PERNIL AL HORNO
Provided by Food Network
Categories main-dish
Time 22h45m
Yield 30 servings
Number Of Ingredients 13
Steps:
- For the pork and liquid mix: Begin by taking a chef's knife to slice and pull back the skin of the pork leg. Then whisk the wine, Worcestershire, mustard and salt in a bowl until blended. Using a kitchen syringe, inject the liquid mixture around the bone, leaving 1/3 cup to add with the chopped mix.
- For the chopped mix: Whisk the garlic, onions, bell peppers, rosemary and bay leaves with the leftover liquid mix. Then take a paring knife to make small cuts intermittently on the leg. Once you have completed 20 to 25 holes (depending upon the size of the leg), stuff each hole with the chopped mix. Place the skin back over the leg and then transfer to a deep dish to marinate in the fridge for a minimum of 12 hours.
- Preheat the oven to 350 degrees F.
- For the cooking liquid: Add the chicken stock and wine to the pork in a deep roasting pan. Cook 1 hour per every 2.2 pounds, 7 to 10 hours.
PERNIL
Steps:
- Place the pork shoulder, fat-side up, on a cutting board. With a sharp knife, score the skin and fat in a cross-hatch pattern, making diagonal cuts about 1 1/2 inches apart and cutting down to the meat so the marinade can penetrate. Transfer the pork to a large re-sealable plastic bag set over a baking dish or bowl.
- To a blender, add the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tablespoons salt and 1 tablespoon pepper. Drizzle in the olive oil and pulse until you have a nice puree. Pour the marinade all over the pork, being sure to get it into the deep cuts. Zip the bag closed and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Add about a 1/2 inch water to a roasting pan fitted with a roasting rack. Remove the pork from the marinade and place in the center of the rack.
- Cover with foil and roast until the pork is fork tender and deep brown in color, 4 hours. Check on the pork after 3 1/2 hours; if skin is not deep brown, remove the foil for last 30 minutes. Transfer the pork to cutting board and let rest for 20 minutes before slicing into thick pieces. Spoon any remaining pan juices over the meat to serve.
ROASTED PORK SHOULDER (PERNIL AL HORNO)
Roasted pork shoulder. Growing up I used to wake up to the aroma of the pork shoulder cooking in the oven. Such a wonderful smell. My favorite part is the cuerito ( crunchy skin)"
Provided by Tiffany Marie
Categories Puerto Rican
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash meat with vinegar and lemon juice.
- Place all ingredients in blender.
- Pat dry the meat.
- Season the meat with the marinade.
- Add the salt to the skin.
- Let marinate 1 day before.
- Place in oven at 350 cover with foil.
- After 4 hours uncover and let the skin get crispy raising the temperature to 450.
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
PERNIL
Perhaps the best known and most coveted dish from Puerto Rico, pernil is a positively sumptuous preparation for pork shoulder. It's marinated (ideally overnight) in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin. Traditionally, it's prepared for Thanksgiving or Christmas, but for those of us in the diaspora, it's made for most special occasions. Shoulder is also a relatively inexpensive cut of meat, and it yields a lot of servings, leading to exciting leftovers. This recipe is deeply indebted to the chef Maricel Presilla and her recipe in "Gran Cocina Latina," her cookbook published in 2012. Her method is a foolproof way to get that chicharrón as well as tender meat that falls off the bone. It's blessed by her brilliance. (Watch the video of Von Diaz making pernil here.)
Provided by Von Diaz
Categories dinner, meat, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Prepare the adobo by combining all the ingredients and grinding in a large pilón or mortar and pestle, or simply mixing together well in a small bowl.
- Prepare the pork: Rinse and dry meat well with a clean towel. Place pork skin-side down on a large rimmed sheet pan and poke deep, 1-inch holes throughout the meat and in the fatty layer with a paring knife, being careful not to pierce the skin. You can't have too many holes.
- Pour over adobo in batches, using your fingers to push adobo deep into the meat. If you're worried about your hands smelling like garlic - which they will! - wear gloves.
- Set out a long sheet of plastic wrap, layering with subsequent sheets as needed to ensure you can securely wrap the entire pork shoulder. Transfer pork to plastic wrap and wrap tightly, adding sheets of plastic as needed to ensure pork is completely airtight and juices are contained. Let marinate in the fridge overnight if possible, or at least least 2 to 3 hours. Set on a rimmed baking sheet or disposable aluminum foil pan in case it leaks.
- Once the pork has marinated, heat oven to 400 degrees. Working over the sink, carefully remove pork from plastic wrap, discarding any remaining adobo. Place the marinated pork shoulder skin-side up in a deep roasting pan, and wipe the skin with a clean cloth. Rub skin with 1 teaspoon salt.
- Loosely tent foil over the pork shoulder, spraying the foil with cooking spray or brushing with oil in any areas that may touch the skin, as it will stick. Transfer to the center of the oven.
