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· Founding Member
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Discussion Starter · #1 ·
A while back @ShaneR mentioned Pernil and though I'd heard of it didn't remember what it was, he explained and told how to make it. Just now I was going through my recipe files on the computer and found this from The Chew.

Puerto Rican Style Roast Pork: Pernil

  • 5-6 pound pork shoulder (bone-in, skin-on, and scored)
  • 3 cloves garlic
  • 1 teaspoon garlic powder
  • 1 scotch bonnet pepper (whole)
  • 1/2 green Cubanelle pepper
  • 8-10 sprigs thyme
  • 1 sprig rosemary
  • 2 tablespoons tarragon (chopped)
  • 4 teaspoons dried oregano
  • 1 1/2 teaspoons freshly ground black pepper
  • 3 tablespoons salt
  • 5 teaspoons red wine vinegar
  • 2 teaspoons chili powder
  • 1/4 cup orange juice
Grilled Vegetable Orzo

  • 1 Japanese eggplant
  • 1 yellow squash
  • 1 zucchini
  • 1 red bell pepper
  • 1 ear of corn
  • 1 pound orzo
  • 2 lemons
  • 3/4 cups extra virgin olive oil (plus, 2 tablespoons)
  • 1/2 cup flat leaf Italian parsley
  • salt & freshly ground black pepper (to taste)
step-by-step directions
step-by-step directions

  • Using a sharp knife, score the skin-side of the pork with a one-inch cross hatch mark pattern. Place the scored pork in a baking dish.
  • Place the rest of the ingredients in a blender and blend until smooth. Pour marinade over the pork. Cover with plastic and place in the refrigerator to marinate for 3-4 hours.
  • Preheat oven to 325ºF.
  • Uncover roast and place in the oven to cook for 6-7 hours.
  • Remove roast from oven and let rest for 15 minutes. Using two forks, shred the meat away from the bones.
  • Serve the shredded meat with the Grilled Vegetable Orzo.
  • For the Grilled Vegetable Orzo: preheat a grill or grill pan to high heat.
  • Cut the vegetables in half or large strips. Season vegetables with salt and pepper and drizzle with a little olive oil.
  • Place the cut vegetables and the corn on the grill. Grill vegetables until charred and tender. For the corn, grill on all sides. Then, remove the kernels from the cob. Place the grilled kernels in a large bowl. Dice the grilled vegetables and place them in the bowl with the grilled corn kernels.
  • Meanwhile, bring a large pot of salted water to a boil. Add the orzo and cook until al dente. Drain the pasta and add it to the bowl with the grilled vegetables.
  • To make the dressing, place the juice and zest of two lemons in a medium bowl. Add 3/4 cup of oil, 1/2 cup of chopped parsley, and salt and pepper to taste. Whisk to combine. Add the lemon dressing to the bowl with the vegetables and toss to combine. Serve at room temperature or cold.
  • Tip: serve the shredded meat on a sandwich, blinis, or by itself. It's very versatile!
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