Peruvian Pork in the Crockpot!

S

sally-in-ct

Enthusiast Member
Delia’s Peruvian Pork

4 -5 lb. pork shoulder (I used picnic half)

Marinade:

2 tsp. salt

2 tsp. pepper

Juice of 2 Lemons

½ cup vinegar (I used white wine vinegar)

½ cup oil

1 tsp. crushed red pepper flakes

4 Tbls. chopped parsley

1 cup white wine

2 bay leaves

1 tsp. oregano

8 cloves crushed garlic

Marinate meat in ziplock bag overnight. Put the bagged meat in a bowl in the fridge in case the bag splits (as mine did).

Put everything (except the bag) in the crockpot, cook on high for 5 hours. If you like, add peeled yucca during the last hour of cooking.

 
I think I justg saw this recipe on a program on PBS called "Daisy Cooks". She called it something

like "Perlil" I think she is Mexican but am not sure. She did it in the oven with the skin intact. It look so good. Now I can try it. thanks.

 
This sounds so yummy and I have some pork shoulder in the freezer. Is this meat shredded

or eaten as is? What sides do you serve it with?

 
And here is Daisy's recipe...Roast Pork (Pernil)

Roast Pork (Pernil)
by Daisy Martinez

4½ lb skin-on pork shoulder roast
Wet Adobo (recipe follows)

Up to 3 days before you serve the roast, set the roast in a bowl skin side up. With a paring or boning knife, make several slits about 1½” wide through the skin of the roast and into the meat. Make the slits as deep as you can. Wiggle a finger in the slits to open them up a bit, then fill each with wet adobo, using a teaspoon. Turn the roast over and do the same to all sides. If you have adobo left over, rub it all over the outside of the roast. Refrigerate, covered, at least 1 day or up to 3 days.

Preheat the oven to 450°F.

Set the roast skin side up on a rack in a roasting pan. Roast 1 hour, turn the heat down to 400°F and roast until the skin is deep golden brown and crackly and there is no trace of pink near the bone, about 1½ hours. Let the roast rest at least 15 minutes before carving.

To serve, remove the crispy skin. It will pull right off in nice, big pieces. Cut them into pieces (kitchen shears work well for this) and pile them up in the center of the platter. Carve the meat parallel to the bones all the way down to the bone. (It will get trickier to carve neat slices as you get near the bone; don’t let that bother you.)

Makes 8 Daisy servings, plus leftovers.

Adobo Mojado:

12 cloves garlic, peeled
1½ T fine sea or kosher salt
1 T black peppercorns
2 T dried oregano
2 T olive oil
2 T white wine vinegar

Pound the garlic cloves and salt to a paste using a mortar and pestle. Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Stir in the olive oil and vinegar.

Wet adobo will keep 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like from fish fillets and pork chops to turkey cutlets and steaks.

 
I can't find a recommendation by Daisy but you might want to try her...REC: Yellow Rice

Yellow Rice
(Arroz Amarillo)
by Daisy Martinez

½ c Achiote Oil (recipe below)
½ c Sofrito (recipe below)
½ c alcaparrado (see note below)or ½ c pimiento-stuffed olives, coarsely chopped
2-3 T salt
1 tsp ground cumin
1 tsp ground black pepper
2 bay leaves
3 c long grain white rice
4 c ~ chicken broth, homemade or canned, as needed

Heat the achiote oil in a heavy 4 to 5 quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper and bay leaves, stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of 2 fingers. Bring to a boil and boil until the broth reaches the level of the rice.

Stir the rice once, reduce the heat to low, cover and cook for 20 minutes, without opening the pot or stirring.

Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot.

Note: Daisy does a variation of this where she adds 2 cups of fresh or frozen corn kernels.


Achiote Oil:

1 c olive oil
2 T achiote (annatto) seeds

Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don’t overheat the mixture or the seeds will turn black and the oil a nasty green. Once they’re sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right away into the pan; store the rest for up to 4 days at room temperature in a jar with a tight fitting lid.

In addition to using achiote oil to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler.

Makes about 1 cup.


Sofrito:

If you can't find ajices dulces or culantro, up the amount of cilantro to 1½ bunches.

