Best 10 Pork Shoulder Pernil Spanish Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you in the mood for a flavorful and tender pork dish? Look no further than this slow-cooked pork shoulder pernil, prepared with aromatic spices and tangy citrus flavors. This Spanish-style recipe is perfect for a special occasion or a weekend family gathering. With just a few simple ingredients and some time, you can create a dish that will leave your taste buds dancing.

Check out the recipes below so you can choose the best recipe for yourself!

SPANISH ROASTED PORK (PERNIL)



Spanish Roasted Pork (Pernil) image

Traditional dish in our family.

Provided by Latino0809

Categories     Meat and Poultry Recipes     Pork

Time 6h

Yield 16

Number Of Ingredients 11

9 pounds skin-on, bone-in pork shoulder (picnic) roast
1 lime, halved
10 cloves garlic
2 ½ tablespoons salt
1 ½ tablespoons olive oil, divided
1 tablespoon dried oregano
1 ½ teaspoons ground black pepper
1 ¼ teaspoons adobo seasoning (such as Goya®)
1 teaspoon vinegar
¼ teaspoon sazon seasoning
2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)

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.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 3 g, Cholesterol 100.5 mg, Fat 25.2 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 9 g, Sodium 1170.7 mg, Sugar 0.1 g

PERNIL



Pernil image

Provided by Guy Fieri

Categories     main-dish

Time 12h50m

Yield 6 servings

Number Of Ingredients 10

1 bone-in, skin on pork shoulder (5 to 6 pounds)
6 cloves garlic
2 tablespoons fresh oregano leaves
1 small bunch fresh cilantro
1 tablespoon ground cumin
4 limes, juiced
2 oranges, juiced
1 chipotle in adobo, plus 1 teaspoon adobo sauce
Kosher salt and black pepper
1 cup extra-virgin olive oil

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.

HOW TO MAKE AUTHENTIC CUBAN PERNIL



How To Make Authentic Cuban Pernil image

This Latin inspired pork recipe is a traditional staple in every Latin home. More commonly known as Pernil, this juicy pork meat is the great rival to Turkeys.

Provided by Neyssa Jump

Categories     Main Dish

Number Of Ingredients 8

12 pounds of picnic pork shoulder
6 teaspoon of minced garlic (about 6-8 cloves)
1 cup of mojo marinade
3 teaspoon of salt
1 teaspoon of pepper
2 teaspoon of oregano
3 teaspoon of olive oil
lime juice (optional)

Steps:

  • Preheat oven to 325 degrees. (Once marinated for desired amount of time.)
  • In a large mixing bowl, with a sharp knife, carefully lift 3/4 of the skin from the meat. Once skin is lifted, gently poke holes throughout meat.
  • Season generously with salt and pepper.
  • Fill holes with garlic.
  • Make a paste with oil and remaining seasonings. Generously rub pork with paste.
  • Cover bowl and refrigerate for at least two hours. After two hours, add in a cup of mojo to bowl, continue to marinate for another hour or overnight in fridge.
  • Into a large roasting pan, add pork, skin side up. Cover with aluminum foil and bake for 5-7 hours. Remove foil and raise heat to 350 degrees for twenty minutes.
  • Remove from heat, let rest for ten minutes. Sprinkle lime juice before serving, if desired.

PERNIL (PUERTO RICAN PORK SHOULDER)



Pernil (Puerto Rican Pork Shoulder) image

This is a delicious way to cook pork. I got this recipe from my boyfriend who is from Puerto Rico. This also makes excellent, moist meat for Cuban sandwiches.

Provided by Michelle Figueroa

Categories     Pork

Time 15h30m

Yield 1 Roast

Number Of Ingredients 7

8 lbs picnic pork shoulder
12 minced garlic cloves
1 1/2 teaspoons dried oregano
1/2 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons white vinegar
8 teaspoons salt (or 1 teaspoon of salt per pound of meat if you are using a smaller cut of meat)

Steps:

  • Wash the pork shoulder.
  • With a sharp knife, make 1 inch deep cuts into the pork.
  • With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
  • Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
  • Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).
  • Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
  • Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
  • Pork should be well-done and tender.

