Pernil Al Horno Recipes

ROASTED PORK SHOULDER (PERNIL AL HORNO)

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.

CUBAN ROAST PORK, PERNIL O PIERNA ASADA ESTILO CUBANO

Steps:

• 1. Buy a nice large pork shoulder or fresh ham try to buy with the skin on the fresh ham. I am doubtful you will find a pork shoulder with the skin on it but you can try.
• 2. THE NIGHT BEFORE: Take your pork shoulder or fresh ham and stab it all over making deep stabbings in the meat all over the roast. Next, take your salt and pour about two tablespoons full in your hands and rub deep all over the pork roast or fresh ham sticking your fingers in the deep stabbed holes to penetrate the salt well into the meat. Do this all around the fresh ham. You will need about 2 tablespoons of salt altogether. If it is a very large fresh ham you might need as much as three tablespoons of salt. Rubbing deep into the meat all over and into the holes made with a sharp knife. Please be careful with the knife when stabbing the pork so as to not cut yourself. Make sure your hands are dry as well as the handle of the knife when stapping the pork. You do not want your hand to slide down onto the sharp blade as I have seen happen when stabbing the pork.
• 3. After salting put the pork to a side. In a blender add the lime/lemon or sour oange juice, garlic cloves, and the seasonings bay leaf, cumin powder, oregano, pepper, 1 teaspoon salt. Blend on high until all is liquified.
• 4. This is your Cuban Mojo, pour one cup of the mojo in a jar cover and reserve for later.
• 5. Now take your pork roast and pour the rest of the sauce all over the pork roast rubbing the mojo sauce deep into the pork meat in the slits or holes. The secret is to make sure you rub your pork meat roast or fresh ham with all this lime/garlic sauce making sure it is well introduced into the meat.
• 6. When done sprinkle a little more oregano, cumin, black pepper over the entire roast again just a little sprinkle. Cover with aluminum foil and refrigerate until the next day for roasting.
• 7. Next day remove pork from the refrigerator let stand on the counter for at least an hour then put into a preheated 325 degree oven.
• 8. Depending on how large a roast you have roast about 3 to 4 hours or a little more.
• 9. Pour a half cup of the reserved mojo and baste your roast every hour with some of the mojo.
• 10. Roast is done when the juices run clear and the meat is tender. Do not cover with aluminum foil to roast. You can tent the roast with aluminum foil but do not crimp the edges all around. You want to roast your pork meat not steam it. I do not even tent mine.
• 11. If the roast starts to get too brown on top tent it with the foil. Take a large piece of foil and fold in half then put over the roast leaving the sides open, no crimping. A five pound roast can take as long as five or six hours slow roasting. When done remove roast from the oven take out of the pan put into another pan. Let roast hang out for a bit.
• 12. In your pan there should be lots of pan drippings. Pour them into a frying pan over medium heat and add the onions and fry them in the drippings.
• 13. Next, take a half cup of the reserved mojo from the refrigerator and pour into the onions sauteing everything for about five minutes. After about 10 minutes slice all of your roast and pour the mojo with onions all over the meat mixing it well into all of the pork meat. Serve with Cuban black beans and white rice. There is another traditional dish served with the pork, rice, and black beans. It is called Yuca (Casava). It is boiled when tender it is served with the pork, black beans, and rice. It looks like boiled potato only it is long and very starchy. It is served with a mojo sauce that is also pored over it but only lemon or lime juice and fresh garlic are used. But that is another recipe. It is a tradition to also include that dish with the Cuban roast pork dinner. Don't forget the Crispy Cuban bread and the Sangria or wine, For dessert pass a delicious flan. Buen Apetito. Enjoy.

PERNIL AL HORNO (ROASTED PORK SHOULDER)

Steps:

• Place pork roast in pan and cut 1/2 inch slits in all over pork skin fat, being careful not to cut through to meat.
• Mash together garlic cloves and salt. Place in small bowl and add olive oil, red wine vinegar, dried oregano and black pepper. Mix well.
• Rub salt garlic mixture all over roast, pushing mixture into cuts in skin. Cover and place in refrigerator for at least 8 hours, preferably overnight.
• When ready to cook, remove roast from refrigerator and bring to room temperature, about an hour.
• Preheat oven to 350. Roast pork fat side up for 3-3 1/2 hours, or until cooked thoroughly and skin is crispy. At the end of cooking time, can turn broiler on for a few minutes to crisp up skin even 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.

PERNIL AL HORNO

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.