Puerto Rican Adobo Marinade Recipes

HOMEMADE ADOBO SEASONING RECIPE

Steps:

• Mix all of the ingredients together in a small bowl. Be sure to blend uniformly.
• Transfer the adobo seasoning to a spice container and use as needed. Store in a cool, dark place.

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.

PUERTO RICAN PERNIL: PORK SHOULDER ROAST WITH ADOBO RUB

Steps:

• Mix all ingredients for Adobo Rub and keep in a cool dry place. This makes quite a bit so you will have lots left over to use for other things like chicken or steak!
• Rub adobo all over the pork; cover with plastic and refrigerate for 12 hours (max. 24 hrs.)
• Take pork out of the fridge one hour before roasting. Remove excess salt and let it rest at room temperature.
• Preheat the oven 400°F.
• Put pork in a roasting pan with fat cap face up and cook for 45 minutes.
• Turn the oven temperature down to 250°F and cook for 90 to 120 minutes or until the pork reaches 145°F degrees in the center.
• Carve and pull apart pieces - serve while hot!

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.

PUERTO RICAN ADOBO MARINADE

Steps:

• Place all ingredients in the bowl of a food processor and blend until all of the garlic is well combined.