We love diving into classic Latin American flavors, and Daisy Martinez’s Pernil recipe captures the heart of Puerto Rican tradition like no other. This slow-roasted pork shoulder boasts tender meat infused with garlic herbs and citrus making it a star at any family feast.
As food enthusiasts we’ve simplified Daisy Martinez’s take on this beloved dish so you can recreate that authentic taste at home. It’s not just a meal it’s a celebration of culture and flavor we’ll guide you through every step.
Ingredients
In our exploration of Daisy Martinez’s Pernil recipe, we focus on the essential components that bring this Puerto Rican classic to life. These ingredients form the foundation of a succulent, slow-roasted pork shoulder bursting with garlic, herbs, and citrus flavors. We’ve organized them in the order they’re typically used, from preparing the marinade to seasoning the meat, ensuring you have everything ready for an authentic home-cooked feast.
Marinade Ingredients
To start, gather these for the flavorful base that infuses Pernil with its signature zest:
- 6-8 garlic cloves, minced: Fresh garlic provides a pungent, aromatic punch to kick off the marinade.
- 1 medium onion, finely chopped: Adds a sweet, subtle depth that balances the herbs.
- Juice of 2 oranges: Offers bright, tangy citrus notes for tenderizing the pork.
- Juice of 4 limes: Brings a sharp, acidic zing that enhances the overall freshness.
- 1/4 cup olive oil: Helps bind the marinade and ensures even coating for rich moisture.
Meat and Seasonings
Next, prepare the main star and its supporting seasonings, which are layered onto the pork before roasting:
- 1 (7-9 pound) pork shoulder (bone-in, skin-on): The heart of Pernil, select a high-quality cut for optimal fat marbling and crisp skin.
- 2 tablespoons dried oregano: Imparts earthy, herbal warmth—crush it lightly for better flavor release.
- 1 tablespoon ground cumin: Delivers a nutty, smoky essence that ties the spices together.
- 2 tablespoons kosher salt: Essential for drawing out moisture and building a savory crust—adjust to taste if using fine salt.
- 1 teaspoon black pepper, freshly ground: Adds a mild heat and complexity to the seasoning blend.
With these carefully selected ingredients, we’re setting the stage for a dish that captures the essence of Puerto Rican tradition in every bite.
Tools and Equipment
To bring our Daisy Martinez Pernil recipe to life, we rely on a selection of essential tools and equipment that streamline the preparation and roasting process. These items ensure that marinating and cooking the pork shoulder turn out perfectly, allowing us to capture the authentic flavors and textures of this traditional Puerto Rican dish.
Essential Prep Tools
Before we dive into marinating the pork, let’s gather the tools for initial preparation:
- Cutting board: A sturdy, large cutting board is crucial for safely chopping garlic, onions, and herbs without slippage.
- Sharp knife: We recommend a sharp chef’s knife to mince garlic and slice onions efficiently, ensuring even distribution in the marinade.
- Measuring cups and spoons: Accurate measurements are key for our Pernil recipe, so use measuring cups for liquids like orange and lime juice, and measuring spoons for spices such as oregano and cumin.
Marinade Mixing Essentials
For blending the flavorful marinade that infuses the pork:
- Large mixing bowl: This serves as the base for combining ingredients like garlic, onion, citrus juices, and olive oil—opt for a bowl with a lid for easy storage.
- Blender or food processor: A high-powered blender works wonders to puree the marinade components into a smooth paste, enhancing the pork’s absorption of flavors.
Roasting and Cooking Gear
When it’s time to roast the bone-in pork shoulder:
- Roasting pan: Choose a deep, oven-safe roasting pan that fits the pork shoulder comfortably, allowing the skin to crisp up while catching drippings.
- Aluminum foil: Essential for tenting the pork during roasting to lock in moisture and achieve tender results.
- Oven thermometer: For precision, use an oven thermometer to maintain the ideal temperature, ensuring the pork reaches an internal temperature of at least 195°F for fall-off-the-bone perfection.
- Meat thermometer: We always use a reliable instant-read meat thermometer to check doneness, avoiding overcooking and preserving the juicy texture.
