If you're looking for a delicious and flavorful pork dish that is perfect for a special occasion, look no further than Puerto Rican pernil asado. This traditional Puerto Rican dish is made with slow-roasted pork shoulder that is marinated in a flavorful combination of spices and herbs. The result is a tender and juicy pork that is bursting with flavor.
Prep Time
Prep time for this recipe is about 30 minutes. This includes the time it takes to prepare the marinade and season the pork.
Cook Time
Cook time for Puerto Rican pernil asado is about 4-5 hours. This includes the time it takes to roast the pork in the oven.
Ingredients
- 1 pork shoulder (about 8-10 pounds) - 10 cloves garlic, minced - 1 tablespoon dried oregano - 1 tablespoon ground cumin - 1 tablespoon paprika - 2 teaspoons salt - 1/2 teaspoon black pepper - 1/4 cup olive oil - 1/4 cup white vinegar - 1/4 cup orange juice - 1/4 cup lime juice
Equipment
- Roasting pan - Aluminum foil - Meat thermometer
Method
1. Preheat the oven to 325°F. 2. In a small bowl, mix together the garlic, oregano, cumin, paprika, salt, and black pepper. 3. Rub the spice mixture all over the pork shoulder, making sure to get it into all of the crevices. 4. In a separate bowl, mix together the olive oil, white vinegar, orange juice, and lime juice. 5. Pour the marinade over the pork shoulder, making sure to coat it evenly. 6. Cover the pork shoulder with aluminum foil and place it in a roasting pan. 7. Roast the pork in the oven for 4-5 hours, or until the internal temperature reaches 195°F. 8. Remove the pork from the oven and let it rest for 10-15 minutes before carving.
Notes
- For best results, marinate the pork shoulder overnight in the refrigerator. - If you prefer a crispier skin, remove the aluminum foil for the last 30 minutes of cooking. - Leftover pork can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Q: Can I use a different cut of pork for this recipe? A: While pork shoulder is the traditional cut of meat used for pernil asado, you can use other cuts such as pork butt or even a whole pork loin. Q: Do I need to let the pork shoulder rest before carving? A: Yes, letting the pork rest for 10-15 minutes after cooking allows the juices to redistribute and makes for a more tender and flavorful meat.
Recipe Tips
- If you have any leftover pork, it makes for great tacos or sandwiches the next day. - For an extra kick of flavor, add some chopped jalapeño or habanero peppers to the marinade. - Don't forget to baste the pork with the marinade every hour or so while it's cooking to keep it moist and flavorful.
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