PORK BUTT IN SPANISH RECIPES

SPANISH ROASTED PORK (PERNIL) RECIPE | ALLRECIPES

Spanish Roasted Pork (Pernil) Recipe | Allrecipes image

Traditional dish in our family.

Provided by Latino0809

Categories Meat and Poultry Pork

Total Time 6 hours 0 minutes

Prep Time 20 minutes

Cook Time 5 hours 30 minutes

Yield 16 servings

Number Of Ingredients 11

Ingredients

9 pounds skin-on, bone-in pork shoulder (picnic) roast
1 lime, halved
10 cloves garlic
2?½ tablespoons salt
1?½ tablespoons olive oil, divided
1 tablespoon dried oregano
1?½ teaspoons ground black pepper
1?¼ teaspoons adobo seasoning (such as Goya®)
1 teaspoon vinegar
¼ teaspoon sazon seasoning
2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)

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, CarbohydrateContent 3 g, CholesterolContent 100.5 mg, FatContent 25.2 g, FiberContent 0.4 g, ProteinContent 26.4 g, SaturatedFatContent 9 g, SodiumContent 1170.7 mg, SugarContent 0.1 g

PORK SHOULDER PERNIL SPANISH STYLE | JUST A PINCH RECIPES

Pork Shoulder Pernil Spanish Style | Just A Pinch Recipes image

My Fellow is From Puerto Rico and this is the way his Mother fixed this every Holiday. So I am going to fix this for him New Years Day. Pernil is how you say pork in Spanish. Enjoy everyone!

Provided by Zelda Hopkins @Zelda51

Categories Pork

Prep Time 15 minutes

Cook Time 5 hours

Number Of Ingredients 6

Ingredients

8 pound(s) pork shoulder roast
4 clove(s) garlic, minced
1 teaspoon(s) oregano,dried
2 teaspoon(s) adobo seasoning
2 tablespoon(s) olive oil
1 pinch(es) salt and pepper

Steps:

Place the 8 pounds pork shoulder into a roasting pan with the fatty side up. Puncture the surface of the meat with a fork. Rub the paste into the punctures of the meat.
Mix together in a small bowl, blend minced garlic, salt, pepper, oregano, adobo seasoning and olive oil.
Cover with plastic and store in the refrigerator overnight.
Preheat oven to 350 degrees.Remove the plastic wrap from the pork shoulder and replace it with aluminum foil.
Cook for 3 1/2 to 5 hours, checking the meat every 30 minutes after the 3 1/2 hour mark.
Remove the foil when the pork is nearly done and allow to cook for another 20-30 minutes to become crispy on the surface.

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