The art of smoked pernil: a puerto rican delight

When it comes to pork shoulders, there are few dishes as flavorful and succulent as smoked pernil. Pernil is a Puerto Rican favorite, consisting of pork shoulder marinated in a garlicky blend of spices and slow-roasted to perfection. While it may differ from the traditional pulled pork that many are familiar with, pernil holds its own as a truly delectable way to prepare pork.

What Makes Pernil Different

Unlike pulled pork, which is typically made with pork butt, pernil is most often made with the picnic, the lower half of the pork shoulder. This cut has a bit more connective tissue and is sold with the skin on, adding extra flavor and moisture to the final dish. Additionally, pernil is roasted at a higher temperature of 350°F, compared to the low-and-slow cook of 225°F for pulled pork. While this may go against traditional barbecue methods, the result is still incredibly tasty.

To prepare pernil for smoking, start by cutting slits all over the shoulder and rubbing it down with a flavorful marinade. Make sure to get the marinade into the slits to infuse the meat with maximum flavor. After marinating for a day in the fridge, place the shoulder in the smoker (without smoke) and roast until the meat reaches an internal temperature of 180°F, which usually takes around five hours. Allow the meat to rest, then pull it apart just like you would with pulled pork.

While pernil may not be as fall-off-the-bone tender as traditional pulled pork, it still offers a delightful balance of tenderness and juiciness. The outer layer becomes crisp and deeply garlicky, enhancing the overall texture and flavor of the meat. In the world of pork shoulders, pernil stands out as a unique and delicious preparation.

Can Pernil Be Cooked on the Grill?

Absolutely! Pernil can be cooked on the grill, providing a fantastic alternative to smoking or roasting. To prepare pernil on the grill, start by marinating the pork shoulder with a flavorful adobo mixture. The adobo typically consists of garlic, salt, pepper, herbs, and sometimes a touch of acidity to tenderize the meat.

After marinating overnight, heat the grill to around 320°F and place the marinated shoulder on the grill. Slow roast the pernil for approximately 5-6 hours, until the internal temperature reaches 160°F. Keep an eye on the meat and add water to the pan if necessary to prevent it from drying out.

Once the meat is cooked, remove the foil from the shoulder and increase the heat to 400°F to crisp up the skin. The skin should become uniformly crisp and give off a hollow sound when tapped. This crispy skin, known as chicharrón, adds an extra layer of texture and flavor to the pernil.

After allowing the meat to rest, it can be pulled apart into serving pieces using large forks. Trim any excess fat if desired, and serve the pernil with quick-pickled red onions, fried maduros (ripe plantains), and beans and rice for a truly satisfying meal.

Recipe: Puerto Rican-Style Pernil

Ingredients:

• 10 large garlic cloves
• 3 Tbsp. olive oil
• 1 Tbsp. fresh lime juice
• 1 Tbsp. fresh orange juice
• 1 tsp. white vinegar
• 4 tsp. dried oregano
• 8 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• A 10-lb. bone-in, skin-on pork shoulder
• 1 additional tsp. kosher salt

Instructions:

1. In a small food processor, combine the garlic cloves, olive oil, lime juice, orange juice, vinegar, oregano, kosher salt, and black pepper. Process until a paste is formed.
2. Place the pork shoulder skin side up on a large, rimmed sheet pan. Use a sharp knife to separate the skin from the layer of fat beneath it, leaving it attached at the narrow end. Poke deep inch-long holes in all sides of the meat.
3. Pour the marinade over the meat, pushing it deep into the holes. Fold the skin back into place. Wrap the shoulder tightly in plastic wrap or place it in a giant plastic bag. Let it marinate in the refrigerator overnight.
4. Heat a gas grill to 320°F. Carefully remove the pork from the plastic wrap and place it skin side up in a disposable foil roasting pan. Rub the skin with one teaspoon of kosher salt.
5. Loosely tent foil over the pork shoulder and transfer it to the grill. Slow roast the pernil for 5-6 hours, checking frequently and adding water to the pan if necessary.
6. After the meat is cooked, remove the foil and increase the heat to 400°F to crisp up the skin. Tap the top of the skin with a knife or spoon to check for crispness.
7. Allow the roast to rest for 15 minutes, then transfer it to a cutting board. Remove the skin and use large forks to pull the meat into serving pieces. Trim excess fat if desired.
8. Serve the pernil with quick-pickled red onions, fried maduros, and beans and rice.

Quick-Pickled Red Onions

Ingredients:

• 1 cup apple cider vinegar
• 1 cup water
• 2 Tbsp. sugar
• 3 tsp. kosher salt
• 2 peeled garlic cloves
• 1 tsp. whole peppercorns
• 2 cloves
• 1 bay leaf
• 2 medium red onions, sliced thin

Instructions:

1. In a small saucepan, bring the apple cider vinegar, water, sugar, and kosher salt to a boil. Add the garlic, peppercorns, cloves, and bay leaf, and boil for two minutes. Allow to cool to room temperature.
2. Press the sliced onions into a quart jar or a bowl. Pour the pickling mixture over the onions and let them sit at room temperature for at least two hours. The pickles will keep for two weeks in the refrigerator.

Enjoy the tangy and flavorful pickled onions with your delicious pernil!

Whether you choose to smoke or grill your pernil, this Puerto Rican delicacy is sure to impress with its incredible taste and tenderness. Give it a try and experience the mouthwatering flavors of smoked pernil for yourself!

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