Pernil Puerto Rican Pork Roast Recipes

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PUERTO RICAN PERNIL: PORK SHOULDER ROAST WITH ADOBO RUB



Puerto Rican Pernil: Pork Shoulder Roast with Adobo Rub image

This is an amazing traditional pork roast recipe from Puerto Rico that you'll want to make again and again. Pernil Adobo is usually served at Christmas.

Provided by Chef Raul Correa

Categories     Main Course

Time 15h15m

Number Of Ingredients 10

7 lb. Pork shoulder with fat cap left on
1/2 - 1 cup Adobo Rub (See below)
1 2/3 cup kosher salt
1 1/8 cup garlic powder
1/2 cup ground cumin
1/2 cup ground coriander
1 1/8 cup onion powder
1 1/2 tbsp coarse ground coriander seeds (use a coffee grinder on whole seeds)
1 tbsp brown sugar
1/2 tbsp ground annatto (achiote powder)

Steps:

  • Mix all ingredients for Adobo Rub and keep in a cool dry place. This makes quite a bit so you will have lots left over to use for other things like chicken or steak!
  • Rub adobo all over the pork; cover with plastic and refrigerate for 12 hours (max. 24 hrs.)
  • Take pork out of the fridge one hour before roasting. Remove excess salt and let it rest at room temperature.
  • Preheat the oven 400°F.
  • Put pork in a roasting pan with fat cap face up and cook for 45 minutes.
  • Turn the oven temperature down to 250°F and cook for 90 to 120 minutes or until the pork reaches 145°F degrees in the center.
  • Carve and pull apart pieces - serve while hot!

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.

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.

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

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



Pernil image

This classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer. If you buy a big pork shoulder and take your time, as you should, the classic Puerto Rican pork roast called pernil can take you nearly all day. Yet there are times I feel almost guilty about this dish because the process is beyond easy and incredibly impressive, it feeds as many people as a medium-size ham, and the flavor is unbelievable. When I first learned how to make a classic pernil, about 30 years ago, the only seasonings I used were oregano, garlic and vinegar. But I've taken some liberties by adding a little cumin and some chiles. The onion is my addition, too. After all, pork is less flavorful than it used to be.

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 3h

Yield At least 6 servings

Number Of Ingredients 11

1 pork shoulder, 4 to 7 pounds (or use fresh ham)
4 or more cloves garlic, peeled
1 large onion, quartered
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ancho or other mild chili powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Olive oil as needed
1 tablespoon wine or cider vinegar
Lime wedges for serving

Steps:

  • Heat oven to 300 degrees. Score meat's skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.
  • Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
  • Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.

Nutrition Facts : @context http, Calories 816, UnsaturatedFat 36 grams, Carbohydrate 6 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 20 grams, Sodium 1060 milligrams, Sugar 1 gram

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Top Asked Questions

How to cook a pork pernil roast?
It tends to char if left on during roasting. Begin heating your oven to 350°F, and leave the pork to sit on the countertop for at least 30 minutes to an hour to warm up. A cold pernil takes longer to begin roasting than a semi-warm one does. Begin the cooking process by cooking at a lower temperature with pernil covered in aluminum foil.
What is Puerto Rican pernil pork?
Puerto Rican Pernil (Roast Pork) Crispy, juicy Puerto Rican Pernil (Roast Pork) is slow roasted until fall-apart tender. Seasoned with garlic and adobo for maximum flavor, your house will smell as incredible as it tastes!
How do you cook Puerto Rican pernil?
Crispy, juicy Puerto Rican Pernil (Roast Pork) is slow roasted until fall-apart tender. Seasoned with garlic and adobo for maximum flavor, your house will smell as incredible as it tastes! Rinse pork in cold water and pat dry. With a paring knife, stab 1-inch slits all over the pork, top and bottom.
How to cook a pork roast in the oven?
Preheat the oven to 350°F. Cover with pernil with aluminum foil and roast for according to the table below. Add orange juice to the pan, cover and roast. In final hour of cooking, increase oven temperature to 450°F, remove foil and continue roasting for final hour hour. Remove from oven and let rest 30 minutes.

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