Pernil Roast Pork Shoulder Food

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PERNIL (PUERTO RICAN STYLE ROAST PORK SHOULDER)



Pernil (Puerto Rican style Roast Pork Shoulder) image

A succulent, crisp-skinned pork shoulder is the perfect way to celebrate your happiest occasions.

Provided by Marta Rivera

Categories     Entree     Main Course

Time P2DT6h20m

Number Of Ingredients 10

10 pound pork shoulder (bone-in, skin-on)
1/4 cup white vinegar
16 cloves garlic ((or 2 heads) peeled and mashed to a paste)
2 tablespoons Sofrito
2 tablespoons Adobo seasoning
2 tablespoons onion powder
1 1/2 tablespoons sazón
1 1/2 tablespoons dried oregano leaves
1/2 tablespoon kosher salt (plus more for seasoning prior to roasting)
1 1/2 teaspoons black pepper

Steps:

  • Grab a firm hold on the top layer of the skin and, carefully, run your knife's blade along the line where the fat and skin meet. Use a very sharp boning knife to cut between the fat and the meat, leaving the back and sides of the skin attached- creating a pocket.
  • After you create the pocket, pull the skin back a little and pierce slits into the flesh using the tip of your knife, taking care not to puncture the skin in the process. Flip the roast over and make slits in the bottom of it as well.
  • Transfer your pernil to a large bowl (or leave it in the sink if you washed it) and pour the white vinegar outside the piece of meat, inside the pocket and on the skin. Rub the vinegar into the meat well.
  • In a bowl, combine the mashed garlic, sofrito, adobo, onion powder, sazón, oregano, salt, and pepper to create a thick paste.Use a large spoon to scoop a third of the paste into the cavity you created between the skin and flesh. Massage the rub it into the meat: make sure to press the paste into those slits in the meat under the skin.
  • Flip the pork over and rub the bottom side with another third of the spice paste. Flip it back over and rub the remaining spice paste onto the the skin.
  • Lay out a large piece of heavy duty aluminum foil (or enough sheets to completely wrap the pernil). Over the foil, lay out three sheets of plastic wrap. Put the seasoned pork shoulder in the center of the wrapping film and wrap it tightly in the plastic first, then wrap it tightly in the foil.
  • Set the wrapped pork on a sheetpan and and let it marinate in the fridge for at least 2 days, but 3 days is best. You can roast the pernil in as little as 12 hours, but it won't be as flavorful.
  • When you're ready to roast, unwrap the pernil and put it on a roasting rack inside of a roasting pan. Pat the pernil skin down with a paper towel to dry it and remove the spice paste. Leave the pork to sit on the countertop for at least 30 minutes to an hour to warm up. A cold pernil takes longer to begin roasting than a semi-warm one does. Position the middle oven rack down one notch so it is in the lower third of the oven. Preheat your oven to 350°F,
  • Roast the pernil at 350°F for 5 hours.
  • When the roasting time is up, remove the roasting pan from the oven. Increase the oven temperature to 425°F.
  • Season the outside of the pernil with a light sprinkling of kosher salt (about 1/2 teaspoon). Carefully, transfer the pernil to a clean, disposable roasting pan.Once the oven reaches temperature, put the pernil back in and finish roasting for up to 1 hour. Turn the pan every 15 minutes to vent the steam that builds up and to crisp up the skin evenly. The skin will begin to blister, harden, and sizzle. Once the pernil skin sounds hard when tapped with the back of a knife, remove it from the oven. This may happen before the hour is up.
  • The fully cooked pernil should have an internal temperature of between 180-200°F. The juices of the pernil will run clear with no blood, as well. Remove it from the oven and allow it to cool for at least 30 minutes in order to allow the internal juices to settle down.
  • After allowing the pernil to rest a few minutes, remove the chicharrón and shred the meat from the bone. Serve the pernil while hot.

Nutrition Facts : Calories 287 kcal, Carbohydrate 3 g, Protein 37 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 124 mg, Sodium 214 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PERNIL (ROAST PORK SHOULDER)



Pernil (Roast Pork Shoulder) image

A traditional Latin American dish, Pernil is marinated overnight and roasted until fall-apart tender. Juicy and delicious, it is an easy yet impressive centerpiece for your Christmas table!

