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Recipe:Pernil Pork Roast with Yuca en Escabeche

  • Prep time: 20 minutes
  • Cook time: 3-4 hours

Serves 8 - 10.

Ingredients

Serving Size
  • WF Picnic Pork Roast, thawed

    8.75 LB
    Qty 8-9 LBS
    $15.58
  • WF Coarse Salt

    0.41 LB
    Qty 3 TBSP
    $5.38
  • WF Granulated Garlic

    0.33 LB
    Qty 1 TBSP
    $3.98
  • Fresh Garlic

    Qty 8 CLOVES
  • Dried Oregano

    Qty 1 ½ TBSP
  • WF Black Pepper

    0.2 LB
    Qty 2 TBSP
    $5.78
  • Additional salt for the outer skin.

    Qty
  • Water if needed half way through cooking.

    Qty
  • WF Frozen Yuca (Cassava, Manioc)

    5.0 LB
    Qty 5 LBS
    $4.98
  • Onions, Thinly sliced

    Qty 2
  • Green Pepper, thinly sliced

    Qty 1
  • Red Pepper, thinly sliced

    Qty ½
  • White vinegar

    Qty ½ CUP
  • Bay Leaf

    Qty 1
  • Green Olives, sliced

    Qty ¼ CUP
  • Chopped Garlic

    Qty 1 TSP
  • Olive Oil

    Qty 1 CUP
  • Chopped Cilantro or Parsley

    Qty ¼ CUP

Cooking
Instructions

  1. Preferably 24 hours before serving, season pork. In a small bowl, mix all ingredients of rub.
  2. Prepare Pork Butt: Clean Pork under running water and pat dry using a paper towel.
  3. Using a sharp knife, and only in the top part of the picnic roast, form a flap by lifting the skin from the muscle up to ¾ of the way. It should still be completely attached to the upper part of the shank. Do not remove the skin!
  4. Using the tip of the knife, make 1” deep incisions all around the roast and into the muscle so the rub can penetrate into meat. Season the meat with rub and well into the small cavities. Place the skin flap on top of meat and season the skin with rub and some additional salt.
  5. Marinate 4 to 24 hours: Place the seasoned pork butt in a baking pan and leave in the fridge overnight or at least a few hours, uncovered. (This will help dry the skin and produce a crispier result for the “chicharron”.
  6. To Roast: Preheat oven to 325 F. Cover the roast with foil. Place in the center of the oven. After 2 hours, uncover, add a cup and a half of water, and continue cooking UNCOVERED for another 2-3 hours depending on size of picnic. (40 minutes per lb.).
  7. Skin should be dry and crispy. If not, raise the temperature on the last 20 minutes to 400 or until it is nicely golden and crispy.
  8. Boil the yucca pieces in water seasoned with salt. Yucca should be tender. Cut into smaller pieces (2” to 3” wide) removing the woodsy fiber in the center.
  9. In a sauce pan combine all ingredients of the Escabeche and gently simmer until vegetables are tender. Add salt to taste. Pour over yucca and serve warm or cold. Keeps very well for 3 days in the refrigerator. Garnish with cilantro or parsley before serving.

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