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Brazilian Pernil Assado, plated and ready to serve

Brazilian Pernil Assado, Slow-Roasted Brazilian Pork Shoulder

Pernil assado is the slow-roasted pork leg that feeds Brazilian families at Christmas and stars in São Paulo's famous pork sandwiches. A garlicky marinade of wine, lime and herbs soaks deep into the meat while it roasts low and slow. The result falls apart at the touch of a fork and has a crisp, deeply browned crust.
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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 10 servings
Calories: 456kcal

Ingredients

  • 6 pounds bone-in pork shoulder or fresh ham (about 4 1/2 pounds meat)
  • 1 head garlic cloves peeled
  • 1 small onion roughly chopped
  • 1/3 cup fresh lime juice
  • 1 cup dry white wine
  • 1/4 cup olive oil
  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 3 bay leaves
  • 1 1/2 tablespoons fine salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup chopped parsley and scallion

Instructions

  • Blend the garlic, onion, lime juice, wine, olive oil, paprika, oregano, cumin, salt and pepper into a smooth marinade.
  • With a thin knife, make deep slits all over the pork. Place it in a large bag or dish, pour the marinade over, rubbing it into the slits, add the bay leaves and refrigerate overnight, turning once.
  • Heat the oven to 325°F (160°C). Put the pork skin or fat side up in a roasting pan, pour the marinade around it and cover tightly with foil.
  • Roast for 3 1/2 hours, basting every hour, until the meat is very tender and a fork slides in easily.
  • Remove the foil, raise the heat to 425°F (220°C) and roast for 30 to 45 minutes more, basting once or twice, until the outside is deeply browned.
  • Rest for 20 minutes. Pull or slice the meat, toss it with the pan juices, and sprinkle with the herbs.

Notes

Brazilian pernil is usually the leg, but bone-in shoulder is easier to find in the United States and stays juicier during a long roast. The ingredient weight used for nutrition is the edible meat, not the bone. If the pan juices are very fatty, spoon off the fat before tossing the meat.
Chef's Tip: Marinate for a full 24 hours if you can. The lime and wine need time to work through such a big piece of meat.
Keto Swap: Pernil is commonly served with white rice and farofa or piled into crusty French rolls. Serve it with a crisp cabbage slaw and vinaigrette, or pile it onto keto rolls.
Success Tip: For an easy party, set out pulled pernil with keto rolls, lettuce leaves, sliced cheese and a bowl of vinaigrette so everyone can build a sandwich.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 456kcal | Protein: 36g | Fat: 30g | Fiber: 0.8g
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