Pernil, Venezuela’s Classic Christmas Roast

Step 1

In a blender, mix the wine, orange juice, lime juice, Worcestershire sauce, onion, garlic, salt and black pepper until thoroughly dissolved and frothy.

Step 2

Stir in the sprigs of thyme, oregano, rosemary and sage, plus the bay leaves to your mixture. Set the marinade aside.

Step 3

Place the pork on a work surface. With a sharp knife, trim any excess fat. Insert the knife about 2 inches deep every 2 or 3 inches on all sides.

Step 4

Place the meat in a bowl or a very large zip bag. Cover with the marinade.

Step 5

Sea with foil or seal the zip bag and place in your fridge to marinate for 12 to 24 hours.

Step 6

Preheat oven to 325°.

Step 7

Remove the pernil from the fridge. Let the pork rest of 1 hour and come to room temperature.

Step 8

In a large roasting pan with a rack, place the pork and all of the marinade. The side with the thin sheath of fat should be facing up.

Step 9

Drizzle the olive oil over the pork, rubbing it into top, sides and bottom of each cut.

Step 10

Cover with tinfoil and place in the 325° oven for about 4 hours.

Step 11

About once per hour, baste the pernil in the marinade. If it is getting too dry, add a bit of chicken broth, water or beer.

Step 12

When you have just 30 minutes left in cooking time, raise the temperature to 380° and remove the tinfoil.

Step 13

Roast the pernil for a final 30 to 40 minutes, turning it every 10 minutes, so that each side turns golden brown.

Step 14

You’ll know the pernil is ready when a meat thermoenter reaches 170 degrees or if you insert a fork and the internal juices run clear. The meat should look like it’s falling off the bone,” says Liliana.

Step 15

Place the pernil on a cutting board or sheet pan with a rim to catch the juices. Leave the remaining marinade and brown bits in the roasting pan.

Step 16

Tent lightly with tinfoil and let the pork rest for 20 to 30 minutes to let the juices settle.

Step 17

In a small bowl, mix the butter and flour until smooth. Set aside.

Step 18

On the stovetop set to medium heat, place the roasting pan, with the remaining marinade and pan juices. Stir the sauce as it reduces. Thin it with a little chicken broth, water or beer, as needed.

Step 19

Stir in the piloncillo. When the sugar has completely dissolved, strain the sauce and return to the roasting pan.

Step 20

Raise the heat to medium high. When the sauce starts to bubbled, whisk in the butter- and-flour paste, until it is fully absorbed.

Step 21

Cook the sauce for 8 minutes, stirring occasionally. You want the reduced sauce to slightly thicken yet still remain liquidy, says Liliana.

Step 22

Strain the sauce a second time. It’s ready.

Step 23

Slice or shred the pernil and arrange on your serving platter.

Step 24

Drizzle with sauce and garnish with several sprigs of rosemary. Serve alongside the three other Christmas meal essentials: hallaca, pan de jamon and chickenm salad—accompanied by a side of sauce in a pretty bowl or gravy boat.