Carla saw a recipe for a pernil al horno style pork roast in The Oregonian FoodDay. It was close to a favorite recipe of mine but substitutes orange for the rosemary and leaves out the vinegar. There were accompanying recipes for pickled red onions and ciltantro-rice so I thought I’d make up the complete dinner.
I started with a 4.2 pound boneless pork shoulder roast; the rub is made up of salt, brown sugar, cayenne, garlic, orange zest, ground black pepper, smoked paprika, and cumin seeds. I ground the seeds even though the recipe didn’t call for it. You can find the details in my copy of the recipe.
|Boneless pork roast with rub ingredients.|
|Rub ingredients combined.|
After rubbing the roast I covered it with foil and stashed in the refrigerator for 24 hours more-or-less. The next day it roasted in a 300˚F oven until it reached an internal temperature of 180˚F.
I had plenty of time Friday afternoon that I decided to make the pickled red onions.
The recipe called for white vinegar but agree with Alton Brown: white vinegar should only be used for cleaning things. So I substituted white wine vinegar. You can find a shorthand copy of the recipe here
|Prep for pickled red onions.|
Thinly slice the garlic and serrano pepper, mix with the vinegar, sugar, salt, cloves and bay leaves. When the mixture reaches a boil, add the thinly sliced onion and carrot and simmer for about a minute.
Finally put all the ingredients in a glass jar and stash in the refrigerator. Next time I’ll use twice the pickling ingredients so the jar will be full of liquid.
|Pickled red onion with carrot.|
Saturday as the roast was close to finishing. I whipped up the rice dish. I made lots of changes to the rice recipe for use with my rice cooker; you can find my copy with edits here. I chopped garlic, scallions, and jalapeño, then tossed in the food processor with some water. Once blended it would be part of the liquid for the rice.
|Cilantro rice aromatics|
In the meantime I sautéd the rice in a skillet with some olive onion; then transferred to the rice cooker, added the aromatics and filled to the proper line with water.
|Cilantro rice ready for serving.|
The roast came out of the oven looking beautiful.
|Pernil-style pork roast.|
After letting it cool for about 20 minutes I sliced and dinner was served.
|Dinner is served: pernil-style pork roast, cilantro rice, peas, and pickled red onions.|
Rating: ★★ 2 out of 5 stars. If you want Pernil Al Horno try this recipe.