Showing posts with label Latin American. Show all posts
Showing posts with label Latin American. Show all posts

Tuesday, December 13, 2016

Holiday Pernil: Slow-Roasted Puerto Rican-Style Pork Shoulder by Cleo Coyle



Impressive to serve yet easy to make, this slow-roasted, crispy-skinned pork shoulder is a beloved treat in many Latin American homes, especially during the Christmas season. Like a stunning holiday turkey, a roasted pork shoulder will wow your dinner guests. (They’ll think you worked a lot harder than you did because there’s no basting, just pop it in the oven and turn it a few times.) 

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

Years ago, my husband and I shared a smaller version of this recipe. This is a bigger and better version, perfect for large gatherings...or more intimate ones (with plenty of tasty leftovers).

Happy Holidays, Merry Christmas, and Feliz Navidad! 

~ Cleo


Pork shoulder slow-roasted this way is amazing sliced right off the bone. The rich, crispy pork skin is truly a delicacy, and the succulent meat is wonderfully versatile.


Slapped on a fresh roll, it makes a delicious sandwich, including traditional Cubans. Or place the pork slices in a warmed flour or corn tortilla with guacamole and sour cream and you've got an outstanding taco... 



And now without further ado (or adobo!),
here is our version of the Puerto Rican clas
sic...



🍴

For a free downloadable PDF
of this recipe that you can print, save
or share, 
CLICK HERE.




🍴

Cleo Coyle's Holiday Pernil

Slow-Roasted, Crispy-Skinned Pork Shoulder!




Makes about 10 servings

Ingredients:

10 garlic cloves, peeled

5 tablespoons kosher salt

6 tablespoons oregano

2 tablespoons Goya brand Adobo seasoning

2 teaspoons coarsely ground black pepper

2 teaspoons cumin

2 teaspoons olive oil

2 tablespoons red, white, or cider vinegar (or red or white wine)

3 lemons or limes, juiced (or mix them to make a lemon-lime juice)

1 bone-in pork shoulder with skin (6 to 8 pounds)

NOTE - If an advertisement annoyingly covers some of these ingredients on your screen, I apologize. (It's not my ad, and I have nothing to do with its appearance or placement.) But I can give you a free, takeaway version of this recipe. Please click here for the recipe PDF, where you can see all ingredients clearly. Thank you! ~ Cleo

Directions:

Step 1 - Create the rub: If you have a food processor, then take the first 9 ingredients on a quick spin to make a paste. No food processor? Then simply place the first 6 ingredients on a flat dish. Smash the peeled garlic cloves with the prongs of a fork, crushing the flavor into the dry ingredients. (A mortar and pestle is the traditional method.) When the mix resembles a fine mash, drizzle in your olive oil, vinegar (or wine), and lemon or lime juice. Blend the whole thing into a paste. Set aside.




Step 2 - Score the pork shoulder: After rinsing and drying off the pork shoulder, make six to eight 2-inch long slices around the white skin with a sharp knife. You should slice far enough to penetrate the skin and fat and allow the knife to cut shallowly into the meat under the skin. (See my photos below.)






Step 3 - Apply  the rub: Before you begin, place the pork on a long sheet of plastic wrap. Now massage the swoon-worthy fragrant rub ("adobo" in Spanish) all over the surface of the pork, making sure to work the paste into the cuts you made in the skin. Massage the meat well, rubbing the herbs into the flesh on all sides.




Step 4 - Wrap and chill: Draw up the ends of that plastic wrap, on which you set the pork, and use additional plastic wrap to bind the meat tightly (see my photo below). Place the pork in the refrigerator and allow it to marinate for at least 6 hours, although overnight is better! Pork shoulder is a dense meat, so the longer you marinate it, the better the flavors will penetrate. Again, 6 hour minimum for good results, overnight for the best results.



Step 5 - Prep for cooking: Before roasting, the pork shoulder must come to room temperature, so allow the wrapped meat to sit outside the fridge for 30 minutes. Preheat your oven to 325 degrees F. Unwrap the pork and discard the plastic wrap. DO NOT RINSE THE MEAT. Place it on a rack over a shallow pan, skin side up. Roast uncovered for about 45 to 50 minutes a pound, depending on your oven, so a 6 pound shoulder would need to slow roast for 4-1/2 to 5 hours, an 8 pound roast 6 to 7 hours, and so on.

