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**Pernil al Horno: A Flavorful Roasted Pork Delight**
If you’re looking for a mouthwatering, tender, and flavor-packed dish to elevate your next dinner gathering or celebration, look no further than **Pernil al Horno**. This beloved Latin American dish—specifically popular in Puerto Rico, the Dominican Republic, and Cuba—is a roasted pork shoulder marinated in a combination of savory spices, garlic, and citrus, creating an irresistible flavor profile. Perfect for special occasions or family meals, Pernil al Horno brings the taste of Latin tradition straight to your table.
### What is Pernil al Horno?
“Pernil al Horno” translates to “roast pork leg” in English, with **”pernil”** referring to the pork shoulder or leg and **”horno”** meaning oven. The dish is known for its crispy, flavorful skin, and tender, juicy meat that falls off the bone. The key to a truly delicious Pernil is the marinade, which typically includes garlic, onions, citrus, herbs, and spices—ingredients that infuse the pork with deep, savory, and slightly tangy flavors.
This dish is often prepared during holidays, such as Christmas and New Year’s, as well as at family gatherings, where it’s served alongside traditional sides like rice, beans, and tostones (fried plantains). Whether it’s a festive occasion or just a weeknight dinner, Pernil al Horno is sure to impress your guests and satisfy your taste buds.
### The Secret to Delicious Pernil al Horno
What makes Pernil al Horno stand out from other roasted meats is the incredible balance of flavors and textures. The pork shoulder is seasoned and marinated for hours (or overnight) before roasting, allowing the flavors to penetrate deeply into the meat. The slow-roasting process ensures that the pork becomes incredibly tender while the skin crisps up beautifully, providing a perfect contrast to the juicy interior.
Here’s a step-by-step guide to making this succulent roasted pork dish at home, using simple ingredients that deliver an unforgettable result.
### How to Make Pernil al Horno
#### Ingredients:
– **For the marinade:**
– 5-6 lbs bone-in pork shoulder (Pernil)
– 10 cloves garlic, minced or mashed
– 1 medium onion, finely chopped
– 1 tablespoon dried oregano
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon ground coriander (optional)
– 1 tablespoon salt (or to taste)
– 1/4 cup white vinegar (or sour orange juice if available)
– 1/4 cup olive oil
– 1/2 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed lime juice
– 1/4 cup soy sauce (optional for a slight umami flavor)
– 2 tablespoons adobo seasoning (optional but recommended for additional flavor)
– **For roasting:**
– 1/2 cup of water (for the roasting pan)
– Fresh herbs (such as thyme or bay leaves) for garnish (optional)
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