Pernil (Puerto Rican Roast pork)
Pernil (Puerto Rican Roast pork)

Hello everybody, hope you are 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 am going to make it a little bit tasty. This will be really delicious.

Pernil (Puerto Rican Roast pork) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Pernil (Puerto Rican Roast pork) is something which I’ve loved my whole life. They are nice and they look wonderful.

Pork shoulder is marinated with plenty of garlic, olive oil, and vinegar and roasted until tender in this Puerto Rican-style pernil recipe. Crispy, juicy Puerto Rican Pernil (Roast Pork) is slow roasted until fall-apart tender. Seasoned with garlic and adobo for maximum flavor, your house will smell as incredible as it tastes!

To get started with this recipe, we have to first prepare a few components. You can have pernil (puerto rican roast pork) using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Pernil (Puerto Rican Roast pork):
  1. Take 1 cup sofrito
  2. Get 1/2 cup white vinegar
  3. Get 5 tbsp adobo (goya)
  4. Take 5 tbsp garlic powder
  5. Make ready 2 packages sazon con achote
  6. Make ready 1 penir (pork shoulder)
  7. Get 20 clove garlic
  8. Prepare 1 large oven bag

There are rankings when it comes to proteins in Puerto Rico and in Puerto Rico pork is king, followed by chicken, beef, and seafood. But, there is no doubt that pork is the most loved. In fact, there is a whole area in the mountains of Cayey called Guavate where the street is lined with pork vendors. Pernil is roasted pork shoulder, seasoned to the max.

Steps to make Pernil (Puerto Rican Roast pork):
  1. 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.
  2. Clean the penir of excess blood and rinse the skin off really good. Trim as much fat as possible.
  3. Stab 1 inch holes all over the penir as deep as you can go. Set penir aside
  4. in a bowl combine Sofrito, vinegar, adobo, garlic powder, and sazon.
  5. with your hands rub the marinade into the pork, filling up the holes with it. Make sure the penir is evenly seasoned.
  6. fill holes with 1 garlic clove per hole and marinate overnight
  7. follow directions for the oven bag and place penir in oven bag. Pour in any marinade that has dripped from the penir
  8. allow at least 4 hours of cooking time at 350°F
  9. 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.
  10. note: when you buy the penir, look for the one with the least fat

It is served with rice and beans or sweet plantains. Cold Pernil is sliced thin paired with Swiss cheese, pickles and ham to make the famous Cuban sandwich. I found this recipe online and have made it twice now. Puerto Rican Pernil brings slow roasted pork to a whole new level, with a robust garlic and oregano flavor and salty, crispy skin. It doesn't matter how you serve this roast pork recipe, just be sure to make a big batch!

So that’s going to wrap it up with this special food pernil (puerto rican roast pork) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!