Pernil is one of Puerto Rico’s most famous dishes, a succulent roasted pork shoulder that is traditionally seasoned in a marinade called adobo mojado, consisting of paprika, salt, vinegar, garlic, and oregano. The name of the dish is derived from the Spanish word pierna, meaning leg, but it is also a Catalan word for ham, referring to the traditional recipe that calls for fresh ham.

Because pork shoulder is more available and costs less than ham, it has become a key ingredient in pernil. Many people prefer it since it is believed to be much more flavorful than ham. The dish is a staple at numerous Puerto Rican festivities such as birthdays or weddings, where many people feast on the crunchy skin and tender meat that falls off the bone.

By Taste Atlas