Puerto Rican Pork Shoulder Lechon Asado Food

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.

PUERTO RICAN PORK SHOULDER (LECHON ASADO)

Steps:

• Step 1: Carefully remove the skin from the pork shoulder ham and set it aside. Using the tip of a paring knife, make a series of cuts in the pork, each about 1/2 inch deep, 1/2 inch wide, and spaced 2 inches apart. Place a sliver of garlic and a sprig of fresh oregano in each slit. ShareTweetPin9 Shares Step 2: Make the rub: Combine the salt, dried oregano, granulated garlic, pepper, and sage in a bowl and stir with your fingers to mix. Sprinkle the rub all over the pork shoulder. (You may not need all of the rub; it keeps well in an airtight jar and is good to have on hand for an impromptu grill session.) Drizzle the olive oil over the seasoned pork and rub it into the meat. ShareTweetPin9 Shares Step 3: Put the pork skin back on the roast and tie it in place with butcher's string or pin it in place with bamboo skewers. ShareTweetPin9 Shares Step 4: Make the annatto oil, if using, by heating the vegetable oil in a small saucepan over medium heat. Add the annatto seeds and cook until fragrant and brown and the oil turns bright orange, 2 to 4 minutes. Immediately strain the oil into a heatproof bowl. Discard the annatto seeds. ShareTweetPin9 Shares Step 5: To grill, ideally you'll grill the pork shoulder over the charcoal. If you want a smoke flavor, charcoal will give you the most pronounced result. Grill the pork shoulder until dark golden brown on the outside and completely cooking through. If you spit roast the pork shoulder with the rotisserie covered, it will take 2 to 2 1/2 hours; grilling with the rotisserie uncovered will take a little longer. if you are grilling using the indirect method it will take about 4 hours. Use an instant-read thermometer to test for doneness, inserting it into the thickest part of the meat but not touching any bones or the spit. When the pork is done the internal temperature will be 190 degrees to 195 degrees F. Start basting the pork with the annatto oil, if using, or with plain vegetable oil after the pork has grilled for 30 minutes, if spit roasting, or after 1 hour of indirect grilling. Continue basting every 30 minutes. If you are using a charcoal grill, add 1 1/2 cups of wood chips or chunks after the first and second hours. Add fresh coals to each side of the grill every hour. Rotisserie method: Set up your grill for spit-roasting and build a medium fire. Thread the roast on the spit and place it on the rotisserie. Spit-roast the pork shoulder until dark golden brown on the outside, and completely cooked through, 3 to 3-1/2 hours with the grill uncovered, 1 hour less if you cover the grill. After 30 minutes, start basting the pork with the annatto oil and baste once every 30 minutes. If a smoke flavor is desired, toss the wood chips on the coals of your gas grill, or place in the smoker box of your rotisserie. Use an instant-read meat thermometer to check for doneness. The internal temperature should be 190 degrees. ShareTweetPin9 Shares Step 6: Transfer the pork shoulder to a cutting board. Remove the skin and cut it into 1-inch squares. it will crisp into cracklings as it cooks. Thinly slice the pork and serve it with the cracklings and the Sparkling Barbecue Sauce if desired. ShareTweetPin9 Shares

ROAST PORK (LECHON ASADO)

Steps:

• Remove excess fat and skin from pork roast.
• Marinate with spices, pierce holes in meat, and set aside for 2 hours.
• Roast at 350F for 2 1/2 to 3 hours.
• Turn the meat and baste frequently.

PERNIL (PUERTO RICAN PORK SHOULDER)

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.

LECHóN ASADO

Steps:

• Combine the juices, garlic, dried oregano, cumin (optional), and black pepper for the marinade in a blender and process until smooth. Set aside until ready to use.
• Place the pork in a large roasting pan. With the tip of a sharp knife, make numerous incisions into the meat (do not score the skin). Toss the marinade over the pork, cover with plastic wrap, and place in the refrigerator to marinate overnight, turning the meat several times if possible.
• Preheat the oven to 250°F.
• Bring the pork to room temperature. Remove the meat from the marinade, pat it dry, and reserve the marinade. Place the pork skin-side up inside the roasting pan and add the marinade back into the roasting pan. Cover the pork with aluminum foil and insert into the oven.
• Cook for 8 to 9 hours until the meat reaches an internal temperature of 170°F to 190°F near the bone, shreds easily, and the liquid runs clear when the meat is pierced.
• To get crisp skin, remove the pork from the oven and turn the oven up to 450°F. Once the oven is preheated, remove the foil from the pork and put it back in the oven. Check the pork every few minutes so the skin does not burn. Remove the pork when it has crisped nicely, 15 to 30 minutes total.
• Remove the pork from the oven and let it rest 15 to 20 minutes before carving. Discard the braising liquid. Serve in chunks and drizzle with Mojo Criollo sauce.

PUERTO RICAN ROAST PORK SHOULDER

Steps:

• Using a mortar and pestle, pound the garlic and the salt to form a paste.
• Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days.
• Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit.
• Turn roast and do the same with the other sides, then rub the adobo all over.
• Refrigerate, covered for at least one day, up to 3.
• Turn once a day.
• Preheat oven to 450 degrees F.
• Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
• Let rest at least 15 minutes before carving.
• Remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
• Carve the meat, parallel to the bone, all the way through to the bone.