VENEZUELAN PERNIL RECIPE
When the holidays arrive, it’s time to start planning my Venezuelan Pernil! This succulent piece of meat is a holiday staple in Venezuela. It’s served with Hallacas (Venezuelan tamales), Pan de Jamon (Venezuelan ham, olive, and raisins stuffed bread), and Ensalada de Gallina (potato and chicken salad). Venezuelan Pernil because is juicy, tremendously tender, and tastes ridiculously delicious. But to be honest, Pernil wasn’t always my first option when it came to holiday dishes because it took such a long time and effort to make. I mean like 4 to 6 hours, depending on how big the pork is, of roasting and basting. That is why I got so excited when I discovered that I can prepare Pernil without slaving over. How? Using an oven bag!! Oh. Em. Gee. I do not know why it took me so long to discover this trick. It cuts the cooking time significantly. Plus, the bag traps in moisture and natural juices to keep food from drying out so it comes out juicy and tender. This incredibly savory and guest-worthy dish Pernil will make your taste buds dance.
VENEZUELAN PERNIL INGREDIENTS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 (8 – 10 lb) whole bone-in skinless pork shank (pork ham)Salt and black pepperCola sodaBeerOne oven bag – Optional but highly recommended. I use Reynolds® Oven Bag.
FOR THE MARINADE:
Vegetable oilOrange juiceLime juiceWorcestershire sauceGarlic OnionFresh oreganoFresh rosemaryBay leaf
HOW TO MAKE VENEZUELAN PERNIL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – PREPARE THE PORK
Wash the pork and pat the meat dry with a paper towel. Then, use the knife to poke 1-inch-deep holes into the meat on all sides. Rub salt and pepper generously all over the pork, working it into the punctures. Set aside.
2 – MARINADE
Combine oil, orange juice, lime juice, Worcestershire sauce, garlic, and onion in a blender and blend until finely chopped. Place pork in a large Ziplock bag. Add marinade, oregano, rosemary, and bay leaf. Place in the fridge overnight.
3 – BAKE
Remove the pork from the refrigerator 1 hour before you start cooking. Preheat oven to 350º F (arrange racks in the middle). Line a roasting pan with aluminum foil for easier cleanup. Bake the peril until it reaches an internal temperature of 150°F in the thickest part, about 2 1/2 hours. Pour the cola soda and beer over the pork and return to the oven to roast for further 30 – 45 minutes, basting with juices the pork 2 -3 times, or until the pork reaches 160°F in the thickest part.
4 – REST AND SLICE
Remove pork onto a serving platter, cover loosely with foil and let it rest for 20 minutes before slicing.
5 – SERVE
Strain all the juices through a fine-mesh strainer to remove, fat, herbs, and bay leaf. If you want to thicken the sauce, place it in a saucepan and simmer on medium-high for 5 minutes or until it reduces to a syrupy consistency. To thicken, even more, you can add 2 tablespoons of cornstarch mixed with 2 tablespoons of water.
Cooking times will vary somewhat depending on the size of the pork and your oven, so using a meat thermometer is highly recommended.
STORING & FREEZING INSTRUCTIONS
Leftover Pernil can be refrigerated for up to 3 days, or frozen in a freezer-safe container for 3 months. I love using leftover Pernil loin to make sandwiches or to fill arepas.
MORE RECIPES YOU’LL LOVE
Venezuelan Pan de JamonVenezuelan Ponche CremTraditional Venezuelan Hallacas RecipeVenezuelan Asado NegroVenezuelan Polvorosas CookiesMore Venezulan Recipes…
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Disclosure: This is a sponsored recipe as a Reynolds Kitchen ambassador. However, all opinions expressed are my own as always. Thank you, though, for supporting them and the other brands which help make this site possible. Originally posted September 2016, post content edited to add more helpful information, no change to the recipe in December 2021.
