Dominican Pernil Pulled Pork Food

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.

DOMINICAN PERNIL (PULLED PORK)

Steps:

• Season Pork Butt. Cover pork butt with oil, massage in.
• Pour 1 cup Dominican sazon over the pork butt and massage in well.
• Wrap in saran wrap. Then in foil. Refrigerate overnight. 24 hours or more preferred.
• Once ready...
• Place pork butt in a deep pot. Put pork butt in and add water until you are about halfway up the pork. Could be 1 to cups of water.
• Boil for 45 minutes to 1 hour over medium heat. Turning the pork butt a few times.
• While its boiling, preheat oven to 350ᴼ degrees.
• Line a deep baking dish with nonstick Reynolds wrap.
• Unwrap the pork butt and place in the baking dish.
• Pour the juices over the pork butt.
• Cover pork with foil.
• Cook for 3 hours, basting once every hour.
• Remove foil. Cook for 1 more hour. Basting every 30 minutes.
• Once done, shred the pork and move to a platter as you do so.
• Reserve the liquid from the pork in a separate container for leftover use.
• Serve with rice and beans if you are going Latin style or with a green salad. Be sure to sprinkle some lime juice over the final served pulled pork for added flavor.

PERNIL DOMINICANO | ROASTED PORK SHOULDER | MADE TO ORDER | CHEF ZEE COOKS

Steps:

• Poke holes all over the pernil using a cross method to get small to medium holes
• Then place in a large mixing bowl and add 1 cup of water and the vinegar
• Massage the vinegar and water into the pork and let it sit for 5-10 while you mix the marinade
• Combine garlic, oregano, salt, sopita, cumin, onion, black pepper, and thyme in a food processor and blend
• Then add the freshly squeezed orange juice, lime juice, and olive oil. Mix again and set marinade aside
• Drain the pernil-no worries if you don't every single last drop of vinegar + water
• Season pernil thoroughly using the marinade. Be sure to massage the marinade into the holes we made earlier. It looks weird at first, but your taste buds will thank you later
• Cover pernil with saran wrap and let it marinade for a minimum of 4 hours. Best to marinade for a whole day.
• In a LARGE pot, add pork-skin side up-and add 1-2 cups of water. Be sure to include all of the marinade that in the mixing bowl. Boil for 45 mins to an hour.
• Switch Pork-skin side up-to a sturdy pan and roast covered for 3 hours at 350 degrees making sure to baste it every hour. The pernil will become light golden brown and juicy during this time.
• At the 4th hour, take out 50% of the juices and roast uncovered for one more hour
• **Optional** Once the pernil is done, broil for 5 minutes to get super crispy skin

DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE

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.

SLOW COOKER PERNIL PORK

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.