Roasted Pork Shoulder Pernil Al Horno Recipes

PERNIL AL HORNO (ROASTED PORK SHOULDER)

Steps:

• Place pork roast in pan and cut 1/2 inch slits in all over pork skin fat, being careful not to cut through to meat.
• Mash together garlic cloves and salt. Place in small bowl and add olive oil, red wine vinegar, dried oregano and black pepper. Mix well.
• Rub salt garlic mixture all over roast, pushing mixture into cuts in skin. Cover and place in refrigerator for at least 8 hours, preferably overnight.
• When ready to cook, remove roast from refrigerator and bring to room temperature, about an hour.
• Preheat oven to 350. Roast pork fat side up for 3-3 1/2 hours, or until cooked thoroughly and skin is crispy. At the end of cooking time, can turn broiler on for a few minutes to crisp up skin even more.

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

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.

ROASTED PORK SHOULDER (PERNIL AL HORNO)

Steps:

• Wash meat with vinegar and lemon juice.
• Place all ingredients in blender.
• Pat dry the meat.
• Season the meat with the marinade.
• Add the salt to the skin.
• Let marinate 1 day before.
• Place in oven at 350 cover with foil.
• After 4 hours uncover and let the skin get crispy raising the temperature to 450.

SPANISH PORK SHOULDER

Steps:

• Mix sazon seasoning, olive oil, garlic, salt, pepper, and oregano together in a small bowl.
• Rinse roast and pat dry. Separate the fat from the meat with a sharp knife, starting at the wide end and going to the narrow end; don't cut it off all the way.
• Season the inside of the fat a little bit. Make very deep slits all over the meat and rub seasoning all over, making sure it goes into the slits. Pull the fat back up and over the meat. Wrap roast with plastic wrap and refrigerate for 24 hours.
• When ready to cook, remove roast from refrigerator. Unwrap and place in a deep roasting pan. Let sit for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C) for 30 minutes. During this 30 minutes the roast will reach room temperature (total of 1 hour out of the refrigerator).
• Place roast in the preheated oven and cook for 1 hour. Reduce heat to 300 degrees F (150 degrees C); cook roast until meat is tender and can be easily pulled apart with a fork, about 6 more hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK ROAST (PERNIL AL HORNO) RECIPE - (4.1/5)

Steps:

• In a small bowl mix together the garlic, salt, pepper, oregano, garlic and olive oil. Mix well. Pat meat dry. With a sharp knife cut the fat away from the meat, leaving an edge attached and keeping it all in one piece. Start at the wide end and go to the narrow end. You don't have to separate it completely, leave enough still connected so that you can flip the fat over to the side while you season the meat itself. The fat will be placed over the seasoned meat and will cook over the meat giving it more flavor. Season the side of the fat that goes over the meat with a bit of the seasoning also, just that one side by running your hand on it. The other side (the top) should only have salt. Make very deep slits all over the meat and season the meat making sure that seasoning goes into all the slits. Put the fat back over the meat to look the same as before it was cut and sprinkle it with salt. Refrigerate the shoulder, covered with plastic wrap, for 24 hours. Let the meat get back into room temperature before cooking, if it was refrigerated. (About one hour). Place the meat in a deep pan with the fat side up. There will be a lot of grease so be sure to use a deep pan that is at least 2" deep. The fat side up will make nice crunchy "cueritos." Do not cover with foil. Preheat the oven for at least 30 minutes before placing the meat inside. Cook in a 400ºF oven for one hour, then reduce temperature to 300ºF for about 4 hours or so, do not turn meat. When the meat is done, you can pick on the side with a fork to see if it shreds. If the cuerito is not crispy enough for your satisfaction, then leave it in the oven and raise the temperature again to 400ºF and cook another 15 or so until it is crispy. It will crisp fast so keep your eye on it. Remove the meat from the oven and let it rest on the counter for about 20 to 30 minutes before carving. To carve, remove the cuerito completely and set aside. Carve the meat and then cut the cuerito into pieces and place over the meat. If you're going to take this to a party put it in an oven-safe container and put it back in a 200ºF to keep it warm, DO not cover it because the crispy cueritos will get soft if you do. Cut the cuerito and serve meat with a piece of cuerito on each place. Enjoy.