PERNIL (PUERTO RICAN STYLE ROAST PORK SHOULDER)
A succulent, crisp-skinned pork shoulder is the perfect way to celebrate your happiest occasions.
Provided by Marta Rivera
Categories Entree Main Course
Time P2DT6h20m
Number Of Ingredients 10
Steps:
- Grab a firm hold on the top layer of the skin and, carefully, run your knife's blade along the line where the fat and skin meet. Use a very sharp boning knife to cut between the fat and the meat, leaving the back and sides of the skin attached- creating a pocket.
- After you create the pocket, pull the skin back a little and pierce slits into the flesh using the tip of your knife, taking care not to puncture the skin in the process. Flip the roast over and make slits in the bottom of it as well.
- Transfer your pernil to a large bowl (or leave it in the sink if you washed it) and pour the white vinegar outside the piece of meat, inside the pocket and on the skin. Rub the vinegar into the meat well.
- In a bowl, combine the mashed garlic, sofrito, adobo, onion powder, sazón, oregano, salt, and pepper to create a thick paste.Use a large spoon to scoop a third of the paste into the cavity you created between the skin and flesh. Massage the rub it into the meat: make sure to press the paste into those slits in the meat under the skin.
- Flip the pork over and rub the bottom side with another third of the spice paste. Flip it back over and rub the remaining spice paste onto the the skin.
- Lay out a large piece of heavy duty aluminum foil (or enough sheets to completely wrap the pernil). Over the foil, lay out three sheets of plastic wrap. Put the seasoned pork shoulder in the center of the wrapping film and wrap it tightly in the plastic first, then wrap it tightly in the foil.
- Set the wrapped pork on a sheetpan and and let it marinate in the fridge for at least 2 days, but 3 days is best. You can roast the pernil in as little as 12 hours, but it won't be as flavorful.
- When you're ready to roast, unwrap the pernil and put it on a roasting rack inside of a roasting pan. Pat the pernil skin down with a paper towel to dry it and remove the spice paste. 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. Position the middle oven rack down one notch so it is in the lower third of the oven. Preheat your oven to 350°F,
- Roast the pernil at 350°F for 5 hours.
- When the roasting time is up, remove the roasting pan from the oven. Increase the oven temperature to 425°F.
- Season the outside of the pernil with a light sprinkling of kosher salt (about 1/2 teaspoon). Carefully, transfer the pernil to a clean, disposable roasting pan.Once the oven reaches temperature, put the pernil back in and finish roasting for up to 1 hour. Turn the pan every 15 minutes to vent the steam that builds up and to crisp up the skin evenly. The skin will begin to blister, harden, and sizzle. Once the pernil skin sounds hard when tapped with the back of a knife, remove it from the oven. This may happen before the hour is up.
- The fully cooked pernil should have an internal temperature of between 180-200°F. The juices of the pernil will run clear with no blood, as well. Remove it from the oven and allow it to cool for at least 30 minutes in order to allow the internal juices to settle down.
- After allowing the pernil to rest a few minutes, remove the chicharrón and shred the meat from the bone. Serve the pernil while hot.
Nutrition Facts : Calories 287 kcal, Carbohydrate 3 g, Protein 37 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 124 mg, Sodium 214 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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.
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!
PERNIL
This Puerto Rican pork shoulder recipe is an amazing party dish.
Provided by Katie Workman
Categories Main Course
Time 6h40m
Number Of Ingredients 10
Steps:
- Score the fat on the pork shoulder in a criss-cross hatch fashion. Then, cut deeply once in each direction across the pork, like you are going to cut it into four quarters, but then leave them attached at the bottom. Use a sharp knife to make about 20 slits, about 1 inch deep, all over the meat. Place the meat in a 13 x 9 baking pan, or another shallow baking pan large enough to comfortably hold the meat with some space around it.
- Combine the oil, garlic, fresh and dried oregano, Adobo, paprika, salt and pepper. Rub the mixture all over the meat, working it all over the surface and into the slits. Cover the pork with foil and refrigerate overnight.
- Bring the pork to room temperature, about 1 hour. Meanwhile, preheat the oven to 300F°. Bake the pork, covered for 3 hours, then remove the foil and bake for another 3 to 4 hours at the same temperature, until the pork is fall-apart tender. The internal temperature should be at least 165°, but it may be higher, which is fine - it's most important that the meat is super tender. If you would like a crustier exterior, turn the heat to 375°F and bake for another 20 to 30 minutes, until the outside of the pork has a nice browned crust.
- Let the pernil sit for at least 20 minutes, then use your fingers (if it's not too hot; some people like to wear kitchen gloves to protect their fingers from the heat), or two forks to pull the meat into chunks. Sprinkle the meat with the lemon and orange juice, season with additional salt and pepper, and serve hot or warm.
Nutrition Facts : Calories 143 kcal, Carbohydrate 2 g, Protein 14 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 199 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PUERTO RICAN PORK ROAST
This recipe was give to me by my grandfather who was a great culinary cook but never published his recipes. this is authentic Puerto Rican cuisine that was prepared on a spit, but with modern technology is converted to the kitchen and not as large of an animal.
Provided by Kenny Reyes
Categories World Cuisine Recipes Latin American Caribbean
Time 2h
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. Process until smooth. Use a small knife to make several incisions in the fresh ham. Insert the garlic paste into each one using a small spoon. Place the ham in a roaster, and cover.
- Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175 degrees F ( 80 degrees C) when taken with a meat thermometer.
- While the meat is roasting, place the yucca in a large pot of boiling water. Cook until fork tender, and drain. Serve with pork roast.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 32.3 g, Cholesterol 93.3 mg, Fat 26.1 g, Fiber 1.8 g, Protein 24.6 g, SaturatedFat 9.1 g, Sodium 81.7 mg, Sugar 1.4 g
PERNIL ~ SLOW-COOKED PORK ROAST
Roasted pork shoulder bliss, here you come. All it takes are a handful of spices and a few simple techniques to make this authentic Puerto Rican dish more delicious than ever!
