COLOMBIAN PERNIL

Ingredients

• 5 lb Pork Shoulder (bone‑in, skin on if possible)
• 1 cup Beer (light lager or pilsner works best)
• 0.25 cup Olive Oil (extra virgin preferred)
• 0.25 cup White Vinegar (regular distilled white vinegar)
• 1 White Onion (medium, roughly chopped)
• 3 Green Onions (stems and green parts, roughly chopped)
• 6 cloves Garlic (peeled)
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• 1 tsp Ground Cumin
• 2 drops Food Coloring (Sassone or any red food coloring)
• 5 tsp Salt (about 1 tsp per pound of pork)
• 2.5 tsp Black Pepper (about ½ tsp per pound of pork, freshly ground)
• 0.25 cup Water (added near end of roasting to keep pan moist)

Instructions

1. Blend the Marinade

   In a food processor or blender combine the beer, olive oil, white vinegar, white onion, green onions, garlic, dried oregano, thyme, cumin, food coloring, salt, and pepper. Blend until smooth.

   Time: PT10M

2. Prepare the Pork

   Using a sharp knife, prick the pork shoulder all over with deep holes about ½‑inch apart. This allows the marinade to penetrate the meat.

   Time: PT5M

3. Marinate the Pork

   Pour the blended marinade over the pork, making sure some gets into the holes you created. Cover the meat tightly with plastic wrap and refrigerate for 1‑2 days, turning the piece every 8 hours to redistribute the juices.

   Time: PT0M

4. Preheat the Oven

   Remove the pork from the fridge, let it sit at room temperature for 20 minutes, then preheat the oven to 325°F (163°C).

   Time: PT15M

   Temperature: 325°F

5. Roast – Covered Phase

   Place the pork shoulder in a roasting pan, pour any remaining marinade into the pan, and tightly cover with aluminum foil. Roast for 4‑7 hours (about 5 hours for a 5‑lb piece), basting every 30‑40 minutes with the pan juices. About 30 minutes before the end, add ¼ cup water to the pan to keep the environment moist.

   Time: PT5H

   Temperature: 325°F

6. Roast – Uncovered Browning

   Remove the foil for the final hour of cooking to develop a deep golden‑brown crust on the pork.

   Time: PT1H

   Temperature: 325°F

7. Rest the Meat

   Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 30 minutes before carving.

   Time: PT30M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

5g

Fat

25g

Fiber

1g