Recipe courtesy of Paquito D'Rivera
Level:
Easy

Ingredients

Directions

Puncture the pork butt several times. Mash the garlic cloves and insert them into the crevices. Cut the onion into slices. Marinate as long as possible in cooking wine and onions, garlic, pepper, and season mixture with salt and pepper (overnight is preferred). Remove pernil and separate from marinade. When ready to cook saute the pernil (without the marinade), in a large casserole pot. Turn it on all sides to seal the skin until it attains a golden color. When the skin is golden in color add the marinade mixture. Cover the pan and lower the heat for 4 hours, until meat is tender to the touch. You should add a little water if it dries up too much. When the meat is almost done add the 2 bottles of malta, cover and simmer for another 40 minutes until it absorbs the flavor of the malta without drying out. If the sauce is too watery you can always add 2 tablespoons of corn starch to thicken it a little as an option.;

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Pernil

Recipe courtesy of Guy Fieri

P. R. Pernil

Recipe courtesy of Sunny Anderson

Arepas de Pernil

Recipe courtesy of Caracas Arepa Bar

Cuban Roasted Pork Leg: Pernil

Recipe courtesy of Ingrid Hoffmann

Cuban Roasted Pork Leg: Pernil

Recipe courtesy of Ingrid Hoffmann

Pernil Asado (Roast Pork, Caribbean Style)

Recipe courtesy of Christopher Rios

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.