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Chef Edgardo Jose's Famous Pernil (Puerto Rican Roast Pork Shoulder)
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Chef Edgardo Jose's Famous Pernil (Puerto Rican Roast Pork Shoulder)

7 hPara 12Nutri-Score C€€
de @chefedgardojose1 importación0 veces cocinadas
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lo que necesita

Ingredientes

12 personas
  • pork shoulder (skin on)Carne4,5 kg
  • garlic (chopped)Frutas y verduras10 piezas
  • Sazon seasoningEspecias30 g
  • Adobo seasoningEspecias15 g
  • cumin (ground)Especias5 g
  • black pepper (ground)Especias5 g
  • chilli powderEspecias5 g
  • saltEspecias6 g
  • garlic powderEspecias5 g
  • onion powderEspecias5 g
  • rosemary (dried)Especias5 g
  • sofritoFresco80 ml
  • lime juice (freshly squeezed)Bebidas60 ml
  • vinegarDespensa45 ml
  • cilantro (chopped)Frutas y verduras15 g
  • waterBebidas240 ml

por ración

Nutrición

945kcal

Carbohidratos
3 g
Proteínas
65 g
Grasas
75 g
Adaptar utensilios

lo que usará

Utensilios

  • Fuente de horno
  • Horno
  • Bol

paso a paso

Preparación

  1. Clean the pork shoulder

    • Rub the pork shoulder with lime juice and vinegar to clean off any slime.
    • Set aside and gather all the ingredients.
    Paso 1

  2. Cut the skin and meat

    • Cut the skin back and make large cuts into the pernil.
    Paso 2

  3. Make the special rub

    • Mix together the sofrito, vinegar, lime juice, sazon, adobo, cumin, black pepper, chilli powder, salt, onion powder, garlic powder, rosemary, chopped garlic and chopped cilantro.
    Paso 3

  4. Season the pernil

    • Season the pernil very well with the rub, working it into the cuts.
    • Wipe the skin down with a paper towel for a perfectly clean, crispy skin and top with a sprinkle of salt.
    • Add the water to the pan.
    • Cover the pan, trying your best so the cover does not touch the skin, otherwise it will stick and might rip.
    Paso 4

  5. Marinate

    • Marinate overnight, or for at least 3 hours; overnight is recommended.
    Paso 5

  6. Bake covered

    • Preheat the oven to 350 °F (175 °C).
    • Bake the pernil covered for 5 hours.
    Paso 6

  7. Crisp the skin

    • Raise the heat to 400 °F (200 °C), remove the pernil from the oven, uncover it and bake until the skin is crispy.
    Paso 7

  8. Rest, shred and finish

    • Turn the oven off, remove the pernil from the oven and let it rest.
    • Take off the crispy skin, shred the meat the best you can and mix it with the juices in the baking pan.
    • Break the pork skin into potato-chip-like pieces and add it back on top of the shredded pork shoulder to finish.
    Paso 8
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