Venezuelan Pernil Recipe (2024)

This Venezuelan Pernil is flavorful and so juicy and tender! Discover how to make this guest-worthy main dish without slaving over.

VENEZUELAN PERNIL RECIPE

When the holidays arrive, it’s time to start planning my Venezuelan Pernil!

This succulent piece of meat is a holiday staple in Venezuela. It’s served with Hallacas (Venezuelan tamales), Pan de Jamon (Venezuelan ham, olive, and raisins stuffed bread), and Ensalada de Gallina (potato and chicken salad).

Venezuelan Pernil because is juicy, tremendously tender, and tastes ridiculously delicious.

But to be honest, Pernil wasn’t always my first option when it came to holiday dishes because it took such a long time and effort to make. I mean like 4 to 6 hours, depending on how big the pork is, of roasting and basting. That is why I got so excited when I discovered that I can prepare Pernil without slaving over.

How? Using an oven bag!!

Oh. Em. Gee. I do not know why it took me so long to discover this trick. It cuts the cooking time significantly. Plus, the bag traps in moisture and natural juices to keep food from drying out so it comes out juicy and tender.

This incredibly savory and guest-worthy dish Pernil will make your taste buds dance.

VENEZUELAN PERNIL INGREDIENTS

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

• 1(8 – 10 lb) whole bone-in skinless pork shank(pork ham)
• Salt and black pepper
• Cola soda
• Beer
• One oven bag – Optional but highly recommended. I use Reynolds® Oven Bag.

FOR THE MARINADE:

• Vegetable oil
• Orange juice
• Lime juice
• Worcestershire sauce
• Garlic
• Onion
• Fresh oregano
• Fresh rosemary
• Bay leaf

HOW TO MAKE VENEZUELAN PERNIL

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

1 – PREPARE THE PORK

Wash the pork and pat the meat dry with a paper towel. Then, use the knife to poke 1-inch-deep holes into the meat on all sides. Rub salt and pepper generously all over the pork, working it into the punctures. Set aside.

2 – MARINADE

Combine oil, orange juice, lime juice, Worcestershire sauce, garlic, and onion in a blender and blend until finely chopped. Place pork in a large Ziplock bag. Add marinade, oregano, rosemary, and bay leaf. Place in the fridge overnight.

3 – BAKE

Remove the pork from the refrigerator 1 hour before you start cooking.

Preheat oven to 350º F (arrange racks in the middle). Line a roasting pan with aluminum foil for easier cleanup. Bake the peril until it reaches an internal temperature of 150°F in thethickest part, about 2 1/2 hours.

Pour the cola soda and beer over the pork and return to the oven to roast for further 30 – 45 minutes, basting with juices the pork 2 -3 times, or until the pork reaches 160°F in thethickest part.

4 – REST AND SLICE

Remove pork onto a serving platter, cover loosely with foil and let it rest for 20 minutes before slicing.

5 – SERVE

Strainall the juices through a fine-mesh strainerto remove, fat, herbs, and bay leaf. If you want to thicken the sauce, place it in a saucepan and simmer on medium-high for 5 minutes or until it reduces to a syrupy consistency. To thicken, even more, you can add 2tablespoons of cornstarch mixed with 2tablespoons of water.

STORING & FREEZING INSTRUCTIONS

Leftover Pernil can be refrigerated for up to 3 days, or frozen in a freezer-safe container for 3 months.

I love using leftover Pernil loin to make sandwiches or to fill arepas.

MORE RECIPES YOU’LL LOVE

• Venezuelan Pan de Jamon
• Venezuelan Ponche Crem
• Traditional Venezuelan Hallacas Recipe
• Venezuelan Asado Negro
• Venezuelan Polvorosas Cookies
• More Venezulan Recipes…

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Disclosure: This is a sponsored recipe as aReynolds Kitchenambassador.However, all opinions expressed are my own as always. Thank you, though, for supporting them and the other brands which help make this site possible.

Originally posted September 2016, post content edited to add more helpful information, no change to the recipe in December 2021.