How to Prepare Homemade My latin style pernil.

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The ingredients needed to make My latin style pernil.:

1. Get wet n dry rub
2. Get 1 tbsp ground black pepper
3. Make ready 2 tbsp dominican oregano
4. Take 1 tbsp salt or to taste
5. Take 2 envelope goya azafran for color
6. Make ready 1 bullion chicken flavored
7. Make ready 3 1/2 tbsp garlic powder unsalted
8. Make ready 6 large garlic cloves minced
9. Get 5 slice seeded lemons
10. Get 1 1/2 cup drinking wine red or white
11. Get 1 1/2 tbsp luisiana hot sauce
12. Prepare 2 cup Mojo by badia or ur choice name brand

It's juicy, it's citrus-y, it's herby, it has the yummy crunch of crispy bits of skin, and it's topped with the sweet-acidic pop of marