Puerto Rican Pernil Sliders
Puerto Rico's most important holiday dish — pernil (slow-roasted pork shoulder marinated in sofrito, garlic, oregano and sazon) pulled apart and loaded into soft slider buns with a tangy pink onion escabeche, crispy skin cracklings (chicharrón) and a slather of Dijon mustard.
- Total
- 50 min
- Serves
- 12
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Score the pork skin deeply. Blend sofrito paste ingredients. Rub the paste all over the pork, deep into the scores. Marinate overnight in the refrigerator.
About 5 min
Bring pork to room temperature. Roast skin-side up at 160°C/325°F for 5–6 hours until meat is completely tender and pulls apart easily.
About 14 min
Raise heat to 230°C/450°F for the final 30 minutes until the skin turns into crispy chicharrón (cracklings).
About 14 min
Onion escabeche: soak sliced red onion in white wine vinegar, salt and oregano for 30+ minutes.
About 14 min
Pull the pork meat. Toast slider buns. Spread mustard. Pile pulled pernil. Top with crispy skin pieces and escabeche onion.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 36 g
- Carbs
- 26 g
- Fat
- 26 g
- Fibre
- 2 g
- Sugar
- 6 g
- Sodium
- 780 mg
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Recipe by Boon Tools.