How to Cook Pernil Asado

How to Cook Pernil Asado

Serves: 8

Preparation time: overnight

Cooking time: 2 hours

Ingredients needed to make Pernil Asado:

For the marinade:

  • ¼ cup water
  • 1 medium head garlic, peeled and roughly chopped
  • ¼ cup fresh oregano leaves, packed
  • ½ bunch fresh cilantro
  • ¼ cup fresh orange juice
  • ¼ cup fresh lemon juice
  • ¾ cup vegetable oil
  • ¾ cup olive oil

For the pork:

  • 1 bone-in pork shoulder, weighing about 4 lb
  • 1 tbsp dried oregano
  • ¾ cup water
  • 2 tsp freshly ground black pepper
  • 3 tbsp kosher salt
  • 1 large banana leaf, 4 feet long

Cooking instructions for Pernil Asado:

  • To make the marinade, dump all its ingredients, except the oils into a food processor and blitz them into a smooth mixture.
  • Drizzle the oils in a thin, steady stream, into the processor while it is still running, until all of them are incorporated into the blend; set aside.
  • Stir a dash of seasonings and dried oregano in a small bowl, until well combined.
  • Wash the meat under cold, running water and dab with paper towels to blot dry.
  • Make 3-4 horizontal slashes across the fattier side of the meat, making them deep enough to reach the flesh.
  • Rub the herbed salt mixture all over the meat and stuff it into a large Ziploc bag.
  • Drizzle the marinade into it, seal and flip it over several times to coat well with it.
  • Leave in the fridge overnight to marinate.
  • Next day, warm up your oven to 350 degrees F.
  • Slice the banana leaf horizontally into two 2 ft x1 ft rectangles.
  • Drain the pork out from the marinade, onto the banana leaves and roll it tightly into a cylinder so that the pork is completely wrapped up within it.
  • Place it in a large heavy-based pot, with its seam side facing down and pour in water.
  • Put a tight-fitting lid on top and place in the mid-rack of the hot oven.
  • Bake for a couple of hours or until it appears tender when teased with a fork.
  • Remove the banana wrap and place it in plate.
  • Pull the meat with the help of two forks into fine shreds and add a splash of cooking juices to moisten them up.
  • Serve alongside steamed rice.

Image credit: Wikimedia Commons

Leave a Reply

Your email address will not be published. Required fields are marked *


More in Mexican
How to Cook Pescado Rodrigo

Serves: 6 Preparation time: 10 mins Cooking time: 20 mins Ingredients needed to make Pescado Rodrigo: 6 tilapia fillets, rinsed and...

How to Cook Lomo Saltado With Chips

Serves: 4 Preparation time: 4 hours Cooking time: 30 mins Ingredients needed to make Lomo Saltado With Chips: For the marinade:...