#Pernil With Sofrito

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#Pernil With Sofrito Reel by @chefejpr (verified account) - Nothing says "Christmas Spirit" like the aroma of a perfectly roasted Pernil filling your home. This holiday classic, prepared by our amazing ambassad
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@chefejpr
Nothing says “Christmas Spirit” like the aroma of a perfectly roasted Pernil filling your home. This holiday classic, prepared by our amazing ambassador @chefejpr, is a masterpiece of flavor made with the finest ingredients from Cooking with my Doctor. Get ready for the juiciest meat and the crunchiest cuerito you’ve ever tasted! 🍖✨ Pernil Recipe by Chef EJ Ingredients: • 10 lb pork shoulder ( 9lb - 11lb is okay ) • 15 garlic cloves • ¾ cup sofrito Cooking with my Doctor • 2 tablespoons adobo Cooking with my Doctor • 1 tablespoon sazon Cooking with my Doctor • 2 teaspoon salt ( optional this recipe aims for a healthier version ) • 2 tablespoons lime juice • ¼ cup vinegar • 2 oz olive oil • ¼ cup chopped culantro leaves • 1 cup water Directions: 1. Wash the pork shoulder with lime and vinegars. 2. Make large slices to the bottom of pernil and slice skin back and stab the inside a couple times. 3. Set pernil in the baking pan. 4. In a bowl mix sofrito, vinegar, oil, lime juice, chopped garlic, sazon, adobo, chopped cilantro and mix well. 5. Add marinade to the pernil and spread all over into the slices and holes under the skin. 6. Now clean skin and sprinkle salt on the skin. Add 1 cup of water to the baking pan and cover with aluminum foil. Marinate overnight. 7. Preheat oven to 350 degrees, Bake for 5 hours covered. 8. Remove from oven & uncover. Set heat to 400. Bake for 1 hour & 30 minutes uncovered or simply till skin is crispy. 9. Remove from oven and let rest for 5 to 10 minutes. Remove crispy skin and shred the pork shoulder the best you can and mix with juices. 10. Break skin down into pieces and lay on top. 11. Topped with limes and cilantro. How do you prep your Pernil? Tell us your secret in the comments! 👇 Or better yet, SAVE this recipe for your Christmas dinner and SHARE it with the family chef! 🎁 #PuertoRicanFood #ChristmasRecipe #Pernil #ChefEJ CookingWithMyDoctor
#Pernil With Sofrito Reel by @_cookingwitd - Pernil is the 🇩🇴🇵🇷🇨🇺 Turkey! Recipe Below ⬇️⬇️⬇️ You can also cook at 350° 4 hrs, remove oven bag 450° 2 hrs broil until skin is crispy!
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@_cookingwitd
Pernil is the 🇩🇴🇵🇷🇨🇺 Turkey! Recipe Below ⬇️⬇️⬇️ You can also cook at 350° 4 hrs, remove oven bag 450° 2 hrs broil until skin is crispy! . . . Whole lot of Fresh sofrito Black pepper Sazon completo Coriander Sazon (Loisa Sazon does not have salt) Adobo (Loisa Adobo does not have salt) Lemon pepper Dominican oregano Cumin Paprika Chicken bouillon Garlic & herb Garlic powder or stuff garlic cloves inside meat holes Limon 1 naranja agria (sour orange) Olive oil . Season with your heart, traditionally we do not measure but if I had to estimate 1-2 tablespoons of the seasoning. Enough salt to taste. Pernil is a cut of meat you want to season until the ancestors say stop!!!!!. . I like to cook mine nice and slow but you can also cook at 350° 4 hrs take out oven bag and place back at 450° 2 hrs and broil until skin is crispy. & Enjoy! . . . . #cookingwitd #pernil #pernilassado #pork #porkshoulder #roastedpork #carnedepuerco #pulledpork #pernildecerdo #lechon #lechón #lechonasado #puercoasado #dominicanfood
#Pernil With Sofrito Reel by @chefileananyc (verified account) - Ingredients I used to make this 

1 pernil 10 pounds 
1 sour orange 
2 limes 
Clean pernil with the limes and sour orange.