Step 6 - Turn the Meat: Every hour during the cooking, flip the meat over. In other words, you will start roasting the pork shoulder with the skin side up. After an hour, flip the shoulder so the skin side is down for the second hour, and so on, every hour of cooking. You are turning it this way so the skin will cook evenly on all sides and the juices will be distributed properly. At the end of the cooking time, the meat should be at an internal temperature of 165 degrees. 


This is the pernil after the first hour of cooking
Flip the pernil once every hour for perfect
distribution of juices and browning of skin.



If the thermometer is under that temperature, then place the meat back in the oven for another 20 to 30 minutes and check again. By the end of the roasting process, the skin will be beautifully browned and delicious. (Yes, we eat the skin!) And may you eat with joy!




🍴
For a free downloadable PDF
of this recipe that you can print, save
or share, 
CLICK HERE.


Click here for the free recipe PDF.





May your holidays 
be delicious!



Alice and Marc in Central Park.

Together we write as...


☕ ☕ ☕


~ Cleo Coyle


New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here.
Follow me on twitter here
 Visit my online 
coffeehouse here.



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It can get a girl killed.

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A Mystery Guild Selection
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The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


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OF BOOKS IN ORDER


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Friday, September 4, 2009

Cleo Coyle's Pernil: Puerto Rican Style Roasted Pork Shoulder




Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Cleo Coyle’s Pernil:
Puerto Rican Style
Roasted Pork Shoulder

With the cold nip of fall now in the air, the holidays will soon be upon us; and because it’s wise to test recipes before serving them to guests, this is a great time to introduce you to my husband’s version of a Puerto Rican pernil, a marinated and roasted pork shoulder that's often made in Latin American homes during the holiday season.

Like my fictional character Matteo Allegro, my husband, Marc, is a wonderful cook and he enjoys making this dish throughout the fall and winter because: (a) it’s a mouth-watering delight, (b) it's extremely economical, and (c) it's suprisingly easy to make.

The aromatics of the rub always make me swoon and the finished product looks and tastes amazing. Like a stunning holiday turkey, a roasted pork shoulder will really wow your dinner guests. (They’ll think you worked a lot harder than you did because there’s no basting, just pop it in the oven and turn it a few times.)

Pork shoulder roasted this way is tasty sliced right off the bone. Over the years, we’ve served it with an array of sides: Spanish rice, chili-lime corn, roasted purple Peruvian potatoes, tangy Thai-inspired coleslaw, olive oil-drizzled avocado slices, caramelized organic carrots, and warm, cheesy biscuits. (Watch this Blog for some of these recipes in the near future!) The second day, we like to use our pernil leftovers for soft tacos.

Place the pork slices in a warmed flour or corn tortilla, add fresh salsa (or crisp shredded lettuce), guacamole, a bit of hot sauce, and top it with a dollop of sour cream. Pernil is also used to make Cuban sandwiches—another great serving idea.

And now without further ado (or even adobo!), here is
my husband’s version of the Puerto Rican classic…
just click the link below...
To get my recipe for
Puerto Rican Style
Roasted Pork Shoulder,
click here!

The recipe will appear in PDF format.
You can print it out or save it to your computer.

For more of my recipes or to find out more
about the books in my culinary mystery series,
click this link to my virtual home at:
http://www.CoffeehouseMystery.com/





CLEO'S FOODIE
VIDEO CAPTION:

In my ongoing effort to win this year's Oscar, I bring you this week's how-to video clip (below), which shows you what I consider to be the most difficult part of this recipe—wrapping the pork shoulder in plastic. No kidding! If you try to wrap the meat with pre-cut lengths of plastic, you may end up in a cling wrap battle royal. Our trick is (1) put a length of plastic wrap under the meat before you apply the rub; and (2) do not sever the wrap from the roll! When the meat is ready to go, just remove the entire cling wrap roll from its cardboard box and use it to guide the wrap around the meat as many times as you need to. Only after the meat is fully cocooned in plastic should you cut the wrap free of its roll—just use a scissors or clean slash of a sharp knife. (By the way, these handsome hands belong to my husband, Marc!)

video