PORK ROAST (PERNIL AL HORNO) RECIPE - (4.1/5)
Provided by jdelrio
Number Of Ingredients 7
Steps:
- In a small bowl mix together the garlic, salt, pepper, oregano, garlic and olive oil. Mix well. Pat meat dry. With a sharp knife cut the fat away from the meat, leaving an edge attached and keeping it all in one piece. Start at the wide end and go to the narrow end. You don't have to separate it completely, leave enough still connected so that you can flip the fat over to the side while you season the meat itself. The fat will be placed over the seasoned meat and will cook over the meat giving it more flavor. Season the side of the fat that goes over the meat with a bit of the seasoning also, just that one side by running your hand on it. The other side (the top) should only have salt. Make very deep slits all over the meat and season the meat making sure that seasoning goes into all the slits. Put the fat back over the meat to look the same as before it was cut and sprinkle it with salt. Refrigerate the shoulder, covered with plastic wrap, for 24 hours. Let the meat get back into room temperature before cooking, if it was refrigerated. (About one hour). Place the meat in a deep pan with the fat side up. There will be a lot of grease so be sure to use a deep pan that is at least 2" deep. The fat side up will make nice crunchy "cueritos." Do not cover with foil. Preheat the oven for at least 30 minutes before placing the meat inside. Cook in a 400ºF oven for one hour, then reduce temperature to 300ºF for about 4 hours or so, do not turn meat. When the meat is done, you can pick on the side with a fork to see if it shreds. If the cuerito is not crispy enough for your satisfaction, then leave it in the oven and raise the temperature again to 400ºF and cook another 15 or so until it is crispy. It will crisp fast so keep your eye on it. Remove the meat from the oven and let it rest on the counter for about 20 to 30 minutes before carving. To carve, remove the cuerito completely and set aside. Carve the meat and then cut the cuerito into pieces and place over the meat. If you're going to take this to a party put it in an oven-safe container and put it back in a 200ºF to keep it warm, DO not cover it because the crispy cueritos will get soft if you do. Cut the cuerito and serve meat with a piece of cuerito on each place. Enjoy.
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Katja Umensjö
[email protected]This pernil is a great party dish. It's easy to make ahead of time, and it always gets rave reviews.
Alana Griffiths
[email protected]I'm not sure what I did wrong, but my pernil turned out really dry. I followed the recipe exactly, but it just didn't come out right.
Huzaifa Usman
[email protected]This pernil is the best I've ever had! The meat was so tender and flavorful, and the skin was perfectly crispy. I can't wait to make it again.
Malik Hamza
[email protected]I'm not a big fan of pork, but this pernil was amazing! The meat was so tender and juicy, and the flavors were incredible. I'll definitely be making this again.
Sinethemba Dlamini
[email protected]This pernil was a little too fatty for my taste. I think I'll try a different recipe next time.
Afzan gill
[email protected]I've never made pernil before, but this recipe made it easy. The meat was so tender and flavorful, and the skin was crispy just like I like it.
Kojirion Fox
[email protected]This pernil is the perfect dish for a special occasion. It's impressive, but it's also easy to make.
Sandrah Musiime
[email protected]I love this pernil recipe. It's so simple, but it always turns out perfectly.
Pubg Mobil
[email protected]This pernil is a great party dish. It's easy to make ahead of time, and it always gets rave reviews.
Mdshakil Hossen
[email protected]I'm not sure what I did wrong, but my pernil turned out really tough. I followed the recipe exactly, but it just didn't come out right.
Darrin Knebel
[email protected]This pernil was a lot of work, but it was worth it! The meat was fall-off-the-bone tender, and the flavors were out of this world.
Sadin Rana
[email protected]I'm not a big fan of pork, but this pernil was amazing! The meat was so tender and juicy, and the flavors were incredible.
Cameron Grillett
[email protected]This pernil is the best I've ever had! The meat was so tender and flavorful, and the skin was perfectly crispy. I can't wait to make it again.
akhlaque ahmad
[email protected]I followed the recipe exactly, but my pernil didn't turn out as well as I hoped. The meat was a little dry, and the skin wasn't crispy.
SIKE Playz
[email protected]This recipe is a keeper! The pernil was so tender and juicy, and the flavors were amazing.
Zubair gaming Gaming
[email protected]The pernil was delicious, but it was a little too salty for my taste. Next time, I'll use less salt in the marinade.
Kumaree Kumal
[email protected]I've made this pernil recipe several times, and it's always a crowd-pleaser.
Abel Addisu
[email protected]This pernil was a hit at my last dinner party! The meat was so tender and flavorful, and the skin was perfectly crispy. I followed the recipe exactly, and it turned out perfectly.