Pernil Puerto RiqueÑo Daisy Recipes

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.

PERNIL

Steps:

• Score the fat on the pork shoulder in a criss-cross hatch fashion. Then, cut deeply once in each direction across the pork, like you are going to cut it into four quarters, but then leave them attached at the bottom. Use a sharp knife to make about 20 slits, about 1 inch deep, all over the meat. Place the meat in a 13 x 9 baking pan, or another shallow baking pan large enough to comfortably hold the meat with some space around it.
• Combine the oil, garlic, fresh and dried oregano, Adobo, paprika, salt and pepper. Rub the mixture all over the meat, working it all over the surface and into the slits. Cover the pork with foil and refrigerate overnight.
• Bring the pork to room temperature, about 1 hour. Meanwhile, preheat the oven to 300F°. Bake the pork, covered for 3 hours, then remove the foil and bake for another 3 to 4 hours at the same temperature, until the pork is fall-apart tender. The internal temperature should be at least 165°, but it may be higher, which is fine - it's most important that the meat is super tender. If you would like a crustier exterior, turn the heat to 375°F and bake for another 20 to 30 minutes, until the outside of the pork has a nice browned crust.
• Let the pernil sit for at least 20 minutes, then use your fingers (if it's not too hot; some people like to wear kitchen gloves to protect their fingers from the heat), or two forks to pull the meat into chunks. Sprinkle the meat with the lemon and orange juice, season with additional salt and pepper, and serve hot or warm.

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.)

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.

AUTHENTIC PUERTO RICAN SOFRITO RECIPE

Steps:

• Once everything has been rinsed and seeded, in small batches blend them in either a food processor or blender. (They may have to be done in batches. Onions are great on the bottom, they give off a lot of liquid once blended.)
• Refrigerate in a sealed container. Freeze in small containers extras that will not be used within the next two weeks

PUERTO RICAN STYLE PERNIL (ROAST PORK)

Steps:

• In a bowl mix garlic, salt and oregano.
• With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.
• The more cuts the better the flavor.
• Sprinkle the other seasoning the Adobo and the Sazon all over the outside.
• Then rub the seasonings in making sure the entire surface is covered.
• Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.
• Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.
• Pork should be well done and tender.
• Make sure all juices run clear before removing from oven.

ROAST PORK (PERNIL) PUERTO RICAN STYLE

Steps:

• The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside.
• Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
• This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
• For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,.
• TIP: Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks.
• Before serving make sure your juices are clear and the skin is nice and hard.

BEST PERNIL EVER

Steps:

• Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste.
• Make 12 deep incisions a few inches apart in the roast using a sharp knife. Pack the seasoned garlic paste evenly into the incisions and over the roast.
• Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator, 24 hours.
• Pour out red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.
• Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more.
• Remove from oven and let rest before carving, 20 to 30 minutes.

PERNIL

Steps:

• Heat oven to 300 degrees. Score meat's skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.
• Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
• Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.

PERNIL ASADO

Steps:

• Mix all the ingredients and reserve this preparation to season the meat.
• Place the pork in a baking dish that can be refrigerated.
• Mix the garlic powder with the salt and season the pork. Add the fresh garlic on top of the meat. Marinate for 3 hours in the refrigerator.
• Using a small, sharp knife, remove the fat from the meat by letting it stand on one edge and keeping it in one piece.
• Start at the wide end and go to the narrow end.
• Leave enough fat on the meat to turn the fat on its side while seasoning the meat.
• The fat will be added back on the seasoned meat and cooked on the meat.
• With a little marinade, season the side of the fat that covers the meat. The other side (the top) should only have salt.
• Make very deep cuts on all over the meat and season with the marinade, ensuring that the seasoning penetrates well into all the cuts.
• Put the fat on the meat so that it looks the same as before cutting and sprinkle with salt.
• Cover the meat with a cling film and refrigerate for 12 hours.
• Remove the meat 1h30 before cooking and let the meat come back to room temperature before cooking.
• Place the meat in a deep oven dish with the fat side up. There will be a lot of fat, so be sure to use a deep dish.
• Preheat the oven for 45 minutes at 400 F / 200 C before baking (while the meat comes back to room temperature).
• Bake at 400 F / 200 C, and covered for 1 hour, then reduce the temperature to 300 F / 150 C, and cook again covered for 3 hours. Do not turn the meat over. Then uncover and cook for an additional hour.
• When the meat is cooked, poke it on the side with a fork to see if it is falls off from the bone. If the top (cuerito) is not crisp enough, continue cooking at 400 F / 200 C for 15 minutes or until crisp.
• Remove the meat from the oven and let it rest for 30 minutes before cutting it.
• To cut it, completely remove the fat (cuerito) and reserve it.
• Slice the meat then cut the fat (cuerito) into pieces and sprinkle on the meat.
• Serve the meat with a piece of cuerito.

PERNIL PUERTO RIQUEÑO (DAISY)

Steps:

• Make slits in pork, insert rub with teaspoon. Rub remaining rub all over pork. Marinate at least 1 day or up to 3 days. Heat oven to 450 F. Roast for 1 hr, turn down heat to 400 F and roast until skin is golden brown with no trace of pink near bone (internal temp 160). Let rest at least 15 min. before carving. Cook 1/2 hr per lb. (approx).