Chef Zee's pernil dominicano (pork shoulder). Today I'm sharing one of my all time favorite recipes that my grandmother taught me! Pernil is roasted pork shoulder and if you've had pulled pork—which uses the same cut of meat—then you know that pork shoulder is Roasting the pernil is also fairly simple. One of my favorite foods on earth is pernil, or latin style pulled pork.
It is a classic Puerto Rican dish, and also a classic dish in the Dominican Republic, though unsurprisingly there are small differences that mean a lot.
Puerto Rican Pernil is typically made from a picnic cut pork shoulder, but I used a Boston butt (which is still the shoulder) since that's what was available.
Just make sure to get a shoulder with the fat cap still on it - it keeps the meat tender and flavorful.
You can cook Chef Zee's pernil dominicano (pork shoulder) using 13 ingredients and 3 steps. Here is how you cook that.
Ingredients of Chef Zee's pernil dominicano (pork shoulder)
- Prepare 1 1/2-2 heads of garlic.
- It's 1 tbs of oregano.
- It's 4-7 lb of pernil.
- Prepare 1/2 of salt..if you have a 7lb pork use 3.5 tbs salt.
- You need 1 tsp of thyme.
- Prepare 1/2 tsp of cumin.
- You need 1 of red onion.
- Prepare 1 of chicken bouillon cube.
- Prepare 1 of orange.
- Prepare 1 1/2 of limes.
- Prepare 1/4 c of olive oil.
- Prepare 3-4 c of water.
- Prepare 1/4 c of white vinegar.
Pernil is also roasted pork shoulder. I'm doing a happy dance as I type this because that's how much I love this dish especially now during the holidays. Tag a friend who wants to learn how to make Dominican Style Pernil! Try this Pernil (roasted Pork Shoulder) recipe, or contribute your own.
Chef Zee's pernil dominicano (pork shoulder) step by step
- Poke holes all over pork using "X" motion. Place in large mixing bowl with 1 c water & vinegar. Massage vinegar and water into pork & let sit 5-10 min. Marinade: combine garlic, oregano, salt, bouillon cube, cumin, onion, black pepper, thyme in a blender or food processor & blend..
- Drain pernil. Season pork usung marinade. Massage marinade into pork. I would use gloves. Cover & let marinade over night..
- In a large pot, place pork skin side up. Add 1-2 cup of water & add marinade from bowl. Let boil 45-55 min. Switch pork to a baking pan. Let cook covered at 350 for 3hrs. Baste pork every hour. Take out 50% of juices (you can use for rice) and let roast uncovered for 1 hour. Broil for 5-7 minutes for crispy skin..
Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. This gorgeous pork, known in Puerto Rico as pernil, is marinated in citrus juices and garlic and slow-roasted until caramelized and crispy. Chef Jose Enrique's version of the Puerto Rican classic pernil asado is extra-flavorful because he marinates the pork in lime and. Most pork shoulder recipes have long cooking times anyway, though, so using a picnic shoulder is fine. The major difference is that picnic shoulders have a huge bone down the middle; it adds flavor, but you'll have to cut around it to serve.