Naturally Gluten-Free Meals
Dominican Pernil, Roast Pork
Serves 6 people
INGREDIENTS
5 Lb Pork Shoulder
4 Limes, juiced
2 Oranges, juiced
1 Tbl Dried Oregano
1 Medium Onion, diced
1/2 Tbl Pepper
1 Tbl Smoked Paprika
1 Tbl Chicken Bouillon Powder
3 Tsp Salt
7-8 Garlic Cloves, crushed
DIRECTIONS
Rinse and clean the Pork
Shoulder and pat dry. Using a knife, or one of those large 2-pronged serving
forks, poke the pork shoulder making as many holes as possible. Juice the limes
and oranges into a bowl; add the oregano, onion, paprika, bouillon powder,
garlic, salt & pepper. Use a stick blender to mix the marinade until
smooth. Place the pork in a deep covered bowl, add the marinade and cover the
bowl.
Refrigerate for about 3 hours
or overnight. Remove from the fridge and place on the counter for about 30
minutes to a let the pork to come to room temperature.
Preheat the oven to 325
degrees
Place the pork and marinade in
a roasting pan and bake in preheated oven for 3 hours with skin side up. After
3 hours, increase the temperature of the oven to 375 degrees and let it cook
for another hour or until the skin in crispy.
Allow to rest for 10 minutes before slicing.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
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