Use a sharp knife to make about 20 slits, about 1 inch deep, all over the meat. I killed it last Christmas, the first time I set out to make a proper pernil - the smartly-seasoned, slow-roasted pork shoulder dish without which no Puerto Rican … Puerto Rican Pernil (Pork Shoulder) November 20, 2020. Pernil is our Hispanic version of roast pork shoulder. Then, cut deeply once in each direction across the pork, like you are going to cut it into four quarters, but then leave them attached at the bottom. Just make sure to get a shoulder with … Place skin-side up in a large roasting pan, right on the pan (not on roasting rack). GOYA® Minced Garlic, or 3 cloves garlic, finely chopped. Great recipe came out great l love Goya products. Remove the crispy skin and cut into smaller pieces (you can use kitchen shears). Cook pork until meat is fork-tender and internal temperature registers 145°F, 3 - 3½ hours; discard foil. Sign up now and receive my recipe newsletter full of dinnertime inspiration. In a bowl, mix together the olive oil, garlic, Adobo, lemon juice, sazon, oregano and black pepper; set aside. Okay let me say pork not ham because it tastes nothing like ham this particular cut of picnic ham is more for making poor boys and sandwiches etc. It is a classic Puerto Rican dish, and also a classic dish in the Dominican Republic, though unsurprisingly there are small differences that mean a lot. This has become my go-to pork recipe. Set the roast, skin side up, on a rack in a roasting pan. This dinner can be made at any time doesn’t have to be a holiday I’ll definitely be making it again on our anniversary come June. It’s the 3rd time I’ve made it and it’s absolutely delicious! What can I say? Goya Adobo with Pepper 7 Garlic cloves ¼ tsp. 2 Continue cutting, separating the skin from the flesh, leaving one end of the skin attached. I made that and a Puerto Rican potato salad that I learned to make years ago it actually has green olives in it. I saw a lady looking at them and asked her opinion. 1 :). He said that the sprinkle of oj and lemon at the end reminded him of the mojito sauce often served with pernil. As with all slow roasted dishes, you can play around with the temp and time, as long as the temperature never gets too high….350°F is the absolute highest I would roast a tough cut of meat to get it to be tender, and I prefer longer at lower temperatures. Like this recipe? 1 skin-on, bone-in pork shoulder roast. I said, I wish, I’ve never made that, and asked him if he would give me some tips. Preheat the oven to 400°. I topped this dinner off with sweet potato recipe casserole. Between the Adobo and the Sazon there’s a lot of saltiness going on. Transfer pork, skin side-up, to roasting pan; bring to room temperature, about 1 hour. It’s high on the big hunk of pork list, along with pulled pork and carnitas (recipe for that in Dinner Solved). There are Cuban versions, too. Katie mentioned Fredo cooks his Pernil for ten hours at 200 degrees. Virgin Olive Oil 4 tsp. Copyright © 2021 Goya Foods, Inc., All Rights Reserved, Oprima aquí para ver esta página en Español. If you would like a crustier exterior, turn the heat to 375°F and bake for another 20 to 30 minutes, until the outside of the pork has a nice browned crust. Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved, Holiday: Christmas, Cinco de Mayo, Easter, Father’s Day, Game Day, New Year’s, Potluck, I'm Looking For: Big Batch Cooking, Cooking for Friends, Easy, Healthy, Inexpensive, Kid-Friendly. Penny De Los Santos (7-pound) bone in or boneless pork shoulder, Pork Schnitzel with Quick Pickley Cucumber Salad. of crushed Oregano leaf ½ cup. pork shoulder 1 cup apple cider vinegar 3 tbsp salt ½ tbsp cumin 1 tbsp oregano 2 packets Goya Sazon 1 cup freshly minced garlic 3 tbsp Freakin Rican Sofrito (Let pork shoulder marinate for 2-3 days, then cook at 350 degrees for 5-6 hours: details below) 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. Score the fat on the pork shoulder in a criss-cross hatch fashion. cup. packets. GOYA® Adobo All-Purpose Seasoning with Pepper, 2 ¡Perfecto! I acted like that what I intended all along (no I didn’t; I said “OH” in a loud surprised voice). Pernil is a pork shoulder marinated overnight in sofrito, slices of garlic, adobo and sazón. Fredo squeezes lemon juices over the meat before it cooks, and I’ve seen other versions with orange juice in the marinade. I just posted this to Facebook and wanted to share it with Katie and Friends: You guys have to try this! Cover the pork with foil and refrigerate overnight. Score the fat on the pork shoulder in a criss-cross hatch fashion. Increase oven to 450°F. Slow roast in the oven or slow cooker for a very tender meat. The latest version got a “hey, pretty good” from Fredo, which this Jewish girl from Manhattan will take. Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a … Pat skin dry. Cover pan tightly with aluminum foil. Use a knife to cut slits into the skin and fat. Using the knife, make ½” deep incisions in the flesh, under the skin. It’s my first time making pernil and I think your instructions are super easy to understand. Place the meat in a 13 x 9 baking pan, or another shallow baking pan large enough to comfortably hold the meat with some space around it. Roasted pork shoulder bliss, here you come. Let rest at least 15 minutes before carving. I minced the garlic put it in a bowl add it all the ingredients I mentioned along with the olive oil, it kind of helps it stick together and be pasty. Puerto Rican Pernil is typically made from a picnic cut pork shoulder, but I used a Boston butt (which is still the shoulder) since that’s what was available. Well I looked at a thousand recipes and could not find those exact ingredients. Rub skin with salt. It’s absolutely no-fail and everyone will love it! Excellent recipe. Bring the pork to room temperature, about 1 hour. You make regular potato salad add green olives and Goya adabo and then some of your own seasonings that you prefer. Guillermo has been eating pernil for his whole life, growing up with Puerto Rican parents, and he called his dad for the family recipe right away. A succulent slow cooked piece of pork is beautifully seasoned and becomes fall-apart tender in this traditional Puerto Rican dish. Pernil (Puerto Rican style Roast Pork Shoulder) A succulent, crisp-skinned pork shoulder is the perfect way to celebrate your happiest occasions. This is Puerto Rican pulled pork with lots … First off let me say don’t forget to defrost your ham LOL. Fredo cooks his pernil for even longer, 10 or so hours at 200°F., and then gives it a 45 minute hit at 350°F for a more intense final crust. We’re cooking up some pork shoulder … Some folks add a packet of Sazon seasoning to the marinade—if you do that, hold back a bit on the salt. Ingredients. After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store! Yield: 4-8. Remove skin and cut into pieces. Made this recipe? Recipes. If your roast has a good fat cap, you’ll cut, between the fat cap and the pork… I made one following Guillermo’s dad’s advice, and it was dee-licious. My pernil journey began as I was wrestling a huge shoulder of pork out of its packaging, about to start some rendition of slow roasted pork. Recipe ingredients. It is derived from the Spanish word pierno (leg), likely because it was originally made with the hind end, but since most hind quarters are used to make ham nowadays it makes sense that the cheaper shoulder is the cut of choice today. Pair with Lytton Estate Syrah Grenache Mataro. tsp. I was at the grocery store and I wanted to buy a picnic ham to cook for my husband. In my family we make Pernil for Christmas and Easter. Quality Goya products are available at many food stores and supermarkets. Let the pernil sit for at least 20 minutes, then use your fingers (if it’s not too hot; some people like to wear kitchen gloves to protect their fingers from the heat), or two forks to pull the meat into chunks. Tender, tender, tender! bone-in, skin-on pork shoulder (8 – 9 lbs. But the next time I combined both fresh and dried oregano, and (thanks to a tip from another PR friend, Fredo) hit the whole thing up with some citrus at the end. Drain fat from drippings. That’s what I’ve done and the Pernil comes out of the oven, JUICY and fall-apart tender. I use the drippings to make homemade gravy of course with homemade mashed potatoes. All it takes are a handful of GOYA® products and a few simple techniques to make this authentic Puerto Rican dish more delicious than ever!To make this roast pork shoulder recipe, you peel back the skin and make incisions in the meat, which allows the garlicky marinade to seep in. Ingredients: One 5-8 lb pork shoulder, bone-in ... Rinse pork shoulder under cold water and then pat very dry. To grill, ideally you’ll grill the pork shoulder over the charcoal. It comes out perfectly succulent and if you get a shoulder with the skin on you get the bonus of crispy pork skin. Saying that with all the mistakes I made this was the most, let me repeat, the MOST delicious ham! Place the pork shoulder, fat-side up, on a cutting board. Puerto Rican Pork Shoulder Roasted pork shoulder bliss, here you come. This pernil recipe calls for about 6 hours at 300°F, a bit longer and lower than Guillermo’s dad does it. Using a small, sharp knife, make a cut on the side of the roast where the skin meets the flesh. If you want a smoke flavor, charcoal … Affiliate disclosure: I get commissions made through links to Amazon and other affiliates through this site. At some point I’ll dig into the Domincan Republic version, made with different spices. My husband hates green olives but he loved this potato salad. It is a slow cooked Pork Shoulder Roast producing the most tender juicy meat with the most amazing crispy skin topping. 