Pernil

Pernil is a mouth-watering, slow-roasted pork dish that's a staple in many Latin American homes, especially during Christmas. This delectable meal usually features a marinated pork leg or shoulder, and it’s often served with arroz con gandules (rice with pigeon peas).

The secret to a great pernil lies in using a whole pork shoulder with the skin and bone still intact. The night before roasting, the meat is marinated with a flavorful blend of sofrito, salt, pepper, and spices such as oregano and adobo. To ensure the flavors penetrate deeply, small cuts are made in the meat to allow the sofrito to seep in.

On the day of the feast, the marinated pork is slowly roasted in the oven for several hours. It starts off covered to keep it moist, then it's uncovered and roasted at a higher temperature to achieve perfectly crispy skin. The result? Tender meat that practically falls off the bone and crispy skin, known as cuero, which can be separated, cleared of fat, and enjoyed as cueritos (skin chips).

This hearty dish typically serves about 8 people, making it perfect for family gatherings. And if you have any leftovers, don't worry—they make an excellent addition to a Cuban sandwich. Enjoy!