Pernil-Style Roast Pork

The key is in the marinade and using a pork roast with just enough fat to give you a nice crispy crust out of the oven. Serve that with beans, rice and a simple salad, and you’re on your way to a lazy food coma Sunday afternoon.

Pernil-Style Roast Pork

I won’t call this classic, traditional, or authentic, but I will say it’s a recipe I learned while working in a predominantly Puerto Rican-staffed kitchen during some of the most memorable summers of my life. But I have modified it over the years according to my own tastes and opinions, including using a boneless pork roast instead of a fresh ham with the skin on. Of course, this is in no way meant to disparage the benefits of a fresh, bone-in, skin-on ham–I’ve had many a tasty pernil with crackling skin–but it does make prep and cooking a little bit easier.

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