Seasoning and Spicy

Easiest Way to Cook Appetizing Roasted Pork Shoulder (Pernil)

Roasted Pork Shoulder (Pernil). In this video I have demonstrated how to prepare and cook a roasted pork shoulder (Pernil- Spanish name). This gorgeous pork, known in Puerto Rico as pernil, is marinated in citrus juices and garlic and slow-roasted until caramelized and crispy. It can be carved, shredded or pulled into large pieces for serving.

Roasted Pork Shoulder (Pernil) There is nothing more quintessentially Puerto Rican than a deliciously tender, slow roasted pork shoulder, known as pernil. Pernil is the centerpiece of most of our holiday meals, and. Pernil is roasted pork shoulder and if you've had pulled pork—which uses the same cut of meat—then you know that pork shoulder is Roasting the pernil is also fairly simple. You can cook Roasted Pork Shoulder (Pernil) using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Roasted Pork Shoulder (Pernil)

  1. You need 2 1/2 tbsp of Garlic Powder.
  2. Prepare 1 tbsp of Salt.
  3. Prepare 1 tbsp of Pepper.
  4. It’s 1 tbsp of Oregano.
  5. You need 1/2 tbsp of Onion Powder.
  6. It’s 1/3 cup of Orange/Lemon or Lime Juice.
  7. Prepare 1/4 cup of Olive Oil.
  8. It’s 1 tbsp of Culantro.
  9. Prepare 2 envelope of Sazon (w/Culantro & Achoite).
  10. Prepare 1/4 cup of Apple Cider Vinegar.

We adapted the recipe for lechon , a roasted whole pig, for pork shoulder. Puerto Rican Roast Pork Shoulder (Pernil Asado). Pernil is the Spanish word for pork shoulder. In America, especially the northeast pernil is traditionally roasted in the oven.

Roasted Pork Shoulder (Pernil) step by step

  1. Mix all Dry and wet ingredients in large bowl (I recommend doubling the recipe so you'll have extra marinade). Once all ingredients have been combine let marinade rest for 10-15 mins..
  2. While marinade rest clean Pork Shoulder with Cold Water and Lemon Juice. Once the Pork Shoulder is washed. Cut off the layer of fat completely and place to side..
  3. Once pork is clean use a meat injector and begin to inject the marinade into the Pork Shoulder..
  4. Once you've finished injecting the marinade take some of the marinade and pour a little of the marinade into the bottom of large pot. Then take the pork skin you removed earlier add now place skin side down to bottom of pot. Pour. little more of the marinade on of the pork skin then place pork shoulder into the pot then pour the remaining marinade on top of pork shoulder. Then cover pot and let sit for 1 hour then refrigerate..
  5. I recommend marinating the pork shoulder at least two to three days in advance. At least once a day turn pork shoulder and pork skin. Also re-inject marinade in pot into pork until day you plan on cooking pork..
  6. When ready to cook, preheat oven at 400°F for 10-15 mins. Take pork skin from bottom of pot and place on top of pork. Then lower heat to 275°F and place into over and cook for 1 hour per pound..

But lately, I've seen people go as far as to grill it. I mean, hey, go for it. Pernil is a Puerto Rican dish traditionally served at Christmas, but delicious any time of year. It can be tricky to master the traditional way, as you need to slow roast it until fall-apart tender, yet you also want to achieve the crispy skin (crackling, or "chicharrones") that many folks consider the best part. This classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer.