Colombian-Style Pernil (Roasted Ham or Pork Shoulder)
- 1 6-7 pound pork shoulder bone-in skin-on, and uncooked (you can also use ham)
- For the Marinade
- 1 bottle beer 16 ounces
- 1 medium white onion chopped into big pieces
- 4 stalks green onion chopped into big pieces
- 8 garlic cloves
- 1 teaspoon oregano dried
- 1 teaspoon thyme
- 3 teaspoons cumin ground
- 1½ teaspoons food seasoning Sazón Goya, Triguisar or homemade
- salt to taste (the rule of thumb is 1 teaspoon per pound of meat)
- pepper to taste (the rule of thumb is 1/2 teaspoon per pound of meat)
In Colombia, many people have the tradition of buying a whole pig at the butcher store and using it to make different types of food to celebrate the holidays. They make tamales with pork meat, lechona (roasted pig), pork tenderloin, sausages, blood sausage, fried pork belly, beans with pig’s feet, and of course, this pernil (roasted pork shoulder) or ham with lots of Colombian flavor.
To be honest, I usually don’t use a raw ham for this recipe. (What?!) That’s right. I think it’s way too much meat for my small family and that’s why I do what most Puerto Ricans do with their version of pernil and use pork shoulder instead. It’s not the exact same cut of meat, but the truth is, it comes out tasting the same.
I personally have tasted different pernil recipes and they’re all delicious, but I always end up loving this one more because the beer (which, by the way, we use a lot to marinade meat in Colombia) gives it a very unique flavor.