Mix 1 cup sofrito 
2 1/2 t
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@chefileananyc
Ingredients I used to make this 1 pernil 10 pounds 1 sour orange 2 limes Clean pernil with the limes and sour orange. Mix 1 cup sofrito 2 1/2 tablespoons fresh garlic 1/2 tablespoons black pepper 1 tablespoon oregano Squeeze the juice of a sour orange or use the juice of 2 limes. 1 tablespoon salt 1 1/2 tablespoons all purpose or adobo. I brushed some achiote oil on the skin to get that nice 😊 color. Make sure to dry the skin part With some paper towel, this is the trick to crispy skin. Bake covered at 400 for 3 hours Bake at 500 uncovered for 1 hour #pernil #food #delivery #pollo #fblifestyle#reels #comida #carne #carnes #empanadas #o #foodporn #navidad #cerdo #churrasco #delicious #dominicana#pork #lomodecerdo #cooking #parrilla #catering #arrozcongandules #nyc#foodie #dominican#foodie#instafood #bronx #gastronomia
#Pernil With Sofrito Reel by @micomidapuertorriquena - Reposted from chefejpr Chef Edgardo Jose's  famous Pernil recipe 🇵🇷

Ingredients : 

10 lb pork shoulder @hatfieldmeats 
10 Garlic cloves chopped
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@micomidapuertorriquena
Reposted from chefejpr Chef Edgardo Jose’s famous Pernil recipe 🇵🇷 Ingredients : 10 lb pork shoulder @hatfieldmeats 10 Garlic cloves chopped 2 tablespoons Sazon 1 tablespoons Adobo 1 tsp Cumin 1 tsp Black pepper 1 tsp Chilli powder 1 teaspoon salt 1 tsp garlic powder 1 tsp onion powder I tsp Rosemary ⅓ cup sofrito ¼ cup lime juice 3 tablespoons Vinegar ¼ cup chopped cilantro I cup water Rectangular King Roaster® Pan 17 ⅛ in.x 12 ⅝ in. x 2 2/32 in. 43.5 cm x 32.1 cm x 7.2 cm Directions : Step 1 Wash the pork shoulder with lime and vinegar rub lime on pork shoulder to clean off any slime. Set aside and gather all ingredients. Step 2 Cut skin back and make large cuts to pernil Step 3 Season with my special rub mix together sofrito, vinegar, lime juice, sazon, adobo, cumin, black pepper, chili pepper, salt, onion powder, garlic powder, rosemary, chopped garlic, chopped cilantro. Step 4 Season the pernil very well than Wipe skin down with paper towel for perfect clean crispy skin topped with a sprinkle of salt for a tasty skin now add water. Next cover but keep in mind when covering try your very best for the cover to not touch the skin if it does it will stick and might rip not really a big deal but try to avoid. Step 5 marinate over night or for 3 hours recommend to let marinate over night. Step 6 Preheat oven to 350 degrees. Bake for 5 hours covered Step 7 Bring heat to 400 degrees and remove pernil from oven uncover & bake for 1 hour & 30 minutes or simply till skin is crispy. Step 8 Turn oven off & remove pernil from oven & let rest for 5 to 10 minutes. Now take off crispy skin, shred the meat the best you can and mix with the juices in the baking pan. Than continued with braking pork skin into potato chip like peaces.Add skin back on top of shredded pork shoulder meat to finish. Not traditional recipe it’s a even better one. Crafted and perfect by me chef Edgardo Jose Verdejo have used this recipe for 24 caterings and a bunch of plate sells. 10/10 recipe no dry meat and crispy skin ! #pernil #viral #fyp
#Pernil With Sofrito Reel by @jt_dot - Let's make Chef Edgardo Jose's famous Pernil recipe 🇵🇷👨🏽‍🍳

