Lisa Neumann
Student ID # AC0700552
English Composition II EN130
Assignment #3 Process Analysis Essay
12/18/14
Page 1
How to prepare my favorite dish: Roast Pork Authentic Puerto Rican Style

My all time absolutely favorite dish is Pernil ( pronounced perr-neel), translated from Spanish is Roast Pork Shoulder. Though it is a time consuming item to make, the recipe is fairly simple and the finished product, a succulent tasty Pork Shoulder, is very much worth the wait. Below I will advise of the preparation techniques and ingredients needed to make this mouth watering dish.

This recipe will serve approximately 8 people. The approximate active preparation time is 20 minutes and the approximate inactive preparation time is about 5 hours 30 minutes, plus marinating time. I've also included the nutritional value per serving in this paragraph as well. (Serving size: 1 {229g}, servings per recipe 8, calories 896, calories from fat 612, cholesterol 268 mg, sodium 633 mg, carbohydrates 1g, dietary fiber 0.1g, sugars 0g, protein 65g).

A time saving tip I use and like, is to gather ALL my ingredients first, and placed them in a nearby handy location, so they are all there and ready to use. Note that all the ingredients I use are from GOYA, with the exception of the salt and pernil, which is best gotten from your local butcher. If you don't have local butcher, a supermarket bought pork shoulder will do. The ingredients are listed below:

* 1 skin on, bone in pork shoulder (8-9 lbs) * 1/4 cup Goya Extra Virgin Olive Oil * 1 tbsp. of Goya Minced Garlic or 3 cloves of fresh Garlic, finely chopped * 2 tsp. of Goya All Adobo Purpose Seasoning with Pepper * 2 tsp. of Goya Lemon Juice * 2 packets Sazon Goya with Coriander and Annatto * 1 tsp. of Goya Oregano
Lisa Neumann
Student ID # AC0700552
English Composition II EN130
Assignment #3 Process Analysis Essay
12/18/14
Page 2

* 1/4 tsp. Goya Ground Black Pepper * 1 tsp. of Salt

After you have gotten your ingredients together, it's time to put them together and on the pork shoulder. I will advise you what ingredients go together when and why, then when to place it on the pork shoulder below. | First, in a bowl, mix together the olive oil, garlic, Adobo, lemon juice, Sazon, oregano and black pepper; then set aside as we will use later. | | Secondly, using a small sharp knife, I make a cut on the side of the pernil where the skin meets the flesh. I continue cutting, separating the skin from the flesh, leaving one end of the skin attached. Using the knife, I make ½” deep incisions in the flesh, under the skin the best I can, depth is approximate. I then place the pork on a tray. Using my hands, I rub spice mixture in step one over the flesh and pushing some of the mixture into the cuts. I then place the skin on top of meat and wipe the skin clean. I now rub the skin with salt. After doing all this, I cover the tray with plastic wrap and transfer it to the refrigerator to marinate at least 4 hours or preferably overnight. | | Thirdly, when I am ready to cook the pork shoulder, I take it out, skin side-up and put it in a roasting pan. I bring it to room temperature which takes about 1 hour. I then pat the skin dry and cover the pan tightly with aluminum foil. I cook the pork at 350 degrees, until meat is fork-tender and internal temperature registers 145°F, which will take about 3 - 3½ hours. Now discard foil and increase oven to 450°F. Cook pork, uncovered, adding water in ¼ cup measures if pan becomes dry, until skin is brown and crisp, 20 - 35 minutes, checking pan every 10 minutes. | | Lastly, I transfer the pork shoulder to the cutting board and I let it rest for 20 minutes. I then drain the fat from the drippings and cut the meat from the bone. I the serve it with skin and pan juices. Lisa Neumann Student ID # AC0700552English Composition II EN130Assignment #3 Process Analysis Essay12/18/14Page 3Bibliography * http://www.goya.com/english/recipes/recipe.html (recipe) * http://www.food.com/recipe/puerto-rican-style-pernil-roast-pork-56651 (nutritional value) | | | | | | | | . | | |