TRICIA’S From our family to yours Slow-Roasted Pernil
Puerto Rican Pork Shoulder
Slow-roasted until it practically falls apart, Tricia’s pernil starts with a gar- licky blend of fresh oregano, cumin, onion and vinegar, then spends the night marinating before a long, low roast. The result is deeply browned on the outside, tender within and, in Tricia’s words, guaranteed to make the house smell amazing. Serve it with warm tortillas and plenty of toppings, with yellow rice and black beans alongside.
Pernil Ingredients:
• Small tortillas • Lime wedges • Cilantro • Pickled red onions • Avocado • Sour cream • Yellow rice + black beans For Serving:
• 1 pork shoulder or butt, 4–7 lbs., bone-in or boneless • 6+ garlic cloves, peeled • 1 large onion, quartered • ¼ cup fresh oregano leaves • 1 Tbsp. ground cumin • 1 tsp. ancho or mild chili powder • 1 Tbsp. salt • 2 tsp. freshly ground black pepper • Olive oil, as needed • 1 Tbsp. red wine vinegar
FALL 2026
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