![]() First off let me say don’t forget to defrost your ham LOL. So here’s what I did with the ingredients I had. Well I looked at a thousand recipes and could not find those exact ingredients. She said, “oh you have to make pernil it’s a Puerto Rican ham!” So she told me to get Goya adobo, Sazon` recaito, and sofrito and that if I googled it I would find the recipe. I saw a lady looking at them and asked her opinion. You guys have to try this! I was at the grocery store and I wanted to buy a picnic ham to cook for my husband. I just posted this to Facebook and wanted to share it with you guys: I usually leave the bone in, it’ll slip right out when it’s done. You can also remove the bone at this time if you wish, it will allow for faster cooking. Once it’s removed, poke your roast with the knife so it’s got a bunch of slits for your garlic paste to seep into. I totally forgot to take a picture of the roast before I removed the skin, but it’s pretty straight forward. Take a boning knife and remove the pig skin from the roast (or have your butcher remove the skin for you). Pernil is typically made with a bone-in, skin-on pork shoulder or Boston butt roast. You’ll need a 6 quart Crockpotfor this recipe. This pernil is tender, moist, juicy, aromatic, and shreds like pulled pork with no effort, just a slow cooker! A delish dish that’s foolproof and weeknight friendly? WOO! Let’s do this. ![]() What you need: heavy foil, a microplane (for zesting oranges) and hand juicer.Pernil that’s roasted in the oven can become dry and tough without proper attention, but the moist environment of the slow cooker makes that virtually impossible. The Recipe- Holiday Pork Roast with Cranberry Sauce Got leftovers? Use your pork in my Carnitas Tacos, Easy Huevos Rancheros, or my Pulled Pork over Sweet Potato Rice. It’s the perfect sweet, tart, tangy compliment to this spicy pork roast. I use Dijon mustard and maple syrup as the base and then add paprika, garlic, onion, chili, cayenne pepper and sea salt, then whisk it all up to form a thick paste, then I just slather that pork roast in all that flavor! As the pork roast all that flavor permeates that tender meat…and wow, wow, wow! The Cranberry Sauce:Īgain….so easy! This cranberry sauce is made in about 5-6 minutes and only has four ingredients: cranberries, orange zest, orange juice and brown sugar. This rub is actually a paste rather than a dry spice rub. Rub, wrap, cook! Once cooked, you simply slice and drench in cranberry sauce! The Maple Spice Rub: The next morning wrap in foil and place it in the oven to slow roast for 10 hours. Here’s the process: smother roast in a maple spice rub and place in the fridge overnight. This holiday roast looks pretty fancy, but I promise it’s very easy to make and once it’s in the oven there is no work involved at all. The Holiday Pork Roast with Cranberry Sauce: Pork shoulder is a fatty cut of meat, which is great because that is where the flavor is! I actually resist the urge to trim the fat until after cooking. This recipe calls for 3 pounds, which feeds about six people, but if you need a bigger roast for the holidays, simply double the maple spice rub and cook the same way. Pork shoulder is sold both boneless and with the bone in, usually weighing between five and 10 pounds, but your butcher is usually happy to cut smaller portions for you. These cuts are quite similar and may be used interchangeably. ![]() I may make a commission from sales but your price remains the same.) What is Pork Shoulder?Ĭut from various areas of the shoulder, pork shoulder is often called pork butt or Boston butt. If you’re ready for something new and different for a holiday main course, I am thrilled to suggest this beautiful and easy to make Holiday Pork Roast with Cranberry Sauce, It’s my new favorite!
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