With these tools in hand, we’re fully equipped to transition seamlessly from preparing the ingredients to roasting our Pernil, making the process straightforward and enjoyable.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s walk through the steps to prepare Daisy Martinez’s flavorful Pernil. We’ll ensure each phase delivers tender, aromatic pork shoulder that’s perfect for any gathering.
Prepare the Marinade
First, we gather the marinade ingredients from our list and start by mincing 10 garlic cloves and chopping 1 large onion to release their pungent aromas. In a blender or food processor, we combine these with 1 cup fresh orange juice, 1/2 cup fresh lime juice, 1/4 cup olive oil, 2 tablespoons dried oregano, 1 tablespoon ground cumin, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. We blend on high speed for about 1 minute until the mixture forms a smooth, vibrant paste that promises to infuse the pork with zesty, herbaceous notes. This fragrant marinade is the heart of our Pernil, locking in moisture and bold flavors for an authentic Puerto Rican taste.
Marinate the Pork
Next, we take our 6-8 pound bone-in, skin-on pork shoulder and score the skin with a sharp knife in a crisscross pattern to help the marinade penetrate deeply. Using a large mixing bowl, we generously rub the prepared marinade all over the pork, ensuring every inch is coated for even flavor distribution. We place the pork in a resealable plastic bag or covered container and refrigerate it for at least 8 hours or up to 24 hours, allowing the citrus and herbs to tenderize the meat and create a symphony of tangy, savory scents that will make your kitchen irresistible.
Roast the Pernil
To roast, we preheat the oven to 300°F and position the pork in a deep roasting pan, fat side up, for optimal crisping. We cover the pan tightly with aluminum foil to trap steam and juices, then roast for approximately 4-6 hours until the internal temperature reaches 195°F-205°F as measured by a meat thermometer inserted into the thickest part. For the final 30-45 minutes, we remove the foil to let the skin crisp into a golden, crackling texture. Below is a quick reference table for roasting times based on pork size to ensure confident results:
| Pork Shoulder Size (pounds) | Total Roasting Time (hours) | Final Uncovered Time (minutes) | Target Internal Temperature (°F) |
|---|---|---|---|
| 6 | 4 | 30 | 195-205 |
| 7 | 5 | 35 | 195-205 |
| 8 | 6 | 45 | 195-205 |
This slow-roasting method yields succulent, fall-apart pork with a crispy exterior that’s packed with rich, smoky flavors.
Rest and Serve
After roasting, we transfer the Pernil to a cutting board and let it rest for 15-20 minutes to allow the juices to redistribute, ensuring each slice remains moist and flavorful. Using a sharp knife, we carve the pork against the grain into generous portions, revealing tender meat with a crisp, golden skin that adds a satisfying crunch. Serve it alongside rice, beans, or fresh vegetables to highlight the dish’s cultural essence and make your family feast unforgettable.
Make-Ahead Instructions
One of the joys of preparing Daisy Martinez’s Pernil recipe is its flexibility for busy schedules, allowing us to infuse flavors deeply while simplifying serving day. By planning ahead, we ensure the pork shoulder achieves maximum tenderness and a crispy skin that delights the senses with its aromatic herbs and citrus notes. Let’s break down the steps to make this Puerto Rican favorite effortlessly.
Preparing the Marinade in Advance
We can streamline our cooking process by making the marinade up to 48 hours ahead. This not only saves time but also lets the flavors meld, creating a robust paste that penetrates the pork for an even more succulent result.
- Gather ingredients: Start with 10 cloves of minced garlic, 1 large chopped onion, 1 cup of fresh orange juice, ½ cup of lime juice, ½ cup of olive oil, 2 tablespoons of dried oregano, 1 tablespoon of ground cumin, 1 tablespoon of kosher salt, and 1 teaspoon of freshly ground black pepper.
- Blend the mixture: In a blender or food processor, combine all ingredients and pulse until smooth. This step ensures a vibrant, aromatic base that enhances the pork’s natural richness.
- Store properly: Transfer the marinade to an airtight container and refrigerate it immediately. It will keep for up to 48 hours, maintaining its fresh, zesty profile.
Marinating the Pork Ahead
For the best results, we recommend marinating the pork shoulder 8 to 24 hours in advance, as this allows the spices and citrus to work their magic, tenderizing the meat and building complex flavors.
