Authentic Puerto Rican Pernil Abodo Recipe Traditional Pork Roast from www.surfandsunshine.com
Description
Puerto Rican pernil is a slow-roasted pork shoulder that is tender and juicy with a crispy skin. It is a traditional dish in Puerto Rico and is often served during holidays and special occasions. The pork is marinated in a mixture of spices and herbs for several hours before being cooked in the oven for several hours until it is falling off the bone. This article will provide you with the best recipe for Puerto Rican pernil that is sure to impress your friends and family.
Prep Time
The prep time for this recipe is about 10-15 minutes. However, you will need to marinate the pork overnight, so plan accordingly.
Cook Time
The cook time for this recipe is about 4-5 hours.
Ingredients
- 1 bone-in pork shoulder (8-10 pounds) - 2 tablespoons of adobo seasoning - 2 tablespoons of garlic powder - 1 tablespoon of oregano - 1 tablespoon of cumin - 1 tablespoon of salt - 1 tablespoon of black pepper - 1 tablespoon of paprika - 1 cup of orange juice - 1 cup of lime juice - 1 cup of white vinegar - 1 cup of olive oil
Equipment
- Large roasting pan - Meat thermometer - Blender or food processor - Aluminum foil
Method
1. In a blender or food processor, combine the adobo seasoning, garlic powder, oregano, cumin, salt, black pepper, and paprika. Pulse until well combined. 2. Rinse the pork shoulder and pat it dry with paper towels. 3. Using a sharp knife, score the skin of the pork shoulder in a crosshatch pattern. 4. Rub the spice mixture all over the pork, making sure to get it in the crevices. 5. In a large bowl, whisk together the orange juice, lime juice, white vinegar, and olive oil. 6. Place the pork shoulder in a large resealable plastic bag and pour the marinade over the top. Seal the bag and refrigerate overnight. 7. Preheat the oven to 350°F. 8. Remove the pork shoulder from the marinade and place it in a large roasting pan. 9. Cover the pork shoulder tightly with aluminum foil. 10. Roast the pork shoulder in the oven for 3-4 hours, or until the internal temperature reaches 195°F. 11. Remove the foil and increase the oven temperature to 450°F. 12. Roast the pork shoulder for an additional 30-45 minutes, or until the skin is crispy and golden brown. 13. Remove the pork shoulder from the oven and let it rest for at least 15 minutes before carving.
Notes
- Make sure to let the pork shoulder rest before carving to allow the juices to redistribute. - You can make the spice rub and marinade ahead of time and store them in an airtight container until ready to use. - Leftover pernil is great for making sandwiches, tacos, or quesadillas.
- If your pork shoulder is larger or smaller than 8-10 pounds, adjust the cook time accordingly. - You can add additional spices or herbs to the spice rub to customize the flavor to your liking. - For a crispier skin, you can broil the pork shoulder for a few minutes at the end of the cooking time. Just make sure to keep a close eye on it to prevent burning.
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