Puerto Rican Archives - Taste the Diversity

Recipes
Pernil is a Puerto Rican slow-roasted marinated pork shoulder or leg, usually served during Christmas. Ingredients: - 3kg bone-in, skin on pork shoulder - 6 cloves garlic - 2 tbsp fresh oregano leaves - 1 small bunch fresh cilantro - 1 tbsp ground cumin - Juice of 4 limes - Juice of 2 oranges - 1 chipotle in adobo - 1 tsp adobo sauce - Salt and black pepper, to taste - 1 cup extra-virgin olive oil Cooking Instructions: 1. Make diagonal cuts about 3cm apart on a pork shoulder. 2. Blend the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tbsp salt, 1 tbsp pepper and a little bit of olive oil. 3. Pour the marinade all over the pork shoulder, being sure to get it into the deep cuts. 4. Refrigerate the pork overnight in a ziplock bag. 5. Preheat the oven to 175 degrees C. 6. Add about a 1cm water to a roasting pan fitted with a roasting rack. 7. Place the pork in the center of the rack. 8. Cover with foil and roast for 4 hours. 9. Transfer the pork to a cutting board and let rest for 20 minutes. 10. Slice into thick pieces. 11. Spoon pan juices over the meat before serving.
Fun Facts
Pernil is a Puerto Rican slow-roasted marinated pork shoulder or leg, usually served during Christmas. Ingredients: - 3kg bone-in, skin on pork shoulder - 6 cloves garlic - 2 tbsp fresh oregano leaves - 1 small bunch fresh cilantro - 1 tbsp ground cumin - Juice of 4 limes - Juice of 2 oranges - 1 chipotle in adobo - 1 tsp adobo sauce - Salt and black pepper, to taste - 1 cup extra-virgin olive oil Cooking Instructions: 1. Make diagonal cuts about 3cm apart on a pork shoulder. 2. Blend the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tbsp salt, 1 tbsp pepper and a little bit of olive oil. 3. Pour the marinade all over the pork shoulder, being sure to get it into the deep cuts. 4. Refrigerate the pork overnight in a ziplock bag. 5. Preheat the oven to 175 degrees C. 6. Add about a 1cm water to a roasting pan fitted with a roasting rack. 7. Place the pork in the center of the rack. 8. Cover with foil and roast for 4 hours. 9. Transfer the pork to a cutting board and let rest for 20 minutes. 10. Slice into thick pieces. 11. Spoon pan juices over the meat before serving.
Resources
Pernil is a Puerto Rican slow-roasted marinated pork shoulder or leg, usually served during Christmas. Ingredients: - 3kg bone-in, skin on pork shoulder - 6 cloves garlic - 2 tbsp fresh oregano leaves - 1 small bunch fresh cilantro - 1 tbsp ground cumin - Juice of 4 limes - Juice of 2 oranges - 1 chipotle in adobo - 1 tsp adobo sauce - Salt and black pepper, to taste - 1 cup extra-virgin olive oil Cooking Instructions: 1. Make diagonal cuts about 3cm apart on a pork shoulder. 2. Blend the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tbsp salt, 1 tbsp pepper and a little bit of olive oil. 3. Pour the marinade all over the pork shoulder, being sure to get it into the deep cuts. 4. Refrigerate the pork overnight in a ziplock bag. 5. Preheat the oven to 175 degrees C. 6. Add about a 1cm water to a roasting pan fitted with a roasting rack. 7. Place the pork in the center of the rack. 8. Cover with foil and roast for 4 hours. 9. Transfer the pork to a cutting board and let rest for 20 minutes. 10. Slice into thick pieces. 11. Spoon pan juices over the meat before serving.

Pernil

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April 24, 2020
1 min read
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Pernil is a Puerto Rican slow-roasted marinated pork shoulder or leg, usually served during Christmas. Ingredients: - 3kg bone-in, skin on pork shoulder - 6... Details