Pernil Roast Pork Shoulder 2 Recipe 455

Steps:

• Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the adobo in a bowl and stir in the oil and vinegar. Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
• Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F.
• Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing.

Steps:

• Take half of your garlic cloves and slice each one lengthwise, once or twice. Place aside. Rinse the pork under cold running water. Prepare the Adobo Rub: Add the whole garlic cloves (not the ones that you sliced!) to a mortar and pestle. Grind them for a minute or two. Add the olive oil. Stir and mash again. Add the salt, black pepper, oregano and the vinegar. Stir this and grind a little more. It should have a course, but liquid consistency. Prepare the Meat: Using a knife, make incisions in the meat, approximately 1 inch wide, and 1-2 inches deep. Make a total of 20-30 slits on all sides of the pernil. Insert a slice of garlic in each slit. Take the adobo rub that you prepared in the mortar and pestle, and rub all over the pork. Marinate the meat: Cover the pernil in its roasting pan, or a plastic container, and place in the refrigerator to marinate overnight. (Or at least a few hours). Note: Do not marinate it in an aluminum pan, since the vinegar in the adobo rub will react with it). Prepare to cook: Remove the pernil from the refrigerator about 1 hour before you wish to start cooking it, to allow it to start coming up to room temperature. Preheat the oven to 350 degrees (F), and adjust the oven rack so that it is in the middle, or just below, the middle level. Once the oven is preheated, unwrap the pernil (if you had wrapped it with plastic). Cover the pernil loosely with aluminum foil, or with the roasting pan cover. Place 2 cups of water into the roasting pan, and place the pan on the middle rack in the oven. Cook the pernil for 3 to 3½ Hours. After 2 hours of cooking, uncover and baste the roast with a large spoon or turkey baster. Resume cooking, uncovered, for the rest of the cooking time. Baste every 30 minutes. If you start running out of basting juices, just add another cup or two of water to the pan. A cooking thermometer, inserted deep into the meat, reads 185-190 degrees (F). Once the pernil is done, remove from oven and let it rest 15 minutes before carving. This lets it cool slightly, and allows the remaining juices to stay within the roast.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub pork shoulder all over with lime.
• Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
• Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
• Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
• Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
• Roast in the preheated oven until slightly pink in the center, about 3 hours.
• Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

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.