Pernil Asado

Pernil Asado
Staff Writer
Havana Central

This recipe from Havana Central in New York City gives pulled pork a Cuban twist with manzanilla olives and canned pimentos, and it uses a dry roasting method of cooking it. 

5
Servings
866
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 10-pound pork shoulder
  • 20 cloves garlic
  • 1/2 Cup apple cider vinegar
  • 1 large onion, chopped
  • One 12-ounce can canned pimentos, drained
  • 2 Cups manzanilla olives
  • 1 Tablespoon salt
  • 1 Teaspoon pepper
  • 1/4 Teaspoon granulated garlic
  • 1/4 Teaspoon cumin
  • 1 Cup orange juice
  • 1 Cup lime juice
  • 2 Cups olive oil

Directions

Cut 1-inch holes all over the pork and fill each hole with a clove of garlic. In a large mixing bowl, mix all of the other ingredients together. Place the pork into the bowl and marinate it over night.

The next day, preheat the oven to 325 degrees. Bake the pork for 35-40 minutes per pound, approximately 5-6 hours total. 

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Nutritional Facts

Total Fat
92g
100%
Sugar
8g
9%
Saturated Fat
70g
100%
Carbohydrate, by difference
12g
9%
Protein
1g
2%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
61mg
6%
Choline, total
15mg
4%
Fiber, total dietary
3g
12%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Phosphorus, P
20mg
3%
Selenium, Se
1µg
2%
Sodium, Na
1258mg
84%
Water
153g
6%