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.
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Roy Baker
roy-b@gmail.comI'm not a big fan of pork, but this pernil was amazing! The adobo really made the dish.
Square One
squareo77@gmail.comThis recipe is a bit time-consuming, but it's worth it. The pernil is absolutely delicious.
Isiah Childs
c.isiah14@yahoo.comI followed the recipe exactly, but my pernil came out a little dry. I'm not sure what I did wrong.
Fatimo Issa
f46@gmail.comThis was the best pernil I've ever had! The meat was so moist and flavorful, and the adobo was incredible. I will definitely be making this again.
hailu legesse
lh@hotmail.frI made this pernil for a party, and it was a huge hit! Everyone loved it. I highly recommend this recipe.
Veronica Bako
v12@hotmail.comThis recipe is a keeper! The pernil was so tender and juicy, and the adobo was perfect. I will definitely be making this again and again.
Brinnah Kerry
b@hotmail.comThe pork shoulder was a bit dry, but the adobo was flavorful. I think I'll try cooking it for a shorter amount of time next time.
Mr Oranje
mr@gmail.comThe pernil was delicious, but I found the adobo to be a bit too salty for my taste. Next time, I'll use less salt.
Mohsin Ali Abro
m-abro37@gmail.comThis was my first time making pernil, and it turned out amazing! The adobo was so easy to make, and the pork shoulder cooked to perfection. I will definitely be making this again.
Delu Pereira
delu-p@gmail.comI've made this pernil recipe several times now, and it's always a winner. The pork shoulder is always moist and flavorful, and the adobo is the perfect balance of sweet, sour, and savory.
Awaisali jan
a51@yahoo.comThis pernil was a hit at our family gathering! The meat was so tender and juicy, and the flavors were incredible. I especially loved the citrusy-herb adobo. It really made the dish special.