pernil

[Atticus]

Holy s*** that was awesome. I followed Steve' s lead and also did green beans in garlic and yellow rice. The green beans I blanched in heavily salted water and then sauteed with garlic in olive oil and butter. I cheated on the rice and just did a pre-made Zatarain's, but it was really good.

The pernil was phenomenal. The cueros were insane, although I probably put a little too much salt on the outside of them initially, but they were still great. We had a couple over and neither one of them had ever had pork rinds, and they ate about half a dozen each.

The pork was really moist and flavorful. It was great.

Nate: it took me about fifteen minutes to prepare (which can be done the night before), five hours or so to cook, and another half an hour to set. It was only a five pound shoulder, though. Once you've cooked it for an hour at 400, and you turn it down to 275-300, you don't have to do anything else.

 

[fsusteve]

we did one yesterday at work but followed a cuban guy's granny's recipe. Better than all the others, I need to write down the mix he made, it was really good.

 

[Atticus]

we did one yesterday at work but followed a cuban guy's granny's recipe. Better than all the others, I need to write down the mix he made, it was really good.

Post that s*** up dude.

 

[fsusteve]

just from memory...

a bottle of mojo (cuban marinade)
cumin
oregano
olive oil
salt/pepper
lots of garlic
bay leaves


use the liqiuds sparingly so it's like a wet paste and slather the meat all over. I'm missing a few ingredients but nothing special.

 

[PhilC64]

mojo criollo is the bomb! I pick up 2-3 bottles at a time to marinate everything when I grill.
Marinate a couple of chickens in that and then grill. You'll be amazed!
Try the mojo naranja with pork chops!
I use Mojo Chipolte to marinate my chicken wings when I make buffalo wings. Adds a real nice smoky pepper flavor!

 

[fsusteve]

it's a condiment here, we put it on black beans and rice too. I owe decavo a bottle, need to get that out this week.

I'm actually eating some of the leftover pernil right now, man is this version even more awesome.

 

[PhilC64]

Next time make a simple brine (kosher salt, brown sugar, garlic and pepper corns) and add the mojo to it. Let the shoulder sit for a few hours in it and then prepare the shoulder like you would pernil.

You can thank me later.

 

[crholliday]

just from memory...

a bottle of mojo (cuban marinade)
cumin
oregano
olive oil
salt/pepper
lots of garlic
bay leaves


use the liqiuds sparingly so it's like a wet paste and slather the meat all over. I'm missing a few ingredients but nothing special.

Traditionally, I think the above recipe is Lechon, not Pernil.

Lechon > Pernil

 

[John Smith]

just from memory...

a bottle of mojo (cuban marinade)
cumin
oregano
olive oil
salt/pepper
lots of garlic
bay leaves


use the liqiuds sparingly so it's like a wet paste and slather the meat all over. I'm missing a few ingredients but nothing special.

"I'm missing a few ingredients but nothing special..." LOL

Please get the entire recipe for us with at least some some rough measurements. You don't want it to get back to his granny that you fxxxed up her recipe, or she will put a voodoo curse on your ass and burn your house down.

 

[Atticus]

"I'm missing a few ingredients but nothing special..." LOL

Please get the entire recipe for us with at least some some rough measurements. You don't want it to get back to his granny that you fxxxed up her recipe or she will put a voodoo curse on your ass and burn your house down.

That's how douchebags like Steve always make sure that there's is just a little better than yours.

"Wow, Steve, this is awesome. Mine doesn't taste quite as good."

"Oh, it's nothing. You just have to pour Coke on it constantly for 84 straight hours."

"Yeah, you left that out of the recipe, douche."

 

[fsusteve]

lol, I'll get it weds when I see my boy. I really don't think it was much else, amounts were pretty liberal from what I saw. I also don't know if it was more of a lechon dish I'll ask about that. I did think the cumin was a bit strong so I'll knock that amount down some.

 

[PhilC64]

I did think the cummin was a bit strong so I'll knock that amount down some.

I'll leave out the sock reference for now.

