🇵🇹 Pernil Assado (Pork Shoulder)

🇵🇹 Pernil Assado (Pork Shoulder)

Sandra Correia

This Pernil Assado is a true set it and forget it Portuguese classic. Marinated with garlic, white wine, bay leaves, smoked paprika and Massa de Pimentão, then slow roasted until fall apart tender. The result is juicy flavour packed with crispy edges and that unmistakable Portuguese aroma that fill your whole home. Perfect for Easter or any family gathering when you want something impressive without the stress.

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Prep Time 15

Cook Time 5

Marinating time 1

Course Main Course

Cuisine Mediterranean, portuguese

Servings 6

Ingredients

2.3 kg pork shoulder
4 tablespoon sliced garlic (10-12 cloves)
1 large onion
2 teaspoon salt
1 teaspoon white pepper
2 tablespoon paprika
1 tablespoon pimenta moida
2 tablespoon massa de pimentão
1 tablespoon dried parsley
3 bay leaves
1 cup vinho verde
¼ olive oil
½ cup beer

Instructions

Prepare the marinade
In a large bowl mix garlic, onion, salt, white pepper, paprika, Pimenta moída, Massa de Pimentão, dried parsley, bay leaves, olive oil and white wine.
Marinate the pork
Pierce or lightly score the pork
Massage marinade into every part of the meat
Cover and refrigerate for 12 to 24 hours
Roast low and slow
Preheat oven to 300°F 150°C
Place pork in roasting pan with all marinade
Add beer around the pork if using
Cover tightly
Roast for 4 to 5 hours
Finish for texture
Once tender and pulling apart uncover
Increase heat to 375°F 190°C
Roast 20 to 30 minutes
Optional broil 3 to 5 minutes for crispy edges

Notes

More garlic means more flavour
Keep it covered most of the time for juicy meat
Finish uncovered to get that golden top
Spoon sauce over the pork before serving for extra flavour
Garnish for parsley (optional)

Storage

Store in fridge up to 4 days
Reheat with sauce to keep it moist
Freezes well for future meals