The Chew: Pernil, Puerto Rican Pork Shoulder Recipe

The Chew: Kelis Pork Shoulder

The co-hosts of The Chew were excited to welcome multi-talented artist, author, and mom-to-be Kelis. Kelis wanted to share her recipe for Puerto Rican pork shoulder, explaining that it’s stuffed with olives, which is traditional in her family, not necessarily in her culture. Kelis explained that she knew she wanted to do more than just sing, so why not become a chef? Her pork shoulder recipe certainly shows off her talent in cooking!

For the recipe for Kelis’ Puerto Rican pork shoulder, click next page!

The Chew: Pernil, Puerto Rican Pork Shoulder Recipe Ingredients

For the Rub:

• 1/2 C olive oil
• 1 tbsp coarsely grated fresh black peper
• 1 tbsp fresh thyme – minced
• 1 tbsp onion powder
• 1 tbsp ground cumin
• 3/4 C achiote paste – or Sazon
• 2 tbsp kosher salt
• 1 tbsp fresh rosemary – minced
• 1 tbsp smoked paprika
• 1 tbsp dried oregano

For the Pork:

• 3/4 C small pimento-stuffed olives – whole
• 2 C low-sodium chicken stock or water
• 1 pork shoulder – 6-8 lbs, bone-in, skin-on
• 6 garlic cloves – smashed

The Chew: Pernil, Puerto Rican Pork Shoulder Recipe Directions

For the Rub:

1. In a medium bowl, combine all the ingredients to make a paste

For the Pork:

1. Rinse the pork shoulder under cold running water and pat dry with paper towels
2. With a large, sharp knife, stab the pork all over, penetrating about 2 inches into the flesh
3. Use your hands to rub the paste all over the pork shoulder, rubbing the mixture into the slits and under the skin
4. Lard the pork with olives and garlic in the slits
5. Put the pork, skin side up, in a large roasting pan, then cover with plastic wrap
6. Let marinate in the refrigerator for 3 hours up to 2 days
7. After marinating, adjust the oven rack to the lowest position, removing other racks if necessary
8. Preheat the oven to 400 degrees
9. Take the pork out of the refrigerator and let it sit for 20 minutes to come to room temperature
10. Pour enough chicken stock or water into the pan, then cover tightly with aluminum foil
11. Braise the pork for 3 hours, or until the meat is tender
12. Remove the pork from the oven and throw away the foil, before returning to pork to the oven to roast uncovered, for 1 hour, until the skin is dark and crisp
13. Set the pork aside to rest for at least 10 minutes before serving
14. Slice the pork and serve