Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chef zee's pernil dominicano (pork shoulder). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Today I'm sharing one of my all time favorite recipes that my grandmother taught me! 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 Roasting the pernil is also fairly simple. This is the best pernil dominicano that you will ever have.
Chef Zee's pernil dominicano (pork shoulder) is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Chef Zee's pernil dominicano (pork shoulder) is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have chef zee's pernil dominicano (pork shoulder) using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chef Zee's pernil dominicano (pork shoulder):
- Make ready 1 1/2-2 heads garlic
- Make ready 1 tbs oregano
- Take 4-7 lb pernil
- Make ready 1/2 salt..if you have a 7lb pork use 3.5 tbs salt
- Get 1 tsp thyme
- Take 1/2 tsp cumin
- Make ready 1 red onion
- Make ready 1 chicken bouillon cube
- Get 1 orange
- Get 1 1/2 limes
- Make ready 1/4 c olive oil
- Get 3-4 c water
- Prepare 1/4 c white vinegar
Pernil is a slow cooked pork roast, usually a shoulder, butt or leg, that is very typically enjoyed during the holidays. It is a classic Puerto Rican dish, and also a classic. Pernil Style Turkey is an amazing Dominican Style Turkey that's super flavorful and uses the same seasonings as a Pernil Dominicano. This Pavo Dominicano is a must for Thanksgiving and The Holidays!
Steps to make Chef Zee's pernil dominicano (pork shoulder):
- 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. Then add orange, lime & olive oil, blend again.
- Drain pernil. Season pork usung marinade. Massage marinade into pork. I would use gloves. Cover & let marinade over night.
- 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.
To make pernil, a Puerto Rican favorite of a pork covered in a garlicky marinade and then roasted, I had to throw out my barbecue instincts, which led to an equally delicious First instinct to be broken is the cut of the shoulder. For pulled pork, I like to use the butt, which the top half at the elbow joint. SAVEUR magazine's Executive Food Editor, Todd Coleman, shows you how to peel garlic in less than ten seconds. (It's kind of amazing.). 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.
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