Delicious Non-Vegan African Foods

Pernil (Puerto Rican Roast Pork)

Pernil is a fork-tender, off-the-bone pork shoulder or leg marinated in flavorful herbs and spices and roasted to perfection. Beneath the irresistibly crunchy, crispy skin, the soft, juicy meat slowly spreads out, creating a mouth-watering taste. Such a perfect addition to your holiday spread!

I still remember the first time I tasted this deliciousness. As I savored that gentle goodness, my world suddenly stopped. It’s really one of a kind and highly addictive. And of course I had to learn how to make it.

What’s not to love about this family-friendly and very affordable dish? And since most of the work is done in the oven, it’s easy to prepare. Oh! It’s pretty good to get a taste of that pleasure without breaking a sweat, right? 😉

Pernil Beautifully arranged and ready to enjoy

What is pernil?

Pernil is marinated pork (usually leg or shoulder) slow roasted until tender and juicy.Latin Americans, especially Puerto Rico and Cubatraditionally serving it Christmas When Aros con Gundures When Tostones.

Sour orange is an important ingredient in the marinade. However, sour oranges are hard to find outside of the island. However, you can mix lime with orange for a similar effect. A dash of orange juice and vinegar also works well.

recipe ingredients

What you need to make pernil

You may be wondering why the list is short, but that’s it! As I said before, this is easy to make with simple and not too expensive ingredients.

  1. bone-in pork shoulder – This cut is high in fat and ideal for slow cooking.It can also be roasted boneless, but the bones contribute to a richer flavor and juicier meat.
  2. aromatic – From the word itself, these herbs give additional aroma and flavor. With parsley, oregano, onions and garlic, inhale the lingering aroma of pernille!
  3. spices – Chili, cumin spice, sardine bitter melon and paprika provide the perfect flavor explosion and the slow cooking allows the flavors to penetrate to the bone.
  4. lime and orange – Lime and orange juice provide an incredible balance and improve the taste of the pork.

how to make pernil

Make the marinade and prepare the roast
Remove roast from marinade and place in oven

to marinate

  • mixPulse 1/4 cup onion, garlic, oregano and parsley in food processor, sprinkle with oil, scraping down sides as needed, until mixture turns into a paste.
  • add spices – Mix cumin, chili, saison and paprika. set aside. (photo1)
  • Preparation of pork – Remove pork from packaging and rinse lightly with cold water. (Photo 2)
  • Season – Dry with a paper napkin or towel. Salt and pepper to taste – ½ to ¾ teaspoon per pound.
  • Rub – Next, rub the marinade over the pork roast and spread it as evenly as possible. (Photos 3-5)
  • Marinade – Refrigerate the pork shoulder for approximately 4 hours (up to 2 days) before roasting.

roast pork

  • room temperature – When you’re ready to roast, remove the pork from the refrigerator and let it sit on the counter for about 30 minutes.
  • Preparing the pot – Preheat oven to 275°F/135°C. Line a roasting pan with foil and layer the sliced ​​onion and orange slices on the bottom of the pan. Pour about 1/2 cup orange juice and 1/2 cup stock or water over the top.
  • add the marinade – Add remaining marinade. It’s a good idea to reserve the marinade to be added during cooking so it doesn’t dry out.
  • add pork – Place the pork loin skin side up in the pot. Remove the seasoning from the surface of the pork belly. (Photo 6)
  • roast Over 3 hours with cover removed.
  • regulate the heat – Remove from oven and increase oven temperature to 500°F/260°C.
  • roast gain – Place back in the oven. Bake for 15-20 minutes, turning the pan every 5 minutes, until the skin is crisp and puffy.
  • serve – Let the meat rest for 10-15 minutes before cutting so that the juices can be reabsorbed into the roast. Serve with lime and sauce from the marinade.
Super delicious sliced ​​parnille (roast pork)

recipe variations

  1. flavor – White wine, butter and Creole seasonings only make it better.
  2. asian style – Do it the Asian way for extra crunchy skin. Boil the pork with spices, dry and cool. When the heat is removed, rock salt is rubbed into the pork skin and deep-fried in hot oil until the skin is crispy and browned. However, you need to be careful not to splatter oil. 😉
  3. raise the temperature – Add a dash of cayenne, ground chipotle, or chili flakes to satisfy your palate with just the right amount of spiciness.

tips and tricks

  1. the internal temperature is 180-185℉/80-85℃ A thermometer that can be read instantly. But don’t worry if you don’t have one.
  2. A 400°F/205°C oven temperature for the last 15-20 minutes will allow the crust to be perfectly crisped.
  3. You can also make parallel or diamond-shaped slits in the middle of the pork skin and fat. However, make sure you don’t cut too deep to reach the meat so the flavor can penetrate deeper without damaging the meat.
  4. For crispy skin, place the pork loin on a roasting pan rack.

advance instructions

If you want to marinate meat, but don’t serve it right away, bake first Cook until pork is tender and evenly cooked. Then let the roasted pork shoulder cool before storing it in the refrigerator.

When ready to eat, roast again in preheated oven. 500°F/260°C oven. It can be rotated 4 times for even cooking. 20 minutes (every 5 minutes) until skin is crispy.

