Pernil with Orange Marinade
Many moons ago, I published my recipe for pernil, the delicious Puerto Rican roasted pork butt/shoulder. Recently, I had a whole Saturday afternoon to try a longer and slower cooking method for my bone-in pork butt. I have to tell you, if you have the time I would advise cooking it this way as you will have meat absolutely dripping moist and falling off the bone. The quicker method in my earlier recipe is a very good way of cooking the pork if you dont have 8-9 hours to kill waiting to tear into the pernil. But, if you do remember to put your pork in by 11AM, you will not be disappointed by the results of low and slow cooking. I am cutting and pasting the old pernil recipe here and adding my alternative Low and Slow cooking time. I hope youll give it a shot and let me know what you think! Remember to allow your pernil to marinate overnight for the best results!
Many moons ago, I published my recipe for pernil, the delicious Puerto Rican roasted pork butt/shoulder. Recently, I had a whole Saturday afternoon to try a longer and slower cooking method for my bone-in pork butt. I have to tell you, if you have the time I would advise cooking it this way as you will have meat absolutely dripping moist and falling off the bone. The quicker method in my earlier recipe is a very good way of cooking the pork if you dont have 8-9 hours to kill waiting to tear into the pernil. But, if you do remember to put your pork in by 11AM, you will not be disappointed by the results of low and slow cooking. I am cutting and pasting the old pernil recipe here and adding my alternative Low and Slow cooking time. I hope youll give it a shot and let me know what you think! Remember to allow your pernil to marinate overnight for the best results!
- olive oil
- 1 bone-in pork shoulder (5-10 pounds depending on how many y 5 pounds will feed 4-5 hungry people)
- 5-8 cloves garlic some chopped some sliced
- adobo (or a mixture of garlic power onion powder, cumin, black pepper, salt and oregano)
- 1 bottle of sour orange marinade (or 2 oranges and 1 lime o
- 1 large onion chopped up
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.28124999955 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.038834999937864 g
- Serving Size 1 1 Recipe (0g)
- Sodium 0.005624999991 mg
- Sugar 0 g
- Trans Fat 0.00761624998781403 g
- Calories 2 calories
Step-by-step
- The night before (or 30 minutes before cooking): Marinate the pork.
- Rub the pork shoulder with olive oil and adobo (or your own garlic powder, onion powder, cumin, black pepper, salt, and oregano mixture).
- Make slits in the pork and insert garlic slices (or garlic paste).
- Make the marinade: Combine sour orange juice (or substitute), chopped garlic, chopped onion, salt, pepper, and oregano.
- Pour the marinade over the pork and let it sit for at least 3 hours, preferably overnight.
- Place the marinated pork (fat side up) in a roasting pan with the remaining marinade. Add a little liquid (water or chicken stock) if needed.
- Cook at 475 degrees for 1 hour.
- Reduce oven temperature to 275 degrees, tent with foil, and cook for 8-9 hours.
- Remove foil 30-40 minutes before the end to crisp the skin.
- Let rest for 15-30 minutes before slicing and serving.
My Delicious Pernil Adventure: A Low and Slow Approach
As a busy working mom, finding time to cook elaborate meals can feel like a Herculean task. But last weekend, I decided to challenge myself. I'd always wanted to perfect my pernil recipe, that succulent Puerto Rican roasted pork shoulder, and a long, lazy Saturday seemed like the perfect opportunity to tackle a low and slow cooking method. My usual method works a treat for a quick weeknight dinner, but this time, I craved that melt-in-your-mouth tenderness that only hours of slow roasting can provide.
The aroma that filled my kitchen as the pork slowly cooked was intoxicating. The kitchen transformed into a fragrant haven; the scent of garlic, oregano, and the sweet tang of orange filled the air. Honestly, even the anticipation was half the fun. It felt wonderfully indulgent to spend the day focusing on this one task, slowly watching the pork transform. I loved the sense of accomplishment and pride that came with knowing that I was creating something truly special, something that would not only nourish my family but would also bring joy and happy memories. The result? An absolutely incredible pernil – tender, juicy, and bursting with flavour. The meat literally fell off the bone, which is saying something! The low and slow approach elevated the dish to a whole new level; it’s a testament to the fact that sometimes, the simplest approach is the most rewarding. And I got to enjoy a lazy Sunday afternoon.
The beauty of this recipe is its versatility. You can easily adjust the cooking time depending on the size of your pork shoulder, ensuring perfectly cooked meat every time. I’ve found that a 5-pound pork shoulder feeds four to five people with generous portions. I also experimented with various marinades; feel free to get creative and add your favourite spices or herbs to personalize the taste. And don't be afraid to experiment with the cooking process! I sometimes remove the top layer of skin after cooking to make chicharrones, a crunchy and delicious addition to the dish. It adds a delightful textural contrast.
This pernil recipe isn't just about the food; it's about the experience. It's about savouring the process, from the careful preparation of the marinade to the anticipation as the pork roasts slowly in the oven. It's a reminder to slow down, to appreciate the simple pleasures in life, and to enjoy the rewards of patience and dedication. And I will make it again, very soon.
So, gather your ingredients, and embark on this culinary journey. I hope you’ll love the results as much as my family did.
