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Pernil Asado

Pernil Asado

This pork recipe from NYC's Havana Central restaurant combines marinated pork shoulder, citrus juice, apple cider vinegar, and manzanilla olives to make one killer variation on the classic pernil formula. 


Ingredients
10
pounds
pork butt or pork shoulder (yield 6-8 pounds)
4
ounces
apple cider vinegar
1
large onion (chopped)
14
ounces
canned pimento (drained)
16
ounces
manzanilla olives
1
tablespoon
salt
1
teaspoon
pepper
20
garlic cloves
1/4
teaspoon
granulated garlic
1/4
teaspoon
cumin
8
ounces
orange juice
8
ounces
Lime Juice
16
ounces
Olive Oil
Directions
Cut one inch holes all over pork butt/shoulder. Fill each hole with garlic clove.
In a large mixing bowl, mix all other ingredients together.
Place pork butt/shoulder into bowl and marinade over night.
In a 325°F (160°C) oven, it will take between 35 and 40 minutes per pound to reach a center temperature of 160°.

The base number of servings for this recipe is 10
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