Lately I’ve been in the mood to catch up on all of the recipes that didn’t quite make it into The Ancestral Table. Like last week’s Chicken Tikka Masala, I had initially considered putting Pernil in my book. But once I put everything together and realized that there were already two pulled pork shoulder recipes in there (Kalua Pig and BBQ Pulled Pork), plus a Puerto Rican roast pork (Lechon Asado), I knew that it would be more appropriate to put my Pernil recipe here on the blog.
Pernil is a roasted pork shoulder popular in Puerto Rico, often served during holidays. It is derived from the Spanish word pierno (leg), likely because it was originally made with the hind end, but since most hind quarters are used to make ham nowadays it makes sense that the cheaper shoulder is the cut of choice today. One particular trait of Pernil is the use of an adobo mojado, or wet marinade, which is created by using bitter orange juice (I used orange and lime juices) and a little vinegar to add moisture and tenderize the meat.
Although roasting a pork shoulder in the oven would be considered cheating here in the US, Pernil is surprisingly roasted in an oven on an almost exclusive basis. I can see why, since oven-roasting makes this dish dead-simple to make. I did add a smidge of liquid smoke to boost the roast’s flavor, but otherwise I kept the recipe true to what I found in most Puerto Rican cookbooks.
In the months leading up to my cookbook‘s release, I’ll be giving away some of the tools I used when making the dishes found in the book. For my second giveaway, I’m giving away seven of my favorite kitchen tools:
Wusthof 7″ Santoku knife ($100)
13×18 baking sheet ($13)
12×7 cooling rack ($16)
10″ cast iron skillet ($16)
quick-read thermometer ($18)
4-cup fat separator ($15)
3 square yards of cheesecloth ($5)
As you’ll see in later posts, I highly encourage everyone to try cooking through my book when it releases. These tools will definitely help you get on your way. Note that this giveaway is for brand new versions of the items pictured above, not the actual items I used to make the book – I’m far too attached to my tools to give them away!
To enter the giveaway, click here to enter via Rafflecopter. The giveaway ends November 23rd 2013, and I will pick a winner on November 24th. Giveaway limited to US residents, and items will be shipped via Amazon.com. Good luck!
Shirred eggs, more commonly known as baked eggs, are eggs that are baked in a flat-bottom dish. Although they are traditionally prepared with minimal ingredients, my variation is a little different in that I like to use cupcake pans and layer a host of ingredients into a cup lined with ham or other form of cured meat. I like the idea of building your whole breakfast at once.
These baked eggs are a great way to treat guests that come over for brunch, or everybody’s favorite meal, “breakfast for dinner.”