PERNIL WITH PERFECT CUERITO

A daily delicatessen and Christmas must have the roasted pernil is a favorite in the islands and around the world. The pernil Sabor With Love recipe is a great way to get all of the classic flavors you love and be the star in  family and friends gatherings. By using our simple techniques and seasoning, this pernil recipe will give you the juicy tender meat with a crispy mouth watering skin. (without compromising on flavor!).

Pernil

 

What Is Pernil or Pork Shoulder?

The pork leg is a very lean portion of the hog. It can be separated into three muscle groups: the inside, outside, and tip. It also contains a hock and a foot. The leg is tender and mostly free from connective tissue, making it ideal for dry heat cookery.

Leg: The leg primal cut includes the hog’s hind leg and rump. This portion is where ham comes from, so you’ll sometimes hear the leg section referred to as the ham. Loin: The middle of the hog consists of two sections. The top, known as the loin, is exceptionally tender and lean.

 

American Pork Cuts American Pork Cuts

British Pork Cuts British Pork Cuts

 

Chef Gregorio Perfect Pernil

I understand that not everyone has the time roast an entire pork for the upcoming season a pernil will easily serve a party and have leftovers for next day brunch and sandwiches. Roasting a good cut pork leg works amazing!

For this recipe, I’m using a 10-12 pound pork leg. At the end of the shank, you’ll find what’s known as the hock. People also commonly call this portion of the rear legs ham hocks, shanks or pork Legs.

HOW TO MAKE THE PERFECT SEASONING 

  2.5 CDAS (TBSP) AJO FRESCO MOLIDO / FRESH MINCED GARLIC

  2 CDAS (TBSP) OREGANO SECO / DRIED OREGANO

  2 CDAS (TBSP) PEREJIL SECO / DRIED PARSLEY

  1/2 CDA (TBSP) COMINO / CUMIN

  1/2 CDA (TBSP) SAL / SALT

  1/2 CDA (TBSP) PIMIENTA NEGRA / BLACK PEPPER

  2 CDAS (TBSP) ADOBO

  1 CDAS (TBSP) CUBITO DE POLLO / CHICKEN BOUILLON

  4.5 CDAS (TBSP) SAZON (O) 3 SOBRECITOS (PACKETS)

  1/3 TAZA (CUP) ACEITE DE OLIVA / OLIVE OIL

  1/3 TAZA (CUP) SOFRITO

  2 CDAS (TBSP) VINAGRE BLANCO O DE CIDRA / WHITE OR APPLE CIDER VINEGAR

VIDEO

Here’s the step-by-step on roasting a delicious pernil:

  1. PREHEAT.Turn on oven and allow it to preheat to 325 degrees F.
  2. SEASON.Cut 1-2 inch holes throughout the pork leg. With your hand spread the seasoning in the holes and over the pork leg.
  3. ROAST THE MEAT!Place the pork leg in your oven at 325 degrees F for the amount of hours based on weight. (See out weight calculation hours)  and bake until the internal temperature reaches 165 degrees F. For me, it took 3 hours to reach this temperature, so adjust time as needed.
  4. SKIN. The skin chuck roast will get crispy when the internal temperature reaches 195 degrees F (this takes about an hour).
  5. REST, CUT, AND SERVE.Allow the roast to rest for 15-20 minutes. Cut into small portions.
  6. ACCOMPANIMENTS. Serve with several of our famous accompaniments like rice with pigeon peas, pastels and potato salad. (See our recipes).
  7. ADD FINISHING TOUCHES. Sprinkle with SABOR AND LOVE and enjoy!

 

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