Pernil #chefbrad #pork #pernil #crispy #miraeso #classic #shoulder #food

Pernil

Ingredients

• Pork shoulder or another cut of pork (the specific cut is not stated)
• Oregano
• Garlic
• Orange and orange juice
• Bay leaves
• Vinegar
• Cumin
• Garlic powder and onion powder
• Lime or lemon juice (the subtitle is unclear)
• Homemade sauce or sofrito (the subtitle is unclear)
• Salt

Method

1. Separate the skin from the meat and clean the skin with vinegar.
2. Line a tray or similar surface with aluminum foil, shaping the foil into raised sides. Salt the skin and refrigerate it for 24 hours to help it crisp. Remove the salt before cooking.
3. Stab the pork. Add the garlic, oregano, citrus juice, sauce or sofrito, orange, vinegar, cumin, garlic powder, and onion powder to a food processor and blend.
4. Massage the mixture into the meat. Place the pork on an oven tray and refrigerate it to marinate for 24 hours.
5. Bake at 350°F for 2 hours. Let it rest for 30 minutes before serving.

Equipment and Tips

You’ll need aluminum foil, a tray, a food processor, a refrigerator, and an oven. The presenter emphasizes salting the skin and removing the salt before cooking to help it become crispy. Citrus and seasoning quantities are not specified.

Chef Brad says this is his grandmother’s recipe and shares it as a Christmas-table dish. No external sources are mentioned.