PUERTO RICAN PERNIL RECIPES RECIPES

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 Pork Roast

Total Time 13 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours 0 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

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

SLOW COOKER PERNIL (PUERTO RICAN ROAST PORK) - SKINNYTASTE

Slow Cooker Pernil (Puerto Rican Roast Pork) - Skinnytaste image

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

Total Time 480 minutes

Prep Time 15 minutes

Cook Time 480 minutes

Yield 8

Number Of Ingredients 8

Ingredients

3 lb boneless pork shoulder blade roast (lean, all fat removed)
4-5 cloves garlic (crushed)
1 tbsp coarse salt
1/2 tsp oregano
1/2 tbsp cumin
1/4 tsp crushed black pepper
3 oranges (juice of (1/2 cup))
2 limes (juice of)

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, CarbohydrateContent 3 g, ProteinContent 34 g, FatContent 12 g, SaturatedFatContent 4.5 g, CholesterolContent 114 mg, SodiumContent 574 mg, SugarContent 1.5 g

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