Pernil
Pork Shoulder
Ingredients
1/4 cup sofrito
12 garlic cloves crushed (divided)
2 Tablespoons adobo
1 Tablespoons, garlic powder
2 teaspoons, achiote or 2 packets of sazón
1 teaspoon, oregano
1 teaspoon, salt
1 teaspoon, black pepper
1/4 cup olive oil and 1Tablespoon
1 pork shoulder (about 6-8 pounds)
Procedure 1
1. Preheat oven 300 degrees.
2. In a bowl combine and mix the sofrito, half of the fresh garlic, adobo, garlic powder, sazón, oregano, salt and pepper.
(Let's call this 'sofrito marinade'). Set aside.
3. Cut the fat off the pork. Set aside
4. Use your knife to make 1 inch holes on the pernil. Use the other half of the garlic to place it inside the previously made holes.
5. Rub the whole pernil and the holes with the 'sofrito marinade'. Rub the skin as well and lay the skin on top of the pernil.
**If you have time, refreigerate over night, If not, refrigerate for one or two hours to let it marinade.
6. Put the pernil in an oven pan, the skin over it, and cover it with aluminum foil. Cook for 4 hours.
7. After 4 hours uncover it , get rid of half the oils in the pan, cover and cook for 3 more hours
8. Take out of oven, remove the aluminum foil, and take the skin off the pork.
9. Raise the oven to 375 degrees. Put the skin back in the oven (in a separate oven plate) for about 15 - 20 minutes until it is nice and crispy.
Procedure 2
1. Heat your oven to 200 degrees.
2. Follow above procedure #2-5.
3. Put your pernil in an oven pan, cover with aluminum foil, and cook overnight for about 10 or so hours.
4. Take out of oven, remove the aluminum foil, and take the skin off the pork.
5. Raise the oven to 375 degrees. Put the skin back in the oven (in a separate oven plate) for about 15 - 20 minutes until it is nice and crispy.
6. Check frequently.
Pernil is a piece of pork shoulder or pork butt that is usually eaten during the holidays. It is better when it is cooked slowly.
Puerto Ricans make it for Thanksgiving and Christmas Eve or Christmas dinners but it is also eaten for celebrations. When I was growing up, my mother made it for Christmas Eve. I make it randomly. If I have time I make it during the day but if I'm taking it as a dish somewhere, I make it over night in the oven. Two years ago I was making it for a luncheon at the school where I worked and my oven broke down. I panicked! I didn't know what to do. I took out my two slow cookers and put one pernil in each at about 8:00p.m. At 5:00 a.m. my pork was completely cooked and totally delicious. (No crackling skin though).
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