Pernil Asado

    Pernil Asado
    Havana Central

    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. 

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    Ingredients
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    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
    Step 1
    Cut one inch holes all over pork butt/shoulder. Fill each hole with garlic clove.
    Step 2
    In a large mixing bowl, mix all other ingredients together.
    Step 3
    Place pork butt/shoulder into bowl and marinade over night.
    Step 4
    In a 325°F (160°C) oven, it will take between 35 and 40 minutes per pound to reach a center temperature of 160°.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    10
    0
    No votes yet
    390 mins
    Prep Time: 
    30 mins
    Cook Time: 
    360 mins
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    The base number of servings for this recipe is 10
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