• New Year's Party Food-02

    From Dave Drum@1:3634/12 to All on Friday, December 23, 2022 17:41:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pernil
    Categories: Pork, Citrus, Herbs, Vegetables
    Yield: 9 servings

    MMMMM---------------------------ADOBO--------------------------------
    9 lg Garlic cloves; fine minced
    3 tb Olive oil
    5 ts Fresh sour orange juice
    4 ts Dried oregano
    8 ts (to 9 ts) kosher salt
    1 ts Black pepper

    MMMMM-----------------------PORK SHOULDER----------------------------
    8 lb (to 9 lb) bone-in, skin-on
    - pork shoulder; pref w/skin
    - covering the entire top
    - layer
    1 ts Kosher salt

    PREPARE THE ADOBO by combining all the ingredients and
    grinding in a large pilón or mortar and pestle, or
    simply mixing together well in a small bowl.

    PREPARE THE PORK: Rinse and dry meat well with a clean
    towel. Place pork skin-side down on a large rimmed sheet
    pan and poke deep, 1" holes throughout the meat and in
    the fatty layer with a paring knife, being careful not
    to pierce the skin. You can’t have too many holes.

    Pour over adobo in batches, using your fingers to push
    adobo deep into the meat. If you’re worried about your
    hands smelling like garlic - which they will! - wear
    gloves.

    Set out a long sheet of plastic wrap, layering with
    subsequent sheets as needed to ensure you can securely
    wrap the entire pork shoulder. Transfer pork to plastic
    wrap and wrap tightly, adding sheets of plastic as
    needed to ensure pork is completely airtight and juices
    are contained. Let marinate in the fridge overnight if
    possible, or at least least 2 to 3 hours. Set on a
    rimmed baking sheet or disposable aluminum foil pan in
    case it leaks.

    Once the pork has marinated, heat oven to 400ºF/205ºC.
    Working over the sink, carefully remove pork from
    plastic wrap, discarding any remaining adobo. Place the
    marinated pork shoulder skin-side up in a deep roasting
    pan, and wipe the skin with a clean cloth. Rub skin with
    one teaspoon salt.

    Loosely tent foil over the pork shoulder, spraying the
    foil with cooking spray or brushing with oil in any
    areas that may touch the skin, as it will stick.
    Transfer to the center of the oven.

    Roast in the oven for 1 hour, then carefully remove the
    foil and rotate the pan. Continue roasting for another 2
    to 3 hours, rotating every hour or so, and watching
    closely. Add water to the pan as needed when juices
    evaporate. The meat is done cooking when the juices run
    clear and the thickest part of the leg registers 160
    degrees with a meat thermometer. The skin may take more
    time to crisp, but watch closely so that it does not
    burn. Tap the top of the skin with the back of a knife
    or metal spatula, and listen for a decidedly hollow
    sound.

    Remove from the oven and let rest for 10 to 15 minutes,
    then transfer to a large cutting board. (For cleaning

    instructions for the pan, see Notes.) If desired, remove
    the skin from the roast by slicing it along the
    underside of the bone with a long, sharp, slender knife.
    Run the knife underneath the skin starting from the
    bottom until loosened, then lift the skin from the meat.
    Use kitchen shears to cut into serving pieces, and let
    them rest in the warm oven until ready to eat. Trim
    excess fat from the meat if desired, and slice as
    desired, in large chunks or slices, to serve.

    TIPS: You can use a smaller or larger pork shoulder, but
    calculate your adobo accordingly by using the following
    formula per pound of meat: 1 large garlic clove, 1
    teaspoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon
    sour orange juice, 1/2 teaspoon dried oregano and 1/8
    teaspoon black pepper. If using a smaller pork shoulder,
    you may want to reduce the amount of salt slightly.

    Use a pan that can handle char. You can line your pan
    with foil, but that can be even messier. When you’re
    ready to clean, combine 1/2 cup baking soda and enough
    hot water to cover the burned spots, and let rest for
    half an hour. Char should release easily with your
    abrasive tool of choice.

    Recipe from Maricel Presilla

    Adapted by Von Diaz

    Yield: 8 to 10 servings

    ECIPE FROM: https://cooking.nytimes.com

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    ... There are 27 bones in my hand. 28 when I'm lonely. -- Kermit the Frog
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