Pernil (Slow-Roasted Pork)

Name: Pernil (Slow-Roasted Pork)
Yield: 8–10 servings
Ingredients: 2 ripe plum tomatoes, cored, coarsely chopped (about 1½ cups); 1 medium onion, coarsely chopped (about 1 cup); 2 Cubanelle peppers, seeds removed, coarsely chopped (about 1 cup), or 1 medium green bell pepper, ribs and seeds removed, coarsely chopped; 1 medium red bell pepper, ribs and seeds removed, coarsely chopped (about 1 cup); 1 large bunch cilantro, coarsely chopped (about 1 cup); 1 head of garlic, cloves separated, peeled; 1 Tbsp. black peppercorns; 2 heads of garlic, cloves separated, peeled; 2 1.4-oz. packets Sazón con Culantro y Achiote (such as Goya); ½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt; 2 Tbsp. dried oregano; 2 Tbsp. white wine vinegar; 2 Tbsp. extra-virgin olive oil, plus more for brushing; 1 8–10-lb. skin-on, bone-in pork shoulder; Arroz con Gandules (for serving); A spice mill or mortar and pestle

By Rick Martinez

December 9, 2019

Photo by Laura Murray, food styling by Yekaterina Boystova

Nearly every family in Puerto Rico, the Dominican Republic, and Cuba has their own way of roasting pork for the holidays. This Puerto Rican version is almost always served with arroz con gandules (rice with pigeon peas), and the chicharrón (crispy skin) is heartily fought over. If you can’t find Sazón, you can use any other seasoning salt, preferably one with a Latin American flavor profile. And if on the off-chance you have any pork left over, use it to make the best sandwiches you’ve ever tasted.

Recipe notes

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