Puerto rican pork

This Puerto Rican pork shoulder recipe is an amazing party dish.

In the mood for pork chops tonight? These Puerto Rican pork chops are crisp and full of flavor on the outside, and melt-in-your-mouth-tender on the inside. A staple in Puerto Rican cuisine for good reason!

The best Puerto Rican-style Pernil Recipe. Roast pork shoulder with super crispy skin.

This is an amazing traditional pork roast recipe from Puerto Rico that you'll want to make again and again. Pernil Adobo is usually served at Christmas.

Beyond being an iconic Christmas dish, pernil (bone-in pork shoulder picnic roast) is also a popular item at parties, events, and weddings or forms part of the regular Puerto Rican household menu. In addition to its fall-off-the-bone, juicy, tender meat, pernil has a unique characteristic: The Cuerito. The pork skin, or cuerito's toasty top, which we test with a knife or cleaver, has a crisp exterior with a crunch that is music to the ears!

Instant Pot Puerto Rican Pernil is fall-apart tender, shredded pork, loaded with garlic and spiked with Serrano peppers. Easy and fast!

If you’re a fan of roasted pork, then you’ll love pernil. It’s one of the more popular Puerto Rican foods. Pernil is an entire roasted pig, which is slow roasted. #puertoricanfood #puertorico #pernil #roastprok

Juicy and flavorful, this crispy Puerto Rican pork chop recipe is perfect for a quick weeknight meal with a side of rice and beans or french fries!

Chuletas Fritas are Puerto Rican Style Fried Pork Chops that are marinated in homemade sofrito, vinegar with herbs and spices. These pork chops are incredibly juicy and tender. I love to serve them with arroz con gandules or my famous habichuelas guisadas!

Puerto Rican pernil is one of my all time favorite dishes. You can eat this alone or make tacos, tostadas, quesadillas and it freezes well also. This is the best pernil recipe I have ever made and it gives a really tender, slow cooked juicy pork with wonderful flavors. Be sure you save the juice, separate it from the fat and add it back to the meat! Que rico!