Recipe of Award-winning Chef Zee's pernil dominicano (pork shoulder)

Hello everyone, I wish you a nice day today. Today I'm going to show you how to make Dominicano Pernille (pork shoulder) from Speedy Chef Z. This is one of my favorite dishes. For me I make it a little sweeter. It will be very beautiful.

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The taste of Chef Zi Pernil Dominicano (Pork Shoulder) is influenced by many factors: the type of ingredients, the choice of fresh ingredients, the ability to cut products, how they are prepared and served. Don't worry if you decide to cook Chef Zane's delicious Dominican cuisine at home, knowing in advance how to prepare it can make this meal extra special.

To get started with this recipe, we need to prepare a few ingredients. With 13 ingredients and 3 steps you can prepare Chef Z's Pernil Dominicano (pork shoulder).

let me tell you it was amazing!! You can search YouTube and find this too. I only had the yellow onion and it tasted amazing!

Ingredients and spices you will need to prepare Chef Z Dominican Pernilla (Pork Shoulder):

1. 1 1/2-2 cloves of garlic
2. 1 tablespoon oregano
3. 4-7 pounds perilla
4. 1/2 salt. If you have 7 pounds of pork, use 3.5 tablespoons of salt.
5. 1 teaspoon of tea
6. 1/2 teaspoon cumin
7. 1 red onion
8. 1 chicken stock cube
9. 1 orange
10. 1 1/2 lemons
11. 1/4 cup olive oil
12. 3-4 liters of water
13. 1/4 cup white vinegar

Steps to Cooking Chef Z's Dominican Pernilla (Pork Shoulder).

1. Punch holes in the pig in a criss-cross motion. Pour 1 cup water and vinegar into a large bowl. Pour vinegar and water into the piglet and leave for 5-10 minutes. Marinade: Combine garlic, oregano, salt, bouillon cube, cumin, red onion, black pepper, thyme in a blender or food processor and puree. Then add orange, lemon and olive oil, mix again.
2. Throw away the pork. Rub pork with marinade. Pour the marinade over the pork. I used to wear gloves. Cover and marinate overnight.
3. Place the pork, skin-side up, in a large saucepan. Add 1-2 cups of water and add the marinade from the bowl. Cook for 45-55 minutes. Transfer the pork to a casserole dish. Cook at 350 degrees for 3 hours. Water the pig every hour. Pour in 50% juice (can be used for rice) and leave uncovered for 1 hour. Fry for 5-7 minutes until the skin is thick.

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That's why we added it to this special dish. Chef Zee's Dominican Pernille (Pork Shoulder) recipe for any weeknight meal. Thanks for your time. You will definitely do it at home. More interesting homemade recipes are coming soon. Don't forget to save this page in your browser and share it with your family, colleagues and friends. Thanks again for reading. Go cooking!