Chef Zee's pernil dominicano (pork shoulder)
Chef Zee's pernil dominicano (pork shoulder)

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, chef zee's pernil dominicano (pork shoulder). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chef Zee's pernil dominicano (pork shoulder) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Chef Zee's pernil dominicano (pork shoulder) is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chef zee's pernil dominicano (pork shoulder) using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Chef Zee's pernil dominicano (pork shoulder):
  1. Make ready 1 1/2-2 heads garlic
  2. Take 1 tbs oregano
  3. Get 4-7 lb pernil
  4. Get 1/2 salt..if you have a 7lb pork use 3.5 tbs salt
  5. Make ready 1 tsp thyme
  6. Get 1/2 tsp cumin
  7. Get 1 red onion
  8. Make ready 1 chicken bouillon cube
  9. Make ready 1 orange
  10. Prepare 1 1/2 limes
  11. Prepare 1/4 c olive oil
  12. Get 3-4 c water
  13. Make ready 1/4 c white vinegar
Steps to make Chef Zee's pernil dominicano (pork shoulder):
  1. Poke holes all over pork using "X" motion. Place in large mixing bowl with 1 c water & vinegar. Massage vinegar and water into pork & let sit 5-10 min. Marinade: combine garlic, oregano, salt, bouillon cube, cumin, onion, black pepper, thyme in a blender or food processor & blend. Then add orange, lime & olive oil, blend again.
  2. Drain pernil. Season pork usung marinade. Massage marinade into pork. I would use gloves. Cover & let marinade over night.
  3. In a large pot, place pork skin side up. Add 1-2 cup of water & add marinade from bowl. Let boil 45-55 min. Switch pork to a baking pan. Let cook covered at 350 for 3hrs. Baste pork every hour. Take out 50% of juices (you can use for rice) and let roast uncovered for 1 hour. Broil for 5-7 minutes for crispy skin.

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