Easiest Way to Recipe Appetizing Chef Zees pernil dominicano pork shoulder

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Good Evening every body, at this time you get present recipe Chef Zee's pernil dominicano (pork shoulder) with 13 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 3 stages of easy cooking Chef Zee's pernil dominicano (pork shoulder).

Ingredients for Chef Zee's pernil dominicano (pork shoulder)

1. Needed 1 1/2-2 heads : garlic.

2. Prepare 1 tbs : oregano.

3. Prepare 4-7 lb : pernil.

4. Needed 1/2 : salt..if you have a 7lb pork use 3.5 tbs salt.

5. Prepare 1 tsp : thyme.

6. Needed 1/2 tsp : cumin.

7. Prepare 1 : red onion.

8. Prepare 1 : chicken bouillon cube.

9. Prepare 1 : orange.

10. Needed 1 1/2 : limes.

11. Needed 1/4 c : olive oil.

12. Needed 3-4 c : water.

13. Prepare 1/4 c : white vinegar.

If all ingredients Chef Zee's pernil dominicano (pork shoulder) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Chef Zee's pernil dominicano (pork shoulder)

1. Poke holes all over pork using "X" motion. Place in large mixing bowl with 1 c water & vinegar. Massage vinegar and water into pork & let sit 5-10 min. Marinade: combine garlic, oregano, salt, bouillon cube, cumin, onion, black pepper, thyme in a blender or food processor & blend. Then add orange, lime & olive oil, blend again..

2. Drain pernil. Season pork usung marinade. Massage marinade into pork. I would use gloves. Cover & let marinade over night..

3. In a large pot, place pork skin side up. Add 1-2 cup of water & add marinade from bowl. Let boil 45-55 min. Switch pork to a baking pan. Let cook covered at 350 for 3hrs. Baste pork every hour. Take out 50% of juices (you can use for rice) and let roast uncovered for 1 hour. Broil for 5-7 minutes for crispy skin..

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