As the holiday season approaches, Puerto Ricans are preparing their kitchens and freezers for their favorite pork dish, pernil. The famous plate originates from the Spanish word “pierna” that translates to “leg” in English because the pernil comes from pork leg, butt or shoulder. Rooting from Puerto Rico, the dish is celebrated in other areas of the Caribbean like the Dominican Republic and Cuba. 

Due to its slow roast, the traditional pernil takes over eight hours of preparation. Depending on whether you grill it or bake it, you have to have it in its designated cooking space for at least six hours. 

When trying pernil for the first time, there is an explosion of flavors in your mouth. The hard shell on top known as the “cuero,” houses a charred, burned taste setting up the underpart with its contrasting softness. 

The inside, similar to a pulled pork consistency, is infused and marinated with the perfect amount of garlic rub giving its everlasting flavor. Along with the juiciness from every bite. 

Although it is typically enjoyed during the Christmas time, making pernil is a celebration on its own as well! Some make it for birthdays and other special occasions to signify the importance the event carries. Because of its uniqueness, many don’t hear about the course unless mentioned by Boricuas around the holiday season. Andrea Saez exclaims, “Estoy excited para el pernil!!” because it is a delicacy and rarity! Find an original recipe and try pernil for this year’s Christmas dish, it is one to remember!