Zutaten für Roast Pork Pernil Puerto Rican Style
- 1 (10-12 lb) pork shoulder (pernil or fresh ham), skin on, bone in
- Corn Oil
- 2 tablespoons white vinegar (optional)
- 10-12 cloves garlic, peeled, chopped (or more, to taste)
- 1 tablespoon sazon goya with achiote (or 1 tbsp sazon goya without achiote and 1 tsp annatto/achiote powder)
- 2 tablespoons adobo seasoning (with pepper)
- 1 1/2 teaspoons black pepper
- 1 tablespoon dried oregano
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 cup orange juice
- 1/4 cup fresh lime juice (about 1-2 limes)
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Zubereitung von Roast Pork Pernil Puerto Rican Style
- **Marinate the Pork:** The night before, peel and mash 10 cloves of garlic into a paste. In a large bowl, combine the garlic paste with: 1/2 cup orange juice, 1/4 cup lime juice, 2 tablespoons olive oil, 2 tablespoons adobo seasoning, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 teaspoon black pepper, and 1 teaspoon salt. Whisk until well combined. Add the pork and ensure it's fully coated in the marinade. Cover and refrigerate overnight.
- **Prepare the Pork:** Rinse the pork thoroughly and use a sharp knife or fork to make 1-inch deep slits all over the surface.
- **Sear and Roast (First Stage):** Preheat oven to 275°F (135°C). Place the pork in a large roasting pan, skin-side down. Rub the remaining marinade generously over the pork, inserting some into the slits. Cover the roasting pan tightly with foil.
- **Low and Slow:** Roast covered for 2 hours at 275°F (135°C).
- **Crisp the Skin:** Flip the pork skin-side up. Increase oven temperature to 350°F (175°C). Remove the foil and continue roasting uncovered for another 2-3 hours, or until the internal temperature reaches 190-195°F (88-91°C) and the skin is deeply golden brown and crackling. Basting occasionally with pan juices helps to keep the pork moist.
- **Check for Doneness:** The juices should run clear when pierced with a fork, and the skin should be crisp and hard. If the skin isn’t as crispy as you’d like, you can broil it for the last few minutes (watch carefully to prevent burning).
- **Rest and Serve:** Remove the pork from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
0g
Fat
120g
Carbs
0g
