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FarmHouse Chef Jamie's Pernil: Cuban Roast Pork Recipe
If, the first time you make this, you are afraid to use all the garlic called for, ignore that timid impulse. Use all the garlic called for. The flavor is potent and wonderful. Its best served Cuban style, with fried plantains, black beans with lots of bay leaves, and steaming white rice.

1 boneless pork shoulder or ham roast (about 4 pounds)
8 garlic cloves, roughly chopped
1//2 cup fresh oregano, roughly chopped
4 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
3 tablespoons olive oil
2 tablespoons white wine vinegar

Preheat the oven to 350.

Place the pork, fat-side up, in a roasting pan. Use a sharp knife to score the surface of the meat with small slits.

In a small bowl, mix the garlic, oregano, salt, pepper, oil, and vinegar into a paste. Rub paste all over pork. Be sure to get into the incisions, so the salt and vinegar work down into the meat. Cover the pork with plastic wrap, and marinate in the refrigerator for at least 3 hours.

Take the meat out, and let it sit at room temperature for 30 minutes before cooking. Roast the pork for 3 hours, uncovered, until the crust is crispy-brown. Use a meat thermometer to make sure the roast is between 155-160 at the center before you take it out. Let the meat rest on a cutting board for 10 minutes before slicing and serving.

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