SLOW COOKED PUERTO RICAN PORK (PERNIL)
Pernil is a traditional Puerto Rican dish that is slow roasted in the oven. Slow cooker pernil is a twist on the traditional and slow cooks a pork shoulder in the crock pot until tender.
Provided by The Noshery
Categories Pork
Time P1DT8h
Number Of Ingredients 7
Steps:
- Combine garlic, pepper, oregano, olive oil, vinegar, and salt. Rub pork with garlic mixture and refrigerate overnight or a minimum of 4 hours.
- When ready drop into the crockpot on low for 8 hrs.
- Done! Consume with vigor.
Nutrition Facts : Calories 479 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 35 grams fat, Fiber 0 grams fiber, Protein 37 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 813 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
CROCKPOT PERNIL (PORK SHOULDER)
Perfect for a lazy or crazy day.
Provided by Kathleen Penfold
Categories Pork
Time 8h10m
Number Of Ingredients 6
Steps:
- 1. Taking a small sharp knife, poke holes all over the pernil, particularly around any skin.
- 2. Mix the garlic, sazon and adobo together. Spread all over the pernil and rub in well.
- 3. Wrap the pernil in plastic or put in a sturdy bag. Refrigerate overnight.
- 4. Dump pernil and onion in crockpot. Cook on low for about 8 hours.
- 5. After cooking, if pernil has bones, pick them out along with the skin which should peel right away. Discard.
- 6. Pernil should shred on its own and create lots of juices. Serve with rice.
SLOW COOKER PERNIL PORK
Puerto Rican style pork roast, but done in the slow cooker. It's so tender and flavorful. Best of all, it's so easy to make!
Provided by Country Cook
Categories World Cuisine Recipes Latin American Caribbean
Time 6h20m
Yield 6
Number Of Ingredients 11
Steps:
- Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
- Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 5.7 g, Cholesterol 107.7 mg, Fat 21 g, Fiber 1.3 g, Protein 37.6 g, SaturatedFat 7.2 g, Sodium 844.1 mg, Sugar 1.3 g
ROASTED PORK SHOULDER (PERNIL AL HORNO)
Slow-cook Tyler Florence's Roasted Pork Shoulder (Pernil Al Horno) recipe from Food 911 on Food Network for flavorful, pull-apart meat for a special occasion.
Provided by Tyler Florence
Categories main-dish
Time 7h
Yield 10 to 12 servings
Number Of Ingredients 7
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.
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.
ROAST PORK SHOULDER - GOYA® AUTHENTIC PUERTO RICAN RECIPE RECIPE - (3.9/5)
Provided by PineyCook
Number Of Ingredients 9
Steps:
- In a bowl, mix together the olive oil, garlic, Adobo, lemon juice, sazon, oregano and black pepper; set aside. Using a small, sharp knife, make a cut on the side of the roast where the skin meets the flesh. Continue cutting, separating the skin from the flesh, leaving one end of the skin attached. Using the knife, make 1/2-inch deep incisions in the flesh, under the skin. Place the pork on a tray. Using your hands, rub spice mixture over flesh, pushing some of the mixture into the cuts. Place the skin on top of meat; wipe the skin clean. Rub skin with salt. Cover tray with plastic wrap; transfer to refrigerator to marinate at least 4 hours, or overnight. Heat oven to 350°F. Transfer pork, skin side-up, to roasting pan; bring to room temperature, about 1 hour. Pat skin dry. Cover pan tightly with aluminum foil. Cook pork until meat is fork-tender and internal temperature registers 145°F, 3 to 3 1/2 hours; discard foil. Increase oven to 450°F. Cook pork, uncovered, adding water in 1/4 cup measures if pan becomes dry, until skin is brown and crisp, 20 to 35 minutes, checking pan every 10 minutes. Transfer pork to cutting board; let rest 20 minutes. Remove skin and cut into pieces. Drain fat from drippings. Cut meat from bone. Serve with skin and pan juices.
PERNIL ROAST PORK
I myself am of Haitian and African decent but have always been drawn to Spanish culture I have infused recipes from all the Puerto Rican woman I grew up around and made it my own
Provided by Shalou
Categories Pork
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- I first marinate the pork shoulder
- I poke deep holes with a knife and stuff them with the fresh crushed garlic.
- I then sprinkle adobo all over
- Sprinkle salt all over
- Pour alittle extra virgin olive oil on the pork shoulder.
- Pour white vinegar at the bottom of the pan so it can mix later on with the reduction ( this will be your sauce or gravy ).
- Place pork shoulder in pan skin side up for two hours covered.
- Then place pork shoulder skin down covered for one hour.
- Then turn pork shoulder over skin facing up take cover off and cook one more hour or until golden brown.
- Take out let sit for ten minutes and enjoy !
- Don't forget to baste with juices from the bottom of pan while cooking.
Nutrition Facts : Calories 1338.1, Fat 102, SaturatedFat 35.4, Cholesterol 402.6, Sodium 368.6, Protein 97.4
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
SLOW COOKER PORK SHOULDER WITH ZESTY BASIL SAUCE
This meltingly tender pork shoulder is the ultimate make-ahead dinner party main. A chimichurri-style fresh basil sauce balances the rich pork with bright zesty flavors.
Provided by Anna Stockwell
Categories Slow Cooker Pork Dinner Basil Paprika Mustard Oregano Wheat/Gluten-Free Summer Entertaining Soy Free Dairy Free Peanut Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 20
Steps:
- Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
- Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2-8 hours.
- Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
- Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
- Do Ahead
- Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.
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