The Best Puerto Rican Pernil Pork Shoulder Recipes

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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.

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

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

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2019-09-25  · 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 …
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  • 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.
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PERNIL: PUERTO RICAN ROASTED PORK SHOULDER RECIPE :: THE ...
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2011-06-17  · To make the marinade, mix together the garlic, oil, salt, vinegar, oregano, pepper, and cumin in a small bowl. Set aside. Using a paring knife, cut slits about 1 inch deep all over the pork. Rub on the marinade, making sure to get some in all of the cut slits. Place pork …
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  • To make the marinade, mix together the garlic, oil, salt, vinegar, oregano, pepper, and cumin in a small bowl. Set aside.
  • Using a paring knife, cut slits about 1 inch deep all over the pork. Rub on the marinade, making sure to get some in all of the cut slits. Place pork in a large container, cover, and let marinate in the refrigerator for 6 hours to one day.
  • Remove the pork from the fridge and allow to come to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate for indirect cooking. Place a disposable aluminum pan filled with water on the empty side of the charcoal grate. Clean and oil the grilling grate. Cover the grill and when it reaches 450 degrees, place the pork over the side with the water pan. Cover and let the temperature drop to 350 degrees, keeping it at 350 degrees for the rest of the cooking time, replenishing the coals as needed. Cook until an instant read thermometer registers 180 degrees when inserted into the thickest part of the pork, about 5 hours. Remove from the grill and let rest 20 to 30 minutes. Slice, chop, or pull the pork and serve.
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  • Add 5 cloves of garlic, bell pepper, onion, cilantro, salt, sazon, adobo powder, black pepper and cumin to a food processor or blender. Process until smooth, about 30 seconds. Set aside.
  • Cut the fat cap from the back of the roast, but keep it intact and on the roast. Just fold it over so you can access the meat underneath.
  • Cut deep holes into the roast, so that you can fit your finger into each hole. Flip the roast over and cut deep holes into the back as well. 4. Stuff the remaining garlic cloves into the holes in the back of the roast. Then spoon a 3rd of the marinade over the back of roast and push the marinade into all of the holes as well.
  • Flip the roast over and cover the top in another 3rd of the marinade, again pushing the marinade into the holes of the roast. 6. Lay the fat cap back over the roast and make 4-5 deep, long, evenly spaced slices along the top of the fat, without cutting all of the way through. Then, make 4-5 more perpendicular slices to the first slices to form a checker pattern on top. 7. Pour the remaining marinade over the fat cap and rub it generously into the slices of the fat cap so that every crevice is covered in the marinade.
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  • In a large mixing bowl, with a sharp knife, carefully lift 3/4 of the skin from the meat. Once skin is lifted, gently poke holes throughout meat.
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  • In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.
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PERNIL (PUERTO RICAN ROAST PORK SHOULDER WITH CRACKLING)
2020-08-03  · Lightly spray a piece of aluminum foil with non-stick cooking spray and cover the pan of pernil- sprayed side down. Roast the pernil at 350°F for 5 hours. When the roasting time is up, increase the oven temperature to 425°F. Remove the pernil …
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Total Time 54 hrs 20 mins
  • 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.
  • 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.
  • 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.
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PERNIL (PUERTO RICAN ROAST PORK) - THE NOSHERY
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  • Rinse pork shoulder under cold water and pat dry. Slip a boning knife under the skin creating a pocket 1 inch wide down the whole length of the pork shoulder. Do this two or three times depending on the size of the shoulder. You DO NOT want to completely separate the skin from the shoulder.
  • Using the same knife make several crosscut holes on all sides of the shoulder, about 3 - 5 on each side depending on the size. Score the skin just enough till you see the fat. Sprinkle with salt and let it sit uncovered for 10 minutes.
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  • Blend all of the ingredients (except for the pork) together until no large pieces of cilantro or garlic remain; set aside.
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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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Top Asked Questions

How to cook pernil roast pork in Puerto Rico?
Pernil Puerto Rican Roast Pork- Herb and spice marinated pork shoulder slowly roasted in the oven until tender and fall of the bone delicious with an amazing crisp and crackling skin. Olive oil as needed.
How do you make pernil from pork shoulder?
In a large mixing bowl, with a sharp knife, carefully lift ¾ of the skin from the meat. Once skin is lifted, gently poke holes throughout meat. Season generously with salt and pepper. Fill holes with garlic. Make a paste with oil and remaining seasonings. Generously rub pork with paste. Cover bowl and refrigerate for at least two hours.
What's the best way to make Puerto Rican pernil?
This Puerto Rican pernil recipe is a holiday favorite with seasoned pork shoulder or leg cooked low and slow until perfectly tender. It's so easy to make and HUGE on flavor. Combine the sofrito, oregano, garlic powder, coriander, onion powder, cumin and salt and pepper in a large bowl. Stir in the olive oil and mix well.
What kind of roast pork is from Puerto Rico?
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!

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