Pernil is a beloved Puerto Rican dish known for its tender, flavorful roast pork. Daisy Martinez, a celebrated chef and cookbook author, has perfected this classic recipe with her unique blend of seasonings and cooking techniques. Her version brings out the rich, savory flavors that make pernil a festive favorite for holidays and family gatherings.
Ingredients
To create Daisy Martinez Pernil at home, we use carefully selected ingredients that bring out the deep, savory flavors unique to this Puerto Rican classic. Below are the essential components broken down into categories for ease of preparation.
For the Pernil (Roast Pork Shoulder)
- 1 (5 to 6 pounds) bone-in pork shoulder, skin on for crispy texture
- Kosher salt for seasoning
- Black pepper, freshly ground
For the Marinade
- 1 head of garlic, peeled and smashed
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 teaspoons adobo seasoning (optional for extra depth)
- Juice of 1 orange (preferably sour orange or substitute with equal parts orange juice and lime juice)
- 2 teaspoons crushed red pepper flakes (adjust to desired heat level)
Optional Garnishes and Sides
- Fresh cilantro leaves, chopped for garnish
- Lime wedges for added brightness
- Puerto Rican rice and beans or fried plantains for serving
| Ingredient Category | Key Ingredients | Quantity/Notes |
|---|---|---|
| Pernil (Roast Pork) | Bone-in pork shoulder, skin on | 5 to 6 pounds |
| Marinade | Garlic, oregano, cumin, smoked paprika | 1 head garlic, 1 tbsp each herb/spice |
| Olive oil, white vinegar, citrus juice | 1/2 cup oil, 1/4 cup vinegar, juice of 1 orange | |
| Garnishes and Sides | Cilantro, lime wedges, rice & beans, fried plantains | As desired |
This blend of robust seasonings and the right cut of pork is the foundation for Daisy Martinez’s Pernil recipe, promising a vibrant aroma and mouthwatering experience.
Equipment Needed
To recreate Daisy Martinez Pernil perfectly, having the right equipment is essential. Each tool helps us achieve the tender, flavorful, and crispy roast pork that defines this dish.
Here is a detailed list of equipment we recommend:
- Roasting Pan with Rack
A sturdy roasting pan and rack allow even heat circulation around the pork shoulder. The rack keeps the meat elevated so it roasts beautifully without sitting in its juices.
- Sharp Chef’s Knife
For scoring the pork skin and finely mincing garlic and herbs, a sharp chef’s knife is crucial.
- Mixing Bowl
We use a large mixing bowl to combine the marinade ingredients thoroughly before applying them to the pernil.
- Measuring Spoons and Cups
Precise measuring ensures the authentic balance of spices and citrus in the marinade.
- Food Thermometer
To monitor internal temperature and guarantee the pork shoulder reaches a safe and perfectly cooked 190°F (88°C), a reliable food thermometer is vital.
- Foil or Lid
Covering the pernil during the initial roasting phase helps retain moisture.
- Basting Brush (optional)
Useful for applying extra marinade or pan juices to the pork throughout the cooking process to deepen flavor and enhance juiciness.
| Equipment | Purpose |
|---|---|
| Roasting Pan & Rack | Even roasting and elevating the pork shoulder |
| Chef’s Knife | Scoring skin and mincing garlic/herbs |
| Mixing Bowl | Combining marinade ingredients |
| Measuring Tools | Accurate spice and citrus measurements |
| Food Thermometer | Ensuring perfectly cooked pork |
| Foil or Lid | Retaining moisture during roasting |
| Basting Brush | Applying marinade or pan juices (optional) |
By using these tools faithfully, we ensure every element of the Daisy Martinez Pernil recipe comes together to create its signature rich aroma and succulence.
Make-Ahead Instructions
To ensure our Daisy Martinez Pernil bursts with maximum flavor and tenderness, planning ahead is essential. Here are the key steps to prepare the pernil in advance for an effortless cooking day.
Step 1: Marinate the Pork Shoulder
Begin by scoring the fat cap of the bone-in pork shoulder. In a mixing bowl, combine minced garlic, oregano, cumin, smoked paprika, olive oil, citrus juice, and salt. Thoroughly rub this flavorful marinade all over and inside the scored cuts.
