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<span id="openzim-page-title" class="mw-page-title-main"><span class="mw-page-title-main">Pernil</span></span>
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</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Pernil</span></caption><tbody><tr><td colspan="2" class="infobox-image"><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">Pernil ready to be served, with crisp skin chips (cueritos)</div></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Alternative names</th><td class="infobox-data">Pernil asado</td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Region or state</th><td class="infobox-data region"><a href="Latin_America" title="Latin America">Latin America</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient">Pork leg or arm shoulder</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Ingredients generally used</th><td class="infobox-data ingredient">Sofrito, salt, and pepper plus possibly additional spices (oregano, and adobo)</td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">
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</style><div class="plainlist"><ul><li> <span class="noviewer" typeof="mw:File"></span> <a href="https://commons.wikimedia.org/wiki/Category:Pernil" class="extiw external" title="commons:Category:Pernil">Media: Pernil</a></li></ul></div></td></tr></tbody></table>
<p><b>Pernil</b> (pernil asado, pernil al horno, <a href="Roast_pork" class="mw-redirect" title="Roast pork">roast pork</a>) is a slow-roasted marinated pork leg or <a href="Pork_shoulder" class="mw-redirect" title="Pork shoulder">pork shoulder</a> common in <a href="Latin_America" title="Latin America">Latin American</a> cuisine, including that of <a href="Puerto_Rico" title="Puerto Rico">Puerto Rico</a>.<sup id="cite_ref-jg_1-0" class="reference"><a href="#cite_note-jg-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Pernil is typically accompanied by <a href="Rice" title="Rice">rice</a> and is commonly shared during <a href="Christmas" title="Christmas">Christmas</a>.<sup id="cite_ref-wb_2-0" class="reference"><a href="#cite_note-wb-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup>
</p><p>The pork shoulder is used as a whole piece, with skin and bone. It is marinated the day prior to roasting with <a href="Sofrito" title="Sofrito">sofrito</a>, salt and pepper, plus possibly additional spices (<a href="Oregano" title="Oregano">oregano</a> and <a href="Adobo" title="Adobo">adobo</a>). <a href="Sofrito" title="Sofrito">Sofrito</a> is placed deep within the meat through small cuts. After <a href="Marination" title="Marination">marination</a> the covered meat is slowly <a href="Roast" class="mw-redirect" title="Roast">roasted</a> initially in the oven for several hours, and, in the final phase, at a higher temperature with the cover off to get the skin crisp. When finished, the meat falls off the bone, and the crisp skin (<i>cuero</i>) is separated, cleared of fat, and can be served separately as <a href="Cueritos" title="Cueritos">cueritos</a> (pork skin chips).<sup id="cite_ref-jg_1-1" class="reference"><a href="#cite_note-jg-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup>
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<div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2></div>
<ul><li><a href="Jokbal" title="Jokbal">Jokbal</a></li>
<li><a href="Griot_(food)" title="Griot (food)">Griot (food)</a></li></ul>
<div class="mw-heading mw-heading2"><h2 id="References">References</h2></div>
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<li id="cite_note-jg-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-jg_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-jg_1-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">
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</style><cite id="CITEREFJohn_Giuffo2013" class="citation web cs1">John Giuffo (December 26, 2013). <a rel="nofollow" class="external text" href="https://www.forbes.com/sites/johngiuffo/2013/12/26/pernil-the-puerto-rican-christmas-pork-roast-is-your-new-holiday-favorite/2/">"Pernil, The Puerto Rican Christmas Pork Roast, Is Your New Holiday Favorite"</a>. <i><a href="Forbes" title="Forbes">Forbes</a></i><span class="reference-accessdate">. Retrieved <span class="nowrap">December 25,</span> 2014</span>.</cite></span>
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<li id="cite_note-wb-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-wb_2-0">^</a></b></span> <span class="reference-text"><cite id="CITEREFWilo_Benet2009" class="citation book cs1">Wilo Benet (2009). <i>Puerto Rico. True Flavors</i>. Reed Street Publishing, Tropical Dining Press , Baltimore. p. 155. <a href="ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <bdi>978-0-942929-26-3</bdi>.</cite></span>
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