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Pernil, A Puerto Rican Style Roast Pork Shoulder
by
Carla
Calificación: 4.0
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%20and%20on%20his%20webpage,%20the%20chilies%20are%20optional%20or%20interchangeable.%20If%20you've%20never%20made%20a%20pork%20roast%20this%20way,%20I%20suggest%20you%20give%20it%20a%20try.%20The%20ingredients%20are%20few%20and%20this%20is%20a%20%22let%20the%20oven%20do%20all%20the%20work%22%20recipe.%3C/p%3E%3Cp%3EThe%20few%20ingredients%20you%20will%20probably%20already%20have%20on%20hand%20are;%20garlic,%20onion,%20oregano,%20chili%20powder%20of%20your%20choice,%20cumin,%20salt%20and%20pepper,%20wine%20vinegar,%20and%20oil.%20And%20the%20pork%20of%20course.%20I%20did%20forget%20to%20put%20the%20cumin%20in%20the%20photo,%20however%20when%20I%20was%20mixing%20my%20spices%20I%20did%20remember%20to%20add%20it%20in.%20(Mark's%20website%20version%20includes%20the%20cumin%20in%20the%20mix).%20I%20also%20added%20some%20fresh%20squeezed%20orange%20juice%20as%20the%20original%20recipes%20usually%20call%20for%20sour%20orange%20juice%20(which%20I%20can%20not%20find%20up%20here).%3C/p%3E%3Cp%3ECombine%20all%20ingredients%20and%20rub%20the%20mixture%20into%20the%20pork.%20Let%20this%20marinate%20for%201%20to%2024%20hours.When%20ready%20to%20cook,%20heat%20oven%20to%20300%20degrees.%20Add%20a%20small%20amount%20of%20water%20to%20bottom%20of%20pan.%20Roast%20pork%20for%20about%203%20hours,%20turning%20every%2030%20minutes%20or%20so,%20basting%20with%20the%20pan%20juices,%20until%20well%20done%20(internal%20temperature%20should%20read%20at%20least%20150%20but%20no%20more%20than%20160)%20and%20very%20tender.%20The%20skin%20will%20be%20crisp.%20Let%20the%20meat%20rest%20for%2010%20to%2015%20minutes%20before%20cutting%20into%20it.%3C/p%3E%3Cp%3EWe%20seved%20this%20with%20red%20beans%20and%20rice.%20This%20is%20truly%20an%20all%20time%20favorite%20in%20our%20house.%20I%20think%20Michael%20likes%20the%20pressed%20pork%20sandwiches%20we%20make%20the%20next%20day%20even%20better.%3C/p%3E%3Cp%3EPernil%3C/p%3E%3Cp%3EAdapted%20from%20Mark%20Bittman's%20How%20to%20Cook%20Everything%3C/p%3E%3Cp%3EHeat%20oven%20to%20300%20degrees.%20Score%20meat's%20skin%20with%20a%20sharp%20knife,%20making%20a%20cross-hatch%20pattern.%20Pulse%20garlic,%20onion,%20oregano,%20cumin,%20chili,%20salt%20and%20pepper%20together%20in%20a%20food%20processor,%20adding%20oil%20in%20a%20drizzle%20and%20scraping%20down%20sides%20as%20necessary,%20until%20mixture%20is%20pasty.%20(Alternatively,%20mash%20ingredients%20in%20a%20mortar%20and%20pestle.)%20Blend%20in%20the%20vinegar.%3C/p%3E%3Cp%3ERub%20this%20mixture%20well%20into%20pork,%20getting%20it%20into%20every%20nook%20and%20cranny.%20Put%20pork%20in%20a%20roasting%20pan%20and%20film%20bottom%20with%20water.%20Roast%20pork%20for%20several%20hours%20(a%204-pound%20shoulder%20may%20be%20done%20in%203%20hours),%20turning%20every%20hour%20or%20so%20and%20adding%20more%20water%20as%20necessary,%20until%20meat%20is%20very%20tender.%20Finish%20roasting%20with%20the%20skin%20side%20up%20until%20crisp,%20raising%20heat%20at%20end%20of%20cooking%20if%20necessary.%3C/p%3E%3Cp%3ELet%20meat%20rest%20for%2010%20to%2015%20minutes%20before%20cutting%20it%20up;%20meat%20should%20be%20so%20tender%20that%20cutting%20it%20into%20uniform%20slices%20is%20almost%20impossible;%20rather,%20whack%20it%20up%20into%20chunks.%20Serve%20with%20lime.%3C/p%3E%3Cp%3EMakes%206%20to%2010%20servings%3C/p%3E%3Cp%3EThis%20is%20our%20submission%20for%20IHCC's%20Mark%20Bittman's%20Spice%20Caravan%20Challenge.%3C/p%3E%3Cp%3EMichael%20and%20Carla%3C/p%3E){kind=link}