How to Make PUERTO RICAN Pernil | Tender Roast Pork | Cook With Me

How to Make PUERTO RICAN Pernil | Tender Roast Pork | Cook With Me

What is up everyone! Welcome back to my channel! Pernil (roast pork) is a classic tradition in my household! I grew up eating this tender slow roasted pork for the holidays. In todays’s video I’m sharing with you how my mother taught me to make Puerto Rican Pernil or Boricua Style Pork Roast! Enjoy!

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Mmm so good so good what is up you guys welcome back to my channel and today i wanted to share with you how to make a puerto rican pork shoulder the bentoni or the puerto rican pork shoulder is a classic in a puerto rican household around a holiday when i was growing up

We didn’t do turkey for thanksgiving my mom always made the pork shoulder and it has been a classic in our household and now i am carrying on this tradition in my home with my family i wanted to show you how easy it is because it’s really

Stinking easy like it’s so easy to do with just a couple of ingredients and the main thing is slow and slow this is a tough cut of meat so you really want to roast it low and slow so i usually start my temperature around 250 or 300 don’t really recommend going over 350

Because you want it to roast low and slow so it typically takes around five to six hours but that is to vary depending on the temperature setting you choose and the weight of your pork i have a small pork shoulder today this one is four and a half pounds so let’s

Go over the ingredients so here we have our pork i have four teaspoons of salt so you want a teaspoon per pound so i have four teaspoons of salt in there i have two teaspoons of oregano two teaspoons of cumin a teaspoon of black pepper i have three tablespoons of oil

And three tablespoons of vinegar and i have about 12 to 15 cloves of garlic it was like a large head of garlic then i have one packet of sausage so the first thing you want to do is get this washed and cleaned i have patted it dry and i

Have it here on my parchment paper so here you have this lava fat you want to cut this back but not all the way like you want to cut it back and stop before it is all the way removed that is going to help keep the roast juicy you can

Also crisp this up if you would like to eat that as well i personally don’t like that part so i just cut it back and use it as like a self baster to keep the meat juicy first thing you need to do is cut it back then you need to make slits

Into the meat so first things first we need to make our marinade i’m going to be using this long also known as a mortar and pestle and please excuse my spanish i’m not fluent in spanish so please forgive me but i’m going to use this mortar and pestle and i already

Have my four teaspoons of salt in there i like to add the salt first because it’s gonna grip my garlic when i start to pound my garlic out it’s going to keep them from jumping out so i’ve added my garlic to the mortar and pestle with

The salt and i’m just going to start getting that mashed up you want to get the garlic mashed up as much as possible before you start to add the other ingredients you could also do this in a blender this is the way that my mom always did it so this is just the

Way that i make it as well you got to put in some arm work put the muscles in for a minute get that garlic really mashed all right so this is looking pretty good i’m gonna bring you guys in and show you what it’s looking like so this is what

We are looking like it’s like just mush garlic and salt mashed together then we’re gonna go ahead and add in our spices which is the oregano the cumin and the black pepper i’m gonna get that mixed up and now i’m gonna add in my three tablespoons of oil and my three

Tablespoons of vinegar it’s coming together as a paste now mmm smelling really good all right and then the last thing my mom used to do is add in this packet of sausage this recipe is really easy to do you guys it’s just all about marinating it so i’m gonna marinate this overnight and

You can marinate it up to two days in advance the longer the better if you do marinate it over two days over several days you want to flip it so that the juices can run back and forth and be evenly distributed throughout the pork i’m going to be roasting this tomorrow

So i’m just going to have it marinate overnight all right so now we’re left with this paste smells really good now comes the fun part now we have to work with the meat when you’re cutting back the fat you just want to start on the corner and just pull it back

So you just keep working your way until you get all the way through this and you just want to be able to flap it back you don’t want to cut it all the way completely off all right that’s looking good for me so now what you want to do is just pierce

