Daisy Martinezs Pernil Roasted Pork Shoulder Recipes

DAISY MARTINEZ'S PERNIL (ROASTED PORK SHOULDER)

Steps:

• Prepare wet adobo rub: Place the garlic cloves and salt in a mortar and pestle (the salt keeps the garlic from flying around) and pound them to a paste. Add the peppercorns and oregano, pounding each into the mix before adding the next. Stir in the olive oil and vinegar. This is best used when freshly made.
• Marinate the roast up to 3 days before you plan to cook it: Make several slits about 2 inches apart and 1 1/2 inches long through the skin of the roast and into the meat, going halfway through the roast (unless you hit the bone). Wiggle your finger in the slits to make them easier to fill. (Although the adobo isn't spicy, you may find that a pair of latex gloves comes in handy for this.) Fill each slit with adobo, coaxing as much as you can into each with the help of an espresso spoon or small teaspoon. Turn the roast, and do the same on all sides. If you have adobo left over, rub it all over the outside of the roast. Refrigerate, covered, for at least 1 day, or up to 3 days.
• Preheat the oven to 450° F.
• Set the roast skin side up on a rack in a roasting pan. Roast for 1 hour. Turn the heat down to 400° F and roast until the skin is deep golden brown and crackly and there is no trace of pink near the bone, at least 2 hours. An instant-read thermometer inserted into the thickest part of the roast should register 150° F; to be sure, check the roast in a few spots. Let the roast rest for at least 15 minutes before carving.
• To serve, removes the crispy skin. It will pull right off in nice big pieces. Cut them into smaller pieces (kitchen shears work well for this) and pile them up on the center of the serving platter. Carve the meat parallel to the bone all the way down to the bone. (It will get trickier to carve neat slices as you get near the bone; don't let that bother you.)

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.

ROASTED PORK SHOULDER (PERNIL AL HORNO)

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.

PUERTO RICAN ROAST PORK SHOULDER

Steps:

• Using a mortar and pestle, pound the garlic and the salt to form a paste.
• Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days.
• Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit.
• Turn roast and do the same with the other sides, then rub the adobo all over.
• Refrigerate, covered for at least one day, up to 3.
• Turn once a day.
• Preheat oven to 450 degrees F.
• Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
• Let rest at least 15 minutes before carving.
• Remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
• Carve the meat, parallel to the bone, all the way through to the bone.