Provided by Olivia Mesquita

Categories     Main Courses

Time 16h10m

Number Of Ingredients 9

2 large onions, peeled and cut into chunks
3 cloves garlic, peeled
Juice of 4 limes
1 1/2 cups white wine, plus more if needed
Kosher salt and freshly ground black pepper, to taste
1 whole bone-in, skin-on pork shoulder, 4 to 8 pounds
2 tablespoons fresh thyme leaves
2 tablespoons fresh rosemary
1/4 cup butter, softened

Steps:

  • Combine the onions, garlic, lime juice, 1 cup white wine, salt and pepper in the jar of a blender or food processor. Blend until smooth. If the mixture is too thick, add more wine. Reserve.
  • Place the pork shoulder on a cutting board and score the skin with a sharp paring knife, making a cross-hatch pattern.
  • Transfer the pork to a big bowl (or brining bag) and pour the marinade over it. Sprinkle with the herbs and rub the mixture into the pork, getting into every nook and cranny. Cover with plastic and refrigerate for 12 to 24 hours, turning a few times so every inch gets to soak the marinade.
  • Preheat oven to 350 degrees F.
  • Place the pork on a roasting pan and pour the marinade along with the remaining white wine.
  • Roast for several hours, 35 - 40 minutes for every pound, turning every hour or so and adding more wine to the pan as needed, until the meat is very tender and a meat thermometer inserted in the thickest part reads 195-205 degrees F. Remove from oven.
  • Turn the pernil skin side up, brush the skin with the butter and place it under the broiler until crisp.
  • Let it rest, tented with foil, for at least 3 minutes (and up to 30 minutes) before serving with the pan juices.

Nutrition Facts : Calories 103 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 6 ounces, Sodium 66 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

PERNIL



Pernil image

Provided by Guy Fieri

Categories     main-dish

Time 12h50m

Yield 6 servings

Number Of Ingredients 10

1 bone-in, skin on pork shoulder (5 to 6 pounds)
6 cloves garlic
2 tablespoons fresh oregano leaves
1 small bunch fresh cilantro
1 tablespoon ground cumin
4 limes, juiced
2 oranges, juiced
1 chipotle in adobo, plus 1 teaspoon adobo sauce
Kosher salt and black pepper
1 cup extra-virgin olive oil

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



Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style image

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

¼ cup olive oil
3 tablespoons white vinegar
10 cloves garlic, or more to taste
2 tablespoons dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
5 pounds pork shoulder, trimmed of excess fat

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

SPANISH ROASTED PORK (PERNIL)



Spanish Roasted Pork (Pernil) image

Traditional dish in our family.

Provided by Latino0809

Categories     Meat and Poultry Recipes     Pork

Time 6h

Yield 16

Number Of Ingredients 11

9 pounds skin-on, bone-in pork shoulder (picnic) roast
1 lime, halved
10 cloves garlic
2 ½ tablespoons salt
1 ½ tablespoons olive oil, divided
1 tablespoon dried oregano
1 ½ teaspoons ground black pepper
1 ¼ teaspoons adobo seasoning (such as Goya®)
1 teaspoon vinegar
¼ teaspoon sazon seasoning
2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)

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)



Pernil (Puerto Rican Pork Shoulder) image

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

8 lbs picnic pork shoulder
12 minced garlic cloves
1 1/2 teaspoons dried oregano
1/2 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons white vinegar
8 teaspoons salt (or 1 teaspoon of salt per pound of meat if you are using a smaller cut of meat)

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



Pernil image

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

1 pork shoulder, 4 to 7 pounds (or use fresh ham)
4 or more cloves garlic, peeled
1 large onion, quartered
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ancho or other mild chili powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Olive oil as needed
1 tablespoon wine or cider vinegar
Lime wedges for serving

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

ROASTED PORK SHOULDER (PERNIL AL HORNO)



Roasted Pork Shoulder (Pernil Al Horno) image

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

10 lbs pork shoulder
1 head of garlic
1 teaspoon black pepper
3 tablespoons adobo seasoning, goya
2 sazon goya
1 tablespoon sofrito sauce
1 teaspoon sugar
2 tablespoons vinegar
1 tablespoon salt
2 tablespoons oil

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.

ROASTED PORK SHOULDER (PERNIL AL HORNO)



Roasted Pork Shoulder (Pernil Al Horno) image

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

1 boneless pork shoulder (about 4 pounds), skin on
4 garlic cloves, smashed
1 handful fresh oregano
4 tablespoons Kosher salt (1 tablespoon for every pound of meat)
1 tablespoon coarsely ground black pepper
3 tablespoons vegetable oil
2 tablespoons white wine vinegar

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



Pernil image

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

8 to 9 large garlic cloves, finely minced
3 tablespoons olive oil
5 teaspoons fresh sour orange juice (or equal parts lime and orange juice)
4 teaspoons dried oregano
8 to 9 teaspoons kosher salt
1 teaspoon black pepper
1 (8- to 9-pound) bone-in, skin-on pork shoulder, preferably with skin covering the entire top layer
1 teaspoon kosher salt

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.

