{"id":13304,"date":"2021-12-28T02:00:00","date_gmt":"2021-12-28T02:00:00","guid":{"rendered":"http:\/\/mommyshomecooking.com\/?p=13304"},"modified":"2021-12-28T09:58:47","modified_gmt":"2021-12-28T09:58:47","slug":"venezuelan-pernil","status":"publish","type":"post","link":"https:\/\/mommyshomecooking.com\/venezuelan-pernil\/","title":{"rendered":"Venezuelan Pernil"},"content":{"rendered":"\n
This Venezuelan Pernil is flavorful and so juicy and tender! Discover how to make this guest-worthy main dish without slaving over.<\/span><\/p>\n\n\n\n When the holidays arrive, it\u2019s time to start planning my Venezuelan Pernil!<\/p>\n\n\n\n This succulent piece of meat is a holiday staple in Venezuela. It\u2019s served with Hallacas<\/a> (Venezuelan tamales), Pan de Jamon<\/a> (Venezuelan ham, olive, and raisins stuffed bread), and Ensalada de Gallina (potato and chicken salad).<\/p>\n\n\n\n Venezuelan Pernil because is juicy, tremendously tender, and tastes ridiculously delicious. <\/p>\n\n\n\n But to be honest, Pernil wasn’t always my first option when it came to holiday dishes because it took such a long time and effort to make. I mean like 4 to 6 hours, depending on how big the pork is, of roasting and basting. That is why I got so excited when I discovered that I can prepare Pernil without slaving over.<\/p>\n\n\n\n How? Using an oven bag<\/a>!!<\/p>\n\n\n\n Oh. Em. Gee. I do not know why it took me so long to discover this trick. It cuts the cooking time significantly. Plus, the bag traps in moisture and natural juices to keep food from drying out so it comes out juicy and tender.<\/p>\n\n\n\n This incredibly savory and guest-worthy dish Pernil will make your taste buds dance.<\/p>\n\n\n\n Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).<\/strong><\/p>\n\n\n\n Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).<\/strong><\/p>\n\n\n\n Wash the pork and pat the meat dry with a paper towel. Then, use the knife to poke 1-inch-deep holes into the meat on all sides. Rub salt and pepper generously all over the pork, working it into the punctures. Set aside.<\/p>\n\n\n\n Combine oil, orange juice, lime juice, Worcestershire sauce, garlic, and onion in a blender and blend until finely chopped. Place pork in a large Ziplock bag. Add marinade, oregano, rosemary, and bay leaf. Place in the fridge overnight.<\/p>\n\n\n\n Remove the pork from the refrigerator 1 hour before you start cooking.<\/p>\n\n\n\n Preheat oven to 350\u00ba F (arrange racks in the middle). Line a roasting pan with aluminum foil for easier cleanup. Bake the peril until it reaches an internal temperature of 150\u00b0F in the thickest part, about 2 1\/2 hours. <\/p>\n\n\n\n Pour the cola soda and beer over the pork and return to the oven to roast for further 30 – 45 minutes, basting with juices the pork 2 -3 times, or until the pork reaches 160\u00b0F in the thickest part.<\/p>\n\n\n\n Remove pork onto a serving platter, cover loosely with foil and let it rest for 20 minutes before slicing.<\/p>\n\n\n\n Strain all the juices through a fine-mesh strainer to remove, fat, herbs, and bay leaf. If you want to thicken the sauce, place it in a saucepan and simmer on medium-high for 5 minutes or until it reduces to a syrupy consistency. To thicken, even more, you can add 2 tablespoons of cornstarch mixed with 2 tablespoons of water. <\/p>\n\n\n\n Ask your butcher to trim off as much fat as possible from the pork. <\/p>\n\n\n\n Cooking times will vary somewhat depending on the size of the pork and your oven, so using a meat thermometer is highly recommended.<\/p>\n<\/div><\/div><\/div>\n\n\n\n <\/p>\n\n\n\n Leftover Pernil can be refrigerated for up to 3 days, or frozen in a freezer-safe container for 3 months.<\/p>\n\n\n\n I love using leftover Pernil loin to make sandwiches or to fill arepas<\/a>. <\/p>\n\n\n\n Love what you see? <\/b>Subscribe<\/b><\/a> to Mommy\u2019s Home Cooking so you\u2019ll never miss a recipe! Follow along on <\/b>Instagram<\/b><\/a>, <\/b>Pinterest<\/b><\/a>, and <\/b>Facebook<\/b><\/a> for more fun! <\/b><\/p>\n\n\n\n <\/p>\n\n\n<\/figure><\/div>\n\n\n\n
VENEZUELAN PERNIL RECIPE<\/strong><\/span><\/h2>\n\n\n\n
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VENEZUELAN PERNIL INGREDIENTS <\/strong><\/h2>\n\n\n\n
FOR THE MARINADE: <\/strong><\/h3>\n\n\n\n
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HOW TO MAKE VENEZUELAN PERNIL<\/strong><\/h2>\n\n\n\n
1 \u2013 PREPARE THE PORK<\/strong><\/h3>\n\n\n\n
2 \u2013 MARINADE<\/strong><\/h3>\n\n\n\n
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3 \u2013 BAKE<\/strong><\/h3>\n\n\n\n
4 \u2013 REST AND SLICE<\/strong><\/h3>\n\n\n\n
5 \u2013 SERVE<\/strong><\/h3>\n\n\n\n
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VENEZUELAN PERNIL <\/strong><\/span>QUICK BAKING TIPS <\/strong><\/h2>\n\n\n\n
STORING & FREEZING INSTRUCTIONS<\/strong><\/h2>\n\n\n\n
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MORE RECIPES YOU\u2019LL LOVE<\/strong><\/h2>\n\n\n\n
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Venezuelan Pernil<\/h2>\n