DOMINICAN PERNIL (PULLED PORK)
Super tender and flavorful traditional Dominican pulled pork recipe.
Provided by belquistwist
Categories lunch Main Course
Number Of Ingredients 5
Steps:
- Season Pork Butt. Cover pork butt with oil, massage in.
- Pour 1 cup Dominican sazon over the pork butt and massage in well.
- Wrap in saran wrap. Then in foil. Refrigerate overnight. 24 hours or more preferred.
- Once ready...
- Place pork butt in a deep pot. Put pork butt in and add water until you are about halfway up the pork. Could be 1 to cups of water.
- Boil for 45 minutes to 1 hour over medium heat. Turning the pork butt a few times.
- While its boiling, preheat oven to 350ᴼ degrees.
- Line a deep baking dish with nonstick Reynolds wrap.
- Unwrap the pork butt and place in the baking dish.
- Pour the juices over the pork butt.
- Cover pork with foil.
- Cook for 3 hours, basting once every hour.
- Remove foil. Cook for 1 more hour. Basting every 30 minutes.
- Once done, shred the pork and move to a platter as you do so.
- Reserve the liquid from the pork in a separate container for leftover use.
- Serve with rice and beans if you are going Latin style or with a green salad. Be sure to sprinkle some lime juice over the final served pulled pork for added flavor.
PERNIL DOMINICANO | ROASTED PORK SHOULDER | MADE TO ORDER | CHEF ZEE COOKS
Hey guys! I know I haven't posted a blog in a while and trust me-I'm working on it. I'm actually planning on...
Provided by Chef Zee
Categories Featured
Time 4h
Yield 10
Number Of Ingredients 13
Steps:
- Poke holes all over the pernil using a cross method to get small to medium holes
- Then place in a large mixing bowl and add 1 cup of water and the vinegar
- Massage the vinegar and water into the pork and let it sit for 5-10 while you mix the marinade
- Combine garlic, oregano, salt, sopita, cumin, onion, black pepper, and thyme in a food processor and blend
- Then add the freshly squeezed orange juice, lime juice, and olive oil. Mix again and set marinade aside
- Drain the pernil-no worries if you don't every single last drop of vinegar + water
- Season pernil thoroughly using the marinade. Be sure to massage the marinade into the holes we made earlier. It looks weird at first, but your taste buds will thank you later
- Cover pernil with saran wrap and let it marinade for a minimum of 4 hours. Best to marinade for a whole day.
- In a LARGE pot, add pork-skin side up-and add 1-2 cups of water. Be sure to include all of the marinade that in the mixing bowl. Boil for 45 mins to an hour.
- Switch Pork-skin side up-to a sturdy pan and roast covered for 3 hours at 350 degrees making sure to baste it every hour. The pernil will become light golden brown and juicy during this time.
- At the 4th hour, take out 50% of the juices and roast uncovered for one more hour
- **Optional** Once the pernil is done, broil for 5 minutes to get super crispy skin
Nutrition Facts : Calories 200, Fat 20 grams
LEA & PERRINS MEATLOAF
Make and share this Lea & Perrins Meatloaf recipe from Food.com.
Provided by KathyP53
Categories Meatloaf
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients.
- In 13 x 9" baking or roasting pan, shape into a loaf. SPrinkle top with additional Worcestershire sauce.
- Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.
TOP RATED CLASSIC MEATLOAF
My family enjoyed the slightly spicy taste of this meatloaf. This recipe, submitted by a local DJ, was in our local paper.
Provided by Rosemary Chapman
Categories One Dish Meal
Time 1h40m
Yield 1 Meatloaf, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 325 degrees Fahrenheit.
- In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
- Mix lightly.
- Shape into a loaf and place in a baking dish.
- In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
- Brush the loaf with this mixture.
- Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.
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
PICADILLO MEAT LOAF
You can find numerous recipes for Picadillo throughout most Latin American, Caribbean and Spanish-speaking countries. They're all a little different so I decided to add that picadillo flavor to my meat loaf recipe. -Vivian Levine, Summerfield, Florida
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 15 ingredients. Crumble beef over mixture and mix well., Shape into a loaf and place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until no pink remains and a thermometer reads 160°. Or, before baking, cover and freeze for up to 3 months., To use frozen meat loaf: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until no pink remains and a thermometer reads 160°.
Nutrition Facts :
CREOLE MEAT LOAF
We may live in Canada, but the taste of this meat loaf says "New Orleans"! When bell peppers are in season, this is one of the best ways I know to enjoy their flavor.-Linda Kornelson, Empress, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the milk, egg, green pepper and onion. Stir in the crackers, salt, mustard and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 8x4-in. loaf pan. , Bake, uncovered, at 350° for 1-1/4 hours or until no pink remains and a thermometer reads 160°. Drain. , Let loaf stand in pan for 10 minutes. Meanwhile, in a small saucepan, combine the sauce ingredients. Cook until heated through. Turn loaf out onto a serving platter. Spoon 1/2 cup hot sauce over loaf; serve remaining sauce with meat loaf.
Nutrition Facts : Calories 282 calories, Fat 12g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 899mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 26g protein.
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