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