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Pernil Puerto Rican Roast Pork

Pernil Puerto Rican Roast Pork Categories: Pork
Nb persons: 12
Preparation time:
Total time:

Herb and spice marinated pork shoulder slowly roasted in the oven until tender and fall of the bone delicious with an amazing crisp and crackling skin. Ingredients
    5-6 pounds  pork shoulder bone-in
    2 teaspoons  salt or more
    1/4 cup  chopped onion
    5-7 medium  garlic cloves, whole
    2 tablespoons  fresh oregano leaves
    1 tablespoon  dried oregano, alternative
    1 tablespoon  parsley
    1 teaspoon  cumin spice
     teaspoon  chili pepper or more adjust to taste
    1 tablespoon  smoked paprika
    1 packet  Sazon Goya, optional
      Freshly ground black pepper
    1 medium  yellow onion
    1 medium  orange, optional
      lime for serving
      Olive oil as needed

US Customary - Metric
Pulse, 1/4 cup onion, garlic, oregano and parsley together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty or use a mortar /pilon and pestle grind the spices.
Mix in cumin, chili, sazon and paprika Set aside.
Remove pork from packaging and gently rinse pork under cold water.
Dry with a paper napkin or towel. Salt and Pepper according to preference ? about - 3/4 teaspoon per pound.
Then do your best to rub oregano and garlic mixture into the scorings.
Refrigerate the pork shoulder, for about 4 hours or up to 3 days before roasting.
When ready to roast, remove pork from the fridge and let it rest for about 30 minutes.
Preheat oven to 275 degrees. Cover a roasting pan with foil, then layer sliced onions , and sliced orange at the bottom on the pan with about cup orange juice and about 1/2 cup stock or water.

Add any remaining marinade. You might have to add some more as it cooks if you want some reserve to serve with the marinade.

Place pork skin side up in the pan. remove any seasoning on top of pork skin.

Roast the pork for about 3 hours or more, uncovered.

Remove from the oven and let oven preheat to 500 degrees.

Place back in the oven; let it roast for up to 15- 20 minutes until skin is crisp and puffy, rotating pan every 5 minutes, for even crispness.

Let meat rest for 10 to 15 minutes before cutting it up; meat should be tender. Serve with lime and sauce from marinate

If you want super crispy skin Just like you see in picture one. Do the following ;place pork on top of roast pan or place on a rack in a pan, instead before roasting

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