Recipe Developer & Food52 Test Kitchen Content Creator
Growing up, the aroma of pernil always meant a celebration was underway. This classic Puerto Rican roast pork takes a little time, but the result is worth the effort. My recipe features a classic marinade of garlic, culantro, and ají dulce peppers that infuses the meat with incredible flavor. Slow-roasted until meltingly tender and finished with crackling chicharrón, this pernil never fails to impress. —Rinse the pork shoulder under cold running water.
In a mortar and pestle, combine the garlic, black peppercorns, oregano sprigs, culantro leaves, ají dulce peppers, the zest and juice of 2 limes, and annatto oil. Add the white vinegar . Pound the ingredients together until a smooth paste forms. Rub the marinade over the meat, under the skin, taking care not to get any on the top layer of skin. Season the skin with salt. Do not apply marinade to the top layer of skin; season the skin with salt only.
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