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Pernil Apimentado Recipe

Name: Minas Brazilian Steakhouses Pernil Apimentado Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 18 oz Pork shoulder; 6 cloves Garlic cloves; 1 medium Onion; 2 tbs Oregano; 1 tbs Cumin; 2 tbs Paprika; 1 tbs Cayenne pepper; 1 cup Olive oil; 2 tsp Salt; 1 tsp Black pepper; 1 tbs Lime juice; 1 cup White rice; 2 cups Water; 1 tsp Salt; 1 cup Pinto beans; 3 cups Water; 1 medium Onion; 2 cloves Garlic cloves; 1 tsp Salt; 2 large Sweet plantains; 1 cup Vegetable oil; 1 large Baguette; 2 tbs Butter; 2 cups Lettuce; 1 large Tomatoes; 1 medium Cucumber; 2 tbs Olive oil; 1 tbs Vinegar; 1 to taste Salt

Inspired by Minas Brazilian Steakhouse

Time3h

Serves4

18 oz Slow-roasted spicy Pork accompanied by Brazilian white rice, Pinto Beans or Feijoada, fried Sweet Plantain and warm baguette slices with butter, and your option of salad (Carolina Salad or Salada Mista).

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Ingredients

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Pernil Apimentado

18 oz Pork shoulder

6 cloves Garlic cloves

1 medium Onion

2 tbs Oregano

1 tbs Cumin

2 tbs Watkins paprika

1 tbs Cayenne pepper

1 cup olive oil

2 tsp Celtic sea salt

1 tsp black pepper

1 tbs ReaLime juice

Brazilian White Rice

1 cup White rice

2 cups Water

1 tsp Celtic sea salt

Pinto Beans or Feijoada

1 cup Pinto beans

3 cups Water

1 medium Onion

2 cloves Garlic cloves

1 tsp Celtic sea salt

Fried Sweet Plantain

2 large Sweet plantains

1 cup Tuscany sunflower oil

Warm Baguette

1 large Baguette

2 tbs Butter

Carolina Salad or Salada Mista

2 cups Lettuce

1 large Tomatoes

1 medium Cucumber

2 tbs olive oil

1 tbs Vinegar

1 to taste Celtic sea salt

Method

Pernil Apimentado Preparation

Marinate the Pork

In a food processor, blend garlic, onion, oregano, cumin, paprika, cayenne pepper, olive oil, salt, black pepper, and lime juice to create a marinade. Rub this mixture all over the pork shoulder. Cover and refrigerate for at least 4 hours, preferably overnight.

Slow Roast the Pork

Preheat the oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover with foil. Roast for about 3-4 hours or until the pork is tender and pulls apart easily. Remove the foil during the last 30 minutes to allow the pork to brown.

Cooking the Rice

Cook the Rice

In a saucepan, bring water and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and water is absorbed.

Cooking the Beans

Prepare the Beans

In a pot, combine pinto beans, water, onion, garlic, and salt. Bring to a boil, then reduce heat and simmer for about 1 hour or until the beans are tender.

Frying the Plantains

Fry the Plantains

Peel and slice the sweet plantains diagonally. In a skillet, heat vegetable oil over medium heat. Fry the plantain slices until golden brown on both sides. Drain on paper towels.

Preparing the Baguette

Warm the Baguette

Slice the baguette and spread butter on each slice. Place in a warm oven for a few minutes until the butter melts and the bread is warm.

Making the Salad

Prepare the Salad

In a bowl, combine lettuce, chopped tomatoes, and sliced cucumber. Drizzle with olive oil and vinegar, then season with salt to taste. Toss gently to combine.