PUERTO RICAN PERNIL: PORK SHOULDER ROAST WITH ADOBO RUB
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
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
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
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)
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
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
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
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
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
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
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
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
PERNIL (PUERTO RICAN PORK SHOULDER)
This is a delicious way to cook pork. I got this recipe from my boyfriend who is from Puerto Rico. This also makes excellent, moist meat for Cuban sandwiches.
Provided by Michelle Figueroa
Categories Pork
Time 15h30m
Yield 1 Roast
Number Of Ingredients 7
Steps:
- Wash the pork shoulder.
- With a sharp knife, make 1 inch deep cuts into the pork.
- With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
- Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
- Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).
- Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
- Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
- Pork should be well-done and tender.
Nutrition Facts : Calories 8991.9, Fat 693.6, SaturatedFat 232.1, Cholesterol 2576.4, Sodium 20972.3, Carbohydrate 14.1, Fiber 1.7, Sugar 0.6, Protein 626
PERNIL OR ROAST PORK, PUERTO RICAN STYLE
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
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
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
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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