Time 4h15m Yield 10 serving(s) Number Of Ingredients 8 Steps:
The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside. Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate. This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes. For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,. TIP: Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks. Before serving make sure your juices are clear and the skin is nice and hard.
Time 13h15m Yield 8 Number Of Ingredients 7 Steps:
Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste. Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork. Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours. Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours. Preheat oven to 300 degrees F (150 degrees C). Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.
Time 2h Yield 20 serving(s) Number Of Ingredients 7 Steps:
Preheat the oven to 425ºF (220ºC). Place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. Process until smooth. Use a small knife to make several incisions in the fresh ham. Insert the garlic paste into each one using a small spoon. Place the ham in a roaster, and cover. Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175ºF (80ºC) when taken with a meat thermometer. While the meat is roasting, place the yucca in a large pot of boiling water. Cook until fork tender, and drain. Serve with pork roast.
Time 3h Yield At least 6 servings Number Of Ingredients 11 Steps:
Heat oven to 300 degrees. Score meat’s skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar. Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary. Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.
Number Of Ingredients 9 Steps:
In a bowl, mix together the olive oil, garlic, Adobo, lemon juice, sazon, oregano and black pepper; set aside. Using a small, sharp knife, make a cut on the side of the roast where the skin meets the flesh. Continue cutting, separating the skin from the flesh, leaving one end of the skin attached. Using the knife, make 1/2-inch deep incisions in the flesh, under the skin. Place the pork on a tray. Using your hands, rub spice mixture over flesh, pushing some of the mixture into the cuts. Place the skin on top of meat; wipe the skin clean. Rub skin with salt. Cover tray with plastic wrap; transfer to refrigerator to marinate at least 4 hours, or overnight. Heat oven to 350°F. Transfer pork, skin side-up, to roasting pan; bring to room temperature, about 1 hour. Pat skin dry. Cover pan tightly with aluminum foil. Cook pork until meat is fork-tender and internal temperature registers 145°F, 3 to 3 1/2 hours; discard foil. Increase oven to 450°F. Cook pork, uncovered, adding water in 1/4 cup measures if pan becomes dry, until skin is brown and crisp, 20 to 35 minutes, checking pan every 10 minutes. Transfer pork to cutting board; let rest 20 minutes. Remove skin and cut into pieces. Drain fat from drippings. Cut meat from bone. Serve with skin and pan juices.
Time 8h45m Yield 6 Number Of Ingredients 8 Steps:
Heat oil in a large skillet over medium-high heat. Use a sharp knife to poke 3 to 5 holes into the pork roast. Stuff about half the garlic into the holes. Cook roast in hot oil to brown completely, about 3 minutes per side. Transfer roast to the crock of a slow cooker. Blend orange juice, lime juice, remaining garlic, cumin, salt, and oregano in a blender until smooth; pour over the pork. Leave the pork marinating in the orange juice mixture for 10 minutes; turn roast and let other side marinate for 10 minutes. Turn slow cooker to Low and cook for 8 hours. Remove pork to a cutting board. Shred meat using 2 forks. Drain liquid from the slow cooker crock, reserving 1 cup. Return shredded pork to the slow cooker crock, pour reserved liquid over the meat and stir. Look on Low until the meat is again hot, 15 to 20 minutes.
