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Hot and Chilli's Pernil Assado
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Pork shoulder on or off the bone, skinless (about 2.5 kg)
2 chopped onions
2 chopped tomatoes
2 sprigs of fresh Thyme
5 juniper berries
8 grains of black pepper
5 cloves garlic, crushed
1 teaspoon of the mustard, grain
Juice of 2 limes
2 cups white wine
1 /2 cup white wine vinegar
Salt to taste, about 1 tablespoon
A good handful of parsley, chives, spring onions
1 chilli – to taste, optional
2 litres of water
1. Making the marinade, in a medium bowl, add all the herbs, spices, the chilli, the wet ingredients, mix well to combine, if it gets too acid add a little sugar.
2. Place the meat in the deep bowl, make some incisions to facilitate the marinade to work into the meat, and cover it with the seasoning, so that the meat is submerged. Place in the fridge for 24 hours.
3. Next day, transfer the meat and marinade into a large saucepan and bring to the simmering point. Cook until the meat is very tender. About 3 to 3 1/2 hours or a bit longer, it will depend if on or off the bone.. Pre-heat the oven to 160C.
4. Transfer the meat to a baking dish and roast until golden brown, about 25-30 minutes., To make sure it’s perfectly cooked insert a meat thermometer into the deepest part of the meat, it should reach 75C to 80C internal temperature. Another method is checking the juices run clear – no blood running.
5. In the meantime, make the gravy, drain the cooked marinade, discard all the herbs and seasonings and put the liquid back in the heat until reduced by half.
6. Let the meat rest for 15-20 minutes before carving
Tip: Garnish for the Pernil: pineapple, cherries or any favourite fresh or dried fruit
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