"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 03-25-2012, 05:09 PM   #1
Senior Cook
 
Savannahsmoker's Avatar
 
Join Date: Dec 2008
Location: Savannah, GA
Posts: 244
Puerto Rican Style Pernil

Pork shoulder and ingredients for Penil.


Sliced the fat cap, inserted eight cloves of garlic and mixed up a wet Puerto Rican Wet Adobo marinade and applied. Man, that sure smelled good.


Wrapped and in the fridge for 24 hours or so.


In the roasting pan with additional fruit and liquid.


Pit being pre-heated to 350 degrees.


In the pit, foiled, for the first part of the cook.


Sunroom/Party Room table is set for daughter’s Birthday dinner.


I do apologize for not presenting any plated pictures but after all it was a party. The entree was served with Black Beans, Plantains, Yellow Rice and Green Salad with a mustard based dressing.

Two and half hours later at a pit temp of 350 and this Pernil is finished and ready for resting. It was so tender that it split off the bone.

__________________

__________________
Savannahsmoker is offline   Reply With Quote
Old 03-25-2012, 05:15 PM   #2
Senior Cook
 
Savannahsmoker's Avatar
 
Join Date: Dec 2008
Location: Savannah, GA
Posts: 244
It was so tender and moist it was hard to slice and all I can say is this was one melt in your mouth pork roast.


Dessert was light and served with coffee and cognac.


I was fortunate to befriend five Puerto Rican families throughout my 35 year career and I combined what I think was the best of each of their Pernil recipe into mine.
__________________

__________________
Savannahsmoker is offline   Reply With Quote
Old 03-25-2012, 05:32 PM   #3
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,104
OMG. Savannahsmoker, you are truly an artist! Wonderful!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 03-25-2012, 05:36 PM   #4
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
That is absolutely beautiful! Time for a Pork Pernil.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 03-27-2012, 11:56 AM   #5
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Garlic Roast Pork Shoulder - Puerto Rico

Super post ... A nice change of pace ...

I would start off with Pineapple Rum or Mojito Cocktails ...

A yellow rice side with annatto oil ( annatto seeds added to the E.V. olive oil ... )

The dessert; guanabana ( soursop a tropical fruit ) sherbert with tropical fruit

to sip with roast: Sangría

Very nice ...

Margi Cintrano.
__________________
Margi Cintrano is offline   Reply With Quote
Old 03-27-2012, 02:28 PM   #6
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
@ Savannah Smoker: Stunning Pork Roast

Absolutely wonderful ... lovely photos too ...

I have long term friends in Miami, one is Puerto Rican and one is Cubana and they always prepare a stunning pork roast during holidays ... or when someone special is visiting ...

I am very very Urban, centre city and Loft and have never had a grill, bbq or smoker --- however, the oven shall do quite fine I am sure !!! I have made COCHINILLO, Castilla León, España SUCKLING PIGLET ... oven ... This too is white sweet meat ...

I like both ... so ... It adopts to oven very well.

Muchas Gracías for the post.
Margi Cintrano.
__________________
Margi Cintrano is offline   Reply With Quote
Old 03-29-2012, 01:53 PM   #7
Senior Cook
 
Savannahsmoker's Avatar
 
Join Date: Dec 2008
Location: Savannah, GA
Posts: 244
Needed to add that the traditional recipes my Puerto Rico friends use calls for the shoulder arm to be used.


Using this cut makes a large amount of Cracklins and everyone loves Cracklins.
__________________
Savannahsmoker is offline   Reply With Quote
Old 03-29-2012, 08:46 PM   #8
Sous Chef
 
Paymaster's Avatar
 
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 528
That is a thing of beauty!!!!!!!!!!!!!!! Thanks for sharing how you did it!
__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
Paymaster is offline   Reply With Quote
Old 03-30-2012, 10:42 AM   #9
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
That looks fantastic. What was in the marinade? I'd love to make that for my Cuban friends.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 04-01-2012, 07:31 PM   #10
Senior Cook
 
Savannahsmoker's Avatar
 
Join Date: Dec 2008
Location: Savannah, GA
Posts: 244
Quote:
Originally Posted by lyndalou View Post
What was in the marinade?
Everything that is in the first pictures.

Thanks for all the kind comments.
__________________

__________________
Savannahsmoker is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:21 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.