Ingredients:
* 10 lb pork shoulder
* 10 garlic cloves, chopped
* 2 tbsp Sazon seasoni
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@jt_dot
Let’s make Chef Edgardo Jose’s famous Pernil recipe 🇵🇷👨🏽‍🍳 Ingredients: * 10 lb pork shoulder * 10 garlic cloves, chopped * 2 tbsp Sazon seasoning * 1 tbsp Adobo seasoning * 1 tsp cumin * 1 tsp black pepper * 1 tsp chili powder * 1 tsp salt * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp rosemary * ⅓ cups sofrito * ¼ cup lime juice * 3 tbsp vinegar * ¼ cup chopped cilantro * 1 cup water Directions: 1. Rinse the Pernil with lime and vinegar to clean it. Pat it dry with paper towels. Set aside. 2. Make several deep cuts in the pork skin to allow the seasoning to soak in. 3. In a bowl combine sofrito, vinegar, lime juice, Sazon, Adobo, cumin, black pepper, chili powder, salt, garlic powder, onion powder, rosemary, chopped garlic, and cilantro. Mix well. 4. Rub the seasoning mix all over the pork, making sure it’s well coated. Pat the skin dry with a paper towel. Sprinkle some salt on the skin for extra crispiness. Add water to the bottom of the pan. 5. Cover the pork and refrigerate it. Let it marinate for at least 3 hours, but overnight is best. 6. Put the Pernil covered in the oven at 350°F for 5 hours 7. After the 5 hours Increase the oven temperature to 400°F. Uncover the Pernil for another 1.5 hours or until the skin is crispy and golden brown. Enjoy your delicious, flavorful pernil! 🔥🔥🔥🇵🇷🇵🇷🇵🇷 #PuertoRico #PuertoRicanCuisine #Pernil
#Pernil With Sofrito Reel by @beatrizcookinnvibez (verified account) - Pernil (Picnic Shoulder) Recipe 🇵🇷

Sofrito:
* 1/2c Garlic Cloves
* 5 Aji Dulce or 1 Cubanelle 
* 1/2 Small Yellow Onion 
* 3 Culantro or Handful Ci
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@beatrizcookinnvibez
Pernil (Picnic Shoulder) Recipe 🇵🇷 Sofrito: * 1/2c Garlic Cloves * 5 Aji Dulce or 1 Cubanelle * 1/2 Small Yellow Onion * 3 Culantro or Handful Cilantro * 1/2c White Vinegar Marinate: * 11lbs Picnic Shoulder * Sofrito * 4Tbsp Achiote (Recipe Pinned) * Or substitute 4Tbsp oil of your choice with 2 packets Sazon * 2Tbsp Garlic Powder * 2Tbsp Dominican Oregano Powder or Regular * 1Tsp Cumin Powder * 2 Tsp Onion Powder * 2Tbsp Adobo * 2Tsp Pink Salt or Sea Salt * Additional 1Tsp Sea Salt for skin
#Pernil With Sofrito Reel by @saborwithlove (verified account) - Pernil Asado! Por fin pudimos publicar este video🤣 
(For English, check the comments)
Precalienta el horno a 350° grados
(Receta para 2 perniles. Si
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@saborwithlove
Pernil Asado! Por fin pudimos publicar este video🤣 (For English, check the comments) Precalienta el horno a 350° grados (Receta para 2 perniles. Si va hacer solo uno, utilice solo la mitad de los ingredientes) Aquí los ingredientes que utilicé: 2 perniles con hueso (Es opcional pero puedes lavar los perniles con agua y limones. Después de lavarlos, sécalos bien.) Para el adobo: 4 cdas de cebolla en polvo 2 cdas de ajo en polvo 2 cdas paprika 1 cdta comino 1 cdta perejil seco o fresco 3 cdas oregano seco 1 cda cilantro seco o fresco Sazon a gusto ♦️Ahora bien... le añadí 1 cda de sal y un poquito más, y 1/4 taza de Cubito de pollo en polvo. Puedes usar solo sal y pimienta, pero recuerda que la carne de cerdo pide mucha sal para que ésta salga con sabor y no desabrida. Las cantidades que les presento son solo opcional y usted puede ajustar los ingredientes que desee!♦️ 3 cdas de vinagre blanco Aceite de oliva, aguacate... el que usted use, le añadimos poco a poco hasta crear una "pasta" de adobo. 1/4 taza de sofrito 1/4 taza ajo molido Una vez adobes los perniles, tápalos y guárdalos en la nevera por 2 horas o hasta 24 horas. Con el horno ya precalentado, removemos el plástico primero, colocas los perniles, sin tapar en la parilla del medio y los dejas cocinar por alrededor de 3 horas y 40 mins aproximadamente, o hasta que la temperatura interna sea de 165° o más. Una vez que los perniles estén cocidos, le subimos la temperatura 50 grados más (400°F) por 15 a 20 mins o hasta que el cuerito se tueste. Puedes colocar el horno en boil también pero tienes qie velarlo muy atentamente para que no se te queme. Una vez este tostado, retira los perniles del horno inmediatamente para que no se seque la carne ni se queme el cuerito. Espero les guste! Chef Grego #pernil #puertorico #comidapuertorriqueña #instagood #instagram #saborwithlove
#Pernil With Sofrito Reel by @xavskitchen (verified account) - CHRISTMAS FROM AROUND THE WORLD 🎄

