Venezuelan Pernil with Pineapple-Cilantro Salsa
This traditional Venezuelan dish features slow-roasted pork infused with vibrant spices, paired with a refreshing pineapple-cilantro salsa.
Preparation
Get these tasks done before you start cooking.
Marinating the Pernil
- 1
Mix the Marinade
In a small bowl, mix garlic, olive oil, salt, pepper, cumin, smoked paprika, and lime juice.
- 2
Apply the Rub
Rub the marinade generously over the scored pork shoulder.
- 3
Marinate
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Tip: For best flavor, marinate the pork overnight in the refrigerator.
Preparing the Salsa
- 1
Combine Ingredients
In a medium bowl, combine pineapple, red onion, cilantro, jalapeño, and lime juice.
Tip: Use fresh pineapple to avoid excessive moisture in the salsa.
- 2
Season
Stir well and season with salt to taste.
- 3
Chill
Cover and refrigerate until ready to serve.
How to Make Venezuelan Pernil with Pineapple-Cilantro Salsa
Total time: 8 h 40 min · Yields 8 servings
- 1
Roast the Pork
Preheat the oven to 325°F (165°C). Place the marinated pork in a roasting pan, skin-side up.
- 2
Baste Hourly
Every hour, brush the pork with the basting sauce made of orange juice, vinegar, brown sugar, and oregano.
- 3
Crisp the Skin
Increase the oven temperature to 425°F (220°C) for the last 30 minutes to crisp the skin.
Chef's Tips
Further reading
Frequently asked questions
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.
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