Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pernil (puerto rican roast pork). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
For everyone looking for that special Christmas dinner - here it is! Forget the ham and turkey, this roasted Puerto Rican pork served on special occasions is where it is! My husband pronounced this the best pork he ever ate and I have to agree!
Pernil (Puerto Rican Roast pork) is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Pernil (Puerto Rican Roast pork) is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook pernil (puerto rican roast pork) using 8 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pernil (Puerto Rican Roast pork):
- Take 1 cup sofrito
- Prepare 1/2 cup white vinegar
- Make ready 5 tbsp adobo (goya)
- Prepare 5 tbsp garlic powder
- Make ready 2 packages sazon con achote
- Take 1 penir (pork shoulder)
- Take 20 clove garlic
- Get 1 large oven bag
Pernil Puerto Rican Roast Pork- 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. Slow roasted pork loin smothered in a garlic sauce. In this recipe I use a loin though I do realize that if I were super crazy strict about cooking rules. The result is a flavorful, and tender meat that will fill your house with a delicious aroma, and your belly with a whole lot of "piggy goodness." Puerto Rican Pernil brings slow roasted pork to a whole new level, with a robust garlic and oregano flavor and salty, crisp skin.
Steps to make Pernil (Puerto Rican Roast pork):
- I never really measure so I'm just guessing about how much I use. The seasoning seems like a lot, but it's meant for a nice sized penir. You may add or take away to your taste.
- Clean the penir of excess blood and rinse the skin off really good. Trim as much fat as possible.
- Stab 1 inch holes all over the penir as deep as you can go. Set penir aside
- in a bowl combine Sofrito, vinegar, adobo, garlic powder, and sazon.
- with your hands rub the marinade into the pork, filling up the holes with it. Make sure the penir is evenly seasoned.
- fill holes with 1 garlic clove per hole and marinate overnight
- follow directions for the oven bag and place penir in oven bag. Pour in any marinade that has dripped from the penir
- allow at least 4 hours of cooking time at 350°F
- when you see that the penir is pretty much done open oven bag at the top exposing the skin and cook until the skin is crunchy, you may also remove the skin at this point and fry it for faster results. I personally like it from the oven.
- note: when you buy the penir, look for the one with the least fat
It doesn't matter how you serve this roast pork recipe, just be sure to make a big batch! When we have a crowd over for a game night, we love serving build-your own style meals. To make pernil, a Puerto Rican favorite of a pork covered in a garlicky marinade and then roasted, I had to throw out my barbecue instincts, which led to an For pulled pork, I like to use the butt, which the top half at the elbow joint. Pernil, on the other hand, uses the lower half of shoulder—commonly. Pernil is roasted pork shoulder, seasoned to the max.
So that’s going to wrap it up for this exceptional food pernil (puerto rican roast pork) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
