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Cuban Roast Pork, Pernil O Pierna Asada Estilo Cubano Recipe

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This recipe for Cuban Roast Pork, Pernil O Pierna Asada Estilo Cubano, by , is from Westin , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Barbara Cabello
Added: Monday, January 23, 2012

Category:

Ingredients:
1 lg 4 or 5 pound pork roast shoulder or fresh ham (ham that is not cured or smoked or cooked)
2 c sour orange or fresh lime or lemon juice
2 tsp dried oregano
2 tsp cumin powder
2 Tbsp salt and 1 teaspoon salt.
20 clove fresh garlic peeled, cloves can be left whole
2 tbsp lemon pepper
1/2 cup olive oil
2 lg onions sliced in thin rounds
1/2 c roast pork pan drippings
1/2 c reserved garlic and lime sauce mixture

Directions:
Buy a nice large pork shoulder or fresh ham try to buy one with the skin on the fresh ham. THE NIGHT BEFORE: Take your pork shoulder or fresh ham and stab it all over making deep stabbings in the meat all over the roast. Next take your salt pour about two tablespoons full in your hands and rub deep all over the pork roast or fresh ham sticking your fingers in the deep stabbed holes to penetrate the salt well into the meat. Do this all around the ham. You will need about 2 tablespoons of salt all together. If it is a very large fresh ham you might need as much as three tablespoons of salt. Rubbing deep into the meat all over and into the holes made with a sharp knife. Please be careful with the knife when stabbing the pork so as to not cut yourself. Make sure your hands are dry as well as the handle of the knife when stabbing the pork.

After salting put the pork to a side. In a blender or food processor add the lime/lemon or sour orange juice, garlic cloves, and the seasonings, cumin powder, oregano, lemon pepper and olive oil. Blend on high until all is liquefied. This is your Cuban Mojo, pour one cup of the mojo in a jar cover and reserve for later. Now take your pork roast and pour the rest of the sauce all over the pork roast rubbing the mojo sauce deep into the pork meat in the slits or holes. The secret is to make sure you rub your pork meat roast or fresh ham with all this lime/garlic sauce making sure it is well introduced into the meat. Place in a large plastic bay; and refrigerate until the next day for roasting.

Next day remove pork from the refrigerator let stand on the counter for at least an hour then put into a preheated 325 degree oven. Depending on how large a roast you have roast about 3 to 4 hours or a little more. Pour a half cup of the reserved mojo and baste your roast every hour with some of the mojo. Roast is done when the juices run clear and the meat is tender. Do not cover with aluminum foil to roast. You can tent the roast with aluminum foil but do not crimp the edges all around. You want to roast your pork meat not steam it. I do not even tent mine. If the roast starts to get to brown on top tent it with the foil. take a large piece of foil and fold in half then put over the roast leaving the sides open, no crimping. A five pond roast can take as long as five or six hours slow roasting. When done remove roast from the oven take out of the pan put into another pan. Let roast hang out for a bit.

In your pan there should be lots of pan drippings pour them into a frying pan over medium heat and add the onions and fry them in the drippings. Next take half cup of the reserved mojo from the refrigerator and pour into the onions sautéing everything for about five minutes. After about 10 minutes slice all of your roast and pour the mojo with onions all over the meat mixing it well into all of the pork meat.

Number Of Servings:
6-8
Preparation Time:
45
Personal Notes:
Serve with Cuban black beans and white rice. Don't forget the Crispy Cuban bread and the Sangria or wine, For dessert pass a delicious flan. Buen Apetito. Enjoy.

 

 

 

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