Best Pernil Roast Pork Shoulder Recipes

PUERTO RICAN PERNIL (ROAST PORK SHOULDER)

PUERTO RICAN PERNIL (ROAST PORK SHOULDER) image

Yield 8 people

Number Of Ingredients 19

Ingredients

1 pork shoulder picnic
minced garlic
minced cilantro
oregano
sazon with annatto (it will say "con culantro y achiote". you can buy this at any store that sells goya products. it would be in the ethnic, hispanic, or mexican food section of your store. if you cant find it you can use a blend of salt, granulated garlic, cumin, coriander, and ground annatto. annatto gives it that orangey color. if you dont have a grinder, get a little pan with olive oil. about a 1/4 of a cup. put 1 tablespoon of whole annatto seeds in the oil and keep on low heat until the oil is really orange. use cheesecloth or a really fine strainer and get out all the seeds out. use this in place of the olive oil later in recipe)
adobo (this is also sold with the sazon. it is a blend of salt, garlic powder, oregano, black pepper and tumeric)
salt (if needed)
pepper (if needed)
lime juice
lemon juice
vinegar
olive oil
cilantro
smashed garlic cloves
the best way to do it is over a period of 2 nights. it is so worth it in the end. but if you dont have time, you can do it for 4 hours each.
take your pernil and put it on a cutting board or huge bowl. whatever you prefer. take about an inch knife and start stabbing your pernil. turn the knife to make bigger holes. this is the time to take out your anger. (just kidding).
the first night, you want to soak it in a huge bowl with vinegar, lime juice, lemon juice, cilantro, oregano, and the smashed garlic.
the second night, rinse off everything.
ok now this step, i do because it just comes out so good but it really isnt necessary. i actually take my knife and cut under the skin until you can pull it back. i do this because when you finish cooking the pernil, you are going to have pork cracklings. when you take it off the pork after its cooked, you wont have any seasonings under it. so i do this so i can have seasoning under the skin too. and later it is easier to take the cracklin off later.

Steps:

after that, you are going to make a paste. it is going to include all the spices, minced garlic, minced cilantro, lemon juice, lime juice, and olive oil. add salt last. you dont want it to be too salty. when you have this thick paste, you are going to give your pernil a rub down. it do mean it literally. you might want gloves for this because the annatto will make your hands orange for a few hours. i dont use gloves because im used to having my hands in it. you are going to take that paste and rub it all over your pernil. those holes you made the night before when you stabbed it, are going to be filled with that savory seasoning. get it all in there with those fingers. now put it in the roasting pan you are going to use. cover it with aluminum foil. the next day you are going to finally cook it. yay!! there are 2 different ways to cook it. if you have all day: preheat your oven to 400. put your pernil in uncovered for 20 minutes. put aluminum foil on and reduce heat to 275 degrees. leave the pernil in there all day. preferably for about 6-8 hours. at the end of those 6-8 hours, uncover the pernil. increase heat to 400 degrees again for 20 minutes, or until the skin on top is crispy. if you DONT have time: preheat your oven to 400. put your pernil in uncovered for 20 minutes. put aluminum foil on and reduce heat to 350 degrees. leave the pernil in there until your meat thermometer reads 160-170. it would be about 2-4 hours depending on the size f your pernil. uncover you pernil. increase heat to 400 degrees again for 20 minutes, or until the skin on top is crispy. let sit for 20 minutes and dig in. enjoy!!

PERNIL (ROAST PORK SHOULDER) 2 RECIPE - (4.5/5)

Pernil (Roast Pork Shoulder) 2 Recipe - (4.5/5) image

Provided by carvalhohm

Number Of Ingredients 8

Ingredients

1 (6 pound)) fresh pork shoulder
12 cloves garlic
2 tablespoons olive oil
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon oregano
2 tablespoons vinegar
2 cups water (to add to roasting pan)

Steps:

Take half of your garlic cloves and slice each one lengthwise, once or twice. Place aside. Rinse the pork under cold running water. Prepare the Adobo Rub: Add the whole garlic cloves (not the ones that you sliced!) to a mortar and pestle. Grind them for a minute or two. Add the olive oil. Stir and mash again. Add the salt, black pepper, oregano and the vinegar. Stir this and grind a little more. It should have a course, but liquid consistency. Prepare the Meat: Using a knife, make incisions in the meat, approximately 1 inch wide, and 1-2 inches deep. Make a total of 20-30 slits on all sides of the pernil. Insert a slice of garlic in each slit. Take the adobo rub that you prepared in the mortar and pestle, and rub all over the pork. Marinate the meat: Cover the pernil in its roasting pan, or a plastic container, and place in the refrigerator to marinate overnight. (Or at least a few hours). Note: Do not marinate it in an aluminum pan, since the vinegar in the adobo rub will react with it). Prepare to cook: Remove the pernil from the refrigerator about 1 hour before you wish to start cooking it, to allow it to start coming up to room temperature. Preheat the oven to 350 degrees (F), and adjust the oven rack so that it is in the middle, or just below, the middle level. Once the oven is preheated, unwrap the pernil (if you had wrapped it with plastic). Cover the pernil loosely with aluminum foil, or with the roasting pan cover. Place 2 cups of water into the roasting pan, and place the pan on the middle rack in the oven. Cook the pernil for 3 to 3½ Hours. After 2 hours of cooking, uncover and baste the roast with a large spoon or turkey baster. Resume cooking, uncovered, for the rest of the cooking time. Baste every 30 minutes. If you start running out of basting juices, just add another cup or two of water to the pan. A cooking thermometer, inserted deep into the meat, reads 185-190 degrees (F). Once the pernil is done, remove from oven and let it rest 15 minutes before carving. This lets it cool slightly, and allows the remaining juices to stay within the roast.