Pernil Recipes Pernil Recipe by Kathleen (Recipe # 1) This was a 8 lb Picnic Pork Shoulder. It turned out great so I thought I would add the recipe I used. Preparation the day BEFORE you plan to cook. Prep and Marinade: 8-10 lb Pork Shoulder (Picnic) Wash Pork with cold water. Pat dry. Using 1 cup white distilled vinegar, rinse pork. With a sharp knife, poke deep holes (don’t go all the way through) about 2 inches apart. Turn over and carefully cut back fat layer from the pork, just enough to peel it back without removing it completely. Again, poke holes on that side of the pork as well. Marinade: 8-10 whole garlic cloves ( peeled) ¼ cup sofrito 1 ½ tablespoons oregano 1 packet sazon (con cilantro y achiote) 2 tablespoons Olive Oil 1 tablespoon Adobo seasoning 1 ½ tablespoons fresh grated whole black pepper ½ tablespoon Sea salt (optional) 1 tablespoon white vinegar In a pilon, (or mortar and pestle ), mash garlic cloves, adding sofrito and oregano gradually with vinegar, once garlic is all crushed, add remaining ingredients. Turn pork skin side down and begin rubbing marinade all over and into the holes. Be generous! Fill the holes as much as possible with your finger. Turn over so the skin side is up, and lay back the fat layer and continue rubbing the marinade into the holes on the topside of the pork as well as the backside of the fat layer. Carefully replace the fat layer back over the pork (do not marinade the TOP of the fat layer). Cover tightly with saran wrap and put it into the refrigerator overnight. Cooking Day: Preheat oven to 450 degrees. Place pork in a roasting dish that is at least 2 inches deep skin side up. Cover tightly with aluminum foil. Roast at 450 degrees for 1 hour, then reduce oven temp to 300 degrees, remove foil and slow roast for 5 hours or until internal temperature of pork is 170 degrees. If the fat layer (Chicharrón) is not crispy enough for you, you can up the temp of the oven to broil the last 10-15 minutes (but watch out, it crisps FAST!) Remove from oven and let the pork rest 30 minutes before serving. Pernil (Recipe # 2) 8-10lb Pork Shoulder 10-13 garlic gloves made into a paste 2 tablespoons of olive oil 2 tablespoons of goya adobo seasoning 1/2 cup sofrito 1 tablespoon cumin 2 tablespoons black pepper 2 tablespoons oregano 1 packet of goya sazon seasoning Pre-heat oven to 350º Wash the roast and cut deep holes throughout the roast. Season at least the day before cooking. Cut back the layer of fat from top of roast. Don’t cut it off just cut it back to rub seasoning under the layer of fat. Mix all the ingredients together and rub it into roast. Make sure you put mixture into the pre-cut holes you made. Extra mixture can be poured on top of the roast. Cover the bottom of your baking pan with aluminum foil and place the pernil on top. Place pernil on baking pan fat side up. Cover the pernil well with aluminum foil so it will come out juicy, not dry. Uncover it for the last 15 - 20 minutes on a high setting for some crunchy chicharrón skin. Bake for 4 to 5 hours at 350º. Cooking time depends on your oven Check it after 3½ hours of cooking. Pernil Cano style (Recipe # 3) Put the pernil skin down in the roaster, coat it with mojo criollo, sofrito, Sazon and adobo. Then turn it over with the skin up and season the skin the same way. Add cold water half way in the roaster. Then put in the oven at 350 degrees for 4 hours, then remove from the oven and cut it up into pieces and submerge the pieces into the juice and bake for another hour. After the hour lower the oven to 200 degrees to keep it in the safe temperature and serve. Recipe # 4 Pernil,stuffed with ground pork,cilantro,recao and carrots by Donna Debone the pernil slice the meat to formpockets,season to your taste overnight. Stuff with ground meat,cilantro, recao and carrots and tie like a ham and bake the usual way, this however gets done in about 1 and a half hours.
Posted on: Sun, 27 Oct 2013 02:54:39 +0000
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