welcome back to christmas from around the world, this is part 4 and today we're taking a trip to Puerto Rico, to m
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@xavskitchen
CHRISTMAS FROM AROUND THE WORLD 🎄 welcome back to christmas from around the world, this is part 4 and today we’re taking a trip to Puerto Rico, to make some Pernil y arroz con gandules 🇵🇷 Pernil: 800g pork shoulder joint with skin Handful fresh oregano 1 tbsp cumin seeds 1 tsp coriander seeds 1 tbsp black peppercorns 1 tsp salt 1 tbsp olive oil 8 cloves of whole garlic 3 tbsp sofrito (full recipe on my page) 1 tbsp adobo seasoning 1 goya sazon packet 
Arroz con gandules 1/2 cup chopped bacon 1/2 cup sofrito 1/3 cup tomato sauce 220g green pigeon peas (drained and rinsed) 1 tbsp annotate oil (colour) 1/2 goya sazon packet 1 tbsp dried oregano 2 tbsp fat from the roast pork (secret step) 375ml chicken stock 6-8 green olives 1 tbsp black pepper 1 cup basmati rice Method: Step (1) Make a paste by combining the fresh oregano, cumin seeds, coriander seeds, black peppercorns, salt and olive oil in a blender. Blend until well combined. Remove the fat and then season your pork shoulder joint with the oregano mixture, sofrito, sazon packet and adobo seasoning. Marinate overnight Step (2) Place the pork shoulder (without the skin) on a baking dish, place a dash of water in the bottom, cover with foil and place in an oven at 160c. Roast for 2 hours and a half. In the meantime, make your arroz con gandules. Step (3) In a large pot, saute your chopped bacon for 5 minutes on a medium heat to release its fat. Then add the sofrito, tomato paste, drained pigeon peas, sazon, dried oregano and mix very well. Add 2 tbsp of the liquid from the roast pork, then add the washed rice, mix well. Add the chicken stock, olives and black pepper then bring to a simmer, cover and cook for 15 minutes. Step (4) 
After 2 hours and a half of cooking, remove the pork and discard the foil cover and then place the pork fat on top of the pork, place back in the oven. Set the temperature to 200 degrees and roast until the skin becomes super crispy. Once crispy, cover with foil and let rest for 20 minutes before carving. Serve and enjoy :) #christmasfood #christmas #pernil #arrozcongandules #puertorico
#Pernil With Sofrito Reel by @kimmyskreations.1 (verified account) - Marinating my Pernil overnight and cooking it tomorrow! We having a Puerto Rican soul food fusion dinner at my house this year!
Gotta make all my boys
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@kimmyskreations.1
Marinating my Pernil overnight and cooking it tomorrow! We having a Puerto Rican soul food fusion dinner at my house this year! Gotta make all my boys happy lol oh and clean up with @scrubdaddy because duhhhh #kimmyskreations #pernil #sofrito #scrubdaddypartner