- Roast in the oven for 1 hour, then carefully remove the foil and rotate the pan. Continue roasting for another 2 to 3 hours, rotating every hour or so, and watching closely. Add water to the pan as needed when juices evaporate. The meat is done cooking when the juices run clear and the thickest part of the leg registers 160 degrees with a meat thermometer. The skin may take more time to crisp, but watch closely so that it does not burn. Tap the top of the skin with the back of a knife or metal spatula, and listen for a decidedly hollow sound.
- Remove from the oven and let rest for 10 to 15 minutes, then transfer to a large cutting board. (For cleaning instructions for the pan, see Notes.) If desired, remove the skin from the roast by slicing it along the underside of the bone with a long, sharp, slender knife. Run the knife underneath the skin starting from the bottom until loosened, then lift the skin from the meat. Use kitchen shears to cut into serving pieces, and let them rest in the warm oven until ready to eat. Trim excess fat from the meat if desired, and slice as desired, in large chunks or slices, to serve.
PERNIL
Even though it is available year-round, in Puerto Rico pernil (slow-roasted pork) equals Christmas. No holiday party is complete without pernil and arroz con gandules. For me, pernil equals loud music and laughter. It means fighting for the "cuerito," the crackling skin, and trying to sneak out before anyone notices it's missing. Pernil is one of the first things we want visitors to Puerto Rico to try because we believe it will change their lives.
Provided by Food Network
Categories main-dish
Time P1DT7h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Whisk together the cumin, garlic powder, onion powder, oregano, paprika, white pepper and salt in a medium bowl.
- Place the pork shoulder skin-side up on a rimmed baking sheet and rub with oil until evenly coated. Flip the pork so it is skin-side down and apply half of the spice mixture to the meat, sides and skin, massaging to make sure it is completely seasoned. Flip the pork so it is skin-side up again and with a long sharp knife, make a cut under the skin between the fat and the meat, avoiding cutting into the meat. This will create a pocket between the skin and the meat.
- Combine the remaining spice mixture with enough oil to create a paste. Using your fingers, season the inside of the pocket with the paste, avoiding the skin. Coat the bottom and sides of the pork with the paste, patting it in as needed and continuing to avoid the skin. Transfer the pork skin-side down to a large deep pan. Cover with plastic wrap and refrigerate for 1 day.
- Remove the pork from the refrigerator at least 1 hour before roasting and bring to room temperature. Meanwhile, preheat the oven to 300 degrees F.
- Transfer the pork skin-side down to a large roasting pan and roast until deep golden brown, about 2 hours. Flip the pork and continue roasting skin-side up until the meat shreds easily with a fork and an instant-read thermometer inserted in the center of the pork registers at least 165 degrees F, up to 3 hours more.
- Allow the pork to rest in its juices, uncovered, for 1 hour.
- Pull the pork into chunks with a fork and serve.
More about "pernil al horno recipes"
PUERTO RICAN PORK ROAST RECIPE – PERNIL AL HORNO
From whatscookingamerica.net
Cuisine Puerto RicanEstimated Reading Time 4 minsCategory Main CourseTotal Time 5 hrs 30 mins
- Recaito, Sazon Seasoning, and Sofrito can be found in Spanish stores or large supermarkets. Look in the spice section.
- In a medium bowl, combine onion, bell pepper, oregano, green olives, garlic powder or garlic salt, basil, recaito, sazon seasoning, capers, and sofrito; add just enough white vinegar to cover the ingredients; mix and crush together until well blended.
- Preparing the fat (cuerito): To make this roast pork shoulder recipe, you peel back the fat (skin) and make incisions in the meat, which allows the garlicky marinade to seep in.
- With a sharp knife cut the fat away from the meat, leaving an edge attached and keeping it all in one piece. Start at the wide end and go to the narrow end with your knife. Do not separate it completely, but leave just enough still connected so that you can flip the fat back over to the side while you season the meat itself. The fat will be placed over the seasoned meat and will cook over the meat giving it more flavor. Season the side of the fat that goes over the meat with a bit of the seasoning.
DOMINICAN ROAST PORK SHOULDER - PERNIL AL HORNO RECIPE
From sidechef.com
5/5 (6)Total Time 8 hrsCuisine American, Latin AmericanCalories 125 per serving
- Rinsed and clean the Pork Shoulder (5 pound) and pat it dry. Using a knife poke the pork shoulder making as many holds possible.
- Mix in the Ground Oregano (1 tablespoon), Onion Powder (1 tablespoon), Ground Black Pepper (1/2 tablespoon), Smoked Paprika (1 tablespoon), Chicken Bouillon Powder (1 tablespoon), Salt (3 teaspoon) and Garlic Paste (2 1/2 tablespoon) into the citrus juice. Pour this marinade over the pork, making sure you cover as much of the outside as you can.
PERNIL AL HORNO RECIPE (PUERTO RICAN ROAST PORK SHOULDER)
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