PERNIL PORK RECIPES

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DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE ...



Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style ... image

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

¼ cup olive oil
3 tablespoons white vinegar
10 cloves garlic, or more to taste
2 tablespoons dried oregano
1 tablespoon salt
1?½ teaspoons ground black pepper
5 pounds pork shoulder, trimmed of excess fat

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

PERNIL RECIPE - NYT COOKING



Pernil Recipe - NYT Cooking image

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

Total Time 3 hours

Yield At least 6 servings

Number Of Ingredients 11

1 pork shoulder, 4 to 7 pounds (or use fresh ham)
4 or more cloves garlic, peeled
1 large onion, quartered
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ancho or other mild chili powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Olive oil as needed
1 tablespoon wine or cider vinegar
Lime wedges for serving

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//schema.org, Calories 816, UnsaturatedFatContent 36 grams, CarbohydrateContent 6 grams, FatContent 63 grams, FiberContent 2 grams, ProteinContent 54 grams, SaturatedFatContent 20 grams, SodiumContent 1060 milligrams, SugarContent 1 gram

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SPANISH ROASTED PORK (PERNIL) RECIPE | ALLRECIPES
Traditional dish in our family.
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Reviews 5
Total Time 6 hours 0 minutes
Category Meat and Poultry, Pork
Calories 362.2 calories per serving
  • 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.
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PUERTO RICAN STYLE PERNIL (ROAST PORK) RECIPE - FOOD.COM
Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans or sweet plantains. Cold Pernil is sliced thin paired with Swiss cheese, pickles and ham to make the famous Cuban sandwich. I found this recipe online and have made it twice now. I love it and so does my family.
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  • Make sure all juices run clear before removing from oven.
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PERNIL (SLOW-ROASTED PORK) RECIPE | BON APPÉTIT
Nearly every family in Puerto Rico, the Dominican Republic, and Cuba has their own way of roasting pork for the holidays. This Puerto Rican-inspired pernil recipe is almost always served with arroz con gandules (rice with pigeon peas), and the chicharrón (crispy skin) is heartily fought over. If you can’t find Sazón, you can use any other seasoning salt, preferably one with a Latin American flavor profile. And if on the off-chance you have any pork left over, use it to make the best sandwiches you’ve ever tasted.
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  • Remove chicharrón (crispy skin) and cut or break into smaller pieces. Slice pork and transfer to a platter. Serve with chicharrón and arroz y gandules alongside.
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PERNIL RECIPE - NYT COOKING
Perhaps the best known and most coveted dish from Puerto Rico, pernil is a positively sumptuous preparation for pork shoulder. It’s marinated (ideally overnight) in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin. Traditionally, it’s prepared for Thanksgiving or Christmas, but for those of us in the diaspora, it’s made for most special occasions. Shoulder is also a relatively inexpensive cut of meat, and it yields a lot of servings, leading to exciting leftovers. This recipe is deeply indebted to the chef Maricel Presilla and her recipe in “Gran Cocina Latina,” her cookbook published in 2012. Her method is a foolproof way to get that chicharrón as well as tender meat that falls off the bone. It’s blessed by her brilliance. (Watch the video of Von Diaz making pernil here.)
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Cuisine american, caribbean, cuban, latin american
  • Remove from the oven and let rest for 10 to 15 minutes, then transfer to a large cutting board. (For cleaning instructions for the pan, see Notes.) If desired, remove the skin from the roast by slicing it along the underside of the bone with a long, sharp, slender knife. Run the knife underneath the skin starting from the bottom until loosened, then lift the skin from the meat. Use kitchen shears to cut into serving pieces, and let them rest in the warm oven until ready to eat. Trim excess fat from the meat if desired, and slice as desired, in large chunks or slices, to serve.
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ROAST PORK (PERNIL) PUERTO RICAN STYLE RECIPE - FOOD.COM
roast pork (pernil) puerto rican style recipe - food.com image
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.
From food.com
Reviews 5.0
Total Time 4 hours 15 minutes
Calories 960.7 per serving
  • Before serving make sure your juices are clear and the skin is nice and hard.
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PERNIL AUTHENTIC RECIPE | TASTEATLAS

This recipe was adapted from elboricua.com and describes a classic pernil preparation method. The pork is marinated with a combination of garlic, salt, pepper, oregano, and olive oil, and baked slowly in an oven. By increasing the temperature for the last 15 minutes of baking, the upper layer of skin and fat will become crispy, which is called cuerito. The recipe also suggests an alternative cooking method — grilling the meat in a deep pan covered with foil, which is mostly done during the summer. The meat prepared this way will not have a crispy cover. Leftover meat can be used for pernil tacos, or be stir-fried with some rice and onion.


From tasteatlas.com
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ROAST PORK SHOULDER - PERNIL ASADO TRADITIONAL RECIPE ...
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