Tip: For deeper seasoning penetration, cover the pork and refrigerate it for at least 12 hours, ideally overnight. This slow marinade process tenderizes the meat and locks in complex savory notes.
Step 2: Storage Before Roasting
Wrap the marinated pork tightly in plastic wrap or place it in a large airtight container. This prevents the pernil from absorbing other fridge odors and keeps the spices fresh.
| Preparation Step | Recommended Timeframe | Storage Method |
|---|---|---|
| Marinate pork shoulder | 12 to 24 hours | Refrigerate wrapped tightly |
| After marinating | Up to 24 hours before baking | Keep chilled and covered |
Step 3: Remove from Fridge Before Roasting
On the day of roasting, remove the pork from the refrigerator at least 1 hour before cooking. Allowing it to come to room temperature promotes even cooking and a juicy interior.
Step 4: Optional Pre-Roast Preparation
For an extra layer of crispiness on the pork skin, pat the fat dry with paper towels just before roasting. You may also apply a small amount of olive oil at this point to enhance browning.
By following these make-ahead steps, we guarantee our Daisy Martinez Pernil will develop its signature rich aroma, tender texture, and bold Puerto Rican flavors — all while saving us time on the day of the feast.
Instructions
Follow these step-by-step instructions to create Daisy Martinez’s Pernil with exceptional flavor and perfect texture.
Preparing the Pernil
- Score the pork skin using a sharp chef’s knife. Cut deep enough to reach the fat but avoid cutting into the meat. This helps render the fat and crisps the skin.
- Pat the pork skin dry with paper towels. This ensures the skin crisps beautifully during roasting.
- Trim any excess fat if needed, but leave enough fat to keep the pork moist.
- Place the pork shoulder in a large mixing bowl or roasting pan ready for marinating.
Marinating the Pork
- In a bowl, combine the following marinade ingredients:
- Minced garlic
- Dried oregano
- Ground cumin
- Smoked paprika
- Olive oil
- Fresh citrus juice (orange and lime)
- Salt
- Rub the marinade thoroughly over the entire pork shoulder, making sure to work it into the scored cuts and under the skin for maximum flavor penetration.
- Wrap the marinated pork tightly in plastic wrap and refrigerate for at least 12 hours or overnight. This extended marinating time allows the flavors to deeply infuse the meat.
- On roasting day, remove the pernil from the fridge at least 1 hour before cooking to let it reach room temperature and promote even roasting.
Roasting the Pernil
- Preheat the oven to 325°F (163°C).
- Place the pork shoulder on a roasting rack set inside a sturdy roasting pan. This promotes even heat circulation.
- Drizzle or brush a little olive oil over the skin once more to ensure crisping.
- Roast uncovered for approximately 4 to 5 hours. Use a food thermometer inserted into the thickest part of the meat (without touching bone) to check for an internal temperature of 195°F to 205°F (90°C to 96°C). This range guarantees tender, fork-ready pork.
- About halfway through roasting, baste the pork with its own pan juices to keep the meat moist and flavorful.
- If the skin is not crisp enough near the end, increase the oven temperature to broil for 3 to 5 minutes, watching carefully to avoid burning.
| Oven Temperature | Internal Temperature | Approximate Cook Time |
|---|---|---|
| 325°F (163°C) | 195°F to 205°F | 4 to 5 hours |
Resting and Slicing the Pork
- Remove the pernil from the oven and tent loosely with aluminum foil.
- Let it rest for at least 20 minutes. This allows the juices to redistribute and keeps the pork moist.
- Using a sharp knife, slice the pork against the grain into portions suitable for serving.
- Serve garnished with optional cilantro and lime wedges alongside traditional Puerto Rican rice and beans for a full festive experience.
Serving Suggestions
To fully appreciate Daisy Martinez Pernil, thoughtful serving enhances both presentation and flavor. Here are our top recommendations for pairing and plating this iconic Puerto Rican dish.
Traditional Accompaniments
Serve your succulent pernil alongside classic Puerto Rican staples that complement its rich, savory profile:
- Puerto Rican rice and beans (Arroz con Habichuelas): The creamy beans and fluffy rice balance the pork’s robust flavor.
