DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE
Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.
Provided by Daddy Eddie
Categories World Cuisine Recipes Latin American Caribbean
Time 13h15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 355 calories, Carbohydrate 2.2 g, Cholesterol 111.6 mg, Fat 23.7 g, Fiber 0.7 g, Protein 31.8 g, SaturatedFat 6.9 g, Sodium 966.2 mg, Sugar 0.1 g
ROASTED PORK SHOULDER (PERNIL AL HORNO)
Slow-cook Tyler Florence's Roasted Pork Shoulder (Pernil Al Horno) recipe from Food 911 on Food Network for flavorful, pull-apart meat for a special occasion.
Provided by Tyler Florence
Categories main-dish
Time 7h
Yield 10 to 12 servings
Number Of Ingredients 7
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. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the adobo in a bowl and stir in the oil and vinegar. Rub the garlic paste 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. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
- Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 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.
PERNIL (PUERTO RICAN PORK SHOULDER)
This is a delicious way to cook pork. I got this recipe from my boyfriend who is from Puerto Rico. This also makes excellent, moist meat for Cuban sandwiches.
Provided by Michelle Figueroa
Categories Pork
Time 15h30m
Yield 1 Roast
Number Of Ingredients 7
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.
Nutrition Facts : Calories 8991.9, Fat 693.6, SaturatedFat 232.1, Cholesterol 2576.4, Sodium 20972.3, Carbohydrate 14.1, Fiber 1.7, Sugar 0.6, Protein 626
PERNIL
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.
PORK SHOULDER "PERNIL"
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.
THE BEST PUERTO RICAN PERNIL (PORK SHOULDER)
I've made a lot of pernils. They were pretty good but this great! What makes it great I find is the the soy sauce in the marinade, and the low and slow roasting. Note: This is not a weeknight meal, I recommend seasoning your Pernil 2 days prior to cooking. And start roasting early in the morining. The pernil will cook for about 10 hours, Your house will smell like heaven all day long!
Provided by Joanne
Categories Pork
Time 10h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Make the marinade:.
- In medium bowl, combine garlic, lime juice, oregano, soy sauce, olive oil and salt and black pepper. Set aside.
- Wash the pernil in vinegar and water, pat dry with paper towel.
- Place on a cutting board fat side up.
- Leaving the fat in a single piece and attached at one end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides (about 20 holes).
- Place pernil in roasting pan skin side up. Rub the marinade all over the pernil, making sure you work it into to the holes. Return the skin back to its original position. Score the skin with diagonal cuts and sprinkle salt to taste over the skin.
- Cover tightly with aluminum foil. Refrigerate for 24 to 48 hours.
- On day of Cooking:.
- Remove pernil from refrigerator 45 minutes before roasting.
- Preheat oven to 475 degrees F.
- Add a little water to the roasting pan so that it comes up about 1/2 inch up the sides.
- Cook pernil uncovered for 1 hour. Turn oven temperature down to 225 degrees F, tent pernil loosely with aluminum foil, and cook for 8 hours. Remove foil and cook for 1 hour.
- Let pernil rest for 10 minutes before slicing.
Nutrition Facts : Calories 1151.8, Fat 86.3, SaturatedFat 29, Cholesterol 322.1, Sodium 968.5, Carbohydrate 8.6, Fiber 1.9, Sugar 1.1, Protein 80.1
SPANISH ROASTED PORK (PERNIL)
Traditional dish in our family.
Provided by Latino0809
Categories Meat and Poultry Recipes Pork
Time 6h
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 3 g, Cholesterol 100.5 mg, Fat 25.2 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 9 g, Sodium 1170.7 mg, Sugar 0.1 g
More about "pork shoulder pernil recipes"
PERNIL RECIPE | PUERTO RICAN PORK SHOULDER — THE MOM 100
From themom100.com
5/5 (27)Category Main CourseCuisine Puerto RicanTotal Time 6 hrs 40 mins
- Score the fat on the pork shoulder in a criss-cross hatch fashion. Then, cut deeply once in each direction across the pork, like you are going to cut it into four quarters, but then leave them attached at the bottom. Use a sharp knife to make about 20 slits, about 1 inch deep, all over the meat. Place the meat in a 13 x 9 baking pan, or another shallow baking pan large enough to comfortably hold the meat with some space around it.
- Combine the oil, garlic, fresh and dried oregano, Adobo, paprika, salt and pepper. Rub the mixture all over the meat, working it all over the surface and into the slits. Cover the pork with foil and refrigerate overnight.
- Bring the pork to room temperature, about 1 hour. Meanwhile, preheat the oven to 300F°. Bake the pork, covered for 3 hours, then remove the foil and bake for another 3 to 4 hours at the same temperature, until the pork is fall-apart tender. The internal temperature should be at least 165°, but it may be higher, which is fine – it’s most important that the meat is super tender. If you would like a crustier exterior, turn the heat to 375°F and bake for another 20 to 30 minutes, until the outside of the pork has a nice browned crust.
- Let the pernil sit for at least 20 minutes, then use your fingers (if it’s not too hot; some people like to wear kitchen gloves to protect their fingers from the heat), or two forks to pull the meat into chunks. Sprinkle the meat with the lemon and orange juice, season with additional salt and pepper, and serve hot or warm.
ROAST PORK SHOULDER - PERNIL ASADO TRADITIONAL RECIPE
From foodandwine.com
5/5 Total Time 7 hrs
PORK SHOULDER PERNIL RECIPE | YEPRECIPES
From yeprecipes.com
PERNIL (PUERTO RICAN ROAST PORK) - CHILI PEPPER MADNESS
From chilipeppermadness.com
PORK SHOULDER PERNIL : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
HOW TO COOK A SPANISH PORK SHOULDER | PRIMERPLATO
From primerplato.com
SLOW COOKER PERNIL (ROASTED PORK SHOULDER) - MY DOMINICAN KITCHEN
From mydominicankitchen.com
HOW TO MAKE THIS CAFE'S SIGNATURE PUERTO RICAN ROASTED PORK AND …
From abcnews.go.com
PERNIL RECIPE (ROAST PORK SHOULDER) - OLIVIA'S CUISINE
From oliviascuisine.com
PERNIL (PUERTO RICAN ROAST PORK SHOULDER) - SENSE & EDIBILITY
From senseandedibility.com
PERNIL (PUERTO RICAN SLOW-ROASTED PORK SHOULDER) RECIPE
From today.com
DESCARGAR MP3 PERNIL ASADO PUERTORRIQUENO PUERTO RICAN ROAS
From tunexlife.com
HOW TO MAKE AUTHENTIC PERNIL (SPANISH ROASTED PORK …
From latinamommeals.com
PERNIL DOMINICANO | ROASTED PORK SHOULDER - CHEF ZEE COOKS
From chefzeecooks.com
UNE TODOS LOS INGREDIENTES USANDO UN PILóN (MORTERO) O LICUADORA ...
From jggeq.woco.info
DOMINICAN ROAST PORK SHOULDER - PERNIL AL HORNO RECIPE - SIDECHEF
From sidechef.com
You'll also love