Best 20 Pernil Recipes

SPANISH ROASTED PORK (PERNIL)

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub pork shoulder all over with lime.
• Mash garlic into paste in a mortar and pestle or pilon. Transfer to a bowl; mix in salt, 1 tablespoon oil, oregano, black pepper, adobo seasoning, and vinegar.
• Lift skin off the pork to 1-inch from the narrow part of the bone. Make 3/4-inch slits all over the pork with a sharp knife. Stuff seasoned garlic paste into the slits. Pull skin back over to cover the pork.
• Mix remaining 1/2 teaspoon oil and sazon seasoning together in a small bowl. Rub over the skin of the pork.
• Transfer pork to a large roasting pan. Pour in beer. Cover with aluminum foil, sealing well.
• Roast in the preheated oven until slightly pink in the center, about 3 hours.
• Increase oven temperature to 350 degrees F (175 degrees C). Uncover pork and continue roasting until skin is golden brown and crispy, about 2 1/2 hours. Remove from oven and let stand for 10 minutes before carving.

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.

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.

SLOW COOKER PERNIL PORK

Steps:

• Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
• Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

PERNIL - PUERTO RICAN PORK ROAST

Steps:

• For 6 lb. roast, use above quantity of seasonings. Rinse the pork under cold running water. ADOBO RUB: adding whole garlic cloves (not sliced) to a morter & pestle. Mash; add olive oil, salt, pepper, oregano and vinegar. Stir and mash to a course paste. PREPARE MEAT: Make 25-30 slits 1" wide by 2" deep in meat on all sides, top & bottom. Using handle of small tsp, push some sofrito into each slit. Next, put a slice garlic in each slit with sofrito. If you have extra garlic slices left, just double up if not enough, slice some up. Take ADOBO PASTE and rub all over pork. Wrap in plastic wrap; refrigerate overnight (Or at least a few hours). TO COOK: Remove from refrig 1 hour before cooking. Preheat oven to 350(F). Unwrap pernil. Put in roaster, add 2 cups wtter; covered loosely with foil. Cook 30 - 35 mins per pound (5 lb. = 2½-3 Hrs; 6 lb. = 3-3½ Hrs; 7 lb. = 3½ -4 Hrs. Internal temp of 185-190F). After 2 hrs uncover and baste. Continue cooking, uncovered basting every 30 minutes. If you run out of juices, just add 1-2 cups water. Once pernil is done, remove from oven and let rest 15 mins before carving. This lets it cool and allows juices to stay within the roast. ENJOY! Eat as a meat dish with rice or in CUBAN SANDWICHES.

PERNIL

Steps:

• Prepare the adobo by combining all the ingredients and grinding in a large pilón or mortar and pestle, or simply mixing together well in a small bowl.
• Prepare the pork: Rinse and dry meat well with a clean towel. Place pork skin-side down on a large rimmed sheet pan and poke deep, 1-inch holes throughout the meat and in the fatty layer with a paring knife, being careful not to pierce the skin. You can't have too many holes.
• Pour over adobo in batches, using your fingers to push adobo deep into the meat. If you're worried about your hands smelling like garlic - which they will! - wear gloves.
• Set out a long sheet of plastic wrap, layering with subsequent sheets as needed to ensure you can securely wrap the entire pork shoulder. Transfer pork to plastic wrap and wrap tightly, adding sheets of plastic as needed to ensure pork is completely airtight and juices are contained. Let marinate in the fridge overnight if possible, or at least least 2 to 3 hours. Set on a rimmed baking sheet or disposable aluminum foil pan in case it leaks.
• Once the pork has marinated, heat oven to 400 degrees. Working over the sink, carefully remove pork from plastic wrap, discarding any remaining adobo. Place the marinated pork shoulder skin-side up in a deep roasting pan, and wipe the skin with a clean cloth. Rub skin with 1 teaspoon salt.
• Loosely tent foil over the pork shoulder, spraying the foil with cooking spray or brushing with oil in any areas that may touch the skin, as it will stick. Transfer to the center of the oven.
• Roast in the oven for 1 hour, then carefully remove the foil and rotate the pan. Continue roasting for another 2 to 3 hours, rotating every hour or so, and watching closely. Add water to the pan as needed when juices evaporate. The meat is done cooking when the juices run clear and the thickest part of the leg registers 160 degrees with a meat thermometer. The skin may take more time to crisp, but watch closely so that it does not burn. Tap the top of the skin with the back of a knife or metal spatula, and listen for a decidedly hollow sound.
• Remove from the oven and let rest for 10 to 15 minutes, then transfer to a large cutting board. (For cleaning instructions for the pan, see Notes.) If desired, remove the skin from the roast by slicing it along the underside of the bone with a long, sharp, slender knife. Run the knife underneath the skin starting from the bottom until loosened, then lift the skin from the meat. Use kitchen shears to cut into serving pieces, and let them rest in the warm oven until ready to eat. Trim excess fat from the meat if desired, and slice as desired, in large chunks or slices, to serve.

