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-   -   Puerto Rican Style Pernil (https://www.discusscooking.com/forums/f36/puerto-rican-style-pernil-78663.html)

Savannahsmoker 03-25-2012 04:09 PM

Puerto Rican Style Pernil
 
Pork shoulder and ingredients for Penil.
https://www.discusscooking.com/attach...f722395c97.jpg

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.
https://www.discusscooking.com/attach...8c0b86823c.jpg

Wrapped and in the fridge for 24 hours or so.
https://www.discusscooking.com/attach...de087cfe73.jpg

In the roasting pan with additional fruit and liquid.
https://www.discusscooking.com/attach...d2fa7e67a8.jpg

Pit being pre-heated to 350 degrees.
https://www.discusscooking.com/attach...f95b8a2e8f.jpg

In the pit, foiled, for the first part of the cook.
https://www.discusscooking.com/attach...cc7cebbce0.jpg

Sunroom/Party Room table is set for daughter’s Birthday dinner.
https://www.discusscooking.com/attach...cb2f37eaad.jpg

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.
https://www.discusscooking.com/attach...91198fe369.jpg

Savannahsmoker 03-25-2012 04:15 PM

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.
https://www.discusscooking.com/attach...0dc72ef432.jpg

Dessert was light and served with coffee and cognac.
https://www.discusscooking.com/attach...98c02e7dd4.jpg

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.

Dawgluver 03-25-2012 04:32 PM

OMG. Savannahsmoker, you are truly an artist! Wonderful!

PrincessFiona60 03-25-2012 04:36 PM

That is absolutely beautiful! Time for a Pork Pernil.

Margi Cintrano 03-27-2012 10:56 AM

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 03-27-2012 01:28 PM

@ 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.

Savannahsmoker 03-29-2012 12:53 PM

Needed to add that the traditional recipes my Puerto Rico friends use calls for the shoulder arm to be used.
https://www.discusscooking.com/attach...8cb65e1c5a.jpg

Using this cut makes a large amount of Cracklins and everyone loves Cracklins.
https://www.discusscooking.com/attach...dae1b5507f.jpg

Paymaster 03-29-2012 07:46 PM

That is a thing of beauty!!!!!!!!!!!!!!! Thanks for sharing how you did it!:chef:

lyndalou 03-30-2012 09:42 AM

That looks fantastic. What was in the marinade? I'd love to make that for my Cuban friends.

Savannahsmoker 04-01-2012 06:31 PM

Quote:

Originally Posted by lyndalou (Post 1124817)
What was in the marinade?

Everything that is in the first pictures.

Thanks for all the kind comments.


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