Serves: 8Prep Time: 3 hoursCook Time: 6 hours
DAPHNE: Savannah is an incredibly talented chef in training that we just loved having teach us her signature dish of slow-roasted pork pernil. If you’re not familiar with it, pernil is a slow-roasted pork that bastes in the oven for hours. And the final product is fall-off-the-bone tender and so flavorful. We were so impressed by the seventeen-year-old’s version of the Puerto Rican classic that we invited her to cook in The Chew prep kitchen to learn from our incredibly talented food stylists. It’s always inspiring to see teenagers so passionate about food and cooking! Nothing could make us happier.
5–6 pounds pork shoulder (bone-in, skin on, and scored)
3 cloves garlic
1 teaspoon garlic powder
1 Scotch bonnet pepper (whole)
½ green cubanelle pepper
8–10 sprigs thyme
1 sprig rosemary
2 tablespoons tarragon, chopped
4 teaspoons dried oregano
1½ teaspoons freshly ground black pepper
3 tablespoons salt
5 teaspoons red wine vinegar
2 teaspoons chili powder
¼ cup orange juice
FOR THE GRILLED VEGETABLE ORZO
1 Japanese eggplant
1 yellow squash
1 zucchini
1 red bell pepper
1 ear of corn
1 pound orzo
2 lemons, zest and juice
¾ cup extra virgin olive oil, plus 2 tablespoons
½ cup flat leaf Italian parsley, chopped
Salt and freshly ground black pepper, to taste
1. Using a sharp knife, score the skin-side of the pork with a 1-inch crosshatch mark pattern. Place the scored pork in a baking dish.
2. Place the rest of the ingredients in a blender and blend until smooth. Pour marinade over the pork. Cover with plastic and place in the refrigerator to marinate for 3–4 hours.
3. Preheat oven to 325°F.
4. Uncover roast and place in the oven to cook for 6–7 hours.
5. Remove roast from oven and let rest for 15 minutes. Using 2 forks, shred the meat away from the bones.
6. Serve the shredded meat with the grilled vegetable orzo.
FOR THE GRILLED VEGETABLE ORZO:
7. Preheat a grill or grill pan to high heat.
8. Cut the vegetables in half or large strips. Season vegetables with salt and pepper and drizzle with a little olive oil.
9. Place the cut vegetables and the corn on the grill. Grill vegetables until charred and tender. For the corn, grill on all sides. Then, remove the kernels from the cob. Place the grilled kernels in a large bowl. Dice the grilled vegetables and place them in the bowl with the grilled corn kernels.
10. Meanwhile, bring a large pot of salted water to a boil. Add the orzo and cook until al dente. Drain the pasta and add it to the bowl with the grilled vegetables.
11. To make the dressing, place the juice and zest of 2 lemons in a medium bowl. Add ¾ cup of oil, ½ cup of chopped parsley, and salt and pepper to taste. Whisk to combine. Add the lemon dressing to the bowl with the vegetables and toss to combine. Serve at room temperature or cold.