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.

PORK SHOULDER "PERNIL" WITH CILANTRO-CITRUS ADOBO

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.

PORK SHOULDER PERNIL SPANISH STYLE

Steps:

• 1. Place the 8 pounds pork shoulder into a roasting pan with the fatty side up. Puncture the surface of the meat with a fork. Rub the paste into the punctures of the meat.
• 2. Mix together in a small bowl, blend minced garlic, salt, pepper, oregano, adobo seasoning and olive oil.
• 3. Cover with plastic and store in the refrigerator overnight.
• 4. Preheat oven to 350 degrees.Remove the plastic wrap from the pork shoulder and replace it with aluminum foil.
• 5. Cook for 3 1/2 to 5 hours, checking the meat every 30 minutes after the 3 1/2 hour mark.
• 6. Remove the foil when the pork is nearly done and allow to cook for another 20-30 minutes to become crispy on the surface.

SLOW COOKER PERNIL PORK

Steps:

• Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker.
• Cook on low until the pork is fork tender, 6 to 8 hours. (If you need to speed it up, you can substitute 1 hour at high for two of the hours on low. Do this at the beginning, though, not the end.)
• When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

SLOW COOKER PERNIL PORK RECIPE - (4.6/5)

Steps:

• 1.Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker. 2.Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

SLOW-COOKED PERNIL (PUERTO RICAN PORK)

Steps:

• Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork. The next day, remove the crock pot and cook on low, 8 hours. After 8 hours, remove pork and shred using two forks. Remove liquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more). Let it cook another 15-30 minutes. Serve over cooked rice and black beans.

PORK SHOULDER "PERNIL"

Steps:

• Mash the garlic, oregano, salt, and pepper into a paste in a blender; place the mixture in a bowl and stir in the oil and vinegar. Take a knife and separate the skin (do not stab the skin) from the pork about 90%. Rub the garlic paste mixture between the skin and pork, being sure to make ½ inch incisions and 1 inch deep so the paste 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 to 6 hours. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 and cook roast for 2 hours at 350 and 3 and 1/2 hours at 325 degrees F. Roast the pork for 35 minutes per pound, uncovered, until the skin is crispy-brown. In order for the skin to become crunchy you will turn the oven up to 400 degrees and cook for an additional 20 to 30 minutes. Let the meat rest on a cutting board for 20 minutes before slicing, (this allows the juices to settle and remain in the meat) Cut the entire roast in 3 inch pieces and season with a mixture of salt, oregano, garlic powder and pepper,(use your hands and toss like a salad) I recommend you first Brine the pork shoulder in 4 tablespoons of salt, pepper, sugar and garlic in a pot of distilled water. Submerge the pork completely in a deep pot (covered) for 12 to 24 hours in the refrigerator. This will ensure a very juicy roast.

PERNIL OR ROAST PORK, PUERTO RICAN STYLE

Steps:

• In a saucepan, simmer all ingredients, except the water, until mixed. Let cool.
• The day before you cook, wash the pork.
• Poke holes throughout the meat (you can do this by cutting small slits with a small, sharp knife); this allows you to place seasoning deeper into the meat and ensure proper cooking.
• Place the pork in a shallow roasting pan, the pour the seasoning mixture over it.
• Rub it into the pork with your fingers, forcing it into the slits.
• Cover the pork with plastic wrap and marinate in the refrigerator overnight. (I missed this step because of rushing and just poured the mixture over the roast after placing it in the crock pot).
• Add the water to the pan and roast the pork in a 350F oven, basting from time to time with pan juices, until tender, about 3 or so hours (or until the meat has reached the internal temperature of 160).
• Allow pork to sit 10 minutes before slicing.
• Serve hot, warm or cold - it's delicious!

