BEST PERNIL EVER
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
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
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
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.
PERNIL
This classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer. If you buy a big pork shoulder and take your time, as you should, the classic Puerto Rican pork roast called pernil can take you nearly all day. Yet there are times I feel almost guilty about this dish because the process is beyond easy and incredibly impressive, it feeds as many people as a medium-size ham, and the flavor is unbelievable. When I first learned how to make a classic pernil, about 30 years ago, the only seasonings I used were oregano, garlic and vinegar. But I've taken some liberties by adding a little cumin and some chiles. The onion is my addition, too. After all, pork is less flavorful than it used to be.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 3h
Yield At least 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 816, UnsaturatedFat 36 grams, Carbohydrate 6 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 20 grams, Sodium 1060 milligrams, Sugar 1 gram
ROAST PORK (PERNIL) PUERTO RICAN STYLE
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
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.
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.
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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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