How to make a roast pork picnic shoulder pernil crispy pata recipe
This video will show you how to cook a pork picnic shoulder (bone-in) so that you will end up with a crispy outer skin and soft, juicy, flavorful meat. The pork picnic shoulder is a very cheap cut of meat, but if you prepare is correctly, it is delicious!
0:00 Introduction
0:39 Scoring the skin
1:08 Making holes in the pork
1:47 Making the brine
2:49 Brining the pork
3:04 Seasoning the pork
4:37 Salting the skin
5:12 Roasting the pork
5:42 Finished product: Roast Pork!
6:18 Recipe recap
6:43 Cutting into the pork roast
7:49 Please subscribe!
#crispypork #pork #roastpork #pernil #crispypata
CRISPY ROAST PORK SHOULDER RECIPE WITH SKIN (CRACKLING) AND HOMEMADE GRAVY
Simple but super juicy and tender with crispy skin result, this slow cooked Roast Pork Shoulder recipe is the best! (You can use pork butt too). No scoring, No boil in a hot water, No heavy salt and No overnight air dry in the fridge either!
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HOW TO COOK THE PERFECT PORK ROAST SHOULDER WITH CRISPY SKIN (CRACKLING)
Complete Recipe at
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Ingredients:
6 Lb Boneless Pork Shoulder/Pork Butt
2 Tsp fennel seeds
3 Tsp Kosher salt (Recommended)
1 ½ Tsp black pepper or more
2 Tbsp Olive oil
1 Large Onion
6 Garlic Cloves
2 Large Carrots
2 Cups Stock/Broth (Veggie or Beef)/Dry White Wine
HOW TO MAKE TASTY HOMEMADE GRAVY
Ingredients:
Roast Vegetables from the Roast Pork (Onion, Garlic and Carrot)
½ Tbsp Beef Better Than Bouillion/Beef Paste
1 Packet Brown Gravy Mix
¼ Tsp Black Pepper (To Taste)
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Travel The World With This Juicy Hawaiian Roast!
Hawaiian Pork Roast ✳️ A big mahalo goes out to this delicious Hawaiian pork roast filled with ham, pineapple & cheese!
Yield: 1
Prep Time: 15 minutes
Cooking Time: 50 minutes
Difficulty Level: Moderate
Ingredients:
- ⅔ cup béarnaise sauce
- 6 slices of ham
- 3 lb pork loin
- 2 tbsp sugar
- 2–3 pineapple slices, chopped
- 3 tbsp rum
- ½ cup shredded mozzarella cheese
- 12 maraschino cherries
- 3 tbsp BBQ sauce
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Hawaiian Pulled Pork Recipe - Kalua Pig Recipe
Chef Jason shares a Hawaiian pulled pork recipe for Kalua Pig (also called Kalua Pork) in this episode of Chef Tips. Unlike Southern pulled pork, this recipe for pulled pork uses Hawaiian salt, banana leaves and liquid smoke as its base. This is one of the most common Hawaiian luau recipes. This kalua pig recipe is perfect served as BBQ pulled pork with coleslaw and barbecue sauce, or as a traditional kalua pork recipe with poi, shaved green onion and fresh diced tomatoes. It is also fantastic made into a pulled pork sandwich! The pulled pork sauce uses the pan drippings, plus additional Hawaiian salt and Mesquite-flavored liquid smoke, which mimics the kiawe wood from the imu pit. We hope you enjoy this unique recipe for how to make pulled pork. Don't forget to use it in a kalua pig quesadilla. It's awesome!
How to Make Kalua Pork
Ingredients
1 (3 1/2-pound) boneless pork butt roast
2 tablespoons vegetable oil
2-4 tablespoons Hawaiian alaea sea salt or kosher salt
4-6 banana leaves, rinsed
2-4 tablespoons Mesquite-flavored liquid smoke
Directions
1. Preheat oven to 400
2. Rinse banana leaves and pat dry.
3. Remove netting from pork butt and discard.
4. Coat entire roast with about 2 tablespoons vegetable oil.
5. Season the pork with about 2 tablespoons of the Hawaiian sea salt, working it into all the crevices on both sides. You can cut slits into the meat to penetrate more deeply if you prefer.
