Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network

Sunny makes Puerto Rican pernil, a marinated and roasted pork shoulder!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.

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Pernil-Inspired Pork Shoulder
RECIPE COURTESY OF SUNNY ANDERSON
Level: Intermediate
Total: 13 hr 25 min
Prep: 25 min
Inactive: 8 hr
Cook: 5 hr
Yield: 8 servings

Ingredients

2 cups orange juice, divided
2 teaspoons white vinegar
3 tablespoons olive oil
10 garlic cloves, minced
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons salt, divided
1 (8 to 9-pound) picnic-cut, bone-in pork shoulder
Water, as needed

Directions

In a large bowl, combine 1/4 cup of the orange juice with the vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside.

Wash the pork shoulder and pat the meat dry with a paper towel.

Put the shoulder, fat side up, on a cutting board. Leaving the fat in a single piece and attached at 1 end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides. Rub the spice paste around the shoulder, working it into the punctures. Return the fat back to its original position. Score the fat with diagonal cuts and sprinkle the remaining salt over both sides of fat. Wrap the shoulder tightly in plastic wrap and refrigerate it for 8 hours or overnight.

Remove the pork from the refrigerator 1 hour before you start cooking.

Preheat the oven to 400 degrees F.

Pour the remaining orange juice into a roasting pan. Unwrap the pork from the plastic and put it in the pan, fat side up. Roast, uncovered, for 30 minutes, then lower the oven temperature to 300 degrees F. Roast for 3 hours and 45 minutes longer. If the orange juice dries up during the cooking process, add in more juice or water. Serve when the internal temperature of the pork reaches 185 degrees F on an instant-read thermometer. The meat should pull away with the prick of a fork and the skin is crispy. Remove the meat from the oven to a cutting board and let rest for 20 minutes, under a tent of aluminum foil, before serving. Slice the meat, arrange it on a serving platter and serve.

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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network

Foreign for my pork shoulder right there about eight or  nine pounds an amazing buy at the grocery store   so what I did right here is just put in some  OJ and some vinegar that’s going to get into  

The connective tissue here this is a really  yummy cut of pork you know you got to cook   it slow and low like barbecue because it’s got  connective tissue in there but if you treat it   right you cook it slow and low boy how tender  and juicy it becomes for you so oregano going  

Down here and I put in some cumin as well love  the flowery kind of oregano and then some heat   though really going for the smoke  and the ancho chili powder here   this is going to be a really flavorful rub to use  on your pork shoulder now to that just a little  

Bit of olive oil some salt and pepper see how  simple this is It’s just garlic some OJ a little   vinegar so we can get into the connective tissue  there salt and pepper cumin oregano ancho chili  

Powder Cayenne not too much right a little pepper  in and that’s it what I’m going to do is just   release the fat and the skin from the meat it’s  okay if you get a couple of little pieces of the  

Muscle in there all right so now I’ve got the fat  and the skin flapped back it’s a good time to get   the rub onto it all right so just get that in here  and when you do that kind of poke little one-inch  

Holes all the way around so it’ll kind of seep  in get our rub all in there this is going to sit   overnight for about eight hours at least all right  so here I go I’m going to show you what to do take  

Your sharp knife and just make kind of like one  inch squares what you want to do is first start   by just going in kind of like a vertically and  then going horizontally can go all the way down to  

The fat but try not to go all the way through it  because you don’t want this to fall apart now look   at my Benin that I had in the refrigerator just  eight hours or you can do it overnight what I like  

To do is just wrap it up with the plastic wrap  and right before I get it in the oven give a nice   sprinkle healthy sprinkle of salt to the skin here  so when it crisps up each of these little blocks  

Of scored meat will be crispy seasoned chicharron  or crispy pork skin all right just a little bit   of orange juice down the bottom really important  here because the connective tissue needs lots of   moisture in the heat when it Cooks to release and  make this really yummy and tender to the fork pork  

All right so 400 Degrees the oven’s on right now  I’m going to only get this in here for about 30   minutes or so just to kind of work on some color  in the top of the skin and then I’m going to turn  

Down the oven to about 300 degrees for a few hours  oh look at that now just about four hours in now   remember I started 30 minutes at 400 degrees and  then turned it down to 300 and cooking that until  

You know it’s really tender with the fork already  my skin on the top is getting crispy I’m going to   add a little bit more OJ because you want a moist  environment for this to cook in so it can really  

Let the connective tissue break down so this will  be nice and tender to the fork so back in the oven   all right so that’s going to stay in there  for about an hour or maybe a half hour more   and then look at this flavor Galore a quick  little marinade eight hours or overnight  

Slow and Low like barbecue wow foreign [Music]