Puerto Rican shredded pork, often referred to as "pernil," is a beloved dish that has become a staple in Puerto Rican cuisine. This succulent and flavorful dish is a perfect blend of spices, herbs, and tender pork shoulder, slow-cooked to perfection. Whether you prefer a traditional recipe passed down from generations or a modern twist with a unique flavor profile, this guide will provide you with the essential steps and tips to create an unforgettable Puerto Rican shredded pork dish that will delight your taste buds and leave you craving for more.
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SLOW COOKER PUERTO RICAN SHREDDED PORK
Very tasty and your slow cooker does most of the work. Serve shredded pork in lettuce wraps or in corn tortillas. Top with pico de gallo, chopped cilantro, and avocado.
Provided by Gene Payne
Categories World Cuisine Recipes Latin American Caribbean
Time 8h45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat.
- Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker.
- Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork.
- Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes.
- Turn slow cooker to Low and cook for 8 hours.
- Remove pork to a cutting board. Shred meat using 2 forks.
- Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir.
- Look on Low until the meat is again hot, 15 to 20 minutes.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 7.7 g, Cholesterol 81.5 mg, Fat 17.6 g, Fiber 0.4 g, Protein 25.9 g, SaturatedFat 5.9 g, Sodium 635 mg, Sugar 4 g
PUERTO RICAN SHREDDED PORK
Steps:
- With a knife make holes towards the bone, put copious amounts of salt and one of the halved garlic cloves. plug all of the garlic. Rub outside of pork with a little salt, and remaining seasoning. Place pork in vessel, add marinade, and juice from limes to cover pork. Marinade over night, turning every so often. Preheat over to 325 F. Remove pork, reserve marinade. In a roasting pan (not overly large, you want to have liquid in the pan the bigger the pan the more likely it will evaporate) add onion and the pork. Keep a look at he bottom of the pan so the onions don't burn, in an hour take 1/2 cup of marinade and bast the pork. If bottom of the pan dries out ad some chicken stock/water/white wine. Every hour bast with 1/2 C of reserved marinade. Monitor the addtional amount of basting liquid, you want to end up with 1 1/2 cup of liquid at the end. Re-baste with liquid at the bottom of the pan if need be. This will need to slow roast for 4-6 hours. At four hours test the pork, the pork needs to be slow cooked till the meat can be shredded with a fork. When tender, pick thru the meat and shred. Place in fry pan/roasting pan. This can be made a day in advance. Take the roasting pan and add a cup of chicken stock, deglaze pan. Strain, de-fat, and return gravy to a sauce pan. Reduce to (+/-) 1 1/2 cups, this really depends on how much meat you have when you shred, you want just enough gravy to coat the pork. Taste the broth, tweek by adding stock/marinade/s/p. Thicken to a gravy consistency. Pour over pork. Have at it.
PUERTO RICAN SHREDDED PORK
Delicious and so easy.
Provided by Jennifer Busselle-Dunn
Categories Pork
Time 8h20m
Number Of Ingredients 7
Steps:
- 1. Poke holes in pork with a sharp knife. Insert peeled garlic cloves into holes. Brown roast on all sides in olive oil.
- 2. Peel or cut off peel of fruit. Put in blender or juicer. Blend until liquid. Add cumin and oregano. Blend.
- 3. Pour juice into slow cooker and add pork. Or if using a Ninja cooking system after browning pork in Ninja add juice. Turn setting to low and timer to 8 hours. Turn pork every couple of hours while cooking.
- 4. Remove pork and all liquid except one cup. Shred pork using forks to pull the meat a part. Add back to cooker and mix liquid with shredded pork. Heat for 10-15 minutes.
- 5. Serve with tortillas and guacamole.
Tips for Making Puerto Rican Shredded Pork
- Choose the right cut of pork. Pork shoulder is the best cut for this dish, as it is flavorful and has a good amount of fat. You can also use pork loin, but it will be less flavorful.
- Use a good quality sofrito. Sofrito is a flavorful sauce made with onions, garlic, peppers, and herbs. It is essential for this dish, so make sure to use a good quality one. You can either make your own sofrito or buy it pre-made.
- Brown the pork before cooking it. Browning the pork will help to develop its flavor. You can do this in a skillet over medium-high heat.
- Cook the pork on low heat. Pork shoulder is a tough cut of meat, so it needs to be cooked on low heat for a long time in order to become tender. You can cook it in a slow cooker, Dutch oven, or pressure cooker.
- Add vegetables to the pork. Vegetables such as potatoes, carrots, and onions can be added to the pork while it is cooking. This will help to make the dish more flavorful and nutritious.
- Shred the pork before serving. Once the pork is cooked, it should be shredded. You can do this with two forks or with a meat shredder.
Conclusion
Puerto Rican shredded pork is a delicious and flavorful dish that is perfect for any occasion. It is easy to make and can be served with a variety of sides. If you are looking for a new and exciting dish to try, give Puerto Rican shredded pork a try. You won't be disappointed!
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