Pernil Or Roast Pork Puerto Rican Style Recipes

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PUERTO RICAN STYLE PORK ROAST / PERNIL



Puerto Rican Style Pork Roast / Pernil image

A tender, juicy, deliciously seasoned roast pork.

Provided by Amanda

Categories     Pork

Time 6h15m

Number Of Ingredients 12

5 Pound Pork Shoulder/Butt Roast (preferably bone-in)
3 Tablespoon Adobo Seasoning (Scant)
2 Tablespoon Garlic Powder (Scant)
2 Tablespoon Salt (Scant)
2 Tablespoon Dried Basil
1/2 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon ground sage
1/4 teaspoon oregano
3 Tablespoon white vinegar + additional to rinse off roast
3 Tablespoon Olive Oil
1 cup water

Steps:

  • Rub and rinse pork roast with a few tablespoons of vinegar.
  • Set pork roast in large dish to marinate in.
  • With a sharp knife, play Psycho Killer Norman Bates and get to stabbing that roast : )
  • Really, though, stab roast throughout - make about 20 cuts.
  • Mix spices and herbs together in small mixing bowl.
  • Add in olive oil and vinegar. Mix well.
  • Rub down pork roast with seasoning "paste". Use all. Rub paste into cuts in meat.
  • Marinate, covered, in fridge for about 24 hours.
  • Preheat oven to 275
  • Place pork in appropriate sized roasting pan, fat side up. Add 1 cup water.
  • Cover / tent with foil.
  • Cook for 5-7 hours depending on size. After a few hours lift corner of foil to make sure there is enough liquid in dish.
  • Roast is done when meat falls apart. I take a fork and pull at a corner - if it pulls off easily it's done. 6 hours works perfect for me every time.
  • If you prefer - you can broil roast for a few minutes to get some crunch on fat and roast. Totally optional...BUT...watch carefully.
  • Shred meat. Serve with rice. Enjoy : )

PUERTO RICAN STYLE PERNIL (ROAST PORK)



Puerto Rican Style Pernil (Roast Pork) image

Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans or sweet plantains. Cold Pernil is sliced thin paired with Swiss cheese, pickles and ham to make the famous Cuban sandwich. I found this recipe online and have made it twice now. I love it and so does my family.

Provided by jb41848

Categories     Pork

Time 6h15m

Yield 6-10 serving(s)

Number Of Ingredients 6

5 -8 lbs pork shoulder
6 -8 cloves minced garlic
1 teaspoon salt
1/2 teaspoon dried oregano
1 packet sazon goya (found in most supermarkets in the ethnic aisle)
1/2 teaspoon adobo seasoning (found in most supermarkets in the ethnic aisle)

Steps:

  • In a bowl mix garlic, salt and oregano.
  • With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.
  • The more cuts the better the flavor.
  • Sprinkle the other seasoning the Adobo and the Sazon all over the outside.
  • Then rub the seasonings in making sure the entire surface is covered.
  • Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.
  • Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.
  • Pork should be well done and tender.
  • Make sure all juices run clear before removing from oven.

ROAST PORK (PERNIL) PUERTO RICAN STYLE



Roast Pork (Pernil) Puerto Rican Style image

tasty roast pork, Puerto Rican style, Marine overnight. This is every Puerto Rican party dish. If there is no pernil in the party there is no party, especially the hard skin!! That is to die for. When I was a little girl and woke up to the smell of the pernil, I knew something special was happening that day.

Provided by Elizabeth Silva

Categories     Pork

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 8

8 -10 lbs pork shoulder
1/2 cup corn oil
1/4 cup white vinegar
10 garlic cloves (or you may use garlic powder, but fresh is best)
3 (1 ounce) packages sazon goya
adobo seasoning, goya to your taste
4 teaspoons black pepper
1 teaspoon oregano

Steps:

  • The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside.
  • Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
  • This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
  • For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,.
  • TIP: Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks.
  • Before serving make sure your juices are clear and the skin is nice and hard.

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



Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style image

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

¼ cup olive oil
3 tablespoons white vinegar
10 cloves garlic, or more to taste
2 tablespoons dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
5 pounds pork shoulder, trimmed of excess fat

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

BEST PERNIL EVER



Best Pernil Ever image

This is the traditional Puerto Rican holiday meal. My Grandma's recipe is unique because she marinates the meat in wine overnight. This pork roast is the most tender, flavorful meat you'll ever taste. You won't need a knife.

