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Pernil Dominicano by Willian Rondon

"I'm proud of my heritage as it represents the unity and sharing in our community. Pernil is a traditional dish during Christmas time. Making this recipe reminds me of times I used to spend with my family in the holidays.”
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Ingredients

  • 5-7 lbs boneless pork shoulder
  • 2 heads fresh garlic
  • 1 tablespoon dried oregano Dominican oregano preferred
  • 3 1/2 tablespoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons fresh thyme
  • 1/2 teaspoon cumin
  • 1 chicken bouillon cube Sopita
  • Juice from 1 orange
  • Juice from 2 limes
  • 1/2 cup olive oil
  • 3 cups water
  • 1/2 cup white vinegar

Instructions

  • In a bowl, combine the oregano, black pepper, fresh thyme, cumin, crumbled chicken bouillon cube, orange juice, lime juice, olive oil, and white vinegar. Stir well to create a marinade.
  • Peel and crush or finely chop the garlic cloves. Stir the garlic into the marinade.
  • Place the pork shoulder, skin side up, in a roasting pan. Rub the marinade all over the pork, making sure to coat all sides evenly.
  • Cover the pan with foil and refrigerate. Marinate for at least 3 hours, or overnight for best results.
  • Remove the marinated pork from the fridge 30 minutes before cooking to bring it to room temperature.
  • Preheat your oven to 350°F and bake the covered pork, skin side up, in the preheated oven for 4 to 5 hours, or until tender.
  • To crisp the skin, increase the oven temperature to 375°F. Remove the foil and continue to bake for an additional 45 to 60 minutes, or until the skin is crisp and golden brown.
  • Transfer the cooked pork to a cutting board and let it rest for 10 minutes before slicing.