 

[wob]

hmmm..

I'm due to cook one of these up - it's been a while.

 

[Liam]

me too....i might cook one the week i am in BarHarbor.

i just cooked the mushroom soup BIO posted up. That s*** is fxxxing good.

 

[Atticus]

I did this again for fifteen people who came over to my house for the Alabama-Florida game. We had fried gator tail (I'd never done that before, but it came out good), pernil, homemade mac and cheese, and salad.

The pernil was a thousand times better this time than last. Some observations:

I used a whole bulb of garlic this time. However, after I minced it, I also crushed it with the knife. It all just sort of melted away. Really worked out.

This time I got a bigger shoulder with the skin and the fat cap. Some notes on this: if you do it with the skin on, the cracklins are not as good as with just a thick fat cap. They are just crunchy skin with hardly and fat on them. Meh. However, ALL of the fat melts through the meat. It was unbelievable how moist the thing was. The entire shoulder bone pulled up through the meat with nothing hanging on to it. It was awesome.

This was a ten pound shoulder. I cooked it for about 71/2 hours, and let it sit for a while. I cooked at 400 for an hour, but then I put it all the way down to about 250. I got one of those in-oven thermometers. My oven temperatures were WAY off, so I'm going to use the thermometer from now on.

Anyway, kosher salt, olive oil, crushed black pepper, and some butt rub seasoning (not a lot) with a whole bulb of garlic = awesome.

 

[tcb]

I think I'll knock the dust off this recipe for Thanksgiving dinner..


Steve, you ever going to provide the rest of that recipe?

 

[crholliday]

I did two 9 lb butts like the original recipe at the exact same time. One had the original amount of rub and one had twice as much rub as is originally called for.

The single rub was great but the double rub was even better! Served with roast potatoes, sauteed green beans, cranberry sauce (this added an unexpectedly good dynamic), home made dinner roles and the drippings from the pan with the fat drained off (gravy separator). The sandwich made with the gravy, dinner role, pork meat, a couple of crunchies and some cranberry sauce was phenomenal.

Good s***! Happy thanksgiving weekend!

 

[Liam]

I did this again for fifteen people who came over to my house for the Alabama-Florida game. We had fried gator tail (I'd never done that before, but it came out good), pernil, homemade mac and cheese, and salad.

The pernil was a thousand times better this time than last. Some observations:

I used a whole bulb of garlic this time. However, after I minced it, I also crushed it with the knife. It all just sort of melted away. Really worked out.

This time I got a bigger shoulder with the skin and the fat cap. Some notes on this: if you do it with the skin on, the cracklins are not as good as with just a thick fat cap. They are just crunchy skin with hardly and fat on them. Meh. However, ALL of the fat melts through the meat. It was unbelievable how moist the thing was. The entire shoulder bone pulled up through the meat with nothing hanging on to it. It was awesome.

This was a ten pound shoulder. I cooked it for about 71/2 hours, and let it sit for a while. I cooked at 400 for an hour, but then I put it all the way down to about 250. I got one of those in-oven thermometers. My oven temperatures were WAY off, so I'm going to use the thermometer from now on.

Anyway, kosher salt, olive oil, crushed black pepper, and some butt rub seasoning (not a lot) with a whole bulb of garlic = awesome.

i have found the bigger the shoulder the better. As for the cracklins....after i am done cooking the shoulder i take the skin off and throw it on a cooking sheet upsidedown and put the oven on broil. Crisps it up perfect. Just be cafe to watch it or it will go up in flames.

 

[Atticus]

I made this again yesterday when my dad was in town. This is an awesome recipe. I keep adding more and more garlic and other spices, and it just keeps getting better. I'm worried about overdoing it, but I'm not there yet.

The cueritos were perfect this time. I think the last one I did, I cooked for too long at too low a temperature, and all the fat melted off of the skin.

 

[tcb]

this thread deserves a bump.

i tried to buy a picnic shoulder earlier this week to do pernil for the superbowl.... they only had butts. So, Im smoking a butt on Saturday instead.