Mark Bittman'S Pernil (Cuban Roast Pork) Recipe

Name: Mark Bittman'S Pernil (Cuban Roast Pork)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 -7 lb) pork shoulder (or use fresh ham); 4 garlic cloves, peeled (you can use more garlic, this is the minimum); 1 large onion, quartered; 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano; 1 tablespoon ground cumin; 1 teaspoon dried ancho chile powder or 1 teaspoon other mild chili powder; 1 tablespoon salt; 2 teaspoons fresh ground black pepper; olive oil, as needed; 1 tablespoon wine or 1 tablespoon cider vinegar; lime wedge, for serving

Servings: persons

1 (4 -7 lb) pork shoulder (or use fresh ham)
4 garlic cloves, peeled (you can use more garlic, this is the minimum)
1 large onion, quartered
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon dried ancho chile powder or 1 teaspoon other mild chili powder
1 tablespoon salt
2 teaspoons fresh ground black pepper
olive oil, as needed
1 tablespoon wine or 1 tablespoon cider vinegar
lime wedge, for serving

1
Heat oven to 300 degrees. Score meat's skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.
2
Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
3
Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (4 -7 lb) pork shoulder (or use fresh ham), 4 garlic cloves, peeled (you can use more garlic, this is the minimum), 1 large onion, quartered, 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano, and more.

Yes, Mark Bittman'S Pernil (Cuban Roast Pork) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mark Bittman'S Pernil (Cuban Roast Pork)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions