Pernil Asado and Puerto Rican Rice

This crispy pork roast is a traditional Christmas dinner in Puerto Rico.  Roasted on high to crisp it first, then slow roasted for several hours, this roast just melts in your mouth.  Serve it with traditional rice – the two compliment one another perfectly!

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The Pork Roast

What you need:

• 3-4 pound pork shoulder roast, preferable with the skin still on (also called a picnic roast)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 6 cloves of garlic, crushed
• 1 Tablespoon coarse sea salt
• 1 Tablespoon black pepper
• 1 Tablespoon olive oil
• 1 Tablespoon red wine vinegar

How to Do it:

Mix all the ingredients (except the pork) in a bowl to make a paste.

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Cut slits in the top of the roast through the skin or fat layer.

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Rub the roast all over with the herb mixture, making sure there is plenty on the fat and in the slits.

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Place in a Ziploc bag and seal it.  Refrigerate for 12-15 hours.

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When ready to cook, remove the roast from the refrigerator and allow to come to room temperature (about 15-20 minutes) while the oven preheats to 400 degrees.

Place the roast in a pan deep enough to hold the fat that will cook off, but narrow enough to make sure it says fat side up.  Cook for one hour at 400 degrees to crisp up the fatty top.

Reduce heat to 300 and cook an additional 1 ½ to 2 hours – until the meat is fork tender.

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Remove from the oven and let rest for 15 – 20 minutes, then slice.

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The Rice

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What you need:

• 3-4 slices of bacon, chopped
• 1 small onion, chopped
• 1 clove of garlic, crushed
• 1 cup long grain white rice
• ½ cup pigeon peas
• 2 Tablespoons capers
• ½ cup sofrito (found in the Latin section of the grocery store – jarred cooking base)
• 2 cups beef or pork stock

 

How you Do it:

Cook the bacon in a medium skillet until it starts to brown and some fat is rendered.  Add the onion and garlic and cook until the onion starts to look translucent.  Add the rice and cook until some of the grains begin to lightly brown.

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Add the remaining ingredients and bring to a boil.  Cover tight and reduce heat to low.  Cook another 40-50 minutes – until all liquid is evaporated.  Fluff with a fork.

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Serve with Pernil Asado.

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Serves 5-6

 

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