Provided by Dinica

Categories     World Cuisine Recipes     Latin American     Caribbean

Time P1DT6h5m

Yield 12

Number Of Ingredients 7

9 cloves garlic
1 ½ tablespoons olive oil
1 ½ teaspoons salt
1 teaspoon oregano
½ teaspoon ground black pepper
1 (7 pound) skin-on, bone-in pork shoulder (picnic) roast
1 (1.5 liter) bottle red table wine

Steps:

  • Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste.
  • Make 12 deep incisions a few inches apart in the roast using a sharp knife. Pack the seasoned garlic paste evenly into the incisions and over the roast.
  • Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator, 24 hours.
  • Pour out red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature, about 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.
  • Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more.
  • Remove from oven and let rest before carving, 20 to 30 minutes.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 4.1 g, Cholesterol 104.3 mg, Fat 26.5 g, Fiber 0.1 g, Protein 27.2 g, SaturatedFat 9.3 g, Sodium 374.9 mg, Sugar 0.8 g

SLOW COOKER PERNIL PORK



Slow Cooker Pernil Pork image

Puerto Rican style pork roast, but done in the slow cooker. It's so tender and flavorful. Best of all, it's so easy to make!

Provided by Country Cook

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 6h20m

Yield 6

Number Of Ingredients 11

4 cloves garlic
1 large onion, quartered
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 teaspoons ground ancho chile pepper
2 teaspoons salt
2 teaspoons ground black pepper
1 tablespoon white wine vinegar
1 tablespoon olive oil, or as needed
1 (3 pound) boneless pork loin roast
1 lime, cut into wedges

Steps:

  • Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
  • Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 5.7 g, Cholesterol 107.7 mg, Fat 21 g, Fiber 1.3 g, Protein 37.6 g, SaturatedFat 7.2 g, Sodium 844.1 mg, Sugar 1.3 g

PERNIL OR ROAST PORK, PUERTO RICAN STYLE



Pernil or Roast Pork, Puerto Rican Style image

This recipe was in a local magazine a few years ago. I just got around to making the other day and was amazed at how delicious and simple it was! I was in a rush to run errands the day that I made it so I put it in the crock pot on low for 8 or so hours and it was wonderful. Next time, I'll be following the directions!

Provided by Krista Smith

Categories     Pork

Time P1DT3h

Yield 10 serving(s)

Number Of Ingredients 10

5 lbs bone-in pork shoulder or 5 lbs pork butt
1/4 cup virgin olive oil
2 (1/8 ounce) packets sazon goya con culantro y achiote
2 tablespoons sofrito sauce
1 tablespoon chopped garlic
2 tablespoons margarine
3 tablespoons adobo seasoning
1 tablespoon garlic powder
1 teaspoon black pepper
1/2 cup water

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!

Nutrition Facts : Calories 607.8, Fat 48.5, SaturatedFat 15.3, Cholesterol 161, Sodium 174.8, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 39.2

INSTANT POT PUERTO RICAN PERNIL



Instant Pot Puerto Rican Pernil image

Imagine this - you're sitting on the beach, sun shining, waves crashing and a mojito in your hand when the most wonderful aroma wafts over to you. It's a citrusy, spicy, and mouthwatering pork roast more flavorful than anything you've ever had. Cooking and eating this should remind you of the best parts of island life. It's ok to use fresh squeezed orange juice, lime juice, or a combination of both instead of grapefruit juice, but please, don't ever make this with bottled juice.-Cristina Carrera, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

1 whole garlic bulb, peeled and separated, divided
1 medium onion, quartered
1/2 large grapefruit, juiced
3 tablespoons fresh oregano leaves
3 tablespoons olive oil, divided
1 serrano pepper, seeded and chopped, optional
2 teaspoons ground cumin
1 teaspoon salt
1 boneless pork shoulder roast (4 to 5 pounds)
1/2 cup chicken broth
Hot cooked rice, corn tortillas and lime wedges

Steps:

  • Place half the garlic cloves, onion, grapefruit juice, oregano, 1 tablespoon oil, serrano pepper, if desired, cumin and salt in a food processor; process until mostly smooth. Reserve 6 tablespoons marinade for serving., Pour remaining marinade into a shallow dish. Cut slits into roast; insert remaining garlic cloves. Place pork in dish; turn to coat. Cover and refrigerate at least 1 hour and up to 12 hours. Cover and refrigerate reserved 6 Tablespoons marinade., Drain pork, reserving marinade in dish. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 2 tablespoons oil. When oil is hot, brown roast on all sides; remove roast. Add broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Add marinade from marinade dish and return roast to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure., Pull pork apart in large chunks. Serve with rice, tortillas, lime wedges and reserved marinade.

Nutrition Facts : Calories 434 calories, Fat 28g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 491mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.

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From gypsyplate.com


PERNIL ASADO (ROAST PORK SHOULDER) - MEXICAN APPETIZERS AND MORE!
2020-12-24 Cooking Pernil Asado Puertorriqueno (Puerto Rican Roast Pork) Preheat oven to 325 degrees. Take the pernil out of the refrigerator and let it sit on counter for 30 minutes before roasting. Add a cup of water to bottom of roasting pan. For each pound of roast, cook pork shoulder covered 35-40 minutes per pound.
From mexicanappetizersandmore.com


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