📝 About This Recipe
A centerpiece of Brazilian celebrations, Pernil Assado is a succulent, bone-in pork shoulder marinated for 24 hours in a vibrant 'vinha d'alhos' of lime, garlic, and fresh herbs. The long, slow roast results in meat that pulls apart with a fork, encased in a golden, crackling crust. This dish captures the soul of traditional Brazilian home cooking, offering a perfect balance of citrusy brightness and deep, savory richness.
🥗 Ingredients
The Meat
- 8-10 pounds Bone-in Pork Shoulder (Pernil) (skin-on if possible, or with a thick fat cap)
The Marinade (Vinha d'Alhos)
- 12 pieces Garlic cloves (mashed into a paste)
- 2 large Yellow onions (roughly chopped)
- 1/2 cup Fresh Lime juice (about 4-5 limes)
- 1.5 cups Dry white wine (such as Sauvignon Blanc)
- 1/4 cup White wine vinegar
- 3 tablespoons Kosher salt (adjust based on weight of meat)
- 1 tablespoon Freshly ground black pepper
- 1 tablespoon Smoked paprika (color and depth)
- 4 pieces Dried bay leaves (crushed)
- 2 tablespoons Fresh oregano (finely chopped)
- 1/4 cup Extra virgin olive oil
For the Roasting Pan
- 2 pieces Red bell peppers (sliced into thick rings)
- 2 pieces Large onions (sliced into thick rounds)
👨🍳 Instructions
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1
Prepare the pork by using a sharp knife to pierce deep holes (about 1-2 inches apart) all over the meat, including the underside. This allows the marinade to penetrate to the bone.
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2
In a blender or food processor, combine the garlic, chopped onions, lime juice, white wine, vinegar, olive oil, salt, pepper, paprika, and oregano. Pulse until it forms a slightly chunky liquid marinade.
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3
Place the pork in a very large bowl or a heavy-duty double-layered roasting bag. Pour the marinade over the meat, ensuring you rub the garlic and herbs into the holes you poked earlier.
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4
Seal the container and refrigerate for at least 12 hours, though 24 hours is highly recommended for the most authentic flavor.
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5
Remove the pork from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat your oven to 325°F (160°C).
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6
In a large roasting pan, create a 'bed' using the sliced onion rounds and red bell pepper rings. Place the pork on top of the vegetables, fat side up.
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7
Pour all the remaining marinade from the bag into the bottom of the pan. Cover the roasting pan tightly with two layers of heavy-duty aluminum foil, ensuring no steam can escape.
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8
Roast in the oven for approximately 4 to 5 hours (calculate about 30-40 minutes per pound). The meat should be tender and starting to pull away from the bone.
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9
Remove the foil and increase the oven temperature to 425°F (220°C). Baste the pork with the juices from the bottom of the pan.
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10
Roast uncovered for another 30-45 minutes, basting every 15 minutes, until the exterior is deeply browned and crispy. If the skin is present, it should be 'pururuca' (crackling).
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11
Carefully remove the roast from the oven. Transfer the pork to a cutting board and let it rest for at least 20-30 minutes before carving. This is crucial for retaining the juices.
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12
While the meat rests, strain the pan juices into a saucepan. Skim off excess fat and simmer over medium heat to reduce the sauce by one-third for a potent 'jus' to serve alongside.
💡 Chef's Tips
Don't skip the resting period; if you cut it too soon, the juices will run out and the meat will be dry. If the skin isn't crisping enough at the end, turn on the broiler for 2-3 minutes, but watch it like a hawk to prevent burning. For the best flavor, use fresh limes rather than bottled juice; the essential oils in the zest add a distinct Brazilian brightness. If you have leftovers, they make the world's best sandwiches (Sanduíche de Pernil) the next day with a little bit of melted cheese and vinaigrette.
🍽️ Serving Suggestions
Serve with 'Arroz Branco' (fluffy Brazilian white rice) and 'Feijão Preto' (black beans). Accompany with 'Farofa' (toasted cassava flour) to add a delicious crunch to the meal. A side of 'Molho à Campanha' (Brazilian tomato and onion vinaigrette) provides a fresh acidic contrast to the rich pork. Pair with a classic Caipirinha or a cold Brazilian lager to cut through the richness of the roast.