Pernil Asado

Still in our holiday mood. Our cranky chef cooked up some pernil asado for Christmas. Delish! The key to the moist, falling off the bone delicacy is that he chose to soak his pork overnight in a garlicky brine before roasting it. Another key is finding the right piece of pork butt (ojo: sometimes you just see the generic pork shoulder- too much white meat for my taste, look in a few more places for the pork butt- the hind leg) with enough skin and fat. The beauty of this dish is that like thanksgiving turkey, leftovers in a sandwich or tacos keep us happy for a couple of days more!

• 1 tablespoon each of whole white and black peppercorns
• 3/4 cup plus 2 tablespoons kosher salt
• 1/2 cup light brown sugar
• 2 serrano chiles, crushed
• 2 tablespoons minced garlic
• 3 jalapeños, thinly sliced
• 2 cups warm water
• One 3-pound boneless pork butt
• About 6 cups cold water
• 1/2 cup distilled white vinegar
• 1/2 cup granulated sugar
• 1/2 teaspoon table salt

1. In a small skillet, toast the white and black peppercorns over moderately high heat until fragrant, about 1 minute. Transfer them to a work surface and using the side of a heavy knife, coarsely crack the peppercorns; transfer to a large, deep bowl. Add the 3/4 cup plus 2 tablespoons kosher salt and the brown sugar, then add the serrano chiles, garlic and one-third of the jalapeños. Stir in the warm water until the sugar and salt are dissolved. Add the pork and enough cold water to submerge the roast. Cover and refrigerate overnight.
2. Preheat the oven to 400°. Drain the pork and pat dry, then transfer to a roasting pan. Let the pork return to room temperature. Roast the pork for about 1 hour and 15 minutes, turning once; the pork is done when an instant-read thermometer inserted in the thickest part registers 165°.
   
3. Meanwhile, in a medium bowl, combine the white vinegar, granulated sugar and table salt and stir until dissolved. Sprinkle over the pork. Let rest for 30 minutes before slicing thinly.

Cranky Cook Aggravation Rating: 3 out of 5 Preparation including the brine requires a little focus but once in the oven looking for the right temperature is all that is required. Comes out amazing!