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Pernil

Date Added: May 6, 2010 Latin Entrees
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Prep Time

8 mins

Cook Time

2 hrs 30 mins

Ready In

2 hrs 38 mins

Serving

2

*to adjust serving size click on "serving box".

Description

The perfect Pernil is tender and juicy inside with crisp delicious skin on the outside. Follow Chef Frank Maldonado's video recipe and you will be able to master this tasty Puerto Rican roast pork dish (Pernil). In Puerto Rico Pernil is the meat of choice for the Holidays.


Ingredients

  • 5  Pound(s) Pork Shoulder (cali ham)
  • 1
  • 2  Each Banana Leaves, large
  • 2
  • 2  Cup(s) Chicken Stock
  • 3
  • 2  Table Spoon(s) Kosher Salt
  • 4
  • 2  Table Spoon(s) Fresh Ground Black Pepper Corns
  • 5
  • 2  Table Spoon(s) Dominican Oregano
  • 6
  • 1  Cup(s) Pernil Marinade
  • 7

Directions

    1. Preheat oven to 400 degrees
    2. Pierce the skin and make a pocket under the skin to season
    3. Mix the salt, pepper and Dominican oregano together then season on Pork
    4. Rub the marinade all over the pork in the pockets and under the skin
    5. Wrap the pork in banana leaves
    6. Pour chicken stock in the bottom of the pan to keep moist
    7. Roast for 2 hours
    8. Unwrap the Pernil and place back in oven for 20 to 30 minutes to crisp the skin
    9. Remove with spatula and serve with your favorite side

    Pernil Marinade

    Ingredients

  • 1 Cup(s) Garlic, peeled
  • 1/2 Cup(s) Goya Sour Orange Juice
  • 1/2 Cup(s) Lemon Juice
  • 1/2 Cup(s) Water
  • 2 Table Spoon(s) Dominican Oregano
  • 1 Table Spoon(s) Egg Shade Color (yellow color)
  • 1 1/2 Cup(s) Blended Oil, 75% Neutral / 25% Olive
  • 2 Table Spoon(s) Fresh Ground Black Pepper
  • 2 Table Spoon(s) Kosher Salt
  • Directions

    1. In a food processor or blender, puree all ingredients together

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