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Pernil
Pernil is everything to me. It was the heart of the table at most family gatherings, the beautifully roasted pork shoulder that everyone waited for. This version, from my cookbook, “Everything Good” (Clarkson Potter, 2025), is exactly how it should be — juicy, full of flavor, with that perfect cuerito, the crispy skin. But to nail it, there are a few things you need to know: 1. Marinate it overnight. There’s no getting around this — some dishes just take time. 2. Be generous with the marinade and make sure every part of the pork is covered. 3. Don’t rush cooking it — no shortcuts. (Watch Toni make this recipe on Instagram.)
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