Pernil Asado Roast Pork Caribbean Style Recipes

PERNIL ASADO

Steps:

• Mix all the ingredients and reserve this preparation to season the meat.
• Place the pork in a baking dish that can be refrigerated.
• Mix the garlic powder with the salt and season the pork. Add the fresh garlic on top of the meat. Marinate for 3 hours in the refrigerator.
• Using a small, sharp knife, remove the fat from the meat by letting it stand on one edge and keeping it in one piece.
• Start at the wide end and go to the narrow end.
• Leave enough fat on the meat to turn the fat on its side while seasoning the meat.
• The fat will be added back on the seasoned meat and cooked on the meat.
• With a little marinade, season the side of the fat that covers the meat. The other side (the top) should only have salt.
• Make very deep cuts on all over the meat and season with the marinade, ensuring that the seasoning penetrates well into all the cuts.
• Put the fat on the meat so that it looks the same as before cutting and sprinkle with salt.
• Cover the meat with a cling film and refrigerate for 12 hours.
• Remove the meat 1h30 before cooking and let the meat come back to room temperature before cooking.
• Place the meat in a deep oven dish with the fat side up. There will be a lot of fat, so be sure to use a deep dish.
• Preheat the oven for 45 minutes at 400 F / 200 C before baking (while the meat comes back to room temperature).
• Bake at 400 F / 200 C, and covered for 1 hour, then reduce the temperature to 300 F / 150 C, and cook again covered for 3 hours. Do not turn the meat over. Then uncover and cook for an additional hour.
• When the meat is cooked, poke it on the side with a fork to see if it is falls off from the bone. If the top (cuerito) is not crisp enough, continue cooking at 400 F / 200 C for 15 minutes or until crisp.
• Remove the meat from the oven and let it rest for 30 minutes before cutting it.
• To cut it, completely remove the fat (cuerito) and reserve it.
• Slice the meat then cut the fat (cuerito) into pieces and sprinkle on the meat.
• Serve the meat with a piece of cuerito.

DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE

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.

PERNIL OR ROAST PORK, PUERTO RICAN STYLE

Steps:

• In a saucepan, simmer all ingredients, except the water, until mixed. Let cool.
• The day before you cook, wash the pork.
• Poke holes throughout the meat (you can do this by cutting small slits with a small, sharp knife); this allows you to place seasoning deeper into the meat and ensure proper cooking.
• Place the pork in a shallow roasting pan, the pour the seasoning mixture over it.
• Rub it into the pork with your fingers, forcing it into the slits.
• Cover the pork with plastic wrap and marinate in the refrigerator overnight. (I missed this step because of rushing and just poured the mixture over the roast after placing it in the crock pot).
• Add the water to the pan and roast the pork in a 350F oven, basting from time to time with pan juices, until tender, about 3 or so hours (or until the meat has reached the internal temperature of 160).
• Allow pork to sit 10 minutes before slicing.
• Serve hot, warm or cold - it's delicious!