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.
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Ivan Krmec (izzo)
[email protected]The recipe was a bit confusing to follow. I think it could be improved with some clearer instructions.
Jony Shikdar
[email protected]The pork was a bit tough. I think I should have cooked it for a longer amount of time.
Levison Banda
[email protected]The adobo marinade was a bit too salty for my taste. I think I'll use less salt next time.
Haymanot Admasu
[email protected]This pernil was a bit dry for my taste. I think I should have cooked it for a shorter amount of time.
misty gibbs
[email protected]I love this pernil recipe! It's so easy to make, and the results are always delicious. The pork is always tender and juicy, and the adobo marinade gives it so much flavor. It's a great dish to serve for a party or a special occasion.
Roger Clark
[email protected]This pernil is a bit time-consuming to make, but it's worth it! The pork is incredibly tender and juicy, and the flavor is amazing. I highly recommend it for a special occasion.
Abu Jani
[email protected]I've made this pernil several times now, and it's always a crowd-pleaser. The adobo marinade is the key to the dish. It gives the pork so much flavor. I usually serve it with congrí and tostones, but it's also great on its own.
Zack Playz
[email protected]This pernil was a huge hit at my party! Everyone raved about how tender and flavorful the pork was. I'm so glad I found this recipe. It's definitely a keeper.
Isaac Precious
[email protected]I was a bit hesitant to try this recipe because I'm not a very experienced cook, but it turned out great! The instructions were easy to follow, and the pork came out perfectly. My family loved it, and I'll definitely be making it again.
Rakib Khan sagor
[email protected]This is the best pernil recipe I've ever tried! It's so easy to make, and the results are always perfect. The pork is always tender and juicy, and the adobo marinade gives it so much flavor. I love serving it with congrí and tostones, but it's also g
Bubby Geiger
[email protected]I'm not a big fan of pork, but this pernil was amazing! The meat was so flavorful and moist, and the skin was crispy and delicious. The adobo marinade really made all the difference. I will definitely be making this again.
Cole Meyo
[email protected]This pernil recipe is a true gem! The pork shoulder came out incredibly tender and juicy, with a beautiful golden brown crust. The adobo marinade infused the meat with so much flavor, and the sofrito added a delicious depth of taste. I served it with