Due to the marinade, the ingredients are too variable for a meaningful analysis. Recipe tested by Ann Maloney; email questions to firstname.lastname@example.org
6 to 8 servings
Traditionally, pernil is served with yellow rice and pigeon peas (see recipe for Arroz con Gandules, right), but feel free to accompany it with roasted vegetables or mashed potatoes.
Depending on how the animal was raised, and the...
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