Best 3 Puerto Rican Roast Pork Shoulder Recipes

PUERTO RICAN ROAST PORK SHOULDER

Steps:

• Using a mortar and pestle, pound the garlic and the salt to form a paste.
• Add the pepper and oregano and pound well to incorporate; stir in the olive oil and vinegar, this called a wet adobo which will keep in the refrigerator for 5 or 6 days.
• Place the roast skin side up and make several slits, about 1 1/2 inches long and as deep as possible; spoon some wet adobo into the slit.
• Turn roast and do the same with the other sides, then rub the adobo all over.
• Refrigerate, covered for at least one day, up to 3.
• Turn once a day.
• Preheat oven to 450 degrees F.
• Roast, skin side up, on a rack in a roasting pan for 1 hour; reduce heat to 400 degrees F and roast until the skin is deep golden and crackly (160 degrees on an internal meat thermometer), about 3 hours.
• Let rest at least 15 minutes before carving.
• Remove the crispy skin and cut into smaller pieces (you can use kitchen shears).
• Carve the meat, parallel to the bone, all the way through to the bone.

PUERTO RICAN PERNIL (ROAST PORK SHOULDER)

Steps:

• after that, you are going to make a paste. it is going to include all the spices, minced garlic, minced cilantro, lemon juice, lime juice, and olive oil. add salt last. you dont want it to be too salty. when you have this thick paste, you are going to give your pernil a rub down. it do mean it literally. you might want gloves for this because the annatto will make your hands orange for a few hours. i dont use gloves because im used to having my hands in it. you are going to take that paste and rub it all over your pernil. those holes you made the night before when you stabbed it, are going to be filled with that savory seasoning. get it all in there with those fingers. now put it in the roasting pan you are going to use. cover it with aluminum foil. the next day you are going to finally cook it. yay!! there are 2 different ways to cook it. if you have all day: preheat your oven to 400. put your pernil in uncovered for 20 minutes. put aluminum foil on and reduce heat to 275 degrees. leave the pernil in there all day. preferably for about 6-8 hours. at the end of those 6-8 hours, uncover the pernil. increase heat to 400 degrees again for 20 minutes, or until the skin on top is crispy. if you DONT have time: preheat your oven to 400. put your pernil in uncovered for 20 minutes. put aluminum foil on and reduce heat to 350 degrees. leave the pernil in there until your meat thermometer reads 160-170. it would be about 2-4 hours depending on the size f your pernil. uncover you pernil. increase heat to 400 degrees again for 20 minutes, or until the skin on top is crispy. let sit for 20 minutes and dig in. enjoy!!

ROAST PORK SHOULDER - GOYA® AUTHENTIC PUERTO RICAN RECIPE RECIPE - (3.9/5)

Steps:

• In a bowl, mix together the olive oil, garlic, Adobo, lemon juice, sazon, oregano and black pepper; set aside. Using a small, sharp knife, make a cut on the side of the roast where the skin meets the flesh. Continue cutting, separating the skin from the flesh, leaving one end of the skin attached. Using the knife, make 1/2-inch deep incisions in the flesh, under the skin. Place the pork on a tray. Using your hands, rub spice mixture over flesh, pushing some of the mixture into the cuts. Place the skin on top of meat; wipe the skin clean. Rub skin with salt. Cover tray with plastic wrap; transfer to refrigerator to marinate at least 4 hours, or overnight. Heat oven to 350°F. Transfer pork, skin side-up, to roasting pan; bring to room temperature, about 1 hour. Pat skin dry. Cover pan tightly with aluminum foil. Cook pork until meat is fork-tender and internal temperature registers 145°F, 3 to 3 1/2 hours; discard foil. Increase oven to 450°F. Cook pork, uncovered, adding water in 1/4 cup measures if pan becomes dry, until skin is brown and crisp, 20 to 35 minutes, checking pan every 10 minutes. Transfer pork to cutting board; let rest 20 minutes. Remove skin and cut into pieces. Drain fat from drippings. Cut meat from bone. Serve with skin and pan juices.