Piernaasadaalacriollacubanporkroast Recipes

OVEN KALUA PORK

Oven Kalua Pork image

Provided by Food Network

Time 4h35m

Yield Makes 6-8 servings

Number Of Ingredients 4

Ingredients

4-5 lb pork butt
3 tablespoons Hawaiian salt or kosher salt
2 tablespoons liquid smoke
8 ti leaves (or 2-3 banana leaves)

Steps:

Preheat oven to 350 degrees. Make several slashes along the surface of the pork butt. Rub with salt, then liquid smoke. Prepare ti leaves by removing the rib. Lay out a large piece of heavy-duty aluminum foil, and place 4 ti leaves on top. Place pork on leaves and wrap them around the pork. Cover with remaining leaves in the opposite direction until pork is completely wrapped. Wrap the foil tightly around the pork to make a watertight seal.
Place package in a large roasting pan. Fill with two inches of water and cover pan tightly with foil. Bake at 350 degrees for 1 hour. Lower temperature to 325 degrees F and cook for 3-3 1/2 hours or until tender. Unwrap pork from package and shred before serving.

PERNIL ASADO (ROAST PORK, CARIBBEAN STYLE)

Pernil Asado (Roast Pork, Caribbean Style) image

Provided by Food Network

Number Of Ingredients 7

Ingredients

1 green pepper, small dice
1/2 Spanish onion, small dice
4 to 5 cloves garlic, minced
1/2 cup cilantro, chopped
1 pork shoulder with bone and skin left on
Salt and pepper, to taste
Sofrito

Steps:

For the marinade: Mix together all ingredients and set aside to let flavors meld together.
Procedure for the pernil. Preheat oven to 450 degrees. Wash pork under cold running water and pat dry with paper towels. With a sharp paring knife, pierce the flesh. Season with salt and pepper and rub sofrito all over, covering the entire piece of meat. Let marinate for no less than 2 hours but better if overnight. Place pork on an oven rack and place in roasting pan and add enough water to just cover bottom of pan. Put roasting rack in center of the oven and let cook for 20 minutes. Turn the oven down to 350 degrees and let cook until juices run clear. The pork should be firm to the touch. Take the pork out of the oven and let rest for about 10 to 15 minutes. Peel away the skin when cool enough to touch and save, for this is a traditional Caribbean delicacy. Slice meat into bite-size pieces and serve with arroz con gandules.

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

Ingredients

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.

PIERNA ASADA A LA CRIOLLA--CUBAN PORK ROAST

Pierna Asada a La Criolla--Cuban Pork Roast image

A Cuban recipe for pork roast featuring orange juice and garlic.Prep time is marinating time. Found online for ZWT 5.

Provided by Mami J

Categories Pork

Time 12h

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 (6 lb) pork butt
1 head garlic, minced
3/4 cup sour orange juice (can use 1/2 cup orange juice and 1/4 cup lime juice)
1 tablespoon oregano
2 teaspoons cumin
1/2 teaspoon black pepper
2 tablespoons salt
2 large onions, sliced thickly into rings (1 lb total)

Steps:

Rinse pork roast and pat dry. With the tip of a small knife, prick all over roast, lightly. Place on glass or ceramic baking dish.
In a medium bowl, combine orange juice with garlic, the salt and spices.Cover roast with this mixture. Layer the onion rings on top of roast.
Cover baking dish with plastic wrap and marinate roast in the refrigerator overnight, at least 8 hours.
Remove roast from refrigerator and let sit at room temperature for 30 minutes.
Preheat oven to 325 degrees. Place roast in oven (remove plastic wrap) and roast for 4 hours, approximately, or until internal temperature reaches 185Fdegrees. Baste occasionally with pan juices. (Cover with foil is roast begins to brown too quickly).
Let roast rest, loosely covered, for 15 minutes before carving.

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