2 medium Spanish onions cut into large chunks
3 – 4 Italian frying peppers or cubanelle peppers (see note below)
16 - 20 cloves garlic, peeled
1 large bunch cilantro, washed
7 – 10 ajices dulces (see note below), optional
4 leaves culantro or another handful cilantro
3 – 4 ripe plum tomatoes, cored & cut into chunks
1 large red bell pepper, cored, seeded, cut into large chunks

Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe that calls for it in this book.

Makes about 4 cups.


Notes:

Alcaparrado, a mixture of olives, pimientos and capers sold in bottles, is widely available. There are versions made with pitted and un-pitted olives. Go for the un-pitted version. If you can’t find it, substitute an equal amount of coarsely chopped olives stuffed with pimientos. Throw in a teaspoon of capers if you like.

Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to the sofrito and anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)— those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper.

Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito.

Cubanelle Peppers are a thin-fleshed, sweet pepper also called banana peppers and Italian sweets. They are longer and narrower than bell peppers and similar in shape to Italian frying peppers. They have a sweet, herbal flavor and come in shades of light green and yellow. Roast Cubanelle peppers to unleash the skin before cooking. This prevents a tough skin in dishes.

 
Another side...REC: Rice with Pigeon Peas

Rice with Pigeon Peas
(Arroz con Gandules)
by Daisy Martinez

½ c Achiote Oil (see above Yellow Rice recipe)
1 c Sofrito (see above Yellow Rice recipe)
3 T alcaparrado or coarsely chopped pimiento-stuffed olives
3 T fine sea or kosher salt
1 T cracked black pepper
2 tsp ground cumin
1½ lb smoked pork neck bones or smoked turkey wings or 1 smoked ham hock
13 oz bag frozen pigeon peas or 15 oz can pigeon peas, drained
6 c long grain rice
8 c ~ beef broth, homemade or bought +/or water as needed
1 banana leaf, optional

Heat the achiote oil in a heavy 5 quart pot or Dutch oven over high heat until rippling. Stir in the sofrito, alcaparrada or olives, salt, pepper and cumin. Cook until the sofrito stops boiling and starts to sizzle, about 5 minutes

Add the pork bones and stir until they’re coated with oil, then stir in the rice until everything is mixed together and the rice is coated with oil. Stir in the pigeon peas, then pour in enough broth and/or water to cover the rice by the width of 2 fingers. Top with the banana leaf, folding it up as necessary to fit over the rice. Bring to a boil and boil without stirring until the level of liquid meets the rice. Take the banana leaf off, give the rice a big, healthy stir and put the leaf back on top. Reduce the heat to low, cover the pot, and cook until the water is absorbed and the rice is tender, about 20 minutes.

Remove the banana leaf, give the rice a big stir and fluff it with a fork. Serve hot.

Makes 10 to 15 servings, as part of a larger meal.

 
And here's her...REC: Tomato Salad

Tomato Salad
by Daisy Martinez

2 lb ripe, juicy tomatoes
3 cloves garlic, chopped fine
½ small red onion, cut into thin strips
1 tsp fine sea or kosher salt, or as needed
freshly ground black pepper
1 c olive oil
2 lg sprigs cilantro, thick stems removed, thin stems & leaves finely chopped (~ ¼ c loosely packed)

Core the tomatoes and cut them into 1” wedges. If you’re using cherry tomatoes, just cut them in half. Put them in a bowl, add the remaining ingredients, and toss everything together. If you’re going to serve the salad right away, check the seasoning and add salt or pepper if you think it needs it. If not, let the salad sit for up to a few hours and taste just before serving.

Makes 6 servings.

 
Sides

I served it with rice, black beans, thinly sliced onions, fried plantains and baked squash...it was a great meal!

 
Sounds like a very traditional Puerto Rican meal.

We live on the island part-time. Here the meat is chopped into large chunks and traditionally served with the rice and pigeon peas (Arroz con Gandules) or with white rice with cooked soupy red beans ladled over the top. The beans are often seasoned with sofrito and culantro.

 
Pigeon Peas (Gandules)

Here in Puerto Rico they grow them fresh like peas in a pod. Many people grow them, they are also available fresh at roadside produce stands. They almost look like a large brown lentil, but have a taste and texture like a bean. You cannot bring fresh ones back to the states, I'm presuming they pose an agricultural pest threat. We can also buy frozen and canned varieties on the island. In Colorado I find them canned in the latin food section of the supermaket, mostly Goya brand.

 
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