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Pernil Relleno con Moros y Cristianos

Pernil Relleno con Moros y Cristianos

A traditional dish, always welcomed at the table.


Ingredients
1
cup
Olive Oil
1/2
cup
sour orange juice
10
cloves
garlic, chopped
1/2
teaspoon
oregano
salt and freshly ground black pepper
4
cups
6- to 8-pound bone-in fresh ham or pork shoulder
moros y cristianos
Directions
In small bowl, combine oil, orange juice, garlic, oregano, and salt and pepper. Let stand for 1 hour.
With sharp knife, cut pork lengthwise, exposing the bone. Cut around the bone and remove. Making small cuts, spread meat until flat. Trim into a rectangular shape. Discard any excess fat.
Transfer meat to shallow pan. Coat with marinade and refrigerate for at least 2 hours.
Preheat oven to 375°F.
Spread Moros y Cristianos down the middle of meat and fold to fully cover stuffing. Tie with a string both lengthwise and across. Roast for 20 minutes per pound or until inside cavity reaches 150°F.

The base number of servings for this recipe is 6
OK

Categories 

Hearty DinnersPork

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