Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, garlic roast pork (pernil). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Garlic Roast Pork (Pernil) is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Garlic Roast Pork (Pernil) is something that I’ve loved my entire life.
It doesn't matter how you serve this roast pork recipe, just be sure to make a big batch! Mash garlic into paste in a mortar and pestle or pilon.
To begin with this particular recipe, we have to first prepare a few components. You can have garlic roast pork (pernil) using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Garlic Roast Pork (Pernil)-
- Prepare 3-5 lbs boneless pork shoulder
- Prepare 1 Tbsp vegetable oil
- Prepare 1 bunch cilantro, minced
- Prepare 1 lime, wedged
- Prepare Marinade
- Get 1/2 cup orange juice
- Prepare 1/2 cup lime juice
- Get 15 cloves garlic, minced
- Take 1 Tbsp cumin
- Make ready 2 Tbsp salt
- Prepare 1 Tbsp black pepper
- Prepare 1/2 cup cilantro (or parsley), chopped
- Take 4 Tbsp olive oil
- Prepare More salt and pepper
Instructions to make Garlic Roast Pork (Pernil)-
- Combine all the marinade ingredient in a large ziplock bag (2.5 gallon) or bowl. Debone/deskin the shoulder if needed. Add it to the marinade and turn to coat. Marinate at least 1 hour in the fridge but overnight is better.
- Remove the roast, and truss with string. This keeps the roast together so it cuts and subsequently cooks better later. Salt the meat side of the roast again. This roast can take a decent amount of salt.
- Pre heat your oven to 400F. If you have a convection oven, now is the time to use it. In a large dutch oven over medium-high heat, heat 1 tbsp of vegetable oil and sear the pork skin side up in the dutch oven. Salt and pepper the top (fat side) and then immediately transfer the roast in the dutch oven to the oven and cook at 400F uncovered for 1 hour. After 1 hour, reduce the oven temp to 300F and cook an additional 4 hours (or until the roast is 195F)
- Remove the roast from the oven and marvel at that crust.
- Cover the roast with the lid, and let rest while you prepare sides. I recommend beans and yellow rice in the Cuban tradition.
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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! Pork shoulder is marinated with plenty of garlic, olive oil, and vinegar and roasted until tender in this Puerto Rican-style pernil recipe. Mash garlic into paste in a mortar and pestle or pilon. Place a roasting rack on top. I tend to get psycho with the pernil. I jam in my garlic and wet rub in the holes I stabbed in. Leave that skin on the meat…season it. Pernil is a slow cooked pork roast, usually a shoulder, butt or leg, that is very typically enjoyed during the holidays. It is a classic Puerto Rican dish, and also a classic dish in the Dominican Republic, though unsurprisingly there are small differences that mean a lot. Rinse pork in cold water and pat dry. In a food processor (or by hand if you have a pilón!), blend all the garlic, olive oil, black pepper and oregano until smooth. Pernil is a pork shoulder marinated overnight in sofrito, slices of garlic, adobo and sazón. Slow roast in the oven or slow cooker for a very tender meat. This is Puerto Rican pulled pork with lots of Latin flavor. Serve over rice, make tacos, sliders, quesadillas or burritos. You can freeze for later use too. A classic Cuban staple, pernil is a slow roasted pork should adored throughout all of Latin American communities. A simple marinade of garlic and citrus infuse the pork and the slow roasting ensures it's fall off the bone tender. Great recipe for Garlic Roast Pork (Pernil).
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