- Fried plantains (Tostones or Maduros): Offer a sweet or crispy contrast to the tender meat.
- Cilantro garnish: Sprinkle fresh cilantro over sliced pernil to brighten the dish visually and flavor-wise.
- Lime wedges: Add a citrusy squeeze to elevate the pork’s savory notes.
Step-by-Step Serving Guide
- Rest and slice: After roasting, let the pernil rest covered for at least 20 minutes to retain juiciness. Then slice against the grain into thin, tender pieces.
- Arrange on platter: Place the sliced pernil centrally on a large serving tray. Surround it with sides like rice, beans, and plantains.
- Garnish: Scatter chopped cilantro generously atop the meat and sides for a fresh herbaceous lift.
- Serve with lime wedges: Place halved lime wedges around the tray allowing guests to customize their citrus flavor.
Beverage Pairings
Pair Daisy Martinez Pernil with traditional beverages that complement its seasoned richness:
| Beverage | Description | Why It Works |
|---|---|---|
| Pineapple Mojito | Sweet, minty tropical cocktail | Cuts through the pork’s richness and refreshes palate |
| Crisp Lager Beer | Light, effervescent beer | Cleanses the palate without overpowering flavors |
| Tinto de Verano | Spanish red wine with soda | Offers light fruity acidity complementing the spices |
Serving Tip
“Use a sharp carving knife for slicing the pernil thinly. Thin slices allow each bite to deliver the perfect balance of crispy skin and tender meat.”
This step makes the Daisy Martinez Pernil experience truly authentic and memorable for your guests or family.
Conclusion
Daisy Martinez’s pernil recipe offers a perfect blend of tradition and flavor that brings Puerto Rican culture right to our table. With the right ingredients, tools, and techniques, we can create a roast pork that’s tender, juicy, and bursting with rich, savory notes.
Taking the time to marinate and roast the pork properly ensures every bite is full of depth and authenticity. Whether for a holiday feast or a special family gathering, this pernil recipe is sure to impress and satisfy.
Let’s embrace the process and enjoy the wonderful aromas and tastes that come with making this beloved dish together. It’s more than just a meal—it’s a celebration of flavor and heritage.
Frequently Asked Questions
What is pernil, and why is it popular in Puerto Rican cuisine?
Pernil is a traditional Puerto Rican roast pork dish known for its tender, flavorful meat and crispy skin. It’s a holiday staple and a favorite at family gatherings due to its rich seasoning and slow-roasting method.
Who is Daisy Martinez, and what is her connection to pernil?
Daisy Martinez is a renowned chef and cookbook author who has perfected the traditional pernil recipe. She uses unique seasonings and techniques to enhance the dish’s flavor, making it a beloved version of Puerto Rican pernil.
What ingredients are essential in Daisy Martinez’s pernil recipe?
Key ingredients include bone-in pork shoulder, garlic, oregano, cumin, smoked paprika, olive oil, and citrus juice. These combine to create the dish’s signature savory and aromatic profile.
What kitchen tools do I need to cook pernil like Daisy Martinez?
You’ll need a roasting pan with a rack, sharp chef’s knife, mixing bowl, measuring spoons and cups, food thermometer, and foil or a lid. A basting brush is optional but helpful for added flavor and moisture.
How long should I marinate the pernil before cooking?
Marinate the pork shoulder for at least 12 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
At what temperature and for how long should I roast pernil?
Roast the pernil at 325°F (163°C) for about 4 to 5 hours until it reaches an internal temperature of 195°F to 205°F (90°C to 96°C) for perfect tenderness.
How do I get crispy skin on pernil?
Score the pork skin, pat it dry before roasting, and rub olive oil on top. This helps render the fat and achieve a crispy, flavorful crust.
Should I rest the meat after roasting pernil?
Yes, resting the pernil for about 20 minutes before slicing allows the juices to redistribute, ensuring moist and tender slices.
What are some traditional sides to serve with pernil?
Typical accompaniments include Puerto Rican rice and beans, fried plantains, cilantro garnish, and lime wedges.
What beverages pair well with pernil?
Pineapple mojitos, crisp lager beer, and Tinto de Verano are great drink options that complement the rich, seasoned flavors of pernil.