HOW TO COOK A PERNIL DOMINICAN STYLE RECIPES
DOMINICAN ROAST PORK SHOULDER - PERNIL AL HORNO RECIPE ...
Learn how to make a Dominican pernil. This is the best pernil dominicano that you will ever have. We always have it on Christmas eve.
Provided by In the Kitchen with Jonny
Categories Keto Low-Carb Paleo Protein Packed Whole30 Dairy-Free Shellfish-Free Overnight Full Meal Weekend Project Gluten-Free Egg-Free Soy-Free Christmas Entertaining Easter Fridge Oven Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free
Total Time 28800S
Yield 6
Number Of Ingredients 10
Steps:
- Rinsed and clean the Pork Shoulder (5 pound) and pat it dry. Using a knife poke the pork shoulder making as many holds possible.
- Juice the Lime (4) into a container.
- Juice the Orange (2) and pour into the same container.
- Mix in the Ground Oregano (1 tablespoon), Onion Powder (1 tablespoon), Ground Black Pepper (1/2 tablespoon), Smoked Paprika (1 tablespoon), Chicken Bouillon Powder (1 tablespoon), Salt (3 teaspoon) and Garlic Paste (2 1/2 tablespoon) into the citrus juice. Pour this marinade over the pork, making sure you cover as much of the outside as you can.
- Cover the pork shoulder and let it marinate for about 3 hours or overnight.
- Once it comes out the fridge, allow it to sit on the counter for 30 minutes.
- Preheat the oven to 325 degrees (160 degrees C) while pork is on the counter.
- Bake in preheated oven for 3 hours with skin side up.
- Once the 3 hours has passed, increase the temperature of the oven to 375 degrees F (190 degrees C) and let the pork shoulder cook for 1 hour or until the skin in crispy.
- Allow to rest for 10 minutes before slicing.
Nutrition Facts : Calories 127 calories, ProteinContent 11.2 g, FatContent 7.8 g, SodiumContent 308.3 mg, SaturatedFatContent 2.8 g, TransFatContent 0.1 g, CholesterolContent 39.1 mg, CarbohydrateContent 2.4 g, FiberContent 0.3 g, SugarContent 1.4 g, UnsaturatedFatContent 4.3 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 Latin American Caribbean
Total Time 13 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours 0 minutes
Yield 8 servings
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, CarbohydrateContent 2.2 g, CholesterolContent 111.6 mg, FatContent 23.7 g, FiberContent 0.7 g, ProteinContent 31.8 g, SaturatedFatContent 6.9 g, SodiumContent 966.2 mg, SugarContent 0.1 g
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