Best 4 Pork Shoulder Pernil With Cilantro Citrus Adobo Recipes
**Pork Shoulder Pernil with Cilantro-Citrus Adobo:**
This mouthwatering dish, hailing from the vibrant Caribbean, captivates taste buds with its succulent, fall-off-the-bone pork shoulder. Marinated in a vibrant blend of citrus, herbs, and spices, the pernil is roasted to perfection, exuding an irresistible aroma that fills the kitchen. Accompanying the pernil is a refreshing cilantro-citrus adobo sauce that elevates the flavors with its tangy and herbal notes. This article unveils the secrets behind this delectable dish, providing step-by-step instructions and additional recipes to enhance your culinary repertoire, including a zesty mojo sauce, a flavorful sofrito, a fluffy coconut rice, and a vibrant pickled red onion salad.
PUERTO RICAN PERNIL: PORK SHOULDER ROAST WITH ADOBO RUB
This is an amazing traditional pork roast recipe from Puerto Rico that you'll want to make again and again. Pernil Adobo is usually served at Christmas.
Provided by Chef Raul Correa
Categories Main Course
Time 15h15m
Number Of Ingredients 10
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!
PERNIL
Perhaps the best known and most coveted dish from Puerto Rico, pernil is a positively sumptuous preparation for pork shoulder. It's marinated (ideally overnight) in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin. Traditionally, it's prepared for Thanksgiving or Christmas, but for those of us in the diaspora, it's made for most special occasions. Shoulder is also a relatively inexpensive cut of meat, and it yields a lot of servings, leading to exciting leftovers. This recipe is deeply indebted to the chef Maricel Presilla and her recipe in "Gran Cocina Latina," her cookbook published in 2012. Her method is a foolproof way to get that chicharrón as well as tender meat that falls off the bone. It's blessed by her brilliance. (Watch the video of Von Diaz making pernil here.)
Provided by Von Diaz
Categories dinner, meat, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Prepare the adobo by combining all the ingredients and grinding in a large pilón or mortar and pestle, or simply mixing together well in a small bowl.
- Prepare the pork: Rinse and dry meat well with a clean towel. Place pork skin-side down on a large rimmed sheet pan and poke deep, 1-inch holes throughout the meat and in the fatty layer with a paring knife, being careful not to pierce the skin. You can't have too many holes.
- Pour over adobo in batches, using your fingers to push adobo deep into the meat. If you're worried about your hands smelling like garlic - which they will! - wear gloves.
- Set out a long sheet of plastic wrap, layering with subsequent sheets as needed to ensure you can securely wrap the entire pork shoulder. Transfer pork to plastic wrap and wrap tightly, adding sheets of plastic as needed to ensure pork is completely airtight and juices are contained. Let marinate in the fridge overnight if possible, or at least least 2 to 3 hours. Set on a rimmed baking sheet or disposable aluminum foil pan in case it leaks.
- Once the pork has marinated, heat oven to 400 degrees. Working over the sink, carefully remove pork from plastic wrap, discarding any remaining adobo. Place the marinated pork shoulder skin-side up in a deep roasting pan, and wipe the skin with a clean cloth. Rub skin with 1 teaspoon salt.
- Loosely tent foil over the pork shoulder, spraying the foil with cooking spray or brushing with oil in any areas that may touch the skin, as it will stick. Transfer to the center of the oven.
- Roast in the oven for 1 hour, then carefully remove the foil and rotate the pan. Continue roasting for another 2 to 3 hours, rotating every hour or so, and watching closely. Add water to the pan as needed when juices evaporate. The meat is done cooking when the juices run clear and the thickest part of the leg registers 160 degrees with a meat thermometer. The skin may take more time to crisp, but watch closely so that it does not burn. Tap the top of the skin with the back of a knife or metal spatula, and listen for a decidedly hollow sound.
- Remove from the oven and let rest for 10 to 15 minutes, then transfer to a large cutting board. (For cleaning instructions for the pan, see Notes.) If desired, remove the skin from the roast by slicing it along the underside of the bone with a long, sharp, slender knife. Run the knife underneath the skin starting from the bottom until loosened, then lift the skin from the meat. Use kitchen shears to cut into serving pieces, and let them rest in the warm oven until ready to eat. Trim excess fat from the meat if desired, and slice as desired, in large chunks or slices, to serve.
PORK SHOULDER "PERNIL" WITH CILANTRO-CITRUS ADOBO
Make and share this Pork Shoulder "pernil" With Cilantro-Citrus Adobo recipe from Food.com.
Provided by Robyn
Categories Pork
Time 3h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Place the pork, fat side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits.
- Prepare the adobo: In a food processor, add the garlic, oregano, cilantro, cumin, salt, and pepper. Add lime juice and orange juice. Drizzle in olive oil and pulse until you have a nice puree.
- Rub the marinade all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
- Preheat the oven to 300 degrees F.
- Roast the pork for 3 hours, uncovered, until the skin is crispy-brown.
- Let the meat rest on a cutting board for 10 minutes before slicing, covered lightly with aluminum foil.
- Drizzle with lime juice and garnish with cilantro.
ROASTED PORK SHOULDER (PERNIL AL HORNO)
Slow-cook Tyler Florence's Roasted Pork Shoulder (Pernil Al Horno) recipe from Food 911 on Food Network for flavorful, pull-apart meat for a special occasion.
Provided by Tyler Florence
Categories main-dish
Time 7h
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the adobo in a bowl and stir in the oil and vinegar. Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
- Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F.
- Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing.
Tips:
- To achieve a crispy and flavorful pork shoulder, it's essential to marinate it for at least 24 hours. This allows the flavors to penetrate deeply into the meat and tenderize it.
- Don't be afraid to adjust the amount of adobo paste based on your spice preference. If you prefer a milder flavor, use less paste, and if you want a spicier dish, add more paste.
- When roasting the pork shoulder, ensure it's placed in a deep roasting pan with a lid. This helps keep the meat moist and prevents it from drying out.
- Use a meat thermometer to ensure the pork shoulder reaches an internal temperature of 195°F (90°C). This ensures that the meat is cooked thoroughly and safe to consume.
- Allow the roasted pork shoulder to rest for at least 30 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful slices.
Conclusion:
Pork shoulder pernil with cilantro-citrus adobo is a delectable dish that combines the richness of pork with a zesty and aromatic marinade. By following these tips, you can create a flavorful and succulent dish that will impress your family and friends. Whether you're hosting a special occasion or simply want to enjoy a delicious meal, this recipe is sure to deliver. So, grab your ingredients, prepare the adobo paste, and embark on a culinary journey that will leave you craving for more.
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