PORK ROAST (PERNIL AL HORNO) RECIPE - (4.1/5)

Steps:

• In a small bowl mix together the garlic, salt, pepper, oregano, garlic and olive oil. Mix well. Pat meat dry. With a sharp knife cut the fat away from the meat, leaving an edge attached and keeping it all in one piece. Start at the wide end and go to the narrow end. You don't have to separate it completely, leave enough still connected so that you can flip the fat over to the side while you season the meat itself. The fat will be placed over the seasoned meat and will cook over the meat giving it more flavor. Season the side of the fat that goes over the meat with a bit of the seasoning also, just that one side by running your hand on it. The other side (the top) should only have salt. Make very deep slits all over the meat and season the meat making sure that seasoning goes into all the slits. Put the fat back over the meat to look the same as before it was cut and sprinkle it with salt. Refrigerate the shoulder, covered with plastic wrap, for 24 hours. Let the meat get back into room temperature before cooking, if it was refrigerated. (About one hour). Place the meat in a deep pan with the fat side up. There will be a lot of grease so be sure to use a deep pan that is at least 2" deep. The fat side up will make nice crunchy "cueritos." Do not cover with foil. Preheat the oven for at least 30 minutes before placing the meat inside. Cook in a 400ºF oven for one hour, then reduce temperature to 300ºF for about 4 hours or so, do not turn meat. When the meat is done, you can pick on the side with a fork to see if it shreds. If the cuerito is not crispy enough for your satisfaction, then leave it in the oven and raise the temperature again to 400ºF and cook another 15 or so until it is crispy. It will crisp fast so keep your eye on it. Remove the meat from the oven and let it rest on the counter for about 20 to 30 minutes before carving. To carve, remove the cuerito completely and set aside. Carve the meat and then cut the cuerito into pieces and place over the meat. If you're going to take this to a party put it in an oven-safe container and put it back in a 200ºF to keep it warm, DO not cover it because the crispy cueritos will get soft if you do. Cut the cuerito and serve meat with a piece of cuerito on each place. Enjoy.

RISOTTO WITH PIGEON PEAS AND PULLED PORK (RISOTTO CON GANDULES Y PERNIL)

Steps:

• Season pork with salt and pepper.
• Heat 2 tablespoons oil in a large pot over medium-high heat. Add pork; cook until browned, about 2 minutes per side. Pour in 2 cups chicken stock. Reduce heat to low, cover, and simmer pork until is fork-tender, about 1 hour. Shred with a fork and transfer to a plate.
• Heat remaining 1 tablespoon oil in the pot over medium heat. Add pigeon peas and onion; cook and stir for 2 minutes. Stir in arborio rice. Pour in enough chicken stock to barely cover the rice; cook and stir until absorbed. Continue adding stock, stirring often, until each addition is absorbed and rice is tender yet firm to the bite, about 20 minutes.
• Fold shredded pork into the rice. Sprinkle Parmesan cheese on top.

PORK SHOULDER "PERNIL" WITH CILANTRO-CITRUS ADOBO

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.

CROCKPOT PERNIL (PORK SHOULDER)

Steps:

• 1. Taking a small sharp knife, poke holes all over the pernil, particularly around any skin.
• 2. Mix the garlic, sazon and adobo together. Spread all over the pernil and rub in well.
• 3. Wrap the pernil in plastic or put in a sturdy bag. Refrigerate overnight.
• 4. Dump pernil and onion in crockpot. Cook on low for about 8 hours.
• 5. After cooking, if pernil has bones, pick them out along with the skin which should peel right away. Discard.
• 6. Pernil should shred on its own and create lots of juices. Serve with rice.

PORK SHOULDER "PERNIL" WITH CILANTRO-CITRUS ADOBO RECIPE COURTESY TYLER FLORENCE

Steps:

• Ingredients 1 boneless pork shoulder (about 4 pounds), skin on 4 garlic cloves, smashed 1 handful fresh oregano 1 bunch fresh cilantro, plus chopped cilantro, for garnish 1 teaspoon ground cumin Kosher salt and fresh coarsely ground black pepper 2 limes, juiced, plus wedges for serving 2 oranges, juiced 1 cup extra-virgin olive oil Directions 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.