Recipe: Appetizing Chef Zee's pernil dominicano (pork shoulder)

Chef Zee's pernil dominicano (pork shoulder). 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 tender, juicy, and flavorful. Please let me know if you have any questions and click here to watch my YouTube video on How to Make Pernil Dominicano! Today I'm sharing one of my all time favorite recipes that my grandmother taught me!

Chef Zee's pernil dominicano (pork shoulder) 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!
You can have Chef Zee's pernil dominicano (pork shoulder) using 13 ingredients and 3 steps. Here is how you cook it.

Ingredients of Chef Zee's pernil dominicano (pork shoulder)

  1. Prepare 1 1/2-2 heads of garlic.
  2. Prepare 1 tbs of oregano.
  3. It's 4-7 lb of pernil.
  4. You need 1/2 of salt..if you have a 7lb pork use 3.5 tbs salt.
  5. Prepare 1 tsp of thyme.
  6. You need 1/2 tsp of cumin.
  7. Prepare 1 of red onion.
  8. It's 1 of chicken bouillon cube.
  9. Prepare 1 of orange.
  10. You need 1 1/2 of limes.
  11. Prepare 1/4 c of olive oil.
  12. It's 3-4 c of water.
  13. It's 1/4 c of white vinegar.

Pernil: A succulent slow cooked piece of pork is beautifully seasoned and becomes fall-apart tender in this traditional Puerto Rican dish. My pernil journey began as I was wrestling a huge shoulder of pork out of its packaging, about to start some rendition of slow roasted pork. One of my favorite foods on earth is pernil, or latin style pulled pork. It's juicy, it's citrus-y, it's herby, it has the yummy crunch of crispy bits of skin, and it's topped with the sweet-acidic pop of marinated onions. mmmm!

Chef Zee's pernil dominicano (pork shoulder) instructions

  1. 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..
  2. Drain pernil. Season pork usung marinade. Massage marinade into pork. I would use gloves. Cover & let marinade over night..
  3. 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..

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. I've made a lot of pernils. They were pretty good but this great! What makes it great I find is the the soy sauce in the marinade, and the low and slow roasting.

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