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PERNIL - ROASTED PORK SHOULDER - WALTER STEWART'S MARKET
5-8 teaspoons kosher salt (1 teaspoon per pound of pork) 2 teaspoons ground black pepper 1-2 cups water. Directions. Rinse pork shoulder under cold water and then pat very dry. Place …
From stewartsmarket.com


PERNIL (ROAST PORK SHOULDER, PUERTO RICAN STYLE) - MARK BITTMAN
Put the meat on a rack in a roasting pan and let sit, uncovered, for 1 to 24 hours; refrigerate if the weather is hot or the time is greater than 1 hour or so. 3. Heat the oven to …
From markbittman.com


SLOW COOKER PERNIL (ROASTED PORK SHOULDER) - MY DOMINICAN KITCHEN
Add enough water to cover at least ¾ of the meat inside the slow cooker. Cook on low for about 8 hours. Once the meat is tender, carefully transfer it to a roasting pan. Roast in …
From mydominicankitchen.com


PERNIL (PUERTO RICAN ROAST PORK) - LOSTMEALS.ORG
Preheat the oven to 300 degrees Fahrenheit. Cover and bake for 3 hours, then remove the foil and bake for another 3 to 4 hours. Remove the pernil from the oven and set aside for 20 …
From lostmeals.org


EASY SLOW COOKER PERNIL (ROASTED PORK SHOULDER) RECIPE
Set half aside. Mince the remaining cloves. Combine juice, spice mixture, and minced garlic to form a marinade. Place pork shoulder in slow cooker. Pat dry with paper …
From undergroundcrafter.com


HOW TO MAKE SLOW COOKER ROASTED PORK SHOULDER (PERNIL) STORY
Add enough water to cover at least ¾ of the meat inside the slow cooker. Cook on low for about 8 hours. INSTRUCTIONS. Get the Recipe! Get the Recipe! 4. Once the meat is tender, carefully …
From mydominicankitchen.com


21 CUBAN PORK SHOULDER RECIPE - SELECTED RECIPES
Roast the pork for about 3 hours or more, uncovered. Remove from the oven and let oven preheat to 500 degrees. Place back in the oven; let it roast for up to 15- 20 minutes until skin …
From selectedrecipe.com


COLOMBIAN PERNIL (ROASTED HAM OR PORK SHOULDER) - SWEET Y SALADO
Add the marinade in the incisions that you made to make sure the meat is well seasoned from the inside out. Then pour the rest of the marinade all over the pork, cover with …
From sweetysalado.com


PORK SHOULDER RECIPES | PERNIL | ROAST PORK SHOULDER
Pernil is pork roast or pork shoulder. During my childhood days in New York, every time I was climbing the stairs to the apartment and smelled the mixture of garlic and cilantro baking in the oven, I knew something special was going on. It’s a plate that my father cooked mainly during the holidays or special occasions – Christmas Eve, a christening, birthday …
From thesitsgirls.com


SLOW COOKER PERNIL (PUERTO RICAN ROASTED PORK SHOULDER)
Place the pork shoulder into a 6 quart slow cooker ceramic insert fat side down, and cook for 9-10 hours on low or 6-7 hours on high, until the meat shreds easily and the bone …
From delishdlites.com


PERNIL (ROASTED PORK SHOULDER) - BIGOVEN.COM
INSTRUCTIONS. 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 …
From bigoven.com


PERNIL (MARINATED SPANISH PORK ROAST) | EPICURE.COM
Preparation. Preheat oven to 300° F (150° C). Place pork roast fat side up in frying pan. Using a small knife, cut slits in the fat to allow the marinade to permeate the meat. Combine adobo …
From epicure.com


PERNIL | TRADITIONAL PORK DISH FROM PUERTO RICO | TASTEATLAS
Pernil Authentic recipe. PREP 10min. COOK 5h. READY IN 5h 10min. This recipe was adapted from elboricua.com and describes a classic pernil preparation method. The pork is marinated …
From tasteatlas.com


PERNIL (ROASTED PORK SHOULDER) - THE DAILY SPESHYL
Season the pork shoulder with the adobo, pepper, garlic powder, oregano, smoked paprika, and soy sauce. Massage all the seasonings into the pork. Using a knife again, cut …
From thedailyspeshyl.com


PERNIL RECIPE | GRILLING - SERIOUS EATS
Clean and oil the grilling grate. Cover the grill and when it reaches 450°F, place the pork over the side with the water pan. Cover and let the temperature drop to 350 degrees, …
From seriouseats.com


THE BEST PERNIL RECIPE - THE NOVICE CHEF
Prepare the marinade. Combine some of the garlic cloves, bell pepper, and cilantro in a food processor and process until smooth. Add the seasonings to the food processor and …
From thenovicechefblog.com


SLOW-COOKED PORK ROAST - HISPANIC FOOD NETWORK
Cook pork until meat is fork-tender and internal temperature registers 145°F, 3 – 3½ hours; discard foil. Increase oven to 450°F. Cook pork, uncovered, adding water in ¼ cup …
From hispanicfoodnetwork.com


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