Nutrition Facts : Calories 8991.9, Fat 693.6, SaturatedFat 232.1, Cholesterol 2576.4, Sodium 20972.3, Carbohydrate 14.1, Fiber 1.7, Sugar 0.6, Protein 626

SPANISH-STYLE PORK SHOULDER STEAKS



Spanish-Style Pork Shoulder Steaks image

Provided by Guy Fieri

Categories     main-dish

Time 5h5m

Yield 8 to 12 servings

Number Of Ingredients 13

2 tablespoons ground toasted fennel seeds
2 tablespoons freshly cracked black pepper
1 tablespoon smoked paprika (pimenton)
1 tablespoon salt
6 bone-in pork shoulder steaks, about 3 pounds
1/2 cup peeled, crushed garlic
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 cup freshly chopped cilantro leaves, divided
1 lime, juiced, plus 6 limes, sliced into wedges, for serving
1 cup crema Mexciano or sour cream
24 corn tortillas
Olive tapenade, purchased

Steps:

  • In a small pan, toast the fennel and black pepper.
  • Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
  • Put the pork in a large, (2-gallon, if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let come to room temperature.
  • Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate.
  • Preheat the oven to 375 degrees F.
  • Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.
  • Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning, for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
  • Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.

PERNIL



Pernil image

This classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer. If you buy a big pork shoulder and take your time, as you should, the classic Puerto Rican pork roast called pernil can take you nearly all day. Yet there are times I feel almost guilty about this dish because the process is beyond easy and incredibly impressive, it feeds as many people as a medium-size ham, and the flavor is unbelievable. When I first learned how to make a classic pernil, about 30 years ago, the only seasonings I used were oregano, garlic and vinegar. But I've taken some liberties by adding a little cumin and some chiles. The onion is my addition, too. After all, pork is less flavorful than it used to be.

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 3h

Yield At least 6 servings

Number Of Ingredients 11

1 pork shoulder, 4 to 7 pounds (or use fresh ham)
4 or more cloves garlic, peeled
1 large onion, quartered
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ancho or other mild chili powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Olive oil as needed
1 tablespoon wine or cider vinegar
Lime wedges for serving

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.

Nutrition Facts : @context http, Calories 816, UnsaturatedFat 36 grams, Carbohydrate 6 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 20 grams, Sodium 1060 milligrams, Sugar 1 gram

THE BEST PUERTO RICAN PERNIL (PORK SHOULDER)



The Best Puerto Rican Pernil (Pork Shoulder) image

I've made a lot of pernils. They were pretty good but this great! What makes it great I find is the the soy sauce in the marinade, and the low and slow roasting. Note: This is not a weeknight meal, I recommend seasoning your Pernil 2 days prior to cooking. And start roasting early in the morining. The pernil will cook for about 10 hours, Your house will smell like heaven all day long!

Provided by Joanne

Categories     Pork

Time 10h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 -7 lbs pork shoulder (bone in pernil)
4 limes, juiced
15 garlic cloves, mashed in a mortar and pestle (add a tsp. salt to help mash garlic)
2 tablespoons dried oregano
salt & fresh ground pepper
1/4 cup soy sauce
2 tablespoons olive oil
1 cup vinegar
water

Steps:

  • Make the marinade:.
  • In medium bowl, combine garlic, lime juice, oregano, soy sauce, olive oil and salt and black pepper. Set aside.
  • Wash the pernil in vinegar and water, pat dry with paper towel.
  • Place on a cutting board fat side up.
  • Leaving the fat in a single piece and attached at one end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides (about 20 holes).
  • Place pernil in roasting pan skin side up. Rub the marinade all over the pernil, making sure you work it into to the holes. Return the skin back to its original position. Score the skin with diagonal cuts and sprinkle salt to taste over the skin.
  • Cover tightly with aluminum foil. Refrigerate for 24 to 48 hours.
  • On day of Cooking:.
  • Remove pernil from refrigerator 45 minutes before roasting.
  • Preheat oven to 475 degrees F.
  • Add a little water to the roasting pan so that it comes up about 1/2 inch up the sides.
  • Cook pernil uncovered for 1 hour. Turn oven temperature down to 225 degrees F, tent pernil loosely with aluminum foil, and cook for 8 hours. Remove foil and cook for 1 hour.
  • Let pernil rest for 10 minutes before slicing.