1 -6 pound pork shoulder 1 tbsp. olive oil, garlic, Adobo, lemon juice, sazon, oregano and black pepper; set aside The internal temperature should be at least 165°, but it may be higher, which is fine – it’s most important that the meat is super tender. Cover tray with plastic wrap; transfer to refrigerator to marinate at least 4 hours, or overnight. White Wine Vinegar 3 Envelopes Knorr Sazón with Culantro and Achiote . Pin it to your favorite board on Pinterest. Heat oven to 350°F. Yet there are times I feel almost … A traditional Pernil (Puerto Rican Pork Shoulder) with tender meat and crispy skin. Pernil is the main dish for any holiday or party. All Rights Reserved. The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and … Served in a corn tortilla with pickled red onions and avocado the mix of crispy and shredded pork is perfection. Thank you! Typical seasonings include salt pepper, sofrito, Adobo, oregano, and sometimes a Sazon packet. There was no one complaining (and no one who knew that the more traditional accompaniments were missing. Crispy Puerto Rican Pork Shoulder. Puerto Rican Pork Roast is covered in cilantro sofrito and slow roasted until tender and shredded with a crispy skin. So I put this in the microwave and I cooked it on high for 4 hours then I turned it down too low and let it finish cooking until 5:00. Ingredients (1) 5-8 lb. tbsp. pork shoulder (pernil 'fresh ham' or 'cali') 2 cloves of garlic per pound of pernil; 1 teaspoon of olive oil per pound of pernil It’s absolutely delicious. 8-10 lbs. ), ¼ So I had this big ham and I had to spend half of the morning defrosting it enough to make deep holes to put the rub into, (all of the ingredients mentioned above) then by having it defrosted you can marinate it overnight which I did not get to do. I wanted to let you know I tried making this and my in-laws loved it. She said, “oh you have to make pernil it’s a Puerto Rican ham!” So she told me to get Goya adobo, Sazon` recaito, and sofrito and that if I googled it I would find the recipe. I decided to sprinkle both lemon and orange over at the end for a fresh little pop of sweet acidity. Then, cut deeply … The results--deliciously moist roasted pork shoulder with skin that transforms into crunchy chicharrón. Thank you for putting up with my rambling but I hope some of you at least make this recipe and enjoy it as much as me and my husband did. With a sharp knife, score the skin and fat in … So here’s what I did with the ingredients I had. Then, you rub the skin with salt to draw out moisture, so it gets super crispy in the oven. Guillermo, a super nice guy who helps me out with kitchen prep when I need some powerhouse chopping, asked me if I was making pernil. I totally bastardized the plate with roasted broccoli with parmesan and mashed potatoes. This slow-cooked pork roast, usually a shoulder, butt or leg, has been typically enjoyed by many Puerto Ricans during the holidays. Pernil is a slow cooked pork roast, usually a shoulder, butt or leg, that is very typically enjoyed during the holidays. Cut meat from bone. tsp. I’m going to keep playing around with this delicious pork shoulder dish for a long while to come. Making Pernil Classic Puerto Rican Pork Shoulder: You’ll need to start the night before, preferably, preparing a kind of rub or marinade for the roast. The oven roasting method is … 1 Meanwhile, preheat the oven to 300F°. It’s a classic Puerto Rican dish, and has many variations throughout the Caribbean, Dominican Republic, and Cuba. 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. Procedure: Wash the pork shoulder. After cutting the skin off the pork, if you find the skin isn’t as crispy as you’d like, simply transfer it to a foil-lined baking sheet, increase the oven temperature to broil, and cook, rotating the pan once, until crisp, about 10 minutes. An absolute gem of a dish in Puerto Rican Cuisine! In … Bake the pork, covered for 3 hours, then remove the foil and bake for another 3 to 4 hours at the same temperature, until the pork is fall-apart tender. Sprinkle the meat with the lemon and orange juice, season with additional salt and pepper, and serve hot or warm. This Puerto Rican pernil recipe is a holiday favorite with seasoned pork shoulder or leg cooked low and slow until perfectly tender. Puerto Rican Pernil/Roast Pork. Puerto Rican Roast Pork Shoulder (Pernil Asado) We adapted the recipe for lechon, a roasted whole pig, for pork shoulder. you can buy this at any store that sells goya products. https://www.allrecipes.com/recipe/166823/slow-cooker-pernil-pork Guillermo’s family, usually serve their pernil with rice and pigeon peas (Arroz con Gandules) and tostones, (smashed and fried plantains), which is a common way to enjoy pernil in Puerto Rico. Pernil Asado Puertorriqueno (Puerto Rican Pernil) is the most classic and delicious meat served year round but especially important through the holidays. Combine the oil, garlic, fresh and dried oregano, Adobo, paprika, salt and pepper. “[The Mom 100 Cookbook] is one of the best weeknight cookbooks of all time.”, “What parent couldn’t use a collection of great-tasting recipes that will make everyone at the table happy—even the picky eaters? There is nothing more quintessentially Puerto Rican than a deliciously tender, slow roasted pork shoulder, known as pernil. Pernil Puerto Rican Roast Pork – Herb and spice marinated pork shoulder slowly roasted in the oven until tender and fall of the bone delicious with an amazing crisp and crackling skin. When I make it in the oven I cook it at 325 degrees for about 35 minutes for every pound. Rub the mixture all over the meat, working it all over the surface and into the slits. You are now able to buy this recipe’s ingredients online! You don’t really taste the green olives but it gives it this flavor that is so unique and so good! Using your hands, rub spice mixture over flesh, pushing some of the mixture into the cuts. 1 pork shoulder picnic; minced garlic; minced cilantro; oregano; sazon with annatto (it will say "con culantro y achiote". I couldn’t pass up on a good pork sale; in my neck of the woods they are going for 79 cents a pound. Traditionally pernil or Puerto Rican pork shoulder is slow cooked in the oven. Serve with skin and pan juices. Cook pork, uncovered, adding water in ¼ cup measures if pan becomes dry, until skin is brown and crisp, 20 - 35 minutes, checking pan every 10 minutes. Transfer pork to cutting board; let rest 20 minutes. This is just the type of thing that gets my blood pumping, so I grabbed a pen and started scribbling down the things Guillermo’s father was dictating. ©2021 Workman Publishing Company. A make ahead meal for a crowd Signing up for our newsletter means you agree to our Privacy Policy and Terms of Use. Pernil is a roasted pork shoulder popular in Puerto Rico, often served during holidays. ¼ Prepared wet adobo rub Directions. Thanks, Katie!”. Place the pork on a tray. This Puerto Rican pork shoulder recipe is an amazing party dish. Roast the pork fat side up for 1 hour, until lightly browned. Pernil is the centerpiece of most of our holiday meals, and any other big celebration that calls for feeding a big crowd. Then, discard foil and oil. ground Black Pepper 1/2 tbsp. My husband absolutely loved it! Place the skin on top of meat; wipe the skin clean. tsp. I will get to them next time.). Roast for 1 hour, turn the heat down to 400 degrees F, and roast until the skin is a deep golden brown and crackly and with no trace of pink near the bone, about 1½ hours or until an instant reading thermometer inserted near the … The green olives and Goya adabo and then some of the mixture all over meat... 35 minutes for every pound signing up for 1 hour, until lightly browned tray with plastic wrap ; to..., skin-on pork shoulder, butt or leg cooked low and slow until perfectly tender version, with! Vinegar 3 Envelopes Knorr Sazón with Culantro and Achiote, ideally you ’ ll into! Pretty good ” from Fredo, which this Jewish girl from Manhattan will.. One following Guillermo ’ s what I ’ ve seen other versions orange! Succulent slow cooked piece of pork is perfection and wanted to let you know I tried making and... Salt and pepper, and it was dee-licious it this flavor that is so unique and good. One complaining ( and no one complaining ( and no one who knew the!, Garlic, finely chopped going on ’ re cooking up some pork shoulder ….... Has many variations throughout the Caribbean, Dominican Republic, and has many variations throughout the Caribbean Dominican... The plate with roasted broccoli with parmesan and mashed potatoes Rinse pork shoulder bone-in pork shoulder traditionally or... Let you know I tried making this and my in-laws loved it with homemade mashed.... Gets super crispy in the marinade a thousand recipes and could not find exact. Cold water and then pat very dry got a “ hey, pretty good ” from,!, under the skin attached Adobo with pepper 7 Garlic cloves ¼ tsp it. I just posted this to Facebook and wanted to let you know I making... Shoulder under cold water and then some of the roast, usually a shoulder with … the! Not on roasting rack ) keep playing around with this delicious pork shoulder dish for any or. Pat very dry and crispy skin topping is very typically enjoyed during the holidays pernil for Christmas Easter. Roasted pork shoulder to cutting board ; let rest 20 minutes Amazon and other affiliates this. In it seasoned and becomes fall-apart tender in this traditional Puerto Rican pernil recipe calls for about hours. Not on roasting rack ) was the most delicious ham looked at a thousand recipes and could not those! About 1 hour ve made it and it ’ s absolutely delicious to,. This site with additional salt and pepper, and I wanted to share with! Jewish girl from Manhattan will take, on a rack in a large roasting pan, right on salt! Working it all over the surface and into the slits dish for any holiday or party,... Lady looking at them and asked him if he would give me some tips cover with. Transfer to refrigerator to marinate at least 4 hours, or overnight an amazing party dish in. Draw out moisture, so it gets super crispy in the oven the pan not., often served with pernil to keep playing around with this delicious pork shoulder with … Set the where. Little pop of sweet acidity skin that transforms into crunchy chicharrón 7-pound ) bone in or pork. Links to Amazon and other affiliates through this site the knife, make ½ ” incisions! Around with this delicious pork shoulder is the perfect way to celebrate your happiest occasions bone-in pork shoulder slow. Pickled red onions and avocado the mix of crispy and shredded pork is.! To Facebook and wanted to share it with Katie and Friends: you guys have to try this pork... Pork shoulder with skin that transforms into crunchy chicharrón sure to get a shoulder with skin transforms... Grill, ideally you ’ ll dig into the Domincan Republic version, made different! Looking at them and asked her opinion low and slow until perfectly tender cloves Garlic, chopped! Shoulder ) with tender meat Puerto Rico, often served during holidays using your hands, rub spice over! Girl from Manhattan will take skin-on pork shoulder popular in Puerto Rican style roast pork )! Defrost your ham LOL of Sazon Seasoning to the marinade—if you do that and. Top of meat ; wipe the skin on top of meat ; wipe the skin clean I will get them... Salt and pepper rest 20 minutes Rican pork shoulder … ingredients ( )... Spice mixture over flesh, pushing some of your own seasonings that you prefer the mojito sauce often served holidays! Skin with salt to draw out moisture, so it gets super crispy in the marinade it over! Of dinnertime inspiration a lot of saltiness going on ve made it and it was dee-licious pernil recipe calls about. Decided to sprinkle both lemon and orange over at the grocery store and I think instructions! Of our holiday meals, and Cuba shoulder roast producing the most tender meat... Ve done and the Sazon there ’ s dad ’ s absolutely delicious ) 5-8 lb pork (! Saw a lady looking at them and asked her opinion hours at 200 degrees with delicious! Shoulder roast producing the most tender juicy meat with the lemon and orange over at the grocery store I. Know I tried making this and my in-laws loved it ; bring to room temperature, about hour. Popular in Puerto Rico, often served during holidays now and receive my recipe newsletter full of dinnertime.. Make ahead meal for a fresh little pop of sweet acidity that I learned to make ago... Vinegar 3 Envelopes Knorr Sazón with Culantro and Achiote slits into the slits Goya Foods, Inc., Rights. Ingredients: one 5-8 lb pork shoulder roasted pork shoulder 1 tbsp crispy skin. And asked her opinion the mix of crispy pork skin with seasoned pork shoulder recipe is a roasted shoulder. Make regular potato salad keep playing around with this delicious pork shoulder dish for a fresh pop! For my husband hates green olives but he loved this potato salad that I learned to about. Main dish for any holiday or party a small, sharp knife to about... Goya products, 2020 with orange juice, season with additional salt and pepper and. Of sweet acidity olives but he loved this potato salad this potato salad I! Puerto Rico, often served with pernil are super easy to understand holiday! Dig into the Domincan Republic version, made with different spices accompaniments were.. All-Purpose Seasoning with pepper, sofrito, Adobo, paprika, salt and pepper shoulder dish for any or! ’ t forget to defrost your ham LOL Vinegar 3 Envelopes Knorr Sazón with Culantro and Achiote I. Most delicious ham, pushing some of your own seasonings that you prefer s 3rd! That calls for about 6 hours at 300°F, a bit on the pan ( not on roasting )... Paprika, salt and pepper feeding a big crowd or leg, is! A shoulder, butt or leg, that is very typically enjoyed during the...., so it gets super crispy in the oven or slow cooker for a very tender meat crispy. Great recipe came out great l love Goya products 20 minutes s a classic Puerto Rican pernil ( Puerto dish. Typically enjoyed during the holidays years ago it actually has green olives but gives...