Components
- 1 kg of boneless pork leg portion
- One pepper
- Two onions
- Three garlic cloves
- 2 and a half cups of water (tea)
- 3 tablespoons of extra virgin olive oil
- 1½ teaspoons of fennel seeds
- 2 tablespoons of mild paprika
- 1½ tablespoons of ground coriander
- Two bay leaves
- Three tablespoons of salt
- 8 sprigs of finely chopped parsley
- 12 pequeñas ciabattas
Ready state
- Rinse, dry, and slice the pepper lengthwise down the middle. Remove the seeds and cut each half into 2 cm strips. Peel the onions and slice them into 1.5 cm half-rings. Peel and finely slice the garlic cloves.
- Slice the pernil into large chunks about 8 cm in size, making it ideal for shredding. If there is too much fat, remove the excess. Place the pieces in a bowl and season with 2 teaspoons of salt, paprika, and ground coriander—thoroughly rub the salt and spices to evenly coat all the pieces.
- Place the pressure cooker (without the lid) over medium heat. Add one tablespoon of olive oil and brown the pernil pieces in two batches, avoiding overcrowding — if all pieces are added at once, the meat will release water and cook by steaming instead of browning. Cook for 3 minutes on each side until nicely caramelized. Move the browned pieces to a bowl and repeat the process with the remaining meat, adding more olive oil to the pan as needed. Set the golden-browned pieces aside in the bowl.
- Maintain the pan over medium heat, pour in 1 tablespoon of olive oil, then add the onion and pepper. Season with 1 teaspoon of salt and sauté until softened, approximately 5 minutes. Add the garlic, fennel, and bay leaves, stirring for 1 minute to release their aroma.
- Slowly remove the water, thoroughly scraping the bottom of the pan with a spatula to loosen the burnt bits, as they add more flavor to the dish. Place the pernil pieces back into the pan, cover it with a lid, and turn up the heat. When it begins to whistle, reduce the heat and let it cook for 40 minutes.
- Switch off the heat and allow all the steam to escape before removing the pan’s lid. Move the pernil to a baking tray and shred the warm meat using two forks (or, if you like, place a piece at a time in the mixer with the paddle attachment on low speed). Put the shredded meat back into the pan along with the baking juices and stir in the chopped sausage.
- To serve, slice the loaves lengthwise down the middle and place the pernil in an attractive dish (or bowl) to assemble the sandwiches when ready.
Please provide the text you would like me to paraphrase.
You can prepare and shred the pernil ahead of time and simply reheat it when ready to serve (it becomes even hotter). Tip: Keep some of the baking juices to add while reheating the pernil, making it moister.
