Pernil Dominicano Roasted Pork Shoulder Made To Order Chef Zee Cooks Recipes

CHEF ZEE'S PERNIL DOMINICANO (PORK SHOULDER)

Chef Zee's pernil dominicano (pork shoulder) image

Check on it every hour and baste it. Poke holes all over pork using "X" motion. Marinade: combine garlic, oregano, salt, bouillon cube, cumin, onion, black pepper, thyme in a blender or food processor & blend.

Provided by Corey Houston

Number Of Ingredients 13

Ingredients

1 1/2-2 heads garlic
1 tbs oregano
4-7 lb pernil
1/2 salt..if you have a 7lb pork use 3.5 tbs salt
1 tsp thyme
1/2 tsp cumin
1 red onion
1 chicken bouillon cube
1 orange
1 1/2 limes
1/4 c olive oil
3-4 c water
1/4 c white vinegar

Steps:

Poke holes all over pork using "X" motion. Place in large mixing bowl with 1 c water & vinegar. Massage vinegar and water into pork & let sit 5-10 min. Marinade: combine garlic, oregano, salt, bouillon cube, cumin, onion, black pepper, thyme in a blender or food processor & blend. Then add orange, lime & olive oil, blend again.
Drain pernil. Season pork usung marinade. Massage marinade into pork. I would use gloves. Cover & let marinade over night.
In a large pot, place pork skin side up. Add 1-2 cup of water & add marinade from bowl. Let boil 45-55 min. Switch pork to a baking pan. Let cook covered at 350 for 3hrs. Baste pork every hour. Take out 50% of juices (you can use for rice) and let roast uncovered for 1 hour. Broil for 5-7 minutes for crispy skin.

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