Pérnil al caldero is a beloved dish from Puerto Rico that features tender, slow-cooked pork with a crispy skin. This savory meal is made using adobo, a marinade rich in garlic and oregano, which elevates the flavor of the pork roast. The term “pérnil” refers to the cut of meat, typically from the shoulder or ham, while “caldero” is the traditional cooking pot used for making this dish.
Cooking pérnil al caldero requires a careful process to achieve the desirable contrast of crispy skin and juicy meat. A successful method combines braising the pork on the stovetop and then frying the skin separately. While a caldero is ideal for this dish, a large Dutch oven can work just as well.
To prepare the adobo, start by mixing garlic, oregano, vinegar, olive oil, salt, and pepper into a smooth paste using a mortar and pestle. This mixture is then rubbed over the pork roast, which is wrapped and left to marinate in the refrigerator for several hours.
The roasting process includes additional garlic and oregano, resulting in a flavorful sauce made from the cooking liquid and smashed garlic, ideal for drizzling over the final dish.
Cooking Time:
Total time: 6 hours (45 minutes active prep), plus marinating time.
Servings:
8
Ingredients:
- 15 medium garlic cloves, peeled
- 2 tablespoons dried oregano
- 3 tablespoons white vinegar, plus more to taste
- 2 tablespoons extra-virgin olive oil
- Kosher salt and ground black pepper
- 5 to 7-pound bone-in, skin-on Boston butt roast
- 1½ cups neutral oil (like grapeseed or vegetable)
Instructions:
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In a mortar, mix 10 garlic cloves, 1 tablespoon oregano, 1 tablespoon vinegar, 1 tablespoon olive oil, 1½ tablespoons salt, and 1 tablespoon pepper into a paste.
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Carefully peel back the pork skin and rub the paste on the meat, leaving the skin untouched. Replace the skin, wrap the roast in plastic, and refrigerate for at least four hours or overnight if possible.
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When ready, remove the roast from the fridge and pat it dry. Heat the remaining olive oil in a Dutch oven or caldero over medium-high heat. Sear the pork skin side up until browned.
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Add water around the roast, ensuring the water does not cover the meat. Introduce the remaining garlic and oregano to the liquid, bring to a boil, cover, then lower the heat and simmer for about five hours until the pork is very tender.
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After cooking, let the roast rest covered with foil, while removing excess fat from the cooking liquid. Mash the garlic into the liquid, add the remaining vinegar, and adjust seasoning.
- Crisp the skin separately in a skillet until golden and crunchy, then slice the pork and serve it with the sauce poured over, topped with the crispy pieces of skin.
This traditional dish is not just a meal; it’s a cherished way of bringing family and friends together, offering a taste of Puerto Rican culture and hospitality.
