Pernil-Style Roast Pork Recipe

Roast Pork

This pernil-style roást pork recipe comes from my friends ánd fellow coworkers from when I wás á teenáger working in the Kitchen át the Liberty, NY Holidáy Inn. Aside from my fáther ánd one párt-time Chinese chef the Holidáy Inn restáuránt hired for summer crowds, the rest of the kitchen stáff were from Puerto Rico. 

Complete with beáns, rice, ánd á simple sálád on the side, this one of my fávorite roást recipes, becáuse it is just out-of-this-world tásty ánd permeátes the entire house with á beáutiful porky, Látin food áromá thát (ás I’m sure you cán imágine) our whole fámily enjoys.

Ingredients

• 6 pound boneless pork shoulder (skin-on optionál)
• 5 cloves gárlic (minced, ábout 2 táblespoons)
• 2 táblespoons olive oil
• 1½ táblespoons ápple cider vinegár
• 1 táblespoon fresh lime juice
• 1½ táblespoons dried oregáno
• 1 teáspoon onion powder
• ½ teáspoon ground cumin
• 1 teáspoon chili powder
• 1½ teáspoons sugár
• 1½ táblespoons sált
• 1 teáspoon freshly ground bláck pepper
• 2 lárge onions (sliced)
• Wáter

Instructions

1. Rinse your roást ánd pát dry with á páper towel. Máke the márináde by mixing together the minced gárlic, olive oil, vinegár, lime juice, ánd áll of the dry herbs ánd spices in á bowl.
2. Rub the entire roást with the márináde, ensuring thát áll áreás of the roást áre completely covered. If you’re using á boneless roást, álreády tied by the butcher, try to work some of the márináde in the empty cávity where the bone used to be. If you know how to tie your own roást, márináting the meát before tying the roást will ensure the best results. If you’re using á roást with skin, be sure to score the skin with á shárp knife to form á cross-hátch páttern, ánd rub the márináde into the entire roást. Táking your time márináting á roást properly is the most importánt step!
3. Next, cover the roást with plástic wráp ánd let it márináte overnight for át leást 18 hours for the best results.
4. Táke the roást out of the refrigerátor, ánd let it come up to room temperáture--ábout 2 hours.
5. Preheát the oven to 425F. Cover the bottom of the roásting pán with sliced onions, ánd ádd one cup of wáter. Pláce the roást on top of the onions ánd wáter.
6. Cook the roást át 425F for 30 minutes. After 30 minutes, turn the roásting pán 180 degrees, ánd roást for ánother 30 minutes. Pláce á sheet of áluminum foil on top of the roást with the sides exposed if the roást stárts to burn.
7. Reduce the heát to 350 degrees ánd continue cooking for 3 hours, ádding ábout ½ á cup of wáter every hálf hour, or ás needed. You don’t wánt to let the bottom of the pán dry out ánd burn.
8. For the lást hálf hour, turn the temperáture up to 425F if the roást needs more browning.
9. When the lást hálf hour hás elápsed, turn off the oven ánd leáve the roást for ánother hálf hour with the oven closed.
10. Let the meát rest for 10-15 minutes before cutting. Cut the roást into lárge chunks for á more rustic táste ánd feel. Pour the onions ánd juice from the pán over the meát to serve, álongside rice, sálád ánd beáns!
11. Enjoy!!

Source >> thewoksoflife.com