, Pernil is often made with a marinade that includes soy sauce and vinegar. Despite these variations, the basic preparation method of slow-roasting marinated pork remains the same.

See Also

• Lechon
• Cochinita Pibil
• Pork shoulder
• Latin American cuisine