Pernil, Classic Puerto Rican Pork Shoulder Recipe Pork shoulder
How To Cook Puerto Rican Pernil - How To Cook. Add marinade from marinade dish and return roast to pan. Of course, if you cook it at a lower temperature, it may take longer.
Pernil, Classic Puerto Rican Pork Shoulder Recipe Pork shoulder
Add broth to pressure cooker. Cut the cuerito up into small pieces so each person gets some skin on their plate for dinner. Cook 1 minute, stirring to loosen browned bits from pan. Remove the cuerito completely and then serve. When ready to cook, remove from refrigerator and let sit at room temperature 30 minutes to take off some of the chill. Don't cover the meatthe entire time it's cooking. Set the ceramic insert into your slow cooker, and place the marinated pork shoulder inside, fat side down. Preheat your oven to 350 degrees fahrenheit. Add marinade from marinade dish and return roast to pan. For the first 2 hours set oven at 275°f and cook covered.
Smoke the pernil with your preferred wood at 250°f for 15 hours. A general rule of thumb is to cook it 20 to 30 minutes per poundor until the meat reads 160°f on an internal meatthermometer. Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours. Any leftovers should be transferred to a food storage container and kept in the fridge for 3 days. Don't cover the meatthe entire time it's cooking. Add 1 inch of water into the baking pan of the pernil to keep the drippings from burning, to keep the pernil moist and to make a nice gravy with the drippings. Add broth to pressure cooker. When ready to cook, remove from refrigerator and let sit at room temperature 30 minutes to take off some of the chill. To reheat the meat, just flick a little water. You will feel the difference as the pernil cooks. The oven roasting method is my favorite.