- Score and coat the pork: Take a 6- to 8-pound bone-in, skin-on pork shoulder and use a sharp knife to score the skin in a crisscross pattern. Generously rub 2 cups of the prepared marinade over the entire surface, ensuring it seeps into the scores for deeper flavor infusion.
- Refrigerate for optimal results: Place the coated pork in a large, sealed plastic bag or covered dish and refrigerate. For maximum tenderness, aim for at least 8 hours, but no more than 24 hours to prevent over-marinating.
- Safety tip: Always use a clean container and label it with the date. If marinating longer than 8 hours, flip the pork halfway through to distribute flavors evenly.
Roasting and Storing Cooked Pernil
If we want to roast the Pernil ahead, we can prepare it fully and reheat it later, preserving its juicy texture and crispy exterior for a stress-free meal.
- Roast as directed: Follow the main recipe by preheating the oven to 300°F, roasting the pork covered for 4 to 5 hours until it reaches an internal temperature of 180°F, then uncovering for the last 30 to 45 minutes for crispiness.
- Cool and store: Once roasted, let the Pernil rest for 20 minutes, then carve it. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheating revives the dish’s irresistible aroma of garlic and herbs, making it taste freshly roasted.
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigeration | Up to 3 days | Wrap tightly to retain moisture and prevent drying out. |
| Freezing | Up to 3 months | Portion into freezer-safe bags and thaw overnight in the fridge before reheating. |
Reheating for Serving
To serve our make-ahead Pernil with flair, we reheat it gently to maintain its tender, flavorful essence.
- Oven reheating: Preheat the oven to 350°F. Place the Pernil in a roasting pan with a splash of broth or water, cover with foil, and heat for 20 to 30 minutes until warmed through to 165°F internally.
- Microwave option: For smaller portions, microwave on medium power in 1-minute intervals, stirring to ensure even heating, but use the oven for the best texture.
- Final touch: Uncover during the last few minutes to recrisp the skin, releasing that signature golden crunch that pairs perfectly with sides like rice and beans.
Conclusion
We’ve loved diving into Daisy Martinez’s Pernil recipe and its rich Puerto Rican roots. It’s more than a meal—it’s a way to connect and celebrate.
Now it’s your turn to fire up the oven and savor those crispy, flavorful results. Let’s keep these traditions alive in our kitchens.
Frequently Asked Questions
What is Pernil and its cultural significance?
Pernil is a traditional Puerto Rican dish featuring slow-roasted pork shoulder marinated with garlic, herbs, and citrus. It’s a staple in family feasts and cultural celebrations, symbolizing warmth and togetherness. Daisy Martinez’s recipe simplifies it for home cooks to recreate authentic flavors, making it perfect for holidays or gatherings.
What are the key ingredients for Daisy Martinez’s Pernil recipe?
The main ingredients include a bone-in, skin-on pork shoulder, minced garlic, chopped onion, orange and lime juice, olive oil, dried oregano, ground cumin, kosher salt, and black pepper. These elements create a flavorful marinade that infuses the meat, capturing Puerto Rican traditions in every bite for a juicy, aromatic result.
What tools are needed to prepare Pernil?
You’ll need a sturdy cutting board, sharp chef’s knife for scoring the pork, a mixing bowl for the marinade, and a roasting pan for even cooking. These basics ensure smooth preparation and roasting, helping you achieve crispy skin and tender meat without complications.
How do I prepare the marinade for Pernil?
Start by blending minced garlic, chopped onion, orange and lime juice, olive oil, oregano, cumin, salt, and pepper into a smooth paste. Score the pork shoulder, coat it thoroughly with the marinade, and refrigerate for 8 to 24 hours. This step locks in flavors and tenderizes the meat for authentic taste.
How long does it take to cook Pernil, and what’s the process?
Roast the marinated pork shoulder at 300°F for about 4-6 hours, covered initially for juicy meat, then uncovered to crisp the skin. Rest for 15-20 minutes before carving. Total time includes marinating (8-24 hours) and cooking, resulting in tender, flavorful pork ready for serving.
Can I make Pernil ahead of time, and how should I store it?
Yes, prepare the marinade up to 48 hours in advance and marinate the pork for 8-24 hours. Roast ahead and store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a 350°F oven until warm, preserving juiciness and crispiness for easy meal prep.