Puerto Rican Style Roast Pork Shoulder Food

PUERTO RICAN-STYLE ROAST PORK SHOULDER

Steps:

• Mix the garlic, onion, oregano, salt, and pepper in a food processor, adding the oil in a drizzle and scraping down the sides as necessary (or mince all together on a cutting board). Blend in the vinegar.
• Rub the mixture well onto the pork, getting into every nook and cranny.
• Place the meat on a rack and let sit, uncovered, for 1-24 hours. Refrigerate if it is hot or the meat will be set out for longer than 2 hours.
• Preheat the oven to 350°F Roast about 3 hours, turning every 30 minutes until well done, tender, and the skin is crisp. The internal temperature should be between 150°F-160°F Do not allow to go higher than 160°F
• Let the meat rest for 10-15 minutes before cutting. The meat will be very tender and almost impossible to cut into uniform slices, so just cut it into chunks.

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.

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 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.

ROAST PORK (PERNIL) PUERTO RICAN STYLE

Steps:

• The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside.
• Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
• This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
• For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,.
• TIP: Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks.
• Before serving make sure your juices are clear and the skin is nice and hard.

ROAST PORK SHOULDER - GOYA® AUTHENTIC PUERTO RICAN RECIPE RECIPE - (3.9/5)

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 OR ROAST PORK, PUERTO RICAN STYLE

Steps:

• In a saucepan, simmer all ingredients, except the water, until mixed. Let cool.
• The day before you cook, wash the pork.
• Poke holes throughout the meat (you can do this by cutting small slits with a small, sharp knife); this allows you to place seasoning deeper into the meat and ensure proper cooking.
• Place the pork in a shallow roasting pan, the pour the seasoning mixture over it.
• Rub it into the pork with your fingers, forcing it into the slits.
• Cover the pork with plastic wrap and marinate in the refrigerator overnight. (I missed this step because of rushing and just poured the mixture over the roast after placing it in the crock pot).
• Add the water to the pan and roast the pork in a 350F oven, basting from time to time with pan juices, until tender, about 3 or so hours (or until the meat has reached the internal temperature of 160).
• Allow pork to sit 10 minutes before slicing.
• Serve hot, warm or cold - it's delicious!

PUERTO RICAN PORK ROAST

Steps:

• Preheat the oven to 425ºF (220ºC).
• Place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. Process until smooth. Use a small knife to make several incisions in the fresh ham. Insert the garlic paste into each one using a small spoon. Place the ham in a roaster, and cover.
• Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175ºF (80ºC) when taken with a meat thermometer.
• While the meat is roasting, place the yucca in a large pot of boiling water. Cook until fork tender, and drain. Serve with pork roast.

PUERTO RICAN STYLE PERNIL (ROAST PORK)

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.