Penil ( Puerto Rican Pork Roast )

So awhole lot has been going on with my life and I havent been able to cook or even eat some decent food for the last couple of weeks. Its been a crazy couple of days…trying to get a business off the ground called ” Makana Kai Gourmet Products ” , which with some friends of mine, we produce Hawaiian Keawe Smoked Sea Salts and Gourmet rubs and seasonings….Its a passion that has developed to an obsession …..we will be hitting up the Farm markets here in Oahu and in Kauai by November 2nd.

But anyway!!! the seasoning used in this recipe will be available as well thru Makana Kai Gourmet Products here in the near future…So with that said …lets get to the Penil…

My favorite FAVORITE! way of preparing pork is this recipe….I took a family recipe and tweaked it a bit by putting in my 15 plus years of culinary experience with the flavors i learned from my child hood family meals. Everytime i make this start to day dream….and while it is cooking it reminds me of the holidays…. when my family use to get together….Memeories i will cherish forever……..

1 – 5 lbs Pork Shoulder or Picnic Roast

1/4 c. – Adobo seasoning ( puerto rican seasoning see recipe below )

1/2 c. – Sofrito ( this is a puerto rican Mire Poix- see recipe below )

3 tsp – Olive Oil

2 tsp – Fresh Black Pepper

3 cloves of garlic roughly chopped

2 tsp – Kosher Salt

Preheat oven to 350 degrees, with the rack inthe center of the oven.

First you need to get a nice pork shoulder…one with the Bone still in…the bone keeps the moisture in the meat for this long roasting period and skin on…this is the secret of the penil…the crunchy delicious skin that we call ” Querro ” …your gonna love it .

the one I have here is around 5 lbs.

First thing you are gonna do is rinse your pork and pat it dry with paper towels. Then your going to score the skin …about a 1 inch spaceing…..( scoring is cross cutting the skin just deep enough to see the meat….this is to ensure that the seasoning will get to tthe meat and add flavor. ) Once this is complete….poke a few holes in to the flesh or just stab the pork  in anger…if that is your thing. haha.

take the chopped garlic and rub it into the flesh and shove some into the holes you made. rub down the pork with some olive oil. Blend together Salt , Pepper and Adobo ….rub all over the pork …top and bottom.

If you do not want to make this by hand you can by this in most grocery stores …it is made by Goya.

Adobo Recipe:

2 tablespoons salt

1 tablespoon paprika

2 teaspoons ground black pepper

1 1/2 teaspoons onion powder

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

If you dont want to make the Sofrito by hand either…. you can by this as well in some stores …it is also called RECAITO and is made by Goya to.

Sofrito Recipe:

2 green bell peppers, seeded and chopped

1 red bell peppers, seeded and chopped

10 ajies dulces peppers, tops removed

3 medium tomatoes, chopped

4 onions, cut into large chunks

3 medium heads garlic, peeled

25 cilantro leaves with stems

25 leaves recao, or culantro

1 tablespoon salt

1 tablespoon black pepper

Take the sofrito and pour all over the the top of the Pork….rub it in to the flesh thouroghly….

Place in the preheated oven uncovered and let roast for 3 1/4 hrs or until it reaches an internal temp of 155 degrees…set it on th estove top and let it rest for 10 – 15 minutes…carry over cooking will bring it to 165 degrees but keep it juicy. If you dont have a thermometer than you can check by piercing the center of the roast to the bone and making sure the juices run clear.

Im telling you you will love this…and if you want to add a plate of rice and some Spanish style frijoles …you will be in heaven….

I Like to change it up a buit with a Safron Risotto and Roasted Mushrooms….but thats another recipe .



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