The meat and make slits all throughout the meat without going completely through i’m gonna flip it over and get it on the sides and inside these slits is where you’re going to add the marinade all right once you have gone through and made your slits that’s when you want to

Come in with the marinade so the marinade does have does have that sauson in it and it can stain your hands if you prefer to use gloves that’s an option as well it makes your hands a little bit orangey for a little while but it eventually goes away after you wash your

Hands a couple of times i’m going to be using this roasting dish from my pork so i’m gonna go ahead and get it in here so that when i add the marinade all the juices are already in this pot and i’m gonna start going in with my

Marinade this is what my marinade is looking like it smells really good So i’m gonna wear some gloves all right then you just want to massage this in and get it into those slits anywhere that you find a slit put some of this marinade in there so it’s a slit right here so i’m gonna push this marinade in there And flip it over If you find a spot that you think you need another slit Make another slip You want to get the meat fully covered with this marinade Simple ingredients but it is so good you could also put some whole garlic cloves in these holes i don’t do that i’ve seen people do that i don’t i just do it this way but that is an option All right so that’s looking good and go ahead and fold this back over and then the last thing i do is just sprinkle some adobo on it not much we already added salt but i do like to add a little bit to it as well so i’ll come through with this adobo

And i sprinkle some on there just a sprinkle then i’m gonna flip it over this one is boneless and i’m just gonna sprinkle a little bit on the back just a sprinkle and that’s it i’m gonna let i’m gonna cover her up and let her marinate

Overnight so that is it guys we have the pork in here so i’m gonna cover it gonna set it in my refrigerator and let it marinate overnight the longer the better but i’m gonna be roasting mine tomorrow so i’m just gonna let it marinate overnight so i like to come down around

Four or five in the morning and take it out of the refrigerator and let it become room temperature then i get my oven set to about 250 to 300 and then i get it in there for about four or five hours you can baste it every hour and

Then for the last hour or so you can crank up the heat that’s how you’re going to get that skin crispy and that’s when it’s really going to be you want to wait until it’s fork tender okay so five don’t count on a specific time don’t

Think that in five hours it has to be done because it’s going to vary depending on your oven temperature and on the weight of your pork the key thing you’re looking for is for it to be fork tender if it’s not fall apart fork tender keep it in there for a little bit

Longer but this needs to roast low and slow don’t rush it okay this is a really tough cut of meat and in order for it to get tender it has to go low and slow okay so this is part one of our puerto rican style pork shoulder and i will

Check back in with you guys in the morning when i get it put in the oven good morning you guys so the pork has been sitting room temperature for an hour i got the oven preheated to 250 degrees i’m gonna go ahead and get it

Put in the oven and i’m gonna slow cook it for five or six hours and i’m gonna be checking it throughout that time bathing it and just keeping an eye on it the last hour i’m gonna crank up the heat and i’m gonna keep you posted all

Right so let’s get this in the oven she’s been coming back to room temperature she’s looking good she’s ready i’m gonna start at 250 because i want to go low and slow i’m not in any type of rush and we’re gonna get this baby in the oven i’ll check back in with you

Guys in a short in about an hour and a half so i’m gonna peek in on the pork and see how it’s doing it’s smelling good it’s smelling good let’s see what it’s doing Fogged up my glasses so i’m gonna go ahead and use this spoon to baste it i can’t find my baster so i’m gonna use this Oh she’s too too foggy all right guys i’m about to take the pork out of the oven it’s smelling so good in here somebody’s already been trying to sneak pieces come in and have a closer look so this is a small one this is only like

Um four pounds so i’m going to get it taken out of here and i’m gonna get it shredded up and i’m gonna show you what that looks like once i have it all shredded up this is so tender i can’t even pick it up it’s just falling apart Mmm this is so yummy look how tender this is it just falls apart oh my gosh um tender tender do i’m gonna have to try me a piece Oh my gosh so good so good highly encourage you guys to make this recipe thanks for hanging out with me and making this pork shoulder until next time You