The great PORK butt, it’ll never go away…for good reason AND… pairing it up with a Puerto Rican or Cuban marinade…MUY BIEN!
A long soak in a citrus-, garlic-, cilantro-, and oregano-infused marinade gives this Puerto Rican pork dish from Sofrito restaurant in New York a mellow herby flavor. Cooking it slowly wrapped in banana leaves ensures a juicy, moist roast. Serve it up with some rice, black beans, and sweet plantains.
What to buy: Banana leaves are often kept in the frozen foods section of the grocery store. Thaw in the refrigerator before using.
If you can’t find sour oranges (also known as bitter oranges), use a mixture of half lemon juice and half grapefruit juice.
Game plan: Be sure to start making this a day before you want to serve it, as it needs 12 to 24 hours to marinate.
Now … Slow Cooker Version…
Prep time24 hoursCook time8 hoursTotal time32 hoursPernil is a traditional Puerto Rican dish that is slow roasted in the oven. This twist takes a pork shoulder and slow-cooks it in a crockpot until tender.Author: MeseidyIngredients
- 4 lb pork shoulder or pork butt
- 6 garlic cloves, pressed
- ¼ teaspoons ground black pepper
- 1 tablespoon oregano
- 1½ tablespoons olive oil
- 1½ tablespoons white vinegar
- 4 teaspoons saltInstructions
- Combine garlic, pepper, oregano, olive oil, vinegar, and salt. Rub pork with garlic mixture and refrigerate overnight or a minimum of 4 hours.
- When ready drop into the crockpot on low for 8 hrs.
- Done! Consume with vigor.Notes
No liquid needs to be added to the crockpot with the pork. The pork has enough fat to produce needed juices.
Recipe for oven roasted pernil: http://thenoshery.com/roasted-pernil-puerto-rican-roast-pork/