1st time making Pernil after eating it for a lifetime. The rub and the slow roasting made all the difference. One suggestion, if you like the skin crispy (as us Puerto Ricans do), I recommend you kick up the oven to 400 degrees for the last half hour.
1st time making Pernil after eating it for a lifetime. The rub and the slow roasting made all the difference. One suggestion, if you like the skin crispy (as us Puerto Ricans do), I recommend you kick up the oven to 400 degrees for the last half hour.
It cooked longer than expected. I also left the fat on because its the best part to me. I did 300° for 5 hours covered and raised it to 400° uncovered. My Dominican husband seasoned it but used basically the same. lime,garlic,adobo,sazon,sofrito, salt,oregano I think that's it. also my pernil was 8-9pounds thats probably why it took longer
This is going into my 'favorite ' file. Absolutely delicious. Made it exactly as written--except I didn't have time to marinate it. Can't wait to see if that makes it even more scrumptious! Served with mashed potatoes and gravy made from drippings. NOTE: it only took my cut of shoulder roast 2 hours to get to 145 degrees. Don't over cook!
I made this for Christmas dinner, but I used a fresh ham, a much larger cut of pork. It was over 18 lbs. with the bone in. I had the bone removed but the skin left on. I tripled this recipe and placed some horizontally under the skin, some into the cavity where the bone had been, some into deep cuts in the meat, and the rest rubbed all around the outside. I let it marinate 2 days. It was the most flavorful pork I have had, and I have been making a fresh ham for 30 years. This is now my Christmas recipe.
Perfect! So tasty. I followed the suggestion of a previous reviewer and raised the temperature to 400 for the last 45 minutes or so. This will be my go to pernil recipe. Thanks!
I had a roast that was already seasoned with adobo but I wanted more of that Puerto Rican flavor. Made it like the recipe says. Flavorful moist. A little bit of Borinquén in Minnesota. Reminds me of roast pork on a spit.
This was the best pernil I ever made!
I've used the rub from this recipe several times. I only went the whole nine yards with this recipe the first time but it works very well (halved) on a smaller piece of pork in my crockpot.
Great marinade and recipe! The time invested is worth it! I added some chicken broth (1/2 ) to the roasting pan to maintain moisture. Served with rice and beans. Excellent!!!
The flavor was spot on but it was drying out and not fall off the bone. Should i have covered it with foil and cooked it more?
