SPANISH ROASTED PORK (PERNIL)
Traditional dish in our family.
Provided by Latino0809
Categories Meat and Poultry Recipes Pork
Time 6h
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 3 g, Cholesterol 100.5 mg, Fat 25.2 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 9 g, Sodium 1170.7 mg, Sugar 0.1 g
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
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.
PORK SHOULDER "PERNIL" WITH CILANTRO-CITRUS ADOBO
Provided by Tyler Florence
Categories main-dish
Time 3h55m
Yield 10 to 12 servings
Number Of Ingredients 9
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. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade 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.
- Preheat the oven to 300 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, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.
THE BEST PUERTO RICAN PERNIL (PORK SHOULDER)
I've made a lot of pernils. They were pretty good but this great! What makes it great I find is the the soy sauce in the marinade, and the low and slow roasting. Note: This is not a weeknight meal, I recommend seasoning your Pernil 2 days prior to cooking. And start roasting early in the morining. The pernil will cook for about 10 hours, Your house will smell like heaven all day long!
Provided by Joanne
Categories Pork
Time 10h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Make the marinade:.
- In medium bowl, combine garlic, lime juice, oregano, soy sauce, olive oil and salt and black pepper. Set aside.
- Wash the pernil in vinegar and water, pat dry with paper towel.
- Place on a cutting board fat side up.
- Leaving the fat in a single piece and attached at one end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides (about 20 holes).
- Place pernil in roasting pan skin side up. Rub the marinade all over the pernil, making sure you work it into to the holes. Return the skin back to its original position. Score the skin with diagonal cuts and sprinkle salt to taste over the skin.
- Cover tightly with aluminum foil. Refrigerate for 24 to 48 hours.
- On day of Cooking:.
- Remove pernil from refrigerator 45 minutes before roasting.
- Preheat oven to 475 degrees F.
- Add a little water to the roasting pan so that it comes up about 1/2 inch up the sides.
- Cook pernil uncovered for 1 hour. Turn oven temperature down to 225 degrees F, tent pernil loosely with aluminum foil, and cook for 8 hours. Remove foil and cook for 1 hour.
- Let pernil rest for 10 minutes before slicing.
Nutrition Facts : Calories 1151.8, Fat 86.3, SaturatedFat 29, Cholesterol 322.1, Sodium 968.5, Carbohydrate 8.6, Fiber 1.9, Sugar 1.1, Protein 80.1
SPANISH PORK SHOULDER
True Spanish pork shoulder (pernil al horno). Please be ready to get a little messy.
Provided by pinkey
Time P1DT8h20m
Yield 8
Number Of Ingredients 7
Steps:
- Mix sazon seasoning, olive oil, garlic, salt, pepper, and oregano together in a small bowl.
- Rinse roast and pat dry. Separate the fat from the meat with a sharp knife, starting at the wide end and going to the narrow end; don't cut it off all the way.
- Season the inside of the fat a little bit. Make very deep slits all over the meat and rub seasoning all over, making sure it goes into the slits. Pull the fat back up and over the meat. Wrap roast with plastic wrap and refrigerate for 24 hours.
- When ready to cook, remove roast from refrigerator. Unwrap and place in a deep roasting pan. Let sit for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C) for 30 minutes. During this 30 minutes the roast will reach room temperature (total of 1 hour out of the refrigerator).
- Place roast in the preheated oven and cook for 1 hour. Reduce heat to 300 degrees F (150 degrees C); cook roast until meat is tender and can be easily pulled apart with a fork, about 6 more hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 412.5 calories, Carbohydrate 1 g, Cholesterol 111.8 mg, Fat 31.7 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 10.5 g, Sodium 2021.5 mg
PORK SHOULDER PERNIL SPANISH STYLE
My Fellow is From Puerto Rico and this is the way his Mother fixed this every Holiday. So I am going to fix this for him New Years Day. Pernil is how you say pork in Spanish. Enjoy everyone!
Provided by Zelda Hopkins @Zelda51
Categories Pork
Number Of Ingredients 6
Steps:
- Place the 8 pounds pork shoulder into a roasting pan with the fatty side up. Puncture the surface of the meat with a fork. Rub the paste into the punctures of the meat.
- Mix together in a small bowl, blend minced garlic, salt, pepper, oregano, adobo seasoning and olive oil.
- Cover with plastic and store in the refrigerator overnight.
- Preheat oven to 350 degrees.Remove the plastic wrap from the pork shoulder and replace it with aluminum foil.
- Cook for 3 1/2 to 5 hours, checking the meat every 30 minutes after the 3 1/2 hour mark.
