Pork Shoulder Pernil With Cilantro Citrus Adobo Recipe Courtesy Tyler Florence

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ROASTED PORK SHOULDER (PERNIL AL HORNO)



Roasted Pork Shoulder (Pernil Al Horno) image

Slow-cook Tyler Florence's Roasted Pork Shoulder (Pernil Al Horno) recipe from Food 911 on Food Network for flavorful, pull-apart meat for a special occasion.

Provided by Tyler Florence

Categories     main-dish

Time 7h

Yield 10 to 12 servings

Number Of Ingredients 7

1 boneless pork shoulder (about 4 pounds), skin on
4 garlic cloves, smashed
1 handful fresh oregano
4 tablespoons Kosher salt (1 tablespoon for every pound of meat)
1 tablespoon coarsely ground black pepper
3 tablespoons vegetable oil
2 tablespoons white wine vinegar

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.

PORK SHOULDER "PERNIL" WITH CILANTRO-CITRUS ADOBO



Pork Shoulder

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

1 (4 lb) boneless pork shoulder, skin on
4 garlic cloves, smashed
fresh oregano
1 bunch fresh cilantro, plus chopped cilantro, for garnish
1 teaspoon ground cumin
kosher salt
fresh fresh coarse ground black pepper
2 limes, juice of, plus wedges for serving
2 oranges, juice of
1 cup extra virgin olive oil

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.

DADDY EDDIE'S ROAST PORK (PERNIL), PUERTO RICAN-STYLE



Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style image

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

¼ cup olive oil
3 tablespoons white vinegar
10 cloves garlic, or more to taste
2 tablespoons dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
5 pounds pork shoulder, trimmed of excess fat

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

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