Pernil-Style Roast Pork Recipe

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. áside 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. 

  • 6 pound boneless pork shoulder roást (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

  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!
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