How to make a roast pork picnic shoulder pernil crispy pata recipe
This video will show you how to cook a pork picnic shoulder (bone-in) so that you will end up with a crispy outer skin and soft, juicy, flavorful meat. The pork picnic shoulder is a very cheap cut of meat, but if you prepare is correctly, it is delicious!
0:00 Introduction
0:39 Scoring the skin
1:08 Making holes in the pork
1:47 Making the brine
2:49 Brining the pork
3:04 Seasoning the pork
4:37 Salting the skin
5:12 Roasting the pork
5:42 Finished product: Roast Pork!
6:18 Recipe recap
6:43 Cutting into the pork roast
7:49 Please subscribe!
#crispypork #pork #roastpork #pernil #crispypata
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SUCCESS!!! Everyone at party loved the roasted pork!! THANKS!!!
I cut slightly bigger holes and used a different body part to insert the garlic… I'm in love 😉
My roast is in the oven now. The hardest part for me was scoring the skin/fat on top of the roast. Either every knife in my house is really dull or you have a beast of a knife and you're way stronger than I am. I finally ended up using my sharp little sewing scissors to cut through the rind. I'm sure this will turn out to be delicious though. Can't wait. Thank you for this great video.
What’s the longest you should brine the pork 😊
we have one in the oven right now and the house smells like a little slice of heaven!
Can't wait to try this 😍 I have an 8 pound picnic in my fridge just waiting to get roasted 😋
I went to the store today to get a Pork Butt for pulled pork and accidentally came home with a picnic shoulder. I had no idea what to do with it. Now I do! thanks….
Looks so delicious. I'm going to cook mine this way. Thank you
TEN DOLLARS FOR THAT MEAT…? WOW. Well that is a sign of the times.. Look at the cost now… tripled. fact.
We've done this a couple of times and this is the way we cook now. 👍
Can’t wait to try!
I’m fixing to put it in the oven but I’m not sure on the time. Do you cook it 4 hrs. at 350 then an additional 30 minutes at 400 degrees.
I love the way you explain everything. You make it extremely easy for someone to follow your recipes. Thank you!!!
Just made this yummy recipe!!! It’s cooking as I’m writing this comment, let’s taste the results in about 8 hrs. Thank you for all your hard work 🥰💕
I’ll try this recipe real soon! Thank you for your well made video. You got a new subscriber here 🤷🏻♀️
I know your mouth is watering so is mine I love pork specially the way you made it wow
first class thanks
thank you for this easy to make recipe, made it today even in this hot weather with oven on lol and it came out perfectly juicy and crispy.
My birthday is coming up! So I'm gonna try to make this recipe!!
Thank you for sharing👍❤
Wow! Looks delicious 🔥 ❤️ 👍👍
Great job Chef!
This was very straightforward and I appreciated it. Thank you!
looks so delicious and I will make this with the shoulder left from tamale pack I bought for xmas. thank you I love pork rinds
Well done I hope my turn out the same way
👍
Thank you so much for sharing. My question is : are any of the garlic pieces that we used in the brine reusable? I used new cloves for the "herb plug" for roasting. Or could it have been used in the pan?
Did you broil the pork at the end? or just increased the oven heat to 400? I'm trying your cooking process tomorrow
I dont know what I did wrong but it came out very dry and not tender like yours 🙁
Why soak in brine to begin with .. . I’ve never done that before . I tend to roast my pork in bout two inches of water in a Covered Tin, like you then put the oven up and roast for an out half an hour for the crispy rind
Looks so good. I will try for Thanksgiving nov 25, 2021
I’m going to try this in a couple of days. Thanks. I’ll return to share the results
NICE JOB!!
What temp did you go to?
This is pure sickness.(in a good way of course) Sucks that the ones we get around here are always cut tiner.. Makes it hard to have the skin sit on top while it cooks.
Geeze, I was salivating like a hound-dog.
Its weird how satisfying shoving the garlic into the pork is
Thanks so much for a delicious recipe…my mouth is watering…!!!¡…🤩😋😋😋😋
Brining right now and cooking tomorrow for Canadian Thanksgiving!! Thanks for the great tutorial 👍
That's the way I'm going to make my roast. Thanks 😊
Not cheap anymore, pork prices are through the roof 🙁 Beautiful recipes tho, thank you for sharing it with us.
That looks awesome. I will try it.
i like this….yuuuuum
WHERE DO YOU GET AN 8 LB. PICNIC FOR $10.00 ??
I'm doing one of these tomorrow.
question for the chef: could you explain why you salt the skin and not the meat a little more please? i see this concept in the video a few times.
thanks an subbed bud
Man I gotta do this!
This is next on my new Carnivore list/menu. Thanks I didn't know what to do with the skin so I didn't buy one yet.
What happened to all the onions that were in the rosting pan?
Can you do more videos? thanks 😀
Great videos! Why the heck did you stop? Keep up the good work!!!!