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Photo from the Norfolk Examiner newspaper, January 4,
2010.
This is a delicious Puerto Rican roast pork (Pernil al Horno) that makes a
wonderful change for the holidays. My sister's mother-in-law, Regina
Perez or New York, introduced our family to this wonderful pork roast. During the holiday season, pernil
is often made in Latin-American homes. In fact, pernil is at almost every Puerto Rican wedding,
anniversary, birthday, or large party event.
Regina's Pernil - Puerto Rican Roast Pork
Recipe Type:
Pork Shoulder
Cuisine: Puerto Rico
Yields:
serves many
Prep time: 30 min
Cook time: 5 hr
Ingredients:
1 large
onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
3/4 teaspoon dried oregano, crushed
Green olives with pimientos
1/2 teaspoon garlic powder or garlic salt
1/2 teaspoon dried basil, crushed
1 1/2 teaspoons recaito*
1/2 package sazon seasoning*
2 to 3 tablespoons drained
capers
1 teaspoon sofrito*
White vinegar
1 (10-pound) pork shoulder roast with bone
1 teaspoon paprika
Olive Oil
* Recaito, sazon seasoning, and
sofrito can be found in Spanish stores or large supermarkets. Look in the
spice section.
Preparation:
In a medium bowl, combine
onion, bell pepper, oregano, green olives, garlic powder or garlic salt,
basil, recaito, sazon seasoning, capers, and sofrito; add enough white
vinegar to just cover the ingredients; mix and crush together until well
blended.
With a sharp knife, cut
1-inch deep slits on all sides of the pork roast. Using a spoon or your
fingers, stuff the seasoning mixture
into each slit. Place pork roast into a large dish or pan. Pour any extra
seasoning mixture over the roast, cover with aluminum foil and refrigerate
overnight.
Preheat oven to 325 degrees F.
Place roast onto a rack in a shallow baking pan
(place a little water in the bottom of the pan). Mix paprika with
a little olive oil; rub over the roast.
Baked, uncovered, 4 to 5 hours or until a
meat
thermometer
registers 160 degrees. Base with juice every 30 minutes (if roast starts to
get too brown during baking, cover with aluminum foil). Remove from oven and
transfer onto a cutting board.
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
Let stand 15 minutes before carving
(meat temperature will rise 5 to 10 degrees
after it is removed from the oven).
After carving, transfer onto a large serving platter.
Serves a large family
gathering.
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