A traditional Latin American dish, Pernil is pork roast marinated overnight and roasted until fall-apart tender. After hours of low and slow roasting, I hit the roast with high heat for the last 30 minutes to get the crispy chicharrone pieces mixed up in the succulent, juicy meat! And it goes without saying that Pernil without arroz con gandules is like turkey without stuffing. Served with Arroz con Gandules and Roasted Vegetables.
Pernil with Arroz con Gandules
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