Pork Shoulder Pernil Spanish Style Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub pork shoulder all over with lime.
• Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
• Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
• Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
• Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
• Roast in the preheated oven until slightly pink in the center, about 3 hours.
• Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

Steps:

• Place the pork shoulder, fat-side up, on a cutting board. With a sharp knife, score the skin and fat in a cross-hatch pattern, making diagonal cuts about 1 1/2 inches apart and cutting down to the meat so the marinade can penetrate. Transfer the pork to a large re-sealable plastic bag set over a baking dish or bowl.
• To a blender, add the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tablespoons salt and 1 tablespoon pepper. Drizzle in the olive oil and pulse until you have a nice puree. Pour the marinade all over the pork, being sure to get it into the deep cuts. Zip the bag closed and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Add about a 1/2 inch water to a roasting pan fitted with a roasting rack. Remove the pork from the marinade and place in the center of the rack.
• Cover with foil and roast until the pork is fork tender and deep brown in color, 4 hours. Check on the pork after 3 1/2 hours; if skin is not deep brown, remove the foil for last 30 minutes. Transfer the pork to cutting board and let rest for 20 minutes before slicing into thick pieces. Spoon any remaining pan juices over the meat to serve.

Steps:

• Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
• Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
• Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
• Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

Steps:

• Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
• Preheat the oven to 300 degrees F.
• Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.

Steps:

• For the marinade: Mix together all ingredients and set aside to let flavors meld together.
• Procedure for the pernil. Preheat oven to 450 degrees. Wash pork under cold running water and pat dry with paper towels. With a sharp paring knife, pierce the flesh. Season with salt and pepper and rub sofrito all over, covering the entire piece of meat. Let marinate for no less than 2 hours but better if overnight. Place pork on an oven rack and place in roasting pan and add enough water to just cover bottom of pan. Put roasting rack in center of the oven and let cook for 20 minutes. Turn the oven down to 350 degrees and let cook until juices run clear. The pork should be firm to the touch. Take the pork out of the oven and let rest for about 10 to 15 minutes. Peel away the skin when cool enough to touch and save, for this is a traditional Caribbean delicacy. Slice meat into bite-size pieces and serve with arroz con gandules.

Steps:

• Heat oven to 300 degrees. Score meat's skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.
• Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
• Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.

Steps:

• Prepare the adobo by combining all the ingredients and grinding in a large pilón or mortar and pestle, or simply mixing together well in a small bowl.
• Prepare the pork: Rinse and dry meat well with a clean towel. Place pork skin-side down on a large rimmed sheet pan and poke deep, 1-inch holes throughout the meat and in the fatty layer with a paring knife, being careful not to pierce the skin. You can't have too many holes.
• Pour over adobo in batches, using your fingers to push adobo deep into the meat. If you're worried about your hands smelling like garlic - which they will! - wear gloves.
• Set out a long sheet of plastic wrap, layering with subsequent sheets as needed to ensure you can securely wrap the entire pork shoulder. Transfer pork to plastic wrap and wrap tightly, adding sheets of plastic as needed to ensure pork is completely airtight and juices are contained. Let marinate in the fridge overnight if possible, or at least least 2 to 3 hours. Set on a rimmed baking sheet or disposable aluminum foil pan in case it leaks.
• Once the pork has marinated, heat oven to 400 degrees. Working over the sink, carefully remove pork from plastic wrap, discarding any remaining adobo. Place the marinated pork shoulder skin-side up in a deep roasting pan, and wipe the skin with a clean cloth. Rub skin with 1 teaspoon salt.
• Loosely tent foil over the pork shoulder, spraying the foil with cooking spray or brushing with oil in any areas that may touch the skin, as it will stick. Transfer to the center of the oven.
• Roast in the oven for 1 hour, then carefully remove the foil and rotate the pan. Continue roasting for another 2 to 3 hours, rotating every hour or so, and watching closely. Add water to the pan as needed when juices evaporate. The meat is done cooking when the juices run clear and the thickest part of the leg registers 160 degrees with a meat thermometer. The skin may take more time to crisp, but watch closely so that it does not burn. Tap the top of the skin with the back of a knife or metal spatula, and listen for a decidedly hollow sound.
• Remove from the oven and let rest for 10 to 15 minutes, then transfer to a large cutting board. (For cleaning instructions for the pan, see Notes.) If desired, remove the skin from the roast by slicing it along the underside of the bone with a long, sharp, slender knife. Run the knife underneath the skin starting from the bottom until loosened, then lift the skin from the meat. Use kitchen shears to cut into serving pieces, and let them rest in the warm oven until ready to eat. Trim excess fat from the meat if desired, and slice as desired, in large chunks or slices, to serve.

Steps:

• Mix sazon seasoning, olive oil, garlic, salt, pepper, and oregano together in a small bowl.
• Rinse roast and pat dry. Separate the fat from the meat with a sharp knife, starting at the wide end and going to the narrow end; don't cut it off all the way.
• Season the inside of the fat a little bit. Make very deep slits all over the meat and rub seasoning all over, making sure it goes into the slits. Pull the fat back up and over the meat. Wrap roast with plastic wrap and refrigerate for 24 hours.
• When ready to cook, remove roast from refrigerator. Unwrap and place in a deep roasting pan. Let sit for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C) for 30 minutes. During this 30 minutes the roast will reach room temperature (total of 1 hour out of the refrigerator).
• Place roast in the preheated oven and cook for 1 hour. Reduce heat to 300 degrees F (150 degrees C); cook roast until meat is tender and can be easily pulled apart with a fork, about 6 more hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Wash the pork shoulder.
• With a sharp knife, make 1 inch deep cuts into the pork.
• With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
• Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
• Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).
• Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
• Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
• Pork should be well-done and tender.

Steps:

• Mash the garlic, oregano, salt, and pepper into a paste in a blender; place the mixture in a bowl and stir in the oil and vinegar. Take a knife and separate the skin (do not stab the skin) from the pork about 90%. Rub the garlic paste mixture between the skin and pork, being sure to make ½ inch incisions and 1 inch deep so the paste can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 to 6 hours. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 and cook roast for 2 hours at 350 and 3 and 1/2 hours at 325 degrees F. Roast the pork for 35 minutes per pound, uncovered, until the skin is crispy-brown. In order for the skin to become crunchy you will turn the oven up to 400 degrees and cook for an additional 20 to 30 minutes. Let the meat rest on a cutting board for 20 minutes before slicing, (this allows the juices to settle and remain in the meat) Cut the entire roast in 3 inch pieces and season with a mixture of salt, oregano, garlic powder and pepper,(use your hands and toss like a salad) I recommend you first Brine the pork shoulder in 4 tablespoons of salt, pepper, sugar and garlic in a pot of distilled water. Submerge the pork completely in a deep pot (covered) for 12 to 24 hours in the refrigerator. This will ensure a very juicy roast.

Steps:

• 1. Place the 8 pounds pork shoulder into a roasting pan with the fatty side up. Puncture the surface of the meat with a fork. Rub the paste into the punctures of the meat.
• 2. Mix together in a small bowl, blend minced garlic, salt, pepper, oregano, adobo seasoning and olive oil.
• 3. Cover with plastic and store in the refrigerator overnight.
• 4. Preheat oven to 350 degrees.Remove the plastic wrap from the pork shoulder and replace it with aluminum foil.
• 5. Cook for 3 1/2 to 5 hours, checking the meat every 30 minutes after the 3 1/2 hour mark.
• 6. Remove the foil when the pork is nearly done and allow to cook for another 20-30 minutes to become crispy on the surface.