Pernil al Horno

Pernil al Horno Recipe from Puerto Rico with Ham, Adobo, Olive Oil, and White Vinegar

Region / culture: Puerto Rico | Preparation time: 30 minutes | Cooking time: 4 hours | Servings: 8

Introduction

Pernil al Horno, also known as roast pork shoulder, is a traditional Puerto Rican dish that is full of flavor and perfect for special occasions or family gatherings. This recipe combines simple ingredients to create a delicious and tender roast that will have everyone coming back for seconds.

History

Pernil al Horno has its roots in Puerto Rican cuisine, where it is often served during holidays and celebrations. The dish is typically marinated in a flavorful mixture of adobo, olive oil, and vinegar, then slow-roasted to perfection. The result is a juicy and tender roast that is sure to impress your guests.

Ingredients

1 fresh ham or cali (size depending on the number of servings). Consult your butcher for the appropriate size. Have it boned and tied for easier seasoning and reduced cooking time. You can save the bone and freeze it for future use in flavoring spaghetti sauce.
1 tsp of adobo per pound.
1 tsp of olive oil for every four teaspoons of adobo.
1 tsp of white vinegar for every four teaspoons of olive oil.

How to prepare

Rinse the roast in cold water and pat it dry with a clean towel or paper towel.
Cut deep pockets about two inches deep into the roast, approximately three to four inches apart.
In a bowl, combine adobo, olive oil, and vinegar, making sure to blend all the ingredients well. Taste for salt and pepper, and add more adobo if needed.
Place the roast in a roasting pan and fill the pockets with the seasoning. Rub the remaining seasoning all over the roast. Wrap the roast in plastic wrap and refrigerate overnight.
Preheat the oven to 350°F. Place the roast on a roasting pan with a rack and pour a cup of cold water into the bottom of the pan.
Place the pan in the oven. There are two ways to time the roasting: you can use a meat thermometer inserted into the roast and cook until it reaches 180°F (82°C), or refer to your cookbook's roasting chart. Adjust the cooking time to about 25 to 30 minutes per pound due to the boneless roast. Baste the roast with the pan juices every 30 minutes.
To cook the roast over an open fire, which is something we often do during the summer:
Ensure that all the vents on the bottom of the kettle are open.
Place an aluminum foil roasting pan in the center of your kettle. Place a wire divider on either side of the pan. These wire dividers are used for cooking with indirect fire and can be found where outdoor cooking devices are sold. Replace the top grill rack.
Start with 25 pieces of charcoal briquettes on either side of the dividers and light them. Once the coals have a nice white ash, place the roast on a roasting rack in the center of the kettle, ensuring that the meat thermometer is inserted deep into the roast.
Cover the kettle, making sure the vents are open. Add ten briquettes on either side every 45 minutes until the roast is done. You can prepare a mixture of mojo and olive oil for basting the roast.
Once the roast is done, remove it from the heat and let it rest in a pan for at least 15 minutes before slicing.

Variations

Add additional spices such as cumin, oregano, or paprika to the seasoning mixture for a different flavor profile.
Use a bone-in pork shoulder for a richer and more flavorful roast.
Experiment with different marinades or sauces to customize the dish to your taste preferences.

Cooking Tips & Tricks

Make sure to rinse the roast before seasoning to remove any excess salt or impurities.

- Cutting deep pockets into the roast allows the seasoning to penetrate the meat and infuse it with flavor.

- Basting the roast with pan juices helps to keep it moist and flavorful throughout the cooking process.

- Letting the roast rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful meat.

Serving Suggestions

Serve Pernil al Horno with a side of rice and beans, fried plantains, and a fresh salad for a complete and satisfying meal.

Cooking Techniques

Slow-roasting the pork shoulder allows the meat to become tender and juicy, while also developing a flavorful crust on the outside.

Ingredient Substitutions

If you don't have adobo seasoning, you can use a mixture of salt, pepper, garlic powder, and onion powder as a substitute.

Make Ahead Tips

You can marinate the roast overnight to allow the flavors to develop even further. Simply cover the seasoned roast with plastic wrap and refrigerate until ready to cook.

Presentation Ideas

Slice the roast and arrange it on a platter with fresh herbs and citrus slices for a beautiful and appetizing presentation.

Pairing Recommendations

Pernil al Horno pairs well with a variety of side dishes such as rice and beans, fried plantains, yuca, or a fresh salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 0g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 5mg per serving

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Pernil al Horno is a protein-rich dish that is relatively low in carbohydrates and calories. It is a good source of iron and vitamin C, making it a nutritious option for a hearty meal.

Summary

Pernil al Horno is a classic Puerto Rican dish that is perfect for special occasions or family gatherings. This flavorful and tender roast is sure to impress your guests and become a new favorite in your recipe collection.

How did I get this recipe?

I can still picture the first time I came across this recipe for Pernil al Horno. It was many years ago, when I was just a young girl living in the countryside of Puerto Rico. My grandmother, Abuela Maria, was known for her delicious cooking and she had a special way of making every meal feel like a celebration.

One day, as I was helping Abuela Maria in the kitchen, she pulled out a large pork shoulder and began to season it with a mixture of garlic, oregano, cumin, and other herbs and spices. I watched intently as she carefully rubbed the seasonings into the meat, making sure to cover every inch.

As she worked, Abuela Maria told me the story of how she had learned to make Pernil al Horno from her own grandmother, who had passed down the recipe through the generations. She explained that it was a traditional dish in Puerto Rico, often served at special occasions and family gatherings.

I was fascinated by the history and tradition behind the recipe, and I asked Abuela Maria if she would teach me how to make it. With a smile, she agreed and began to show me step by step how to prepare the pork shoulder for roasting.

We marinated the meat overnight to allow the flavors to fully develop, and the next day we placed it in the oven to cook slowly until it was tender and juicy. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the final result.

When the Pernil al Horno was finally ready, Abuela Maria carved into it with a sharp knife, revealing the perfectly cooked meat inside. She served it with a side of arroz con gandules and platanos maduros, creating a feast fit for a king.

As I took my first bite, I was transported back to my childhood in Puerto Rico, surrounded by family and the delicious flavors of home. The Pernil was moist and flavorful, with a crispy skin that added the perfect crunch.

From that day on, Pernil al Horno became a staple in my own cooking repertoire. I would make it for special occasions and family gatherings, just like Abuela Maria had done for me. And with each bite, I felt a connection to my heritage and the generations of women who had passed down this recipe.

Years passed, and I continued to make Pernil al Horno for my own family, sharing the tradition and love that had been instilled in me by Abuela Maria. And as I watched my children and grandchildren enjoy the dish, I knew that the recipe would live on for generations to come, just like the memories of my beloved grandmother.