Savannahsmoker
Senior Cook
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.
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.
Last edited:
