Pernil “pork shoulder”. Pernil is a slow cooked pork roast, usually a shoulder, butt or leg, that is very typically enjoyed during the holidays. It is a classic Puerto Rican dish, and also a classic dish in the Dominican Republic. Pork Shoulder "Pernil" with Cilantro-Citrus Adobo.
This also makes excellent, moist meat for Cuban sandwiches.
Today I'm sharing one of my all time favorite recipes that my grandmother taught me!
Cuban Citrus-Marinated Pork Shoulder Roast (Pernil Asado con Mojo).
You can have Pernil “pork shoulder” using 10 ingredients and 2 steps. Here is how you cook it.
Ingredients of Pernil “pork shoulder”
- It's 4 pound of pork shoulder.
- Prepare of Sazon.
- It's of About a half a bulb of garlic.
- You need Half of a onion.
- You need of Salt.
- You need of Pepper.
- It's of Adobo.
- You need of dominican oregano.
- It's of Liquid sazon “ seasoning”.
- Prepare 1 of lime.
Pernil Estofado con Mofongo (Roast Pork Stuffed with Green Mashed Plantains) What is pernil? (Cuban pork shoulder). Pernil is the Spanish word for pork shoulder. In America, especially the northeast pernil is traditionally roasted in the oven.
Pernil “pork shoulder” step by step
- So first I take the pork and rinse it in water then i poke holes in the meat side. I squeeze the juice out of a lime and pour it all over it. I season it liberally and stuff some onion and garlic in the holes.I cut some of the skin off then marinate under it as well so the seasoning can really penetrate. I let mine marinate for 48 hours but you can marinate overnight..
- Preheat your oven to 350 degrees. Take the pernil and put in oven for about 4 hours. Let it rest then enjoy !.
Pork shoulder is the primal cut that comes from—you guessed it—a pig's shoulder, above the Sandwiches: Serve with soft white bread and coleslaw. Pernil: serve with Cuban mojo sauce, black. A Roast Pork Shoulder Recipe For The Ages! Roasted pork shoulder bliss, here you come. The results--deliciously moist roasted pork shoulder with skin that transforms into crunchy chicharrón.