ROAST PORK (PERNIL) PUERTO RICAN STYLE
tasty roast pork, Puerto Rican style, Marine overnight. This is every Puerto Rican party dish. If there is no pernil in the party there is no party, especially the hard skin!! That is to die for. When I was a little girl and woke up to the smell of the pernil, I knew something special was happening that day.
Provided by Elizabeth Silva
Categories Pork
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 8
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.
PUERTO RICAN PORK ROAST
This recipe was give to me by my grandfather who was a great culinary cook but never published his recipes. this is authentic Puerto Rican cuisine that was prepared on a spit, but with modern technology is converted to the kitchen and not as large of an animal.
Provided by Kenny Reyes
Categories World Cuisine Recipes Latin American Caribbean
Time 2h
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- 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 175 degrees F ( 80 degrees C) 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.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 32.3 g, Cholesterol 93.3 mg, Fat 26.1 g, Fiber 1.8 g, Protein 24.6 g, SaturatedFat 9.1 g, Sodium 81.7 mg, Sugar 1.4 g
PERNIL
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
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
PUERTO RICAN PERNIL: PORK SHOULDER ROAST WITH ADOBO RUB
This is an amazing traditional pork roast recipe from Puerto Rico that you'll want to make again and again. Pernil Adobo is usually served at Christmas.
Provided by Chef Raul Correa
Categories Main Course
Time 15h15m
Number Of Ingredients 10
Steps:
- Mix all ingredients for Adobo Rub and keep in a cool dry place. This makes quite a bit so you will have lots left over to use for other things like chicken or steak!
- Rub adobo all over the pork; cover with plastic and refrigerate for 12 hours (max. 24 hrs.)
- Take pork out of the fridge one hour before roasting. Remove excess salt and let it rest at room temperature.
- Preheat the oven 400°F.
- Put pork in a roasting pan with fat cap face up and cook for 45 minutes.
- Turn the oven temperature down to 250°F and cook for 90 to 120 minutes or until the pork reaches 145°F degrees in the center.
- Carve and pull apart pieces - serve while hot!
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
ROAST PORK SHOULDER - GOYA® AUTHENTIC PUERTO RICAN RECIPE RECIPE - (3.9/5)
Provided by PineyCook
Number Of Ingredients 9
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.
SKINNY SLOW COOKER PERNIL (PUERTO RICAN PORK)
Pork shoulder marinated overnight in garlic, citrus juices, cumin and oregano and slow cooked all day in the slow cooker.
Provided by Gina
Categories Dinner
Time 8h
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
- Combine the remaining ingredients and pour over pork.
- Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.
- The next day, remove the crock pot and cook on low, 8 hours.
- After 8 hours, remove pork and shred using two forks.
- Remove liquid from crock pot and add pork back to crock.
- Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more).
- Let it cook another 15-30 minutes.
Nutrition Facts : ServingSize 3 oz pork, Calories 265 kcal, Carbohydrate 3 g, Protein 34 g, Fat 12 g, SaturatedFat 4.5 g, Cholesterol 114 mg, Sodium 574 mg, Sugar 1.5 g
PUERTO RICAN STYLE PORK ROAST / PERNIL
A tender, juicy, deliciously seasoned roast pork.
Provided by Amanda
Categories Pork
Time 6h15m
Number Of Ingredients 12
Steps:
- Rub and rinse pork roast with a few tablespoons of vinegar.
- Set pork roast in large dish to marinate in.
- With a sharp knife, play Psycho Killer Norman Bates and get to stabbing that roast : )
- Really, though, stab roast throughout - make about 20 cuts.
- Mix spices and herbs together in small mixing bowl.
- Add in olive oil and vinegar. Mix well.
- Rub down pork roast with seasoning "paste". Use all. Rub paste into cuts in meat.
- Marinate, covered, in fridge for about 24 hours.
- Preheat oven to 275
- Place pork in appropriate sized roasting pan, fat side up. Add 1 cup water.
- Cover / tent with foil.
- Cook for 5-7 hours depending on size. After a few hours lift corner of foil to make sure there is enough liquid in dish.
- Roast is done when meat falls apart. I take a fork and pull at a corner - if it pulls off easily it's done. 6 hours works perfect for me every time.
- If you prefer - you can broil roast for a few minutes to get some crunch on fat and roast. Totally optional...BUT...watch carefully.
