Best 6 Pernil Or Roast Pork Puerto Rican Style Recipes

PUERTO RICAN PERNIL: PORK SHOULDER ROAST WITH ADOBO RUB

Steps:

• Mix all ingredients for Adobo Rub and keep in a cool dry place. This makes quite a bit so you will have lots left over to use for other things like chicken or steak!
• Rub adobo all over the pork; cover with plastic and refrigerate for 12 hours (max. 24 hrs.)
• Take pork out of the fridge one hour before roasting. Remove excess salt and let it rest at room temperature.
• Preheat the oven 400°F.
• Put pork in a roasting pan with fat cap face up and cook for 45 minutes.
• Turn the oven temperature down to 250°F and cook for 90 to 120 minutes or until the pork reaches 145°F degrees in the center.
• Carve and pull apart pieces - serve while hot!

PUERTO RICAN STYLE PORK ROAST / PERNIL

Steps:

• Rub and rinse pork roast with a few tablespoons of vinegar.
• Set pork roast in large dish to marinate in.
• With a sharp knife, play Psycho Killer Norman Bates and get to stabbing that roast : )
• Really, though, stab roast throughout - make about 20 cuts.
• Mix spices and herbs together in small mixing bowl.
• Add in olive oil and vinegar. Mix well.
• Rub down pork roast with seasoning "paste". Use all. Rub paste into cuts in meat.
• Marinate, covered, in fridge for about 24 hours.
• Preheat oven to 275
• Place pork in appropriate sized roasting pan, fat side up. Add 1 cup water.
• Cover / tent with foil.
• Cook for 5-7 hours depending on size. After a few hours lift corner of foil to make sure there is enough liquid in dish.
• Roast is done when meat falls apart. I take a fork and pull at a corner - if it pulls off easily it's done. 6 hours works perfect for me every time.
• If you prefer - you can broil roast for a few minutes to get some crunch on fat and roast. Totally optional...BUT...watch carefully.
• Shred meat. Serve with rice. Enjoy : )

DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE

Steps:

• Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
• Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork.
• Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
• Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

ROAST PORK (PERNIL) PUERTO RICAN STYLE

Steps:

• The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside.
• Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
• This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
• For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,.
• TIP: Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks.
• Before serving make sure your juices are clear and the skin is nice and hard.

PERNIL OR ROAST PORK, PUERTO RICAN STYLE

Steps:

• In a saucepan, simmer all ingredients, except the water, until mixed. Let cool.
• The day before you cook, wash the pork.
• Poke holes throughout the meat (you can do this by cutting small slits with a small, sharp knife); this allows you to place seasoning deeper into the meat and ensure proper cooking.
• Place the pork in a shallow roasting pan, the pour the seasoning mixture over it.
• Rub it into the pork with your fingers, forcing it into the slits.
• Cover the pork with plastic wrap and marinate in the refrigerator overnight. (I missed this step because of rushing and just poured the mixture over the roast after placing it in the crock pot).
• Add the water to the pan and roast the pork in a 350F oven, basting from time to time with pan juices, until tender, about 3 or so hours (or until the meat has reached the internal temperature of 160).
• Allow pork to sit 10 minutes before slicing.
• Serve hot, warm or cold - it's delicious!

SLOW COOKER PERNIL PORK

Steps:

• Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
• Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.