Roast Pork Pernil Puerto Rican Style Recipes

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PUERTO RICAN PERNIL: PORK SHOULDER ROAST WITH ADOBO RUB



Puerto Rican Pernil: Pork Shoulder Roast with Adobo Rub image

This is an amazing traditional pork roast recipe from Puerto Rico that you'll want to make again and again. Pernil Adobo is usually served at Christmas.

Provided by Chef Raul Correa

Categories     Main Course

Time 15h15m

Number Of Ingredients 10

7 lb. Pork shoulder with fat cap left on
1/2 - 1 cup Adobo Rub (See below)
1 2/3 cup kosher salt
1 1/8 cup garlic powder
1/2 cup ground cumin
1/2 cup ground coriander
1 1/8 cup onion powder
1 1/2 tbsp coarse ground coriander seeds (use a coffee grinder on whole seeds)
1 tbsp brown sugar
1/2 tbsp ground annatto (achiote powder)

Steps:

  • Mix all ingredients for Adobo Rub and keep in a cool dry place. This makes quite a bit so you will have lots left over to use for other things like chicken or steak!
  • Rub adobo all over the pork; cover with plastic and refrigerate for 12 hours (max. 24 hrs.)
  • Take pork out of the fridge one hour before roasting. Remove excess salt and let it rest at room temperature.
  • Preheat the oven 400°F.
  • Put pork in a roasting pan with fat cap face up and cook for 45 minutes.
  • Turn the oven temperature down to 250°F and cook for 90 to 120 minutes or until the pork reaches 145°F degrees in the center.
  • Carve and pull apart pieces - serve while hot!

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 Recipes     Latin American     Caribbean

Time 13h15m

Yield 8

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, Carbohydrate 2.2 g, Cholesterol 111.6 mg, Fat 23.7 g, Fiber 0.7 g, Protein 31.8 g, SaturatedFat 6.9 g, Sodium 966.2 mg, Sugar 0.1 g

PUERTO RICAN STYLE PERNIL (ROAST PORK)



Puerto Rican Style Pernil (Roast Pork) image

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.

Provided by jb41848

Categories     Pork

Time 6h15m

Yield 6-10 serving(s)

Number Of Ingredients 6

5 -8 lbs pork shoulder
6 -8 cloves minced garlic
1 teaspoon salt
1/2 teaspoon dried oregano
1 packet sazon goya (found in most supermarkets in the ethnic aisle)
1/2 teaspoon adobo seasoning (found in most supermarkets in the ethnic aisle)

Steps:

  • In a bowl mix garlic, salt and oregano.
  • With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.
  • The more cuts the better the flavor.
  • Sprinkle the other seasoning the Adobo and the Sazon all over the outside.
  • Then rub the seasonings in making sure the entire surface is covered.
  • Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.
  • Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.
  • Pork should be well done and tender.
  • Make sure all juices run clear before removing from oven.

ROAST PORK (PERNIL) PUERTO RICAN STYLE



Roast Pork (Pernil) Puerto Rican Style 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.

Provided by Elizabeth Silva

Categories     Pork

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 8

8 -10 lbs pork shoulder
1/2 cup corn oil
1/4 cup white vinegar
10 garlic cloves (or you may use garlic powder, but fresh is best)
3 (1 ounce) packages sazon goya
adobo seasoning, goya to your taste
4 teaspoons black pepper
1 teaspoon oregano

Steps:

  • The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside.
  • Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
  • This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
  • For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,.
  • TIP: Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks.
  • Before serving make sure your juices are clear and the skin is nice and hard.

PERNIL OR ROAST PORK, PUERTO RICAN STYLE



Pernil or Roast Pork, Puerto Rican Style image

This recipe was in a local magazine a few years ago. I just got around to making the other day and was amazed at how delicious and simple it was! I was in a rush to run errands the day that I made it so I put it in the crock pot on low for 8 or so hours and it was wonderful. Next time, I'll be following the directions!

Provided by Krista Smith

Categories     Pork

Time P1DT3h

Yield 10 serving(s)

Number Of Ingredients 10

5 lbs bone-in pork shoulder or 5 lbs pork butt
1/4 cup virgin olive oil
2 (1/8 ounce) packets sazon goya con culantro y achiote
2 tablespoons sofrito sauce
1 tablespoon chopped garlic
2 tablespoons margarine
3 tablespoons adobo seasoning
1 tablespoon garlic powder
1 teaspoon black pepper
1/2 cup water

Steps:

  • In a saucepan, simmer all ingredients, except the water, until mixed. Let cool.
  • The day before you cook, wash the pork.
  • Poke holes throughout the meat (you can do this by cutting small slits with a small, sharp knife); this allows you to place seasoning deeper into the meat and ensure proper cooking.
  • Place the pork in a shallow roasting pan, the pour the seasoning mixture over it.
  • Rub it into the pork with your fingers, forcing it into the slits.
  • Cover the pork with plastic wrap and marinate in the refrigerator overnight. (I missed this step because of rushing and just poured the mixture over the roast after placing it in the crock pot).
  • Add the water to the pan and roast the pork in a 350F oven, basting from time to time with pan juices, until tender, about 3 or so hours (or until the meat has reached the internal temperature of 160).
  • Allow pork to sit 10 minutes before slicing.
  • Serve hot, warm or cold - it's delicious!

Nutrition Facts : Calories 607.8, Fat 48.5, SaturatedFat 15.3, Cholesterol 161, Sodium 174.8, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 39.2

PERNIL (PUERTO RICAN PORK SHOULDER)



Pernil (Puerto Rican Pork Shoulder) image

This is a delicious way to cook pork. I got this recipe from my boyfriend who is from Puerto Rico. This also makes excellent, moist meat for Cuban sandwiches.

Provided by Michelle Figueroa

Categories     Pork

Time 15h30m

Yield 1 Roast

Number Of Ingredients 7

8 lbs picnic pork shoulder
12 minced garlic cloves
1 1/2 teaspoons dried oregano
1/2 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons white vinegar
8 teaspoons salt (or 1 teaspoon of salt per pound of meat if you are using a smaller cut of meat)

Steps:

  • Wash the pork shoulder.
  • With a sharp knife, make 1 inch deep cuts into the pork.
  • With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
  • Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
  • Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).
  • Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
  • Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
  • Pork should be well-done and tender.

Nutrition Facts : Calories 8991.9, Fat 693.6, SaturatedFat 232.1, Cholesterol 2576.4, Sodium 20972.3, Carbohydrate 14.1, Fiber 1.7, Sugar 0.6, Protein 626

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