Introducing pernil, a Latin dish of tender, super-flavorful slow-roasted pork with the ultimate crispy skin.
Why This Recipe Works
Pernil is a Puerto Rican dish of heavily seasoned, long-cooked pork with supremely crispy skin. We use a bone-in pork picnic shoulder, which is more widely available than a fresh ham, and rub it with a flavorful herb and spice paste called a sofrito. We start cooking the pork skin side down in a roasting pan—first covered, to create steam, and then uncovered. We move the roast to a V-rack with the skin side up to start drying out the skin, and we finally crank up the heat and finish the roast at 500 degrees for just long enough to render the skin a deep mahogany brown as well as crispy. A quick sauce of pan drippings, cilantro, and lime finish the dish.
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