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Pernil Roast Pork

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)510.9078
Energy (kCal)2878.6732
Carbohydrates (g)-
Total fats (g)77.0668
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. I first marinate the pork shoulder | 2. I poke deep holes with a knife and stuff them with the fresh crushed garlic. | 3. I then sprinkle adobo all over | 4. Sprinkle salt all over | 5. Pour alittle extra virgin olive oil on the pork shoulder. | 6. Pour white vinegar at the bottom of the pan so it can mix later on with the reduction ( this will be your sauce or gravy ). | 7. Place pork shoulder in pan skin side up for two hours covered. | 8. Then place pork shoulder skin down covered for one hour. | 9. Then turn pork shoulder over skin facing up take cover off and cook one more hour or until golden brown. | 10. Take out let sit for ten minutes and enjoy ! | 11. Don't forget to baste with juices from the bottom of pan while cooking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork shoulder 5 lb 2878.6732 0.0 510.9078 77.0668
    garlic crushed - - - -
    adobo seasoning - - - -
    salt - - - -
    white vinegar - - - -
    extra virgin olive oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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