Puerto Rican Pernil – Easy Step-by-Step Recipe
Everyone loves this crispy crunchy delicious treat. And although it’s most often made around the holidays, there’s no reason you …
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I followed this recipe for a Pernil I cooked up last night. THE BEST PERNIL I ever made. I was a little suspicious of the simple marinade and didn't think it would be very flavorful. Boy was I wrong! The fresh ingredients make all the difference. Full of flavor and the meat literally fell right off the bone. Jeff and Jo, you guys rock! Thank you for this recipe!
I discovered this recipe three years ago, and refer to it every year. My husband is Puerto Rican, and he says it's just as good as his mother used to make it.
I’m definitely using the skin method but don’t use adobo. I love making my spice blend with natural ingredients. I would recommend adding a bit of cayenne pepper to really bring out the flavors but I use fresh peppers.
Can you make a smaller one. 6lbs. If it's 1/4 salt for your 11lbs how much for a 6lbs? Nothing?… I want to know what I change or leave it the same for a 6lbs.
I cannot find the recipe in the comments? Can someone please repost it?
Made my first Pernil and it was perfect
Revisiting your video! Headed into the kitchen to prep my pernil for tomorrow night! It will be great again thanks and have a Happy New Year! 🎉
Can I cook my pernil in ovenbag?
The scoring tip made my day! I made a pernil on Christmas and being able to just snap off a piece at the score with perfect ease was delightful!
I made this today for the first time ever for my family for Christmas. It came out PERFECT! Thank you for this video. 💖🎄
Merry Christmas! I made this yesterday, marinated for 3days . it came out so delicious but I made a boo boo. I didn't add water to bottom😣
I have this video screen recorded and saved in my phone. Every time I follow this video my pernil comes out perfect ❤🎉😊
Tasted fantastic but am I the only one who ended up with a lot of water at the end? I had to spill some out before the last hour.
Made this last year. My mom said it was the best pernil she ever had. Already prepped a 10lb one for Christmas dinner!
Every year I follow this recipe with the exception of adding water because I use double disposable foil pan. I’m not worried about the dripping burning and I don’t make gravy so the meat will naturally release. It’s water and grease.
I watch this video every time I make this!!!
I’m back and ready again for Christmas Eve! Making the Coquito as well to sip on through the night. Merry Christmas to all and be safe out there.
Puertorican 🇵🇷💯 cooking is the best not gonna lie ✍️💯
Looks tasty ❤❤❤
Can you use dry oregano in a pinch?
How do you measure fresh oregano? Please!
I've made pernil twice in my life. Not because I don't want to or like pernil. It's just that the two times I have, the pernil developed a flavor and smell that I can't explain. I'm going to refer to it as gamey? or gamie? I know that it's me, something I'm doing or not doing. Can someone please tell me what it is I'm doing wrong..? I'll follow a recipe to the "T" and still I cannot get past the gaminess. Yet, when others make it, it doesn't have that "gamey flavor.
Almost exactly like my recipe except I use a little lime juice for a bit of acid in the rub and a good amount of kosher salt on the skin to draw out moisture that I scrape off before roasting. It never fails!