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-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.
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
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
SPANISH PORK BRAISE
Steps:
- For pork:
- Preheat oven to 350°F. Sprinkle pork shanks and pig's foot, if using, with salt and pepper. Heat oil in heavy wide pot over medium-high heat. Working in batches, sauté shanks and foot until brown, about 12 minutes per batch; transfer to baking sheet. Add carrots, onion, garlic, and thyme to pot. Sauté until onion softens, about 5 minutes. Add coarsely chopped tomatoes with juice, broth, Sherry, chiles, tomato paste, chili powder, paprika, cumin, and coriander. Bring to boil, scraping up browned bits from pan bottom.
- Return shanks and foot, if using, to pot. Place smoked ham shanks in pot, arranging all in single layer. Return to boil. Cover pot and place in oven. Braise until pork shanks are tender, about 1 hour 40 minutes.
- Tilt pot; carefully spoon off all fat. Simmer pork uncovered over medium heat until sauce thickens to desired consistency, about 8 minutes. Season with salt and pepper. DO AHEAD: Pork can be made 1 day ahead. Cool about 30 minutes. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before continuing.
- Meanwhile, make garbanzo beans and gremolata:
- Heat oil in medium skillet over medium-low heat. Add beans, garlic, and saffron. Sauté until heated through, about 5 minutes. Mix in chopped prosciutto. Sprinkle beans with salt and pepper. Mix parsley, almonds, and orange peel in small bowl for gremolata.
- Place 1 pork shank on each of 6 plates. Spoon sauce around. Spoon garbanzo beans around shanks. Sprinkle with some of gremolata. Drape prosciutto strips over shanks. Serve, passing remaining gremolata.
SPANISH PORK SKEWERS
For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially small kebabs of pork marinated in Arabic (Moorish) spices and grilled, usually on a hot steel plancha. Because most Muslim Arabs wouldn't eat pork, one presumes the original dish was lamb. It's anyone's guess how it evolved into this ubiquitous tapa selection in Christian Spain. Nevertheless, now it means pork seasoned with garlic, cumin, coriander, pimentón and sometimes oregano. Once skewered, they need only about 5 minutes on a hot griddle.
Provided by David Tanis
Categories quick, appetizer
Time 20m
Yield 12 small skewers
Number Of Ingredients 10
Steps:
- Thread the pork onto 12 bamboo skewers. Season lightly on both sides with salt and pepper.
- Sprinkle the skewers with the cumin, coriander, pimentón and oregano. Smash the garlic cloves to a paste with a little salt, mix in the olive oil and drizzle over the meat. Rub the seasoning in with your fingers. The skewers can be refrigerated until ready to cook, up to several hours.
- Place a large cast-iron skillet or griddle over medium-high heat until nearly smoking. Cook the skewers about 3 minutes on each side, until nicely browned. Serve hot, with lemon wedges.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 0 grams, TransFat 0 grams
SPANISH PORK STEAKS
When I lived on a farm where we prepared our own meat, this recipe was used quite often. Now my own family expects to see this dish on the menu regularly.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a skillet over medium-high heat, brown steaks. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Top with mushrooms, olives, green pepper, onion and garlic. , Combine the flour, sugar and remaining salt; gradually stir in tomato juice until smooth. Pour over vegetables Bake, uncovered, at 350° for 1 hour or until meat is tender.
Nutrition Facts : Calories 329 calories, Fat 14g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 905mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 41g protein.
ROAST PORK SHOULDER WITH SPANISH RICE RECIPE
Provided by á-2275
Number Of Ingredients 19
Steps:
- SOFRITO: In a food processor add green pepper, onion and cilantro. Pour in oil and mix well. Set aside 2 T. for Spanish Rice. Can keep in refrigerator for up to 10 days. ROAST: Preheat oven to 300 degrees. Cut off 2 slices (about 1/4 c.) of pork and set aside for Spanish Rice. Make slits in pork roast, and put 1 clove of garlic in each slit (maybe 6-8 slits and garlic). In small bowl, mix together the sazon and adobo seasonings. Add 1/4 c. sofrito and stir together. Rub over entire pork shoulder. Place roast in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees and let cook additional 20 minutes until desired crispness. SPAINISH RICE: In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice and water and reserved sofrito. Do not stir at any point! Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender.