#Pernil With Sofrito Reel by @criollo_grindz (verified account) - Seguimos rompiendo con las recetas navideñas Boricuas! 
Y ya tú sabes… el pernil no puede faltar.
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@criollo_grindz
Seguimos rompiendo con las recetas navideñas Boricuas! Y ya tú sabes… el pernil no puede faltar.
#Pernil With Sofrito Reel by @saborwithlove (verified account) - Pernil de Cerdo al Horno con cuerito tostao'!🇵🇷
Ya se acerca Thanksgiving y Navidades y el Pernil no puede faltar! Cada cual prepara el pernil a su
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@saborwithlove
Pernil de Cerdo al Horno con cuerito tostao'!🇵🇷 Ya se acerca Thanksgiving y Navidades y el Pernil no puede faltar! Cada cual prepara el pernil a su manera... este es mi estilo😊 Ingredientes: 1 Pernil de cerdo (8 a 10 lbs) Para el adobo: 2 hojas de recao (si no tiene, utilicé cilantro) 8 a 10 dientes de ajo 1/4 cdta de sal para que los ajos no salgan volando😂 1 1/2 cdas de sofrito 2 cdas de oregano seco 1 cda cebolla en polvo 1/2 cda comino en polvo 1 cda paprika 2 cdtas de pimienta negra Sal a gusto (yo utilicé 2 1/2 cdas) 3 cdas aceite de achiote 1 cda cubito de pollo en polvo (opcional! Si no lo quiere utilizar, añádele más sal a su adobo ya que la carne de cerdo aguanta sal) 2 cdas Vinagre blanco Para el cuerito: Cuando retire el cuero del Pernil, asegúrese de cubrirlo con sal para extraer la humedad y para que así le quede el cuero tostado! Dejamos el cuero por alrededor de 30 mins a 1 hora en el refrigerador (nevera) y lo sacamos unos 15 mins antes de cocinarlo, le retiramos la humedad y toda la sal para después colocarlo encima del pernil! Baked Pork Shoulder with Crispy Skin!🇵🇷 Thanksgiving and Christmas are right around the corner, and Pork is a must! Everyone prepares the pork their own way... this is my style😊 Ingredients: 1 Pork Leg or Shoulder (8 to 10 lbs) For the seasoning: 2 recao (culantro) leaves (if you don't have any, use cilantro) 8 to 10 garlic cloves 1/4 tsp salt so the garlic doesn't fly away😂 1 1/2 tbsp sofrito 2 tbsp dried oregano 1 tbsp onion powder 1/2 tbsp cumin powder 1 tbsp paprika 2 tsp black pepper Salt to taste (I used 2 1/2 tbsp) 3 tbsp achiote oil (annatto) 1 tbsp chicken bouillon powder (optional! If you don't want to use it, add more salt to your seasoning since pork can handle salt) 2 tbsp white vinegar For the skin: When you remove the skin from the pork, make sure to cover it with salt to extract the moisture so that the skin gets crispy! We leave the skin for about 30 minutes to 1 hour in the refrigerator and we take it out about 15 minutes before cooking it, we remove the moisture and all the salt and then place it on top of the ham! Chef Grego

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