pernil
- Thread starter Atticus
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if you smoke it then it is a smoked pork shoulder....meh. I think youre not doing is justice by smoking it.
Finally have the opportunity to smoke my pork shoulder. My wife's niece has moved back from Arizona and we're having a little get-together tomorrow afternoon. Dinner is at 4. Let's see, a 10# pork shoulder on a WSM smoker, should be about a 12 hour smoking session. Mind you I did have reservations about smoking it but according to my excellent Cuban neighbors, they insist that pernil must be done barbacoa style. So without further ado a few pics to tease.......
My lovely .99 cents a pound pork shoulder. Nice thick skin with about a 1/8th fat cap.
As per the recipe you guys have provided, I peeled the fat cap back and made my surgical incisions. I used 6 cloves of garlic, a generic blend of fresh herbs and spices, and inserted into the gashes. Yes, this is food porn.
Considering this is going to be a bit of bbq, I might as well treat it as such. I coated it with my mustard slather and then with a nice rub I found.
My lovely .99 cents a pound pork shoulder. Nice thick skin with about a 1/8th fat cap.
As per the recipe you guys have provided, I peeled the fat cap back and made my surgical incisions. I used 6 cloves of garlic, a generic blend of fresh herbs and spices, and inserted into the gashes. Yes, this is food porn.
Considering this is going to be a bit of bbq, I might as well treat it as such. I coated it with my mustard slather and then with a nice rub I found.
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I pulled the fat cap back and then did the mustard slather/rub routine.
Considering I want the smoke to invade the meat and the fat cap, I loosely trussed the shoulder.
I am a sucker for pork rinds and want to see what smoking could do for them. So more of the slather rub routine but this time on the skin/fat cap.
I'll be up at 3 am to get this puppy going. I'll post as I go along. Here's to some good Q with a Puerto Rican take.
Considering I want the smoke to invade the meat and the fat cap, I loosely trussed the shoulder.
I am a sucker for pork rinds and want to see what smoking could do for them. So more of the slather rub routine but this time on the skin/fat cap.
I'll be up at 3 am to get this puppy going. I'll post as I go along. Here's to some good Q with a Puerto Rican take.
<drool> awesome </drool>
kinda curious to see if the skin crisps up...I'm sorta doubtful, but regardless, that looks very nice already
kinda curious to see if the skin crisps up...I'm sorta doubtful, but regardless, that looks very nice already
Yum....making it for dinner. More garlic tho....
<drool> awesome </drool>
kinda curious to see if the skin crisps up...I'm sorta doubtful, but regardless, that looks very nice already
once it is finished he should take the skin off and broil it to crisp it up..
Lucky for you it took only 9.5 hours on my smoker. I ran it a little hot because of the below freezing temps. I have to say this was a nice surprise!
I was ready to flip it over when one of the bones just pulled right out. Needless to say it was done.
The smoke ring on the bottom and surrounding the bone was to die for!
Look at how clean the bones are after I pulled them!
I let it cool for 30 mins and pulled my pork! The bark is to die for!
I'll got get a pic of the fat cap. There is no need to crisp it up at all! You can see in the first pic how crisp it is. Tasty, fatty chewy goodness!
I was ready to flip it over when one of the bones just pulled right out. Needless to say it was done.
The smoke ring on the bottom and surrounding the bone was to die for!
Look at how clean the bones are after I pulled them!
I let it cool for 30 mins and pulled my pork! The bark is to die for!
I'll got get a pic of the fat cap. There is no need to crisp it up at all! You can see in the first pic how crisp it is. Tasty, fatty chewy goodness!
yeah, the bark reeerocks
I am happier with the Smoked version of this shoulder than the oven version..
here is the thing. It's not a Pernil if it smoked.....it's a smoked pork shoulder...
Search up Pernil Fumado meat man. It's traditional to have it smoked.
I was left with just over a pound of it when all was said and done. It's now down to about a half pound. I doubt it will last till midnight.
I was left with just over a pound of it when all was said and done. It's now down to about a half pound. I doubt it will last till midnight.
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pearl , without the L
O'neal, without the O
pear neal... o sea, pernil!!!
some ingredients pics...
Picasa Web Albums - rmirandayopo - 1209 Pierna d...
O'neal, without the O
pear neal... o sea, pernil!!!
some ingredients pics...
Picasa Web Albums - rmirandayopo - 1209 Pierna d...
- Thread starter
- #119
Cooking one now. Smells awesome. I definitely should have trussed it with twine. The cap has peeled back, so I've stuck it back down with toothpicks. As long as it bleeds fat through the meat, it shouldn't matter.
In terms of start to finish prep & cook time how long does it typically take to do pernil "right"?