Pernil Asado

Staff Writer
Pernil Asado
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
2526
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. 

Nutritional Facts

Total Fat
217g
100%
Sugar
9g
N/A
Saturated Fat
55g
100%
Cholesterol
483mg
100%
Protein
120g
100%
Carbs
22g
7%
Vitamin A
120µg
13%
Vitamin B12
5µg
84%
Vitamin B6
3mg
100%
Vitamin C
108mg
100%
Vitamin D
12µg
3%
Vitamin E
16mg
81%
Vitamin K
60µg
75%
Calcium
179mg
18%
Fiber
4g
16%
Folate (food)
66µg
N/A
Folate equivalent (total)
66µg
16%
Iron
10mg
53%
Magnesium
150mg
37%
Monounsaturated
123g
N/A
Niacin (B3)
27mg
100%
Phosphorus
1298mg
100%
Polyunsaturated
23g
N/A
Potassium
2460mg
70%
Riboflavin (B2)
2mg
100%
Sodium
2602mg
100%
Thiamin (B1)
5mg
100%
Zinc
19mg
100%

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