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hour 4 of 6...
Last edited:
pernil
- Thread starter Atticus
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fantastic idea -- hadn't thought of flipping it over.
I made one last weekend -- it turned out very nicely...although, I think next time I'll add about an hour to the overall cooking time at 300 F. It was good, but not quite as "fork tender" as I'd like.
I'll throw some pics up once I get them uploaded to photobucket...
Here are the pics...
I started off with about 7 pounds of picnic roast...
after cutting back the skin, I sliced through some of the roast -- although the recipe didn't specify that the "grooves" should be quite this deep, I followed Noah's cue -- IMO, it turned out nicely -- more flavoring coverage...
I rubbed the inside with a simple paste I made with garlic, oil, and some dry rub.
then, again following Noah's cue, I tied the roast together to prevent the skin from pulling away...
I'm not sure if I'll do this the next time -- the original recipe didn't specify to do so (not that I can recall reading)
Finally, once I pulled it out of the oven after 4 hours at 300 F
Again...it was good, but next time, I may leave it in for an extra hour or so.
The left-overs made for some excellent tacos a few days later.
These picnic roasts came in a 2 pack, so I have another one sitting in the freezer...all brined up and ready to go...
I started off with about 7 pounds of picnic roast...
after cutting back the skin, I sliced through some of the roast -- although the recipe didn't specify that the "grooves" should be quite this deep, I followed Noah's cue -- IMO, it turned out nicely -- more flavoring coverage...
I rubbed the inside with a simple paste I made with garlic, oil, and some dry rub.
then, again following Noah's cue, I tied the roast together to prevent the skin from pulling away...
I'm not sure if I'll do this the next time -- the original recipe didn't specify to do so (not that I can recall reading)
Finally, once I pulled it out of the oven after 4 hours at 300 F
Again...it was good, but next time, I may leave it in for an extra hour or so.
The left-overs made for some excellent tacos a few days later.
These picnic roasts came in a 2 pack, so I have another one sitting in the freezer...all brined up and ready to go...
I didn't tie one up and it shriveled the fat cap back some which meant it didn't drip in the meat as well, the butchers have been good about just giving me some string when I buy the meat. My last one went 6 hours at 300 and was awesome.
ive made it twice and it has always been "fork tender". dont worry about the internal temp more worry about if it pulls off the bone. I put a lot of olive oil in mixture i stuff into the cuts and it helps quite a bit. I usually have it on 400 for an hour and then on 300 for at least 5 more.....i end up cranking back up to 400 for another 30 to 40 minutes......i dont think you can really dry the meat out.
I'm not sure either. The cook time has been less that what y'all have posted, and the internal temp has been 185 like the instructions say.
The taste has been good, but I've had better success with Boston Butts.
exactly.....
Wob are you cooking with gas (lol) or electric? Buy a big oven thermometer and throw it in there....
Gas ovens are hard to keep a steady temp.....
gas oven
The last one I put an new remote temp gauge in, and it does swing wildly. Oven temp setting on the dial is off anywhere from 25 - 45 degrees.
Still, I thought I adjusted for that the last time.
wow, you're funny......
by a girl...
I've read this thread a few times and am wondering if anyone besides Mace smoked the pernil? I'm doing mine next Sunday and would love to smoke it. I'll play with the seasonings a little and let it sit on my smoker for the day.