How to Make Puerto Rican Pernil
Step #7: Cover the roast with plastic wrap and place in the refrigerator to marinate overnight. You should marinate this for at least 2 hours. But we like to marinate it overnight. If you want to marinate it for 2 or 3 days, that will work as well, if that helps you make it in advance. This versatile dish brings a taste of Puerto Rican cuisine to your table. Whether you’re hosting a family get-together or an elegant dinner party, this Pernil is sure to be a crowd-pleaser. Step #8: Once the Pernil has finished marinating, take it out of the refrigerator and remove the plastic wrap. Step #9: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, add 1 inch of water into the Pernil’s baking pan. This prevents drippings from burning, keeps the meat moist, and allows you to create a flavorful gravy with the drippings. Step #10: Wrap the pan with heavy-duty aluminum foil. Make sure the edges are tightly sealed to trap the steam inside. Step #11: Bake the Pernil covered for 2 hours. After two hours, remove the Pernil from the oven and carefully lift the foil to check the water level. Add more water if it’s less than half an inch, ensuring there’s at least that much. If you’re cooking a medium or large Pernil, reseal the foil and continue cooking it covered for the remaining time. Step #13: Place your Pernil in the oven, uncovered, at 450 degrees Fahrenheit (230 degrees Celsius) for 45 minutes. Step #14: After 45 minutes, check if the skin is crispy by gently tapping it with a butter knife. If it’s still soft, continue cooking for another 15 minutes, then check again. Repeat this process until the skin becomes crispy. Step #15: Remove the Pernil from the oven and let it rest for 15 minutes.
