Hola, mi gente! This translates to "Hello, my people!" This blog post is part of the the Worldbuilding Blogfest hosted by Sharon Bayliss.
Today I will share a part of Puerto Rican cuisine. Yes, I love food. It is my friend and my nemesis. However, like all cultures, we take our food, music and customs seriously (by serious, I mean we party). During holidays, we particularly light up our kitchens with the smells of Spanish spices wafting through the air. Not only are our colors loud and bright, but we love our food spicy and flavorful. We love pasteles, sort of like a big tamale wrapped in banana leaves but made with plantains, yuca and pork. No occasion is celebrated without red rice and pigeon peas, arroz con gandules. And who can forget the platanos maduros, fried sweet plantains. So come with me on this culinary journey of food, love and family.
Pernil (Roast Pork Shoulder) Recipe
Prep Time: 15 minutes
Cook Time: 3- 4 hours
Servings: 10-15, possibly more :)
1 Pork Shoulder (about 10-12 pounds)
1 cup of Adobo with Pepper (Seasoning Salt)
1/2 cup garlic minced
1/2 cup of vinegar
3 packets of sazon (make sure it is the one with achiote for good color)
1/2 cup of olive oil
1 cup of water
- Preheat the oven for 350 degrees F.
- So the first thing you want to do is take the fully defrosted pork shoulder out of it wrapping and give it a good rinse.
- I don't know about anyone else, but I don't know how many hands were handling that meat (that's what she said! Or he said! I never really know).
- Then you want to place it on a large cutting board because it is going to get crazy. You take a butcher's knife and you let out some aggression on the pork shoulder. Stab holes into the pork shoulder approximately two inches apart. Your spouse, or significant other, may look at you with fear. That is okay.
- Set the pork aside in a roasting pan or large aluminum pan
- Take all of your spices and mix them in a bowl. Make sure mix well.
- With your hands, take a scoop of the spice mixture and spread liberally all over the pork shoulder. Be sure to get a sufficient amount of the spices into the holes created by the knife earlier.
- With the remaining spice mixture, add water and pour into the bottom of the pan.
- Place in the oven for approximately 3 to 4 hours.
- Be sure to baste the pork every 30 minutes. At the end of 3 hours, use a serving fork to poke the shoulder, through to the bone. If the liquid runs clear then it is done. If it is somewhat pink or red, then let cook for another hour.
- At the conclusion of the 3-4 hours, let the pork sit for 15 minutes before cutting into slices.
- Enjoy with a side of rice, beans and salad!!!!!
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