RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3078
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| Recipe Name: |
Roasted Pork Shoulder (Pernil Al Horno) - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Cuban |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
3.50
Hours |
Original Num Servings: |
12 |
| Cooking Time: |
5.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.96
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Roast Pan with Rack and Vacuum Food Sealer |
| Suggested Sides: |
Cuban Black Beans, Fried Plantains, Yucca, Spanish Rice |
| Comments: |
You can cook this only 3-4 hours if you want to slice the pork. 5 hours is required for pulling the pork. The food sealer isn't required, but helps with the marinating process.
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Ingredients:
3 Tablespoons oregano, fresh minced
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Directions:
Score the pork with a sharp knofe on all sides - especially the fat/skin.
Mash together the garlic, oregano, salt, and pepper into a paste in a food processor; with the machine running, drizzle in the oil and vinegar.
Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Place the pork into a food sealer bag and seal and vacuum it. Place it in the refrigerator and let it marinate for a minimum of 3 hours up to overnight. If you don't have a food sealer, cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees.
For pulled pork: Roast the pork for 5 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 15 minutes before pulling with two forks.
For sliced meat: Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing. |
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| Nutrition per Serving: |
| Calories: |
168 |
Total Carbs: |
0.8 |
Net Carbs: |
0.6 |
| Cholesterol: |
46.7 |
Fat: |
10.2 |
Protein: |
16.73 |
| Fiber: |
0.28 |
Sodium: |
47.17 |
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