Puerto Rican Pernil with Spicy Pineapple Salsa
Experience the rich, savory notes of this traditional Puerto Rican pork roast, elevated with a zesty pineapple salsa.
Preparation
Get these tasks done before you start cooking.
Marinating the Pork
- 1
Make the marinade
In a bowl, combine garlic, oregano, cumin, salt, pepper, olive oil, vinegar, and lime juice to form a paste.
- 2
Rub the pork
Score the skin and fat of the pork shoulder, and rub the marinade all over the meat, pressing into the scored areas.
Tip: Use gloves to rub the marinade for easier cleanup and safety.
- 3
Marinate
Cover and refrigerate for at least 8 hours or overnight to absorb flavors.
Preparing the Salsa
- 1
Combine ingredients
In a mixing bowl, combine pineapple, red onion, cilantro, jalapeño, and lime juice.
- 2
Season
Mix thoroughly and add salt to taste.
- 3
Chill
Chill until serving time to enhance flavors.
How to Make Puerto Rican Pernil with Spicy Pineapple Salsa
Total time: 13 h 20 min · Yields 8 servings
- 1
Roasting
Preheat oven to 450°F (232°C). Roast pork for 30 minutes.
- 2
Slow Cooking
Reduce temperature to 300°F (149°C) and continue cooking for 4 1/2 hours.
- 3
Resting
Let pork rest for 20 minutes before carving.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftover pernil can be refrigerated for up to 3 days or frozen for up to 2 months.
Can I make this ahead?
You can marinate the pork up to two days in advance for more flavor. Cooked pernil can also be prepared and reheated before serving.
What if I can’t find fresh pineapple?
Canned pineapple can be used as a substitute. Ensure it's drained well before dicing.
How spicy is the salsa?
The spice level depends on your jalapeños. For a milder salsa, remove seeds and membrane, or substitute with bell peppers.
How can I achieve crispy skin on the pork?
Ensure the pork is thoroughly dried before marinating and start roasting at high temperature as described.
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