Venezuelan-flared Pork Pernil (or Shoulder)


I inherited this recipe by exposure: as a child, it was made almost exclusively during the holidays, and I only first made it as an adult many years later guided by my memory. Thus, in my defense, ingredients and measurements are according to my memory of taste and currents predilections, just in case my Venezuelan grandmother sees this and calls me out for doing it wrong. In the summer, I like to serve it with a succotash-like of leeks, zucchini squash, sweet corn, and a few cherry tomatoes, but it just as well works with a white bean ragú, or roasted root vegetables.

What you will need

2 1/2 pounds pork shoulder, boston butt, pernil

2 garlic cloves

1 small onion

1 bunch cilantro

1 jalapeño

1 cup orange juice

1 cup pineapple juice

1 lemon

handfuls salt

pepper to taste

ground cumin


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