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This Venezuelan Pernil is flavorful and scrumptious! Discover the foolproof cooking method to make this guest-worthy dish without slaving over.
When fall arrives, it’s easy for me to get excited about the holidays!! Seriously, Halloween is around the corner, then comes Thanksgiving, and Bam… Christmas are here. I don’t want to sound crazy. Holidays may seem far away, but it’s only 55 days away. Yep…just 8 weeks! So I really need to plan ahead if I want to share all my favorite holiday recipes, that for some reason or other, I haven’t shared yet.
So what a better way to start than with a juicy rustic, tremendously tender, and tastes ridiculously delicious 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).
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 was, of roasting and basting. That is why I got so excited when I discovered that I can prepare Pernil without slaving over.
Using a Reynolds® 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.
A picture’s worth a thousand…
If you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!