Embark on a culinary journey to savor the exquisite flavors of Pernil al Horno, a traditional roasted pork shoulder dish that captivates taste buds with its tender meat and aromatic spices. Originating from Puerto Rico, this delectable dish is a staple at festive gatherings and family celebrations. Pernil al Horno is characterized by its slow roasting method, allowing the pork shoulder to absorb a symphony of flavors from a vibrant blend of spices, herbs, and citrus. The result is a succulent and fall-off-the-bone masterpiece that pairs perfectly with various sides, including rice, beans, and sweet plantains. This comprehensive guide presents an array of Pernil al Horno recipes, catering to diverse tastes and dietary preferences. From classic preparations to modern interpretations, there's a recipe here for every home chef seeking to recreate this beloved dish. Dive into the realm of Pernil al Horno and tantalize your palate with its irresistible charm.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED PORK SHOULDER (PERNIL AL HORNO)
Roasted pork shoulder. Growing up I used to wake up to the aroma of the pork shoulder cooking in the oven. Such a wonderful smell. My favorite part is the cuerito ( crunchy skin)"
Provided by Tiffany Marie
Categories Puerto Rican
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash meat with vinegar and lemon juice.
- Place all ingredients in blender.
- Pat dry the meat.
- Season the meat with the marinade.
- Add the salt to the skin.
- Let marinate 1 day before.
- Place in oven at 350 cover with foil.
- After 4 hours uncover and let the skin get crispy raising the temperature to 450.
PERNIL DOMINICANO | ROASTED PORK SHOULDER | MADE TO ORDER | CHEF ZEE COOKS
Hey guys! I know I haven't posted a blog in a while and trust me-I'm working on it. I'm actually planning on...
Provided by Chef Zee
Categories Featured
Time 4h
Yield 10
Number Of Ingredients 13
Steps:
- Poke holes all over the pernil using a cross method to get small to medium holes
- Then place in a large mixing bowl and add 1 cup of water and the vinegar
- Massage the vinegar and water into the pork and let it sit for 5-10 while you mix the marinade
- Combine garlic, oregano, salt, sopita, cumin, onion, black pepper, and thyme in a food processor and blend
- Then add the freshly squeezed orange juice, lime juice, and olive oil. Mix again and set marinade aside
- Drain the pernil-no worries if you don't every single last drop of vinegar + water
- Season pernil thoroughly using the marinade. Be sure to massage the marinade into the holes we made earlier. It looks weird at first, but your taste buds will thank you later
- Cover pernil with saran wrap and let it marinade for a minimum of 4 hours. Best to marinade for a whole day.
- In a LARGE pot, add pork-skin side up-and add 1-2 cups of water. Be sure to include all of the marinade that in the mixing bowl. Boil for 45 mins to an hour.
- Switch Pork-skin side up-to a sturdy pan and roast covered for 3 hours at 350 degrees making sure to baste it every hour. The pernil will become light golden brown and juicy during this time.
- At the 4th hour, take out 50% of the juices and roast uncovered for one more hour
- **Optional** Once the pernil is done, broil for 5 minutes to get super crispy skin
Nutrition Facts : Calories 200, Fat 20 grams
SIMPLE ROASTED PORK SHOULDER
A basic garlic and olive oil mixture is the flavor basis for Aaron McCargo Jr.'s Simple Roasted Pork Shoulder recipe from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Time 4h55m
Yield 2 pounds of meat
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
PERNIL
Steps:
- Place the pork shoulder, fat-side up, on a cutting board. With a sharp knife, score the skin and fat in a cross-hatch pattern, making diagonal cuts about 1 1/2 inches apart and cutting down to the meat so the marinade can penetrate. Transfer the pork to a large re-sealable plastic bag set over a baking dish or bowl.
- To a blender, add the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tablespoons salt and 1 tablespoon pepper. Drizzle in the olive oil and pulse until you have a nice puree. Pour the marinade all over the pork, being sure to get it into the deep cuts. Zip the bag closed and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Add about a 1/2 inch water to a roasting pan fitted with a roasting rack. Remove the pork from the marinade and place in the center of the rack.
- Cover with foil and roast until the pork is fork tender and deep brown in color, 4 hours. Check on the pork after 3 1/2 hours; if skin is not deep brown, remove the foil for last 30 minutes. Transfer the pork to cutting board and let rest for 20 minutes before slicing into thick pieces. Spoon any remaining pan juices over the meat to serve.
DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE
Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.
Provided by Daddy Eddie
Categories World Cuisine Recipes Latin American Caribbean
Time 13h15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 355 calories, Carbohydrate 2.2 g, Cholesterol 111.6 mg, Fat 23.7 g, Fiber 0.7 g, Protein 31.8 g, SaturatedFat 6.9 g, Sodium 966.2 mg, Sugar 0.1 g
PORK SHOULDER "PERNIL" WITH CILANTRO-CITRUS ADOBO
Provided by Tyler Florence
Categories main-dish
Time 3h55m
Yield 10 to 12 servings
Number Of Ingredients 9
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.
CUBAN ROASTED PORK LEG: PERNIL
Provided by Ingrid Hoffmann
Categories main-dish
Time 6h45m
Yield 10 servings
Number Of Ingredients 16
Steps:
- Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Add the oregano, chop it into the garlic paste and mix together. Put the garlic paste in a large bowl. Add the Adobo, Mojo, the orange and lime juices. Mix well to combine.
- Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern. Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat. Cover and marinate in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice.
- Preheat the oven to 450 degrees F.
- Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking.
- Roast the pork for 30 minutes. Lower the oven temperature to 350 degrees F. and continue to roast until the meat is falling apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork. Baste with the marinade every 30 minutes. Total roasting time will be approximately 5 to 5 1/2 hours.
- Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.
- Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
- Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
PERNIL AL HORNO
Provided by Food Network
Categories main-dish
Time 22h45m
Yield 30 servings
Number Of Ingredients 13
Steps:
- For the pork and liquid mix: Begin by taking a chef's knife to slice and pull back the skin of the pork leg. Then whisk the wine, Worcestershire, mustard and salt in a bowl until blended. Using a kitchen syringe, inject the liquid mixture around the bone, leaving 1/3 cup to add with the chopped mix.
- For the chopped mix: Whisk the garlic, onions, bell peppers, rosemary and bay leaves with the leftover liquid mix. Then take a paring knife to make small cuts intermittently on the leg. Once you have completed 20 to 25 holes (depending upon the size of the leg), stuff each hole with the chopped mix. Place the skin back over the leg and then transfer to a deep dish to marinate in the fridge for a minimum of 12 hours.
- Preheat the oven to 350 degrees F.
- For the cooking liquid: Add the chicken stock and wine to the pork in a deep roasting pan. Cook 1 hour per every 2.2 pounds, 7 to 10 hours.
Tips:
- Start with a well-seasoned pork shoulder. This will help to ensure that the meat is flavorful and juicy.
- Use a sharp knife to score the pork shoulder. This will help the marinade to penetrate the meat more easily.
- Marinate the pork shoulder for at least 24 hours. This will allow the flavors to develop and tenderize the meat.
- Roast the pork shoulder at a low temperature for a long period of time. This will help to ensure that the meat is cooked through and fall-off-the-bone tender.
- Let the pork shoulder rest before carving. This will help the juices to redistribute throughout the meat.
- Serve the pork shoulder with your favorite sides, such as rice, beans, and vegetables.
Conclusion:
Roasted pork shoulder is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a special occasion meal or a casual family dinner. With a little planning and effort, you can easily make this dish at home. So what are you waiting for? Give it a try today!
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