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Maria´s Pernil al Horno Estilo Cubano

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Margi Cintrano View Drop Down
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    Posted: 26 September 2012 at 11:10
Garlic Roast Pork Shoulder
Maria´s Pernil Al Horno Estilo Cubano
 
Photo Credit:http://cdn-ugc.mamaslatinas.com/gen/constrain/500/500/80/2012/10/08/15/39/k4/po735e4w4k9fe.jpg
 
My dear neighbor and friend Maria Caridad Vilarchao, whose parents hailed from Orense, Galicia; were early 20th century Indianos, people who went to seek their luck abroad in the Americas, and in this case; Havana, Cuba. Unfortunately, Castro confiscated all their belongings and businesses and thus, Maria and her Mom, brother and sister fled in 1960 to Miami Beach. 
 
I had promised her youngest child, Viviana, I would post her mom´s recipe ... 
 
This is Maria´s  Pernil recipe ...
 
1 head of garlic
2 tablespoons plus 1 teaspoon of Kosher salt divided
1 1/2 tblsps dried orégano
2 tblsps white wine vinegar
2 tblsps fresh lemon juice
1 tblsp freshly-ground black pepper
1 seven pound bone in pork shoulder with skin
lime wedges
*** I use manteca de cerdo ( pork lard to rub on exterior prior to entering oven to provide the crisp skin ).
 
 
1) mash garlic to a paste with 2 tblsps kosher salt using a Mortar and pestle, and then put in the oregano, vinegar, lemon juice, and 1 tblsp black pepper freshly grounded
 
2) pat the pork dry and using a sharp small knife, cut a wide pocket ( or have your butcher do ) at the large end of the roast to separate the skin from the fat, and leaving skin attached at sides and stopping before roast narrows to bone.
 
Make one inch deep slits, in the pork under the skin and on all meaty sides, twisting the knife slightly to widen openings, and then push some of the garlic mixture into the slits with your fingers. Rub any remaining garlic mixture over the roast; not the skin.
 
Wipe skin clean, and then rub with remaining Kosher salt to help it crisp and transfer the pernil to a ceramic or glass shallow cazuela or casserole dish, and marinate covered and chilled overnight. No less than 8 hours in marinade.
 
3) The next day or eight hours later:  put the pork skin side up and in a flame proof roasting pan and discard the marinade
 
4) bring to room temperature 1 hr.
 
5) pre heat oven to 350 degrees farenheit
 
6) cover pork with parchment paper and then tightly with foil and roast for 2 1/2 hrs. and then discard the foil and the parchment
 
7) then add 1/2 cup water to pan and roast ( you can use red or white wine, brandy or beer ) and put in oven, and rub the roast with Manteca de cerdo, and roast until the skin is crisp and browned  and the meat, fork tender for 2 hours more. ( watch carefully ).
 
8) let the meat stand and pour pan juices through a sieve into a fat separator or bowl and discard the fat
 
9) add 3/4 cup water to roasting pan and deglaze by boiling over medium to high heat and scrape up brown bits, 1 minute and then, add to the pan juices along with more water and you shall obtain 1 1/2 cups
 
10) cut the skin off the roast pork and slice the pork into serving slices and pull meat from roast in pieces using fork.  Serve the pork with pan juices and a little pork skin ( if not crispy enough, place oven on 475 farenheit degrees for 10 mins. & add a bit more manteca de cerdo lard to skin for crispier skin ).
 
VERY SIMPLE, ENJOY.
 
SERVE WITH LIME WEDGES, YUCA EN GARLIC MOJO AND A LOVELY CHILEAN SANTA DIGNA ROSÉ OR SANGRIA.
 
Margaux.
  
 
 
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 26 September 2012 at 11:16
this looks wonderful, margi - similar to the pernil that i've done before, but with a couple of interesting differences that aren't very significant. here's the recipe i have used, for comparison:
 
 
the first difference that comes to mind is the acids used and that olive oil is used in daisy martinez's recipe, but not in this one. also, i like the way this recipe uses the cooking liquids. the roasting temperatures are a little different, but i like the temperatures used here better, as they allow for more rendering of fat and connective tissue.
 
this recipe from your friend appeals to me greatly. sometime over the winter, i will do a pictorial on this; as i recall, pernil is a traditional Christmas dish in some caribbean countries, and that might be a good day to prepare this, rather than our traditional ham.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 September 2012 at 11:44
Tas, Buenas Tardes,
 
Thanks for your clarifying and explanations.
 
Maria used to prepare this for Christmas Eve the 24th December as the main course. 
 
Thanks, and I shall tell them.
Margaux.
   
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 February 2013 at 16:44
and here it is! click on the link for a write up and step-by-step photos of making this wonderful cuban dish!
 
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