Provided by Mike Gonzalez
Categories Main Course
Time 8h20m
Number Of Ingredients 9
Steps:
- In a bowl, mix together the olive oil, garlic, Adobo, lemon juice, sazon, oregano and black pepper; set aside.
- Using a small, sharp knife, make a cut on the side of the roast where the skin meets the flesh. Continue cutting, separating the skin from the flesh, leaving one end of the skin attached. Using the knife, make ½" deep incisions in the flesh, under the skin.
- Place the pork on a tray. Using your hands, rub the spice mixture over the flesh, pushing some of the mixture into the cuts. Place the skin on top of the meat; wipe the skin clean. Rub skin with salt. Cover tray with plastic wrap; transfer to the refrigerator to marinate for at least 4 hours, or overnight.
- Heat oven to 350°F. Transfer pork, skin side-up, to roasting pan; bring to room temperature, about 1 hour. Pat the skin dry. Cover pan tightly with aluminum foil.
- Cook pork until meat is fork-tender and internal temperature registers 145°F, 3 - 3½ hours; discard foil.
- Increase oven to 450°F. Cook pork, uncovered, adding water in ¼ cup measures if pan becomes dry, check the pan every 10 minutes. Cook until the skin is brown and crisp, 20 - 35 minutes.
- Transfer pork to cutting board and let it rest 20 minutes. Remove the skin and cut it into pieces. Drain fat from drippings. Cut meat from the bone. Serve with skin and pan juices.
ROAST PORK SHOULDER - GOYA® AUTHENTIC PUERTO RICAN RECIPE RECIPE - (3.9/5)
Provided by PineyCook
Number Of Ingredients 9
Steps:
- In a bowl, mix together the olive oil, garlic, Adobo, lemon juice, sazon, oregano and black pepper; set aside. Using a small, sharp knife, make a cut on the side of the roast where the skin meets the flesh. Continue cutting, separating the skin from the flesh, leaving one end of the skin attached. Using the knife, make 1/2-inch deep incisions in the flesh, under the skin. Place the pork on a tray. Using your hands, rub spice mixture over flesh, pushing some of the mixture into the cuts. Place the skin on top of meat; wipe the skin clean. Rub skin with salt. Cover tray with plastic wrap; transfer to refrigerator to marinate at least 4 hours, or overnight. Heat oven to 350°F. Transfer pork, skin side-up, to roasting pan; bring to room temperature, about 1 hour. Pat skin dry. Cover pan tightly with aluminum foil. Cook pork until meat is fork-tender and internal temperature registers 145°F, 3 to 3 1/2 hours; discard foil. Increase oven to 450°F. Cook pork, uncovered, adding water in 1/4 cup measures if pan becomes dry, until skin is brown and crisp, 20 to 35 minutes, checking pan every 10 minutes. Transfer pork to cutting board; let rest 20 minutes. Remove skin and cut into pieces. Drain fat from drippings. Cut meat from bone. Serve with skin and pan juices.
PUERTO RICAN ROAST PORK SHOULDER
This recipe is for a bone-in pork shoulder, or pernil. It is marinated in a garlicky paste for 1 to 3 days; the longer the better. Unlike other recipes in the database, it is cooked at a relatively high heat so that the result is a tender roast with crispy crackling or chicharons. Adapted from Daisy Martinez. Cooking time is approximate. The original recipe called for a 4.5 lb pork shoulder. The smallest I found was 8.5 lbs.
Provided by threeovens
Categories Pork
Time 4h20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Using a mortar and pestle, pound the garlic and the salt to form a paste.
- Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days.
- Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit.
- Turn roast and do the same with the other sides, then rub the adobo all over.
- Refrigerate, covered for at least one day, up to 3.
- Turn once a day.
- Preheat oven to 450 degrees F.
- Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
- Let rest at least 15 minutes before carving.
- Remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
- Carve the meat, parallel to the bone, all the way through to the bone.
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- Stab the pork shoulder in various places and insert the garlic pieces. Combine the adobo and sazon and use as a dry rub and coat pork shoulder. Rub the sofrito all around the pork shoulder.
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- Up to 3 days before you serve the roast, set it in a bowl, skin side up. With a paring or boning knife, make several slits about ½ inches apart through the skin of the roast and into the meat. Make the slits as deep as you can. Wiggle a finger in the slits to open them up a bit and then fill each one with wet rub using a teaspoon. (A pair of latex gloves comes in handy when it comes time to rub the wet rub into the pork.) Do the same on all sides. If you have rub left over, smear it all over the outside of the roast. Refrigerate, covered, at least 1 day or up to 3 days.
- Set the roast, skin side up, on a rack in a roasting pan. Roast for 1 hour, turn the heat down to 400 degrees F, and roast until the skin is a deep golden brown and crackly and with no trace of pink near the bone, about 1½ hours or until an instant reading thermometer inserted near the bone registers 160 degrees F. Let the roast rest at least 15 minutes before carving.
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- Add all the ingredients to a blender or food chopper for the mojo seasoning until well blended and forms a paste.
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- Rinse pork in cold water and pat dry. With a paring knife, stab 1-inch slits all over the pork, top and bottom.
- In a food processor (or by hand if you have a pilón!), blend all the garlic, olive oil, black pepper and oregano until smooth. Fill each slit in the pork with about a teaspoon of the garlic paste. Sprinkle all sides of the roast with the adobo and sazón (if using) and rub pork with the spices. Place in a roasting pan that has sides at least 2 inches deep, cover with foil and refrigerate overnight.
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