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.
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
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
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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- Roasted Spaghetti Squash. Here it is the most delicious way to eat spaghetti. This dish is a twist on classic spaghetti and meatball — we’re swapping that pasta for low-carb spaghetti squash.
- Garlic Mashed Potatoes with Cheddar Cheese. There is a reason why potatoes are so common as side dishes at dinner parties – they go perfectly with the meat.
- Roasted Rainbow Carrots and Parsnips. These roasted rainbow carrots and parsnips are so flavorful — they’re packed with garlic, rosemary, lemon juice, olive oil, and more.
- Parmesan Asparagus Spears. Asparagus is a great vegetable to serve as a side dish for pernil because it’s so simple. Just pick up some fresh asparagus and toss the spears in olive oil, salt, and pepper.
- Bacon and Greens. If you have a non-vegetarian at the table, you might want to consider serving something meaty with your veggies. This dish is made up of bacon and greens – packed with flavor.
- Garlic Mashed Cauliflower. Cauliflower is another good side dish for pernil because it can go sweet or savory. This recipe calls for cauliflower steamed, blended with garlic, milk, butter, and parmesan cheese.
- Fried Plantains. Fried plantains are a great side dish, especially if you have any non-vegetarians at the table. This recipe calls for some oil and spices to be rubbed onto the plantain before being fried in a skillet.
- Cuban Rice and Black Beans. This recipe for Cuban rice, black beans, and plantains is packed with flavor — it’s the perfect side dish to serve with pernil.
WHAT TO SERVE WITH PERNIL? 7 BEST SIDE DISHES - AMERICAS …
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- Brazilian Refried Beans. Brazilian refried beans work with more dishes, but they stand out when served with anything based on pork – such as pernil. If you love beans, this dish will hit differently.
- Brazilian Potato Salad. The Brazilian potato salad takes less than 10 minutes to prepare, hence its popularity in multiple cuisines. Potatoes have a unique flavor that can be enhanced with some spices or herbs.
- Smoky Farofa. Farofa is another popular dish in more Latin American cuisines – excellent with meat. ALSO READ. What to Serve with Greek Pasta Salad? 7 BEST Side Dishes.
- Sweet Balsamic Leeks. Leeks have a strong and unique flavor that can complement any meat-based dish – and the marinated pork in pernil makes no exception either.
- Fluffy Rice. Pernil has an interesting texture. While the taste is the most significant aspect, the truth is you need to consider every aspect in the process for a great impression.
- Garlicky Collard Greens. Those who are not familiar with Brazilian cuisine will find this side dish extremely appealing – it looks cute, but it tastes even better.
- Cheesy Bread. Bread has always worked well with meaty dishes because it makes them feel less nauseous by absorbing juices and fats. However, this type of bread is different and must be homemade.
7 WAYS TO ROUND OUT YOUR PORK PERNIL - COOKINDOCS.COM
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- Rice. There are many things that make steamed rice a good side dish for pork pernil. First of all, rice is a neutral-tasting grain that won’t compete with the flavors of pork.
- Baked beans. Baked beans are a popular side dish for many different meals, including pork pernil. Pernil is a slow-roasted pork shoulder dish that is traditionally served with rice and beans.
- Fried plantains. Fried plantains are a popular side dish in many Caribbean and Latin American cuisines. They are often served as an accompaniment to a meat-based dish like pork pernil.
- Tortillas. You can also make a pork pernil taco from this main dish and tortillas. Tortillas are a staple in Mexican and Tex-Mex cuisines, but they are just sold everywhere in the world, making it so easy for you to make a delicious taco anywhere you are.
- Steamed broccoli. Broccoli is a popular type of vegetable that can be cooked in different ways. It also makes a good side dish for pork pernil. Steaming is the healthiest and easiest way to cook this green.
- Sauteed spinach. Another kind of vegetable that you can serve with pork pernil is spinach. Sauteed spinach is a common companion that is made by sauteing spinach with some olive oil, garlic, and salt to taste.
- Sweet corn with creamy avocado. Corn and avocado are what you can find anywhere in the world and they produce countless delicious dishes. When combining sweet corn with ripe avocado and pork pernil, you will literally have a hearty and vibrant feast.
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