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    You are in: Home / Recipes / Mark Bittman's Pernil (Cuban Roast Pork) Recipe
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    Mark Bittman's Pernil (Cuban Roast Pork)

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 15 mins

    15 mins

    5 hrs

    evelyn/athens's Note:

    Unconventional in some of the additions, but delicious. Cooking time is approximate as it depends on the size of your roast.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 300 degrees. Score meat’s skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.
    2. 2
      Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
    3. 3
      Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.

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    Nutritional Facts for Mark Bittman's Pernil (Cuban Roast Pork)

    Serving Size: 1 (261 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 736.5
     
    Calories from Fat 492
    66%
    Total Fat 54.7 g
    84%
    Saturated Fat 18.9 g
    94%
    Cholesterol 214.7 mg
    71%
    Sodium 1370.0 mg
    57%
    Total Carbohydrate 4.4 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.1 g
    4%
    Protein 52.7 g
    105%

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