- Shred meat. Serve with rice. Enjoy : )
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
FUNKY MOFONGO WITH SOPA DE POLLO AND PUERTO RICAN ROAST PORK
Steps:
- For the roast pork: In a food processor, combine the oil, vinegar, wine, chipotles, cilantro, cumin, oregano, salt, agave, pepper, cayenne and garlic. Pulse to the consistency of a smooth, loose paste.
- With a sharp knife, score the fat-side of meat 1/4-inch deep, making in a diamond pattern. Place the pork fat-side up in a roasting pan. Rub the marinade into the pork, making sure to get into all the crevices. Cover tightly with plastic wrap and refrigerate for at least 4 hours or, for best results, overnight.
- Preheat the oven to 400 degrees F.
- One hour prior to cooking, remove the pork from the refrigerator and let it rest at room temperature. Remove the plastic wrap and set the meat fat-side up on a rack in a deep roasting pan. Cook uncovered for 15 minutes, then lower the heat to 300 degrees F and cook another 3 1/2 to 4 hours, until the internal temperature registers 180 to 185 degrees F and the skin is crispy. (If the pork begins to brown too much on top, cover it loosely with foil.)
- Cut away the pork skin (the chicharron), chop it finely, and set aside 1/2 cup for the mofongo. Let the meat rest 20 to 30 minutes before shredding.
- For the sopa de pollo: Set a medium saucepan over medium heat and add enough canola oil to coat the pan. Add the onions, peppers and garlic and sweat until translucent and fragrant, 5 to 7 minutes. Sprinkle with salt. Add the chicken and cook for 2 to 3 minutes. Deglaze the pan with the chicken broth. Add 1 cup water, bring to a gentle boil, then simmer over low heat for 30 to 45 minutes. Stir in the cilantro and add salt to taste.
- For the mofongo: Preheat the oven to 375 degrees F.
- Slice off the top of the garlic head, cutting away just enough to expose the cloves. Set the garlic on a double layer of aluminum foil and drizzle with the olive oil. Sprinkle with salt and pepper. Close the foil tightly to create a pouch, and transfer it to a baking sheet. Bake for 45 minutes, or until the cloves turn golden brown. Let rest until cool enough to handle. Working over a bowl, squeeze the bottom of the garlic head to release the cloves. Set aside.
- Set a saute pan over medium-high heat. Add the bacon and cook until crispy and well browned. Transfer to a paper-towel-lined plate to drain.
- In a deep pot or Dutch oven, heat 3 inches of oil to 325 degrees F. Working in batches, fry the plantains in the oil until golden and soft, 3 to 4 minutes. Drain on paper towels. When cool enough to handle, smash the plantains with a spatula or the side of a knife, then return them to the oil. Fry a second time, until they're just starting to brown. Drain on paper towels and season with salt as the plantains come out of the oil.
- To assemble: In a large, heavy metal mixing bowl, combine the fried plantains, the roasted garlic, the bacon, 1 teaspoon salt, 1/4 teaspoon pepper and the reserved 1/2 cup pork skin, as well as the cilantro, scallions and lime juice. Toss to mix. Season with salt and pepper. Scoop out individual portions of mofongo using an ice cream scoop and transfer to shallow bowls. Ladle some of the sopa de pollo over the top or serve it in small bowls on the side. Top the mofongo with some of the shredded pork. Serve.
PERNIL (PUERTO RICAN STYLE ROAST PORK SHOULDER)
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
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
PUERTO RICAN PORK POT ROAST- FOR THE CROCK POT
If you love garlic this recipe is definitely for you!
Provided by Lisandra Miller
Categories Roasts
Time 7h20m
Number Of Ingredients 9
Steps:
- 1. line the bottom of your crock pot with potatoes (cubed) and carrots; in a small bowl combine garlic, oil, onion powder, pepper, Sazon, and salt; poke holes all over the roast with a small knife; rub the roast with the garlic mixture coating it completely; place the roast on top of the potatoes and carrots in the crock pot; cook on LOW for 7 hours
ROAST PORK PUERTORICANO
I adapted this recipe from a recipe I copied from a cookbook a while ago. It's pretty simple to make and tastes really fresh and different from most other roast pork recipes. I serve it with rice and beans and a tomato salad.
