Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pernil (puerto rican style pork shoulder). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
This garlic roasted pork shoulder is a tradition in Puerto Rico for Christmas. It is crazy good :) If you plan on making it, it must be prepared a day ahead. Please enjoy this video for the most flavorful and succulent roast pork shoulder done up Puerto Rican style! Please comment, like, subscribe, and share.
Pernil (puerto rican style pork shoulder) is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Pernil (puerto rican style pork shoulder) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pernil (puerto rican style pork shoulder) using 3 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Pernil (puerto rican style pork shoulder):
- Take 4 Cloves garlic
- Prepare 1/2 cup oil
- Make ready Oregano, adobo, Sazon, Garlic powder
Pernil is the centerpiece of most of our holiday meals, and any other big celebration that calls for feeding a big crowd. This large, bone-in roast is slathered in a pungent blend. * Puerto Rican Style Roast Pork Shoulder (adapted from Daisy Cooks). Daisy's cookbook is excellent – my WASP stepmom gets serious applause from our Puerto Rican clan whenever using a Daisy recipe, although. 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.
Instructions to make Pernil (puerto rican style pork shoulder):
- Crush garlic cloves
- Pour oil in container. Add garlic, oregano, adobo, sazon, and garlic powder (combine) Poke holes in Pernil and add seasoning
- Place aluminum foil and allow to sit over night. Place oven on 360 and let bake for 4-7 hours.
Daisy's cookbook is excellent – my WASP stepmom gets serious applause from our Puerto Rican clan whenever using a Daisy recipe, although. 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. Add garlic, oregano, adobo, sazon, and garlic powder (combine) Poke holes in Pernil and add seasoning. Place aluminum foil and allow to sit over night.
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