Nutrition Facts : Calories 1151.8, Fat 86.3, SaturatedFat 29, Cholesterol 322.1, Sodium 968.5, Carbohydrate 8.6, Fiber 1.9, Sugar 1.1, Protein 80.1

PORK SHOULDER PERNIL SPANISH STYLE



Pork Shoulder Pernil Spanish Style image

My Fellow is From Puerto Rico and this is the way his Mother fixed this every Holiday. So I am going to fix this for him New Years Day. Pernil is how you say pork in Spanish. Enjoy everyone!

Provided by Zelda Hopkins @Zelda51

Categories     Pork

Number Of Ingredients 6

8 pound(s) pork shoulder roast
4 clove(s) garlic, minced
1 teaspoon(s) oregano,dried
2 teaspoon(s) adobo seasoning
2 tablespoon(s) olive oil
1 pinch(es) salt and pepper

Steps:

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

SPANISH PORK SHOULDER



Spanish Pork Shoulder image

True Spanish pork shoulder (pernil al horno). Please be ready to get a little messy.

Provided by pinkey

Time P1DT8h20m

Yield 8

Number Of Ingredients 7

2 (1.41 ounce) packages sazon seasoning (such as Goya®)
3 tablespoons olive oil
7 teaspoons bottled minced garlic
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon crushed dried oregano
1 (5 pound) bone-in pork shoulder roast

Steps:

  • Mix sazon seasoning, olive oil, garlic, salt, pepper, and oregano together in a small bowl.
  • Rinse roast and pat dry. Separate the fat from the meat with a sharp knife, starting at the wide end and going to the narrow end; don't cut it off all the way.
  • Season the inside of the fat a little bit. Make very deep slits all over the meat and rub seasoning all over, making sure it goes into the slits. Pull the fat back up and over the meat. Wrap roast with plastic wrap and refrigerate for 24 hours.
  • When ready to cook, remove roast from refrigerator. Unwrap and place in a deep roasting pan. Let sit for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C) for 30 minutes. During this 30 minutes the roast will reach room temperature (total of 1 hour out of the refrigerator).
  • Place roast in the preheated oven and cook for 1 hour. Reduce heat to 300 degrees F (150 degrees C); cook roast until meat is tender and can be easily pulled apart with a fork, about 6 more hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 412.5 calories, Carbohydrate 1 g, Cholesterol 111.8 mg, Fat 31.7 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 10.5 g, Sodium 2021.5 mg

PERNIL



Pernil image

Perhaps the best known and most coveted dish from Puerto Rico, pernil is a positively sumptuous preparation for pork shoulder. It's marinated (ideally overnight) in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin. Traditionally, it's prepared for Thanksgiving or Christmas, but for those of us in the diaspora, it's made for most special occasions. Shoulder is also a relatively inexpensive cut of meat, and it yields a lot of servings, leading to exciting leftovers. This recipe is deeply indebted to the chef Maricel Presilla and her recipe in "Gran Cocina Latina," her cookbook published in 2012. Her method is a foolproof way to get that chicharrón as well as tender meat that falls off the bone. It's blessed by her brilliance. (Watch the video of Von Diaz making pernil here.)

Provided by Von Diaz

Categories     dinner, meat, main course

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 8

8 to 9 large garlic cloves, finely minced
3 tablespoons olive oil
5 teaspoons fresh sour orange juice (or equal parts lime and orange juice)
4 teaspoons dried oregano
8 to 9 teaspoons kosher salt
1 teaspoon black pepper
1 (8- to 9-pound) bone-in, skin-on pork shoulder, preferably with skin covering the entire top layer
1 teaspoon kosher salt

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.

Tips for Making the Best Pernil:

  • Choose a high-quality pork shoulder with good marbling. This will ensure that the meat is flavorful and juicy.
  • Make sure to score the pork shoulder before roasting. This will help the marinade penetrate the meat and will also help the meat cook more evenly.
  • Use a flavorful marinade for the pork shoulder. The marinade should include herbs, spices, and citrus juices. This will help to enhance the flavor of the meat.
  • Roast the pork shoulder at a low temperature for a long period of time. This will help to ensure that the meat is cooked through and that it is fall-off-the-bone tender.
  • Let the pork shoulder rest for at least 30 minutes before carving. This will help the juices to redistribute throughout the meat and will also make it easier to carve.

Conclusion:

Pernil is a delicious and flavorful dish that is perfect for any special occasion. It is a great way to show off your culinary skills and it is sure to impress your guests. So next time you are looking for a special dish to make, give pernil a try. You won't be disappointed!

Related Topics