Provided by Bellinda
Categories Pork
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a big covered dish or a gallon-size plastic storage bag. Try to squeeze out all the air.
- Marinate in refrigerator for at least 2 hours but if possible overnight. Turn the meat/bag a few time.
- Preheat the oven to 450 degrees. Add the meat to a roasting pan and add all of the marinade.
- Roast at this temperature for 5 minutes, then lower the temperature to 350 degrees and roast until a thermometer shows you that the pork is 165 degrees. About 20 minutes. Don't overcook or it will dry out. Let stand for 5 minutes before you cut the roast.
Nutrition Facts : Calories 260.7, Fat 16.5, SaturatedFat 3.5, Cholesterol 74.8, Sodium 348.3, Carbohydrate 3.6, Fiber 0.5, Sugar 1.6, Protein 23.9
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- In a small bowl, mix together the garlic, 1 tsp salt, oregano, and black pepper. Add the oil and vinegar and mix until a paste forms. Set this seasoning mixture aside.
- Using a small, sharp knife, start to cut the roast along where the layer of fat meets the meat, separating the layer of fat from the meat. Continue cutting, until the fat is only attached on one side of the roast. Fold the fat back so that the top of the meat is exposed.
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- The night before, cut deep slits all over the pork roast. Stuff 1-2 slices of garlic and a spoonful of soffrito (~1 tablespoon) in each slit. Coat the roast in the remainder of the soffrito and season generously with coarse kosher salt and adobo seasoning (I used probably 3-4 tablespoons). Place roast in a roasting pan and tightly cover with foil.
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- In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.
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- Rinse pork in cold water and pat dry. With a paring knife, stab 1-inch slits all over the pork, top and bottom.
- In a food processor (or by hand if you have a pilón!), blend all the garlic, olive oil, black pepper and oregano until smooth. Fill each slit in the pork with about a teaspoon of the garlic paste. Sprinkle all sides of the roast with the adobo and sazón (if using) and rub pork with the spices. Place in a roasting pan that has sides at least 2 inches deep, cover with foil and refrigerate overnight.
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- Rinse pork shoulder under cold water and pat dry. Slip a boning knife under the skin creating a pocket 1 inch wide down the whole length of the pork shoulder. Do this two or three times depending on the size of the shoulder. You DO NOT want to completely separate the skin from the shoulder.
- Using the same knife make several crosscut holes on all sides of the shoulder, about 3 - 5 on each side depending on the size. Score the skin just enough till you see the fat. Sprinkle with salt and let it sit uncovered for 10 minutes.
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- Recaito, Sazon Seasoning, and Sofrito can be found in Spanish stores or large supermarkets. Look in the spice section.
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- With a sharp knife cut the fat away from the meat, leaving an edge attached and keeping it all in one piece. Start at the wide end and go to the narrow end with your knife. Do not separate it completely, but leave just enough still connected so that you can flip the fat back over to the side while you season the meat itself. The fat will be placed over the seasoned meat and will cook over the meat giving it more flavor. Season the side of the fat that goes over the meat with a bit of the seasoning.
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- Add all the ingredients to a blender or food chopper for the mojo seasoning until well blended and forms a paste.
- Score the top of the skin with a knife and also make a few slits underneath skin about an inch and a half deep.Make a few more slits all over pork shoulder, top bottom and sides.
- Using your hands, rub the garlic paste all over pork shoulder including inside all the slits you have made.
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- Place the pork and all the marinade ingredients into a zipper-lock bag, fully coat and refrigerate overnight or up to 24 hours.
- Preheat the oven to 140°C/120°C Fan/Gas mark 1 and adjust the oven rack to a lower-middle position. Line a roasting tin with a double layer of foil and place the pork on top, drizzle over the marinade. Wrap in the foil, crimping to seal loosely - place in the oven and roast for 3 hours.
- Increase the heat of the oven to 170°C/150°C Fan/Gas mark 3. Fold back foil, and continue roasting for a further 3 hours, basting the pork with the pan juices occasionally, until pork shows almost no resistance when a knife is inserted into it and it is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest for 10 to 15 minutes.
- Serve the pork by slicing or shredding, with a drizzle of the sauce. Serve with flatbread, salad and Spicy Peruvian Green Sauce - https://bestrecipesuk.com/recipes/spicy-peruvian-green-sauce/. Enjoy!
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