HOW TO MAKE AUTHENTIC CUBAN PERNIL
This Latin inspired pork recipe is a traditional staple in every Latin home. More commonly known as Pernil, this juicy pork meat is the great rival to Turkeys.
Provided by Neyssa Jump
Categories Main Dish
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. (Once marinated for desired amount of time.)
- In a large mixing bowl, with a sharp knife, carefully lift 3/4 of the skin from the meat. Once skin is lifted, gently poke holes throughout meat.
- Season generously with salt and pepper.
- Fill holes with garlic.
- Make a paste with oil and remaining seasonings. Generously rub pork with paste.
- Cover bowl and refrigerate for at least two hours. After two hours, add in a cup of mojo to bowl, continue to marinate for another hour or overnight in fridge.
- Into a large roasting pan, add pork, skin side up. Cover with aluminum foil and bake for 5-7 hours. Remove foil and raise heat to 350 degrees for twenty minutes.
- Remove from heat, let rest for ten minutes. Sprinkle lime juice before serving, if desired.
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
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
SPANISH-STYLE PORK SHOULDER STEAKS
Provided by Guy Fieri
Categories main-dish
Time 5h5m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- In a small pan, toast the fennel and black pepper.
- Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
- Put the pork in a large, (2-gallon, if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let come to room temperature.
- Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate.
- Preheat the oven to 375 degrees F.
- Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.
- Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning, for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
- Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.
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 (PUERTO RICAN PORK SHOULDER)
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
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
PORK SHOULDER "PERNIL" WITH CILANTRO-CITRUS ADOBO
Provided by Tyler Florence
Categories main-dish
Time 3h55m
Yield 10 to 12 servings
Number Of Ingredients 9
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. Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree. Rub the marinade 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.
- Preheat the oven to 300 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, covered lightly with aluminum foil. Drizzle with lime juice and garnish with cilantro.
PUERTO RICAN STYLE PERNIL (ROAST PORK)
Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans or sweet plantains. Cold Pernil is sliced thin paired with Swiss cheese, pickles and ham to make the famous Cuban sandwich. I found this recipe online and have made it twice now. I love it and so does my family.
Provided by jb41848
Categories Pork
Time 6h15m
Yield 6-10 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl mix garlic, salt and oregano.
- With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.
- The more cuts the better the flavor.
- Sprinkle the other seasoning the Adobo and the Sazon all over the outside.
- Then rub the seasonings in making sure the entire surface is covered.
- Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.
- Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.
- Pork should be well done and tender.
- Make sure all juices run clear before removing from oven.
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
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
SPANISH PORK SHOULDER
True Spanish pork shoulder (pernil al horno). Please be ready to get a little messy.
Provided by pinkey
Time P1DT8h20m
Yield 8
Number Of Ingredients 7
Steps:
- Mix sazon seasoning, olive oil, garlic, salt, pepper, and oregano together in a small bowl.
- Rinse roast and pat dry. Separate the fat from the meat with a sharp knife, starting at the wide end and going to the narrow end; don't cut it off all the way.
- Season the inside of the fat a little bit. Make very deep slits all over the meat and rub seasoning all over, making sure it goes into the slits. Pull the fat back up and over the meat. Wrap roast with plastic wrap and refrigerate for 24 hours.
- When ready to cook, remove roast from refrigerator. Unwrap and place in a deep roasting pan. Let sit for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C) for 30 minutes. During this 30 minutes the roast will reach room temperature (total of 1 hour out of the refrigerator).
- Place roast in the preheated oven and cook for 1 hour. Reduce heat to 300 degrees F (150 degrees C); cook roast until meat is tender and can be easily pulled apart with a fork, about 6 more hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 412.5 calories, Carbohydrate 1 g, Cholesterol 111.8 mg, Fat 31.7 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 10.5 g, Sodium 2021.5 mg
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.
PORK SHOULDER PERNIL SPANISH STYLE
My Fellow is From Puerto Rico and this is the way his Mother fixed this every Holiday. So I am going to fix this for him New Years Day. Pernil is how you say pork in Spanish. Enjoy everyone!
Provided by Zelda Hopkins @Zelda51
Categories Pork
Number Of Ingredients 6
Steps:
- Place the 8 pounds pork shoulder into a roasting pan with the fatty side up. Puncture the surface of the meat with a fork. Rub the paste into the punctures of the meat.
- Mix together in a small bowl, blend minced garlic, salt, pepper, oregano, adobo seasoning and olive oil.
- Cover with plastic and store in the refrigerator overnight.
- Preheat oven to 350 degrees.Remove the plastic wrap from the pork shoulder and replace it with aluminum foil.
- Cook for 3 1/2 to 5 hours, checking the meat every 30 minutes after the 3 1/2 hour mark.
- Remove the foil when the pork is nearly done and allow to cook for another 20-30 minutes to become crispy on the surface.
PORK SHOULDER "PERNIL" WITH CILANTRO-CITRUS ADOBO
Make and share this Pork Shoulder "pernil" With Cilantro-Citrus Adobo recipe from Food.com.
Provided by Robyn
Categories Pork
Time 3h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
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.
- Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree.
- Rub the marinade 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.
- Preheat the oven to 300 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, covered lightly with aluminum foil.
- Drizzle with lime juice and garnish with cilantro.
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