Mountain Style Pork (Chancho Al Palo)

Mountain Style Pork (Chancho Al Palo)

Slow-roasted pork shoulder rubbed with garlic and spices until the skin turns deeply crackled.

Total 14 hr Makes 8 servings Calories 620/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

This Peruvian specialty traditionally cooks whole pigs on a spit over open flame, but this home version uses a pork shoulder marinated in garlic, cumin, and chicha de jora or beer, then roasted low and slow until the meat falls apart and the skin crisps. It's a centerpiece dish for weekend gatherings, served with corn, potatoes, and salsa criolla.

Ingredients

  • 4 pounds pork shoulder, skin on, bone in
  • 12 cloves garlic, peeled
  • 1 cup beer or chicha de jora
  • 1/4 cup ají panca paste
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup vegetable oil
  • 1/4 cup fresh lime juice
  • 4 ears corn, husked and halved
  • 4 medium potatoes, halved
  • 1 cup salsa criolla

Method

  1. In a blender, combine the garlic, beer, ají panca paste, cumin, oregano, salt, pepper, oil, and lime juice. Blend until smooth to make the marinade.

  2. Score the pork skin in a crosshatch pattern with a sharp knife, then rub the marinade all over the meat and under the skin, working it into the scored cuts.

  3. Cover and refrigerate the pork to marinate.

  4. Remove the pork from the refrigerator and let it come to room temperature while you preheat the oven to 325°F.

  5. Place the pork skin-side up on a roasting rack set in a 9x13-inch roasting pan. Roast until the internal temperature reaches 195°F and the meat is fork-tender.

  6. Increase the oven temperature to 450°F and roast until the skin blisters and crackles, watching closely to avoid burning.

  7. Transfer the pork to a cutting board and let it rest before shredding or slicing.

  8. While the pork rests, boil the potatoes and corn in salted water until the potatoes are tender when pierced with a fork.

  9. Carve the pork into thick slices or shred it into large pieces, keeping some crackled skin on each portion.

  10. Serve the pork hot alongside the boiled corn, potatoes, and salsa criolla.

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Mountain Style Pork (Chancho Al Palo)

This Peruvian specialty traditionally cooks whole pigs on a spit over open flame, but this home version uses a pork shoulder marinated in garlic, cumin, and chicha de jora or beer, then roasted low and slow until the meat falls apart and the skin crisps. It's a centerpiece dish for weekend gatherings, served with corn, potatoes, and salsa criolla.

14 hr 8 servings 620 cal

Ingredients

  • 4 pounds pork shoulder, skin on, bone in
  • 12 cloves garlic, peeled
  • 1 cup beer or chicha de jora
  • 1/4 cup ají panca paste
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup vegetable oil
  • 1/4 cup fresh lime juice
  • 4 ears corn, husked and halved
  • 4 medium potatoes, halved
  • 1 cup salsa criolla

Method

  1. 1

    In a blender, combine the garlic, beer, ají panca paste, cumin, oregano, salt, pepper, oil, and lime juice. Blend until smooth to make the marinade.

  2. 2

    Score the pork skin in a crosshatch pattern with a sharp knife, then rub the marinade all over the meat and under the skin, working it into the scored cuts.

  3. 3

    Cover and refrigerate the pork to marinate.

  4. 4

    Remove the pork from the refrigerator and let it come to room temperature while you preheat the oven to 325°F.

  5. 5

    Place the pork skin-side up on a roasting rack set in a 9x13-inch roasting pan. Roast until the internal temperature reaches 195°F and the meat is fork-tender.

  6. 6

    Increase the oven temperature to 450°F and roast until the skin blisters and crackles, watching closely to avoid burning.

  7. 7

    Transfer the pork to a cutting board and let it rest before shredding or slicing.

  8. 8

    While the pork rests, boil the potatoes and corn in salted water until the potatoes are tender when pierced with a fork.

  9. 9

    Carve the pork into thick slices or shred it into large pieces, keeping some crackled skin on each portion.

  10. 10

    Serve the pork hot alongside the boiled corn, potatoes, and salsa criolla.