Puerto Rican Pernil
The centerpiece of Puerto Rican holidays: a bone-in pork shoulder studded all over with a pounded paste of fresh garlic, oregano, black pepper and olive oil, rubbed with adobo, marinated overnight and slow-roasted for hours until it pulls apart with a fork. A final blast of heat turns the skin into crackly, salty cuero. Serve with arroz con gandules.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Puerto Rican Pernil, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
