In my family, Thanksgiving is almost bigger than Christmas. We usually get together at one of my Aunt’s houses, but last year, my cousin Wanda volunteered to become the first of a new generation of hosts. I think she is still recovering. Because of our Puerto Rican heritage, we have a crossover Thanksgiving, serving traditional goodies like turkey stuffing and cranberry sauce, side-by-side with Latin staples like Arroz con Habichuelas (rice and beans), and Perníl (roast pork). An unbelievably delicious spread, but a bit mind-boggling to prepare.
Here are me and my mom, Nilsa, way back when…
And here is her recipe for Perníl, one of our families absolute best…
8 lbs picnic pork shoulder
12 minced garlic cloves
½ teaspoon black pepper
1 ½ teaspoon dried oregano
3 tablespoons olive oil
3 tablespoons white vinegar
8 teaspoons salt (or 1 teaspoon of salt per pound of meat)
Wash the pork shoulder and pat it dry. With a sharp knife, make 1-inch deep cuts into the pork.
With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
Spoon some of the garlic mixture inside the small cuts around the pork and spread remaining all over the pork.
Place pork in aluminum turkey pan (skin side up) and cover with aluminum foil tightly.
Cover it well and refrigerate at least 8 hours. (My mom marinates hers for as long as two days.) Turn it in the marinate at least once so the flavor coats the entire perníl. Let the meat get back into room temperature before cooking. (About one hour).
With the skin side up bake it in a pre-heated 325° oven for about 5 to 6 hours (The weight will determine the cooking time, a good rule of thumb is 35 minutes per pound). Remove aluminum foil and bake at 375° for another hour or until skin is crisp. Closely watch this so you don’t burn the skin (chicharrone). Pork should be well-done and tender. If using a meat thermometer, it will be ready when it reaches 185ºF.
What are some of your family Thanksgiving traditions? Any special decorations? Dishes? Cocktails? Tasty desserts? Share them with us!
1. Hi Evette,
Being Puerto Rican myself, (my father was born in Puerto Rico) I remember eating this Roast Pork dish. My mom would not only make it during holidays but she would make it several times a year…..the absolute best!!!!!
Thanks for putting this receipe out there I forgot about how to make it and plan to very soon.
by Linda [...] — 11/17/07 at 11:08 am #
2. Hi Evette,
What an adorable picture of you and your Mom. It sounds like you’re a very loving, close, and deliciously fed family. This pork recipe sounds absolutely wonderful, and so easy. I will certainly try it this way. I was wondering if you could do this same recipe in the crock pot? The only thing it wouldn’t do, is get that crispy skin which probably gives it a whole lot of flavor. I will give this a try very soon. Thank you.
At holiday family gatherings, my husbands Aunt Virginia would always make from scratch, at least 4 different kinds of pies. She made, pumpkin, apple, pecan and butterscotch. When asked which kind we wanted a slice of… most of us said “a little of each please”. They were all SO good. She’s in our thoughts and prayers this year, shes been quite ill.
Have a wonderful Thanksgiving and enjoy your family.
Cathy
by Cathy — 11/17/07 at 12:38 pm #
3. Hi Cathy,
Butterscotch is pretty much my most favorite flavor…could you post Aunt Virginia’s recipe for it or would she disown you for leaking it?
If she’s ok with it I would LOVE to make it this Thanksgiving. I know that everyone in my family would love it!
Evette
by Evette — 11/19/07 at 12:29 pm #
4. Hi Evette,
I will try to get the butterscotch pie recipe. Let me make a few calls.
Cathy
by Cathy — 11/20/07 at 1:56 pm #
5. Hello Evette and anyone else interested,
I have Aunt Virginia’s Butterscotch Pie recipe…
1- prebaked 8-9″ pastry pie crust
3/4 cup brown sugar
5 tbsps. flour
1/2 tsp. salt
2 cups whole milk
2 egg yolks, slightly beaten, separated, save whites
2 tbsps. real butter
1 tsp. vanilla
Combine first 4 ingredients and cook in a double boiler until thick, stiirring constantly.
Then, cover and cook 10 minutes longer, stirring occassionally.
Add egg yolks, (temper a little at a time) and stir vigorously.
Cook for 1 minute longer.
Add butter and vanilla, mix together.
Pour into pie crust.
Meringue Topping
preheat oven to 375*
Mix 2 egg whites, beaten stiff.
Pinch of salt
4 Tbsps. powdered sugar
Mix together
Spread over pie and bake for 5 minutes or until browned
This is delicious as is, or her daughter-in-law said to add chopped pecans to the crust and a layer of chocolate under the butterscotch.
All sounds good to me.
Enjoy!!
Cathy
by Cathy — 11/29/07 at 1:48 pm #
6. Hold on….Pie recipe…
In the last paragragh. Instead of the layer of chocolate she said CARAMEL under the butterscotch filling.. now that I think of it, chocolate wouldn’t be too bad either, or both !!!
Somebody try this and let us know……….
Cathy
by Cathy — 11/29/07 at 1:54 pm #
7. Thank you Evette for putting you recipe up for the Pernil. I being Puerto Rican and living in the South it is hard for me to go out and eat some real puerto rican food. My mom lives up North so to eat her pernil is a rare occasion. I am going to make a Pernil this Christmas.
by Cynthia [...] — 12/4/07 at 8:59 pm #
8. Hi Evette…
the recipe for Pernil sounds great and would be an added bonus to incorporate into the African-American tradition of Kwanzaa…thanks much for the recipe and allowing everyone to share in your family tradition…thanks much and have a blessed filled Christmas!
Phyllisw
by Phyllis [...] — 12/8/07 at 1:56 pm #
9. I followed the recipe exactly and it turned out perfect. It was better than the pernil we get at our favorite Dominican restaurant. After cooking I strained the drippings and used to saute a couple of onions; I then poured the onions and some of the dripping back over the pernil and served. It was great! By the way, I served with Black Beans and Yellow rice; recipes from “Daisy Cooks” (Daisy Martinez) cookbook. She has a pernil recipe in her book, but thought your sounded better (lower temp, longer cook-time). Thanks again for this wonderful recipe!!!
by Shawn [...] — 1/13/08 at 7:43 pm #