How long can I store leftovers?

Store leftover pernil in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can marinate the pork and prepare the salsa up to 24 hours in advance.

What can I use instead of pineapple in the salsa?

Mango or papaya are great substitutes that also add tropical sweetness.

How do I reheat the pork without drying it out?

Reheat covered with foil in a preheated 300°F oven until warmed through.

Is there a vegetarian alternative for pernil?

You can marinate and roast jackfruit as a flavorful, plant-based substitute.

Venezuelan Pernil with Pineapple-Cilantro Salsa

Name: Venezuelan Pernil with Pineapple-Cilantro Salsa
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 8
Cuisine: Main Course
Ingredients: Pork shoulder; Garlic; Olive oil; Salt; Black pepper; Ground cumin; Smoked paprika; Fresh lime juice; Fresh pineapple; Red onion; Fresh cilantro; Jalapeño; Fresh lime juice; Salt; Orange juice; White vinegar; Brown sugar; Dried oregano

A succulent pork roast bursting with tropical flavor

This traditional Venezuelan dish features slow-roasted pork infused with vibrant spices, paired with a refreshing pineapple-cilantro salsa.

6 h 30 min
8
Intermediate

Ingredients

For the Pernil

Pork shoulder

1 (5-pound), bone-in and skin scored

Garlic

4 cloves, minced

Olive oil

2 tablespoons

Salt

2 teaspoons

Black pepper

1 teaspoon

Ground cumin

1 teaspoon

Smoked paprika

1 teaspoon

Fresh lime juice

1 tablespoon

For the Salsa

Fresh pineapple

1 cup, diced

Red onion

1/4 cup, finely chopped

Fresh cilantro

1/4 cup, chopped

Jalapeño

1, seeded and diced

Fresh lime juice

1 tablespoon

Salt

To taste

For the Basting Sauce

Orange juice

1/4 cup

White vinegar

2 tablespoons

Brown sugar

1 tablespoon

Dried oregano

1 teaspoon

Preparation

Marinating the Pernil

Mix the Marinade

In a small bowl, mix garlic, olive oil, salt, pepper, cumin, smoked paprika, and lime juice.

Apply the Rub

Rub the marinade generously over the scored pork shoulder.

Marinate

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

For best flavor, marinate the pork overnight in the refrigerator.

Preparing the Salsa

Combine Ingredients

In a medium bowl, combine pineapple, red onion, cilantro, jalapeño, and lime juice.

Use fresh pineapple to avoid excessive moisture in the salsa.

Season

Stir well and season with salt to taste.

Chill

Cover and refrigerate until ready to serve.

Cooking Process

Roast the Pork

Preheat the oven to 325°F (165°C). Place the marinated pork in a roasting pan, skin-side up.

Ensure the pork is at room temperature before roasting.

Baste Hourly

Every hour, brush the pork with the basting sauce made of orange juice, vinegar, brown sugar, and oregano.

Crisp the Skin

Increase the oven temperature to 425°F (220°C) for the last 30 minutes to crisp the skin.

Plating & Serving