Best Pernil Asado Recipes

PERNIL ASADO (ROAST PORK, CARIBBEAN STYLE)

Pernil Asado (Roast Pork, Caribbean Style) image

Provided by Food Network

Number Of Ingredients 7

Ingredients

1 green pepper, small dice
1/2 Spanish onion, small dice
4 to 5 cloves garlic, minced
1/2 cup cilantro, chopped
1 pork shoulder with bone and skin left on
Salt and pepper, to taste
Sofrito

Steps:

For the marinade: Mix together all ingredients and set aside to let flavors meld together.
Procedure for the pernil. Preheat oven to 450 degrees. Wash pork under cold running water and pat dry with paper towels. With a sharp paring knife, pierce the flesh. Season with salt and pepper and rub sofrito all over, covering the entire piece of meat. Let marinate for no less than 2 hours but better if overnight. Place pork on an oven rack and place in roasting pan and add enough water to just cover bottom of pan. Put roasting rack in center of the oven and let cook for 20 minutes. Turn the oven down to 350 degrees and let cook until juices run clear. The pork should be firm to the touch. Take the pork out of the oven and let rest for about 10 to 15 minutes. Peel away the skin when cool enough to touch and save, for this is a traditional Caribbean delicacy. Slice meat into bite-size pieces and serve with arroz con gandules.

PERNIL ASADO

Pernil Asado image

Make this delicious Latin pork roast with spicy rub - a wonderful dinner treat for any occasion.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h20m

Yield 20

Number Of Ingredients 7

Ingredients

1 whole bone-in skinless pork shank (16 to 18 lb)
1 medium red onion, cut into thin wedges
6 tablespoons ground cumin
6 tablespoons all-purpose Peruvian seasoning (aji peruano) or ancho chile powder
1 1/2 tablespoons salt
10 cloves garlic, peeled, crushed
2/3 cup fresh lime juice

Steps:

Heat oven to 325°F. Using long narrow knife, cut about twelve 2-inch deep slits in pork. Place onion wedge in each slit.
In medium bowl, mix rub ingredients to form a paste. Using hands, rub entire pork shank with paste, working rub into meat. Place pork on large rack in roasting pan.
Bake 6 1/2 to 7 hours, basting with pan juices after 2 hours, every 30 minutes, until meat reaches internal temperature of 145°F. Let stand about 20 minutes before cutting into thin slices.

Nutrition Facts : Calories 420, Carbohydrate 2 g, Cholesterol 165 mg, Fiber 0 g, Protein 57 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 0 g, TransFat 0 g