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  • The base number of servings for this recipe is 6
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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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