- Remove the foil when the pork is nearly done and allow to cook for another 20-30 minutes to become crispy on the surface.
More about "pork shoulder pernil spanish style recipes"
PERNIL RECIPE | PUERTO RICAN PORK SHOULDER — THE MOM 100
From themom100.com
5/5 (22)Category Main CourseCuisine Puerto RicanTotal Time 6 hrs 40 mins
- 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.
HOW TO MAKE AUTHENTIC PERNIL (SPANISH ROASTED PORK …
From latinamommeals.com
4.1/5 (32)Category Main DishCuisine Cuban, LatinEstimated Reading Time 4 mins
- 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.
PERNIL-STYLE ROAST PORK - THE WOKS OF LIFE
From thewoksoflife.com
SPANISH STYLE PORK SHOULDER PERNIL - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PERNIL: PUERTO RICAN ROASTED PORK SHOULDER RECIPE - MEATWAVE
From meatwave.com
ROAST PORK SHOULDER - PERNIL ASADO TRADITIONAL RECIPE
From foodandwine.com
SPANISH ROASTED PORK (PERNIL) | PUNCHFORK
From punchfork.com
PERNIL RECIPE (ROAST PORK SHOULDER) - OLIVIA'S CUISINE
From oliviascuisine.com
SHOULDER IN SPANISH RECIPE ALL YOU NEED IS FOOD
From stevehacks.com
SPANISH PORK RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
COLOMBIAN PERNIL (ROASTED HAM OR PORK SHOULDER) - SWEET Y SALADO
From sweetysalado.com
PERNIL (PUERTO RICAN ROAST PORK SHOULDER WITH CRACKLING)
From senseandedibility.com
PERNIL ASADO (ROAST PORK SHOULDER) - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
PERNIL (PUERTO RICAN ROAST PORK) - IMMACULATE BITES
From africanbites.com
THE BEST PUERTO RICAN PERNIL (PORK SHOULDER) RECIPE - FOOD.COM
From pinterest.ca
SPANISH STYLE PORK SHOULDER [PERNIL] | RECIPE | RECIPES, COOKING ...
From pinterest.com
PERNIL (PUERTO RICAN SLOW-ROASTED PORK SHOULDER) RECIPE
From today.com
PORK SHOULDER PERNIL SPANISH STYLE | RECIPE CART
From getrecipecart.com
SPANISH STYLE PORK SHOULDER PERNIL : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SLOW-COOKED PORK ROAST - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
PERNIL- PUERTO RICAN ROAST PORK SHOULDER - THE 5 TASTES TABLE
From the5tastestable.com
SPANISH PORK SHOULDER RECIPES - FOOD NEWS
From foodnewsnews.com
PERNIL (PUERTO RICAN PORK SHOULDER) RECIPE - FOOD.COM
From pinterest.com
SPANISH STYLE PORK SHOULDER PERNIL BEST RECIPES
From recipesforweb.com
PERNIL RECIPE | GRILLING - SERIOUS EATS
From seriouseats.com
SPANISH ROASTED PORK (PERNIL) RECIPE - FOOD NEWS
From foodnewsnews.com
PERNIL | TRADITIONAL PORK DISH FROM PUERTO RICO | TASTEATLAS
From tasteatlas.com
SPANISH PORK SHOULDER RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PORK SHOULDER PERNIL SPANISH STYLE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PUERTO RICAN PERNIL (ROAST PORK) - KITCHEN GIDGET
From kitchengidget.com
SPANISH PULLED PORK "PERNIL" RECIPE - EYELOVEKNOTS
From eyeloveknots.com
BEST PUERTO RICAN PERNIL RECIPE - THE NOVICE CHEF
From thenovicechefblog.com
PERNIL DOMINICANO | ROASTED PORK SHOULDER - CHEF ZEE COOKS
From chefzeecooks.com
PERNIL (ROAST PORK SHOULDER, PUERTO RICAN STYLE) - MARK BITTMAN
From markbittman.com
PERNIL - PUERTO RICAN SLOW ROASTED PORK
From recipeheir.ca
SLOW COOKER PERNIL (PUERTO RICAN PORK SHOULDER) - THE NOSHERY
From thenoshery.com
SPANISH STYLE PORK SHOULDER PERNIL - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PUERTO RICAN PORK ROAST RECIPE, PERNIL AL HORNO, WHATS COOKING …
From whatscookingamerica.net
PORK SHOULDER PERNIL SPANISH STYLE | RECIPE | FOOD, RECIPES, …
From pinterest.ca
You'll also love