Best Spanish Style Pork Shoulder Steaks Recipes

How To Make Authentic Cuban Pernil image

Provided by Neyssa Jump

Number Of Ingredients 8

12 pounds of picnic pork shoulder
6 teaspoon of minced garlic (about 6-8 cloves)
1 cup of mojo marinade
3 teaspoon of salt
1 teaspoon of pepper
2 teaspoon of oregano
3 teaspoon of olive oil
lime juice (optional)

Steps:

Preheat oven to 325 degrees. (Once marinated for desired amount of time.)
In a large mixing bowl, with a sharp knife, carefully lift 3/4 of the skin from the meat. Once skin is lifted, gently poke holes throughout meat.
Season generously with salt and pepper.
Fill holes with garlic.
Make a paste with oil and remaining seasonings. Generously rub pork with paste.
Cover bowl and refrigerate for at least two hours. After two hours, add in a cup of mojo to bowl, continue to marinate for another hour or overnight in fridge.
Into a large roasting pan, add pork, skin side up. Cover with aluminum foil and bake for 5-7 hours. Remove foil and raise heat to 350 degrees for twenty minutes.
Remove from heat, let rest for ten minutes. Sprinkle lime juice before serving, if desired.

Spanish-Style Pork Shoulder Steaks image

Provided by Guy Fieri

Categories main-dish

Time 5h5m

Yield 8 to 12 servings

Number Of Ingredients 13

2 tablespoons ground toasted fennel seeds
2 tablespoons freshly cracked black pepper
1 tablespoon smoked paprika (pimenton)
1 tablespoon salt
6 bone-in pork shoulder steaks, about 3 pounds
1/2 cup peeled, crushed garlic
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 cup freshly chopped cilantro leaves, divided
1 lime, juiced, plus 6 limes, sliced into wedges, for serving
1 cup crema Mexciano or sour cream
24 corn tortillas
Olive tapenade, purchased

Steps:

In a small pan, toast the fennel and black pepper.
Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
Put the pork in a large, (2-gallon, if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let come to room temperature.
Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate.
Preheat the oven to 375 degrees F.
Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.
Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning, for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.

Pork Shoulder Pernil Spanish Style image

Provided by Zelda Hopkins

Categories Pork

Time 5h15m

Number Of Ingredients 6

Steps:

1. Place the 8 pounds pork shoulder into a roasting pan with the fatty side up. Puncture the surface of the meat with a fork. Rub the paste into the punctures of the meat.
2. Mix together in a small bowl, blend minced garlic, salt, pepper, oregano, adobo seasoning and olive oil.
3. Cover with plastic and store in the refrigerator overnight.
4. Preheat oven to 350 degrees.Remove the plastic wrap from the pork shoulder and replace it with aluminum foil.
5. Cook for 3 1/2 to 5 hours, checking the meat every 30 minutes after the 3 1/2 hour mark.
6. Remove the foil when the pork is nearly done and allow to cook for another 20-30 minutes to become crispy on the surface.