Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, garlic roast pork (pernil). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Garlic-Roasted Pork Loin would clarify the recipe at a glance. Do yourself a favor and follow the recipe exactly. It's delicious and needs no changes or adjustments at all.
Garlic Roast Pork (Pernil) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Garlic Roast Pork (Pernil) is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook garlic roast pork (pernil) using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Garlic Roast Pork (Pernil):
- Take 3-5 lbs boneless pork shoulder
- Take 1 Tbsp vegetable oil
- Get 1 bunch cilantro, minced
- Make ready 1 lime, wedged
- Make ready Marinade
- Prepare 1/2 cup orange juice
- Get 1/2 cup lime juice
- Get 15 cloves garlic, minced
- Make ready 1 Tbsp cumin
- Take 2 Tbsp salt
- Prepare 1 Tbsp black pepper
- Make ready 1/2 cup cilantro (or parsley), chopped
- Prepare 4 Tbsp olive oil
- Prepare More salt and pepper
It doesn't matter how you serve this roast pork recipe, just be sure to make a big batch! When we have a crowd over for a game night, we love serving build-your own style meals. Chef Jose Enrique's version of the Puerto Rican classic pernil asado is extra-flavorful because he marinates the pork in lime and orange juices, as well as plenty of garlic, before roasting until the meat is caramelized and crispy. Pernil is the Spanish word for pork shoulder.
Instructions to make Garlic Roast Pork (Pernil):
- Combine all the marinade ingredient in a large ziplock bag (2.5 gallon) or bowl. Debone/deskin the shoulder if needed. Add it to the marinade and turn to coat. Marinate at least 1 hour in the fridge but overnight is better.
- Remove the roast, and truss with string. This keeps the roast together so it cuts and subsequently cooks better later. Salt the meat side of the roast again. This roast can take a decent amount of salt.
- Pre heat your oven to 400F. If you have a convection oven, now is the time to use it. In a large dutch oven over medium-high heat, heat 1 tbsp of vegetable oil and sear the pork skin side up in the dutch oven. Salt and pepper the top (fat side) and then immediately transfer the roast in the dutch oven to the oven and cook at 400F uncovered for 1 hour. After 1 hour, reduce the oven temp to 300F and cook an additional 4 hours (or until the roast is 195F)
- Remove the roast from the oven and marvel at that crust.
- Cover the roast with the lid, and let rest while you prepare sides. I recommend beans and yellow rice in the Cuban tradition.
In America, especially the northeast pernil is traditionally roasted in the oven. But lately, I've seen people go as The flavors of pernil are very simple, the less the better. This is something my mom has always told me "salt, pepper, garlic"-those are the basics. Rinse your roast and pat dry with a paper towel. Make the marinade by mixing together the minced garlic, olive oil, vinegar, lime juice, and all of the dry herbs and spices in a bowl.
So that’s going to wrap it up with this exceptional food garlic roast pork (pernil) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
