Have any of you cooked Pernil (Puerto Rican roast pork)? I’m making one this weekend. I haven’t decided exactly which recipe to use but I’m considering these 2.
http://www.food.com/recipe/pernil-puerto-rican-pork-shoulder-115565
http://www.elboricua.com/pernil.html
Here is my sister in laws’ recipe....
Pernil de Horneado Puertoricano
Prep time: 20 minutes
Cook time: 3-6 hours
Difficulty: Easy
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Torta Ahogada
Easy Crock Pot Pork Roast
Food Ideas for a World Cup Themed Party
Ingredients
•10 - 15 pound pork shoulder (preferrably bone in and skin on)
•5-10 cloves of garlic (although some versions have quite a bit more garlic)
•2 large onions, quartered
•2 Tablespoons fresh oregano (or half the amount of dried oregano)
•1 Tablespoon of your favorite chili powder (ancho powder works well, or even your favorite hot sauce)
•1 half cup wine or cider vinegar
•1 Tablespoon of sugar
•Oil as needed
•Salt to taste
•Pepper to taste
•Optional: Some recipes call for a Tablespoon of Worcestershire sauce as well.
Process
1.In a blender combine all of the ingredients except for the pork and the oil. Whiz until well smooth.
2.Slowly add oil to thicken the mixture. About 2 Tablespoons should do the trick, but use your judgement. You want to make a mixture you can spread all over the pork.
3.Place the pork shoulder into a deep baking dish. Score the skin with a knife in a criss cross fashion.
4.Pour the spice mixture all over the top and rub into the pork. Make sure you get the mixture underneith and into the scores you made in the skin.
5.Place the roast into a preheated 350 degree oven for at least 3 hours. If you have time, you can even turn the heat down to 275 and cook the roast for even longer. It really is difficult to overcook a pork shoulder.
Serve the pernil with slices of lime, diced cilantro, and diced onion.
My Latin American Friends taught me to use Lechonera sauce to marinade my pork (similar to Mollo Criollo sauce which can be substituted for it if you can’t find the Lechonera sauce). Marinade the pork roast in a plastic bag or pan overnight or up to two days, turning it every so often to insure the entire roast is well marinated. Then line a baking dish with foil making sure you will have enough foil to totally enclose the roast leaving room for air above the roast so it can steam as it cooks. Put the pork roast and the marinade in the pan and fold the foil over the top to seal it closed. Slow roast in a 300 degree oven until done. This produces pork roast that falls apart. I have also cooked smaller pork roasts in my crock pot using this same marinade method. Either way it comes out moist and delicious.