Ready for the holidays? Why not make it special with a bit of pernil, which is a roasted pork (usually pork shoulder) seasoned in adobo mojado. Adobo mojado usually consists of crushed garlic, olive oil, salt, black pepper, dry/fresh orÃ©gano brujo, citrus juice or vinegar (or both citrus and vinegar). Pork is central to traditional Puerto Rican holiday cookings, and would make for a special treat on any holiday or birthday.
This Puerto Rican Porkrecipe is by the chef sister of Mary Brown Malouf and is said to taste just as good cold as it is fresh out of the oven! So if you have leftovers feel free to make a yummy sandwich with it. Enjoy:
Summery Puerto Rican Roast Pork
12 cloves Garlic, Peeled
Â¼ Cup Fresh Thyme
Â½ Cup Olive Oil
1 Tbsp. Black Peppercorns
2 Tbsp. Kosher Salt
2 Cups Sour Orange Juice or
1 â…“ Cups Orange Juice and
â…” Cup Lime Juice
4-5 Lbs. Pork Sirloin Tip or Boneless Pork Shoulder
* Mix all ingredients except the meat in a food processor. Mix until almost smooth.
* Put the marinade and meat into a large Zip Lock bag and marinate for 6-10 hours in the refrigerator.
* One hour before cooking, remove the meat from the refrigerator and let sit at room temperature. Pre-heat the oven to 450â°.
* Wipe most of the marinade off the pork (leaving some of the puree on is OK) and place in a heavy roasting pan.
* Cook in the oven for 15 minutes until lightly brown.
* Lower the heat to 250â°, add a little water to the pan and cover with aluminum foil. Cook for 2-3 hours until the meat is tender throughout.
* Remove the meat from the pan, keep it warm on the side and reduce the pan juices slightly.
* Strain and taste. If the sauce is not too salty, serve with the meat. If it is a little too salty, wash and slice a potato. Add a few slices of the raw potato to the pan and cook for another 5-10 minutes. Discard the potato slices. They should have absorbed quite a bit of the salt, so taste the sauce again before serving and adjust the seasoning.
* Slice the meat across the grain and serve with black beans and rice.
Source: Salt Lake Magazine