SPANISH PORK WITH BEANS
Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks - perfect to enjoy after a workout
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 15
Steps:
- Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
- Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
- Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
- If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.
Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 17 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium
SPANISH SEASONED PORK (SLOW COOKER, CROCKPOT)
This is a shredded pork recipe that has unique and delicious flavors. A nice change from the typical pulled pork with bbq sauce. It comes together easily and needs no tending while it cooks. The only tricky part is finding smoked paprika--I don't think you can find that at the regular market--but I suppose that any sweet or hot 'regular' paprika will do... Measurements of spices are approximate, I usually just sprinkle the meat until it is well-coated.
Provided by KWB5015
Categories Pork
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Zest the orange (grate only the colored part of the skin), and juice it.
- In the bottom of your slow cooker or clay pot, sprinkle half of the seasonings and half the orange zest.
- Set the meat atop seasonings, then sprinkle remaining half of seasonings/zest over.
- Pour the orange juice around the meat. Add enough water, if necessary, to just cover the bottom of the pot and moisten any seasoning that didn't adhere to the meat.
- Cook in the oven at about 250 degrees F for 5-6 hours or until it shreds easily with a fork. Or in your crockpot, medium 6-8 hours.
- Serve with shredded cheese and sour cream.
- If you want to be more labor-intensive, use fresh sliced onion and minced garlic, butterfly the meat or stab it several times and work the seasoning into the meat before popping it into the oven.
- These flavors could also be used with chicken -- maybe a whole bird, stuff the cavity with the spent orange -- remove the lid to brown the bird for the last 1/2 hour of cooking.
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.
CATALAN BRAISED PORK SHOULDER WITH DRIED FRUIT
(Porc Guisata Amb Fruita Seca) Moist slow cooking brings out the best in a humble cut like pork shoulder, making it fit for the most festive occasions. The sauce, enhanced with dried fruit and a whiff of cinnamon, is classically Catalan. Try to get best-quality organic dried cherries and apricots, ones that have some tartness. If you're using ordinary dried fruit, you might want to reduce the amount slightly, so the dish doesn't come out overly sweet. Alternatively, you can add a splash of red wine vinegar to the sauce at the end. The dish is best made ahead; cool the pork in the sauce and slowly reheat it. If you prefer, this recipe is also great made with a 2 to 3 pound boneless pork loin, which should be cooked until it registers 150º on a meat thermometer (it will take about 45 minutes). Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325º.
- Using kitchen string, tie the pork shoulder crosswise, spacing the ties 1 inch apart. Rub the pork generously with salt and pepper and the garlic.
- Heat 2 tablespoons of the olive oil in a 5 to 6 quart flameproof casserole or Dutch oven over high heat until almost smoking. Add the pork and cook until richly browned on all sides, about 8 minutes total. Add the remaining oil while the pork browns, if the casserole looks too dry. Transfer the pork to a bowl. Add the chopped onion, carrot, and pearl onions to the casserole and brown well, 6 to 7 minutes. Add the kirsch and cook over high heat until it is reduced to about 1 tablespoon, about 1 minute. Add the wine, beef stock, cherries, apricots, bay leaf, cinnamon stick, and rosemary sprigs and bring to a boil, scraping the bottom of the casserole to dislodge the brown bits. Season the sauce with salt to taste.
- Return the pork to the casserole. Cover tightly and transfer it to the oven. Bake the pork, turning it once or twice, until it is very tender and an instant-read thermometer registers 165º, about 1 1/2 hours.
- Transfer the pork to a plate and cover it with foil to keep warm. Remove and discard the bay leaf, cinnamon stick, and rosemary sprigs.
- Transfer the casserole to the stove top and cook the sauce over high heat until it is slightly syrupy, 3 to 5 minutes.
- Remove the string from the pork and discard it. Cut the pork into slices and arrange on a serving platter. Pour the sauce over the pork and serve.
Nutrition Facts : Calories 177, Fat 6.9, SaturatedFat 0.9, Sodium 12.9, Carbohydrate 14.7, Fiber 1.7, Sugar 8.7, Protein 1
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