PORK PERNIL RECIPES RECIPES

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GARLIC-ROASTED PORK SHOULDER RECIPE | EPICURIOUS



Garlic-Roasted Pork Shoulder Recipe | Epicurious image

We love it whenever an inexpensive cut of meat is coaxed into a glorious showstopper, and this pork masterpiece is perhaps the best example we can think of. Even the sight of it is delightful, as it glazes over with a sheen in shades of rose and amber. The garlicky adobo—that's the marinade, not the commercial powder—is pushed into slits in the meat to penetrate to the deepest layers; the outer layer, rubbed on the roast, forms a sticky crust of irresistible caramelization; and the skin becomes a rich, crunchy chicharrón, the last pieces of which everyone will surely fight over.

Provided by Maggie Ruggiero

Total Time 1 day

Cook Time 30 min

Yield Makes 8 servings

Number Of Ingredients 7

1 head garlic, cloves peeled
2 tablespoons plus 1 teaspoon kosher salt, divided
1 1/2 tablespoons dried oregano
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
1 (7- to 7 1/2-pound) bone-in pork shoulder with skin
Accompaniment: lime wedges

Steps:

  • Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.
  • Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.
  • Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.
  • Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.
  • Meanwhile, preheat oven to 350°F with rack in middle.
  • Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.
  • Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.
  • Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.

ROTISSERIE ROAST PORK RECIPE - FOOD.COM - RECIPES, FOOD ...



Rotisserie Roast Pork Recipe - Food.com - Recipes, Food ... image

Posted in response to a request for rotisserie recipes. This is a great way to make a pork roast if you have access to a rotisserie. Times are estimated as I don't know what size roast you want to use. Excellent taste!

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 6

1 boneless roast pork
2 fresh garlic cloves, cut in half
seasoning salt
garlic powder
1 teaspoon thyme
household string

Steps:

  • Prepare your pork roast by rinsing under cold water and pat dry with paper towels.
  • Use a sharp knife and make 4 deep slits into the meat, 2 slits evenly on each side and push a piece of fresh garlic down deep into the meat.
  • Tie your roast firmly together with household string if necessary to make sure that it holds together as it cooks and rotates.
  • Move your pork roast to a working surface and season the entire roast generously with season salt, garlic powder and thyme.
  • Use your hands and rub the seasonings deep into the roast over and over until you can no longer feel the grittiness of the seasoning and the thyme leaves appear to be evenly spread throughout the roast.
  • Fit the pork roast snuggly onto the rotisserie rod as dead center as possible.
  • Calculate the weight of your roast by at least 20 minutes per pound or when the internal temperature reaches 160 degrees Fahrenheit.
  • Carefully remove your roast from the rotisserie, of the rod and onto a serving platter.
  • Let the meat stand undisturbed for 5-10 minutes and then carve the meat as usual.

Nutrition Facts : Calories 2.3, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.3, CarbohydrateContent 0.5, FiberContent 0.1, SugarContent 0, ProteinContent 0.1

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