How to eat and store

Let the roast rest for about 10 minutes to allow the exquisite juices to reabsorb into the meat. Then slice or shred it and spoon the pan juices over it.

If you have any perinyl left, you can save 3-5 days in refrigerator Also three months in the freezer.

Thaw leftovers in the refrigerator overnight. Leftovers can be reheated in the microwave, but reheating in the oven will help crisp the crust. Pernil leftovers are great sandwich, Tacocasserole, or burrito.

Arroz con Gandules with Pernil (roasted pork)

Frequently Asked Questions

What part of meat is pernil?

Pork shoulder, rump, or leg is perfect for pernille, with the perfect ratio of skin, fat, and meat, not to mention tender when cooked.

What is the difference between pernil and lechón?

Pernil uses cuts of pork, usually the shoulder, rump, or leg, that are marinated and oven-roasted. Lechón, on the other hand, is a whole pig grilled over charcoal.

Is pernil the same as carnitas?

Mexican carnitas and Puerto Rican pernil are similar. Both are slowly simmered, resulting in a crispy skin and juicy meat. However, carnitas use more cumin and chili, whereas pernil is flavored with more garlic, so the seasoning is different.

What Pernil Offers

Besides Aros con Gunduresthis gorgeous Pernille goes well with the simple and easy side dishes below.

  1. cream cheese mashed potatoes
  2. bacon broccoli salad
  3. Tostone
  4. Southern corn salad
  5. coleslaw

Try more delicious Caribbean cuisine

  1. One Pot Puerto Rican Chicken and Rice
  2. Jibari, Plantain and Steak Sandwich
  3. picadillo
  4. Pasteron
  5. Jamaican pate

Conclusion

Pernil is a perfect family dish for the holidays. Ready to taste a crunchy, chewy crust? Try it now and let us know your results in the comments. 😉

see how to make

This blog post was originally published in March 2016 and has been updated with additional tips, new photos, and videos..

pernil

Puerto Rican roast pork is a fork-tender, off-the-bone pork shoulder or leg marinated in flavorful herbs and spices and roasted to perfection. Beneath the irresistibly crunchy, crispy skin, the soft, juicy meat slowly spreads out, creating a mouth-watering taste. Such a perfect addition to your holiday spread!

instructions

  • Pulse 1/4 cup onion, garlic, oregano, and parsley together in food processor, adding oil to drizzle, scraping down sides as needed until mixture turns into a paste or mortar and pestle to grind the spices.

  • Add cumin, chili, bitter gourd and paprika to a small bowl and mix. set aside.

  • Remove the pork loin from the package and rinse lightly with cold water.

  • Dry with a paper napkin or towel. Salt and pepper to taste – 1/2 to 3/4 teaspoon per pound. Score fat coverage as desired.

  • Then do your best to score or rub the oregano-garlic mixture into crevices. Before roasting, refrigerate the pork shoulder for 4 hours or up to 3 days.

  • When you’re ready to roast, remove the roast from the refrigerator and let it come to room temperature for about 30 minutes.

  • Preheat oven to 275°F/135°C. Cover the roasting pan with foil and layer the sliced ​​onion and sliced ​​orange in the bottom of the pan. Pour in about ½ cup orange juice and ½ cup stock or water.

  • Add remaining marinade. You may need to add more liquid during cooking if you want to add more sauce on the side.

  • Place the pork skin side up in the pot. Remove the seasoning from the surface of the pork belly.

  • Bake the pork uncovered for about 3 hours. Remove from oven and increase oven temperature to 500°F/260°C.

  • Return roast to oven, 15-20 minutes until crust is crisp and fluffy, turning pan every 5 minutes to crisp.

  • The internal temperature should be 180-185℉/80-85℃ on an instant read thermometer.

  • Let the meat rest for 10-15 minutes before slicing. Meat should be soft. Serve with lime and sauce from the marinade.

  • If you want a super crisp crust, like in the picture. Place pork loin on rack of roasting pan or pan.

Tips and notes:

  1. The internal temperature should be 180-185℉/80-85℃ on an instant read thermometer. But don’t worry if you don’t have one.
  2. A 400°F/205°C oven temperature for the last 15-20 minutes will allow the crust to be perfectly crisped.
  3. You can also make parallel or diamond-shaped slits in the middle of the pork skin and fat. However, make sure you don’t cut too deep to reach the meat so the flavor can penetrate deeper without damaging the meat.
  4. For crispy skin, place the pork loin on a roasting pan rack.
  5. Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.

Nutrition Facts Table:

Serving: 170g| | calorie: 184kcal (9%)| | carbohydrate: 3g (1%)| | protein: twenty threeg (46%)| | thick: 8g (12%)| | saturated fat: 3g (19%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: Fourg| | cholesterol: 77mg (26%)| | sodium: 477mg (twenty one%)| | potassium: 451mg (13%)| | fiber: 1g (Four%)| | sugar: 1g (1%)| | Vitamin A: 344IU (7%)| | Vitamin C: Fivemg (6%)| | calcium: 40mg (Four%)| | iron: 2mg (11%)

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