Venezuelan-Flared Pork Pernil (Or Shoulder) Recipe

Name: Venezuelan-Flared Pork Pernil (Or Shoulder)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds pork shoulder, boston butt, pernil; 2 garlic cloves; 1 small onion; 1 bunch cilantro; 1 jalapeno; 1 cup orange juice; 1 cup pineapple juice; 1 lemon; Handful salt; pepper to taste; ground cumin

Servings: persons

2 1/2 pounds pork shoulder, boston butt, pernil
2 garlic cloves
1 small onion
1 bunch cilantro
1 jalapeno
1 cup orange juice
1 cup pineapple juice
1 lemon
Handful salt
pepper to taste
ground cumin

1
After cleaning and trimming the pork shoulder, rub generously with salt and the lemon. Place in a deep baking or roasting dish.
2
Puree in a blender: garlic, onion, cilantro, jalapeno, orange and pineapple juices and about a teaspoon of cumin. Season with salt and pepper. Pour the marinade on pork shoulder, cover with saran wrap, and refrigerate for a few hours, or preferably overnight.
3
Take pork out of the fridge and bring to room temperature. Preheat oven to 450. In a large pan, sear the sides of the pork shoulder until they have a little color. Back in a roasting pan covered with tin foil, cook for 1 hour. Bring temperature down to 400 and cook for about 3 hours more, until fork-tender. For the last 20 minutes, cook uncovered.
4
Place the pork shoulder in a serving dish. Scrape all the pan drippings and remaining juices into a small saucepan. Strain, toss the solids, and reduce the liquids until thickened. Season with salt and pepper and extra cumin, if desired.
5
Serve over whatever side you prefer, toss a tablespoon of gravy, and garnish with cilantro springs.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 1/2 pounds pork shoulder, boston butt, pernil, 2 garlic cloves, 1 small onion, 1 bunch cilantro, and more.

Yes, Venezuelan-Flared Pork Pernil (Or Shoulder) 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.

Venezuelan-Flared Pork Pernil (Or Shoulder)

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