6. Next do the same with the liquid smoke, coating with about 2 tablespoons, or more to your taste.
7. Over a cooking flame, soften banana leaves on both sides until they turn shiny and pop slightly. This just makes them more pliable.
8. In a large roasting pan, place a nice long strip of aluminum foil (enough to wrap the roast). Place the banana leaves in strips on the bottom and wrap the roast. Place more banana leaves on top, tucking underneath the roast. Wrap very well and securely with the foil and tighten both ends.
9. Place in the oven at 400 F until the internal temperature reaches 160 F, about 20-25 minutes per pound of meat.
10. When the roast is done, remove it from the oven and let it rest and cool for a few minutes. Be sure to save the pan drippings when you open the foil.
11. Pull pork apart with your fingers into a mixing bowl, then pour the pan drippings on top. Taste, and then season to your personal taste with more Hawaiian salt and liquid smoke.
Serve the pulled pork on a bed of poi topped with diced tomatoes and green onions; inside a Taro roll with coleslaw and barbecue sauce, or inside a cheese quesadilla with a side of pineapple or mango salsa. Hawaiians also enjoy kalua pig and cabbage, which is made by sauteeing the shredded beef with fresh cut cabbage or even sauerkraut.
Tips
Make this in a crock pot by placing the roast in the slow cooker on low for about 16 hours.
You can buy Hawaiian sea salt, Taro root and banana leaves for this kalua pork at Whole Foods Market, or other specialty grocers. Banana leaves are also available at Asian and Latin markets.
Serves 4
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Hawaiian guava glazed oven baked pork tenderloin recipe
Guava glazed oven baked pork tenderloin has a slightly sweet, crispy, flavorful outside with a juicy and tender inside and the perfect dish to make for your next get together.
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Guava Glazed Oven Baked Pork Tenderloin Recipe
Ingredients:
For the guava glaze
½ cup Maika’i Guava Jam
2 tablespoons lime juice
1 tablespoon diced onion
1 tablespoon shoyu
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger
For the pork tenderloin
1 ½ pound pork tenderloin
Salt and pepper
2 tablespoons cooking oil of choice
Directions:
1. Preheat the oven to 425F.
2. For the guava glaze: Place a medium saucepan over medium heat. Add Maika’i Guava Jam, lime juice, onion, shoyu, garlic, and ginger. Cook for about 5 minutes or until slightly reduced. Remove from the heat and set aside.
3. Heat a skillet over high heat.
4. For the pork tenderloin: Season pork tenderloin with salt and pepper.
5. Add oil to skillet and sear pork tenderloin for 2-3 minutes on each side.
6. Remove pork from the skillet and place on a roasting rack. Roast for 40-45 minutes or until a minimum internal temperature of 145F. In the last 5-10 minutes of cooking baste with half of the guava glaze.
7. Remove from the oven and allow to rest before cutting. Serve with the remainder of the guava glaze.
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Sunday Pork Roast
Sunday Pork Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family for Sunday dinner. This recipe includes instructions for a classic oven braise as well as cooking in a slow cooker or Instant Pot.
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✅Ingredients
• 3 to 5 pound pork shoulder or butt roast
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
VEGETABLES:
• 2 large white onions cut into 2 inch chunks
• 1 pound baby carrots
• 1 pound baby red potatoes
• 2 cups apple juice
• 1 sprig fresh rosemary
• salt and pepper to taste
✅Instructions
00:00:17 - How to make a rub for pork roast
00:00:37 - How to choose pork roast
00:02:01 - Cutting vegetables for pork roast
00:03:44 - Quick recap Sunday Pork Roast Recipe
1️⃣ Preheat oven to 450 degrees.
2️⃣ 00:00:17 - Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
3️⃣ 00:01:37 - Roast, uncovered, in the 450 degree oven for 30 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
4️⃣ 00:02:40 - Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
5️⃣ 00:03:11 - Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.
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