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PORK ROAST - Pernil: Puerto Rican Pork Shoulder
Nb persons: 12
Yield:
Preparation time:
Total time:
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| Chef - KELIS Pernil: Puerto Rican Pork Shoulder The Chew PERNIL: PUERTO RICAN PORK SHOULDER RUB | |
| 3/4 cup | achiote paste, (or Sazon) |
| 1/2 cup | olive oil |
| 2 tablespoons | kosher salt |
| 1 tablespoon | coarsely grated fresh black pepper |
| 1 tablespoon | fresh rosemary, (minced) |
| 1 tablespoon | fresh thyme, (minced) |
| 1 tablespoon | smoked paprika |
| 1 tablespoon | onion powder |
| 1 tablespoon | dried oregano |
| 1 tablespoon | ground cumin |
| PORK | |
| 1 | pork shoulder, (6 to 8 pounds bone-in, skin-on) |
| 3/4 cup | small pimento-stuffed olives, (whole) |
| 6 | garlic cloves, (smashed) |
| 2 cups | low-sodium chicken stock or water, (as needed) |
step-by-step directions
For the Rub: in a medium bowl, combine all ingredients together to make a paste.
For the Pork: rinse the pork shoulder under cold running mater and pat dry with paper towels. With a large sharp knife, stab the pork all over the surface, including the top, bottom, and sides, penetrating about 2 inches into the flesh. Using your hands, rub the paste all over the pork shoulder, working the mixture into the slits and under the skin. Lard the pork with the olives and garlic in the slits. Place the pork, skin side up, in a large roasting pan, cover with plastic wrap, and let marinate in the refrigerator for a minimum of 3 hours or up to 2 days.
When you're ready to roast the pork shoulder, adjust an oven rack to the lowest position, removing other racks if needed. Preheat the oven to 400ºF.
Remove the pork from the refrigerator and let it sit for 20 minutes to bring it to room temperature. Pour enough chicken stock or water into the pan tightly with aluminum foil and braise the pork for 3 hours, or until the meat is tender. Take the pork from the oven. Remove and discard the foil, and return it to the oven to roast, uncovered, for 1 hour, or until the skin is dark brown and crisp. Set the pork aside to rest for at least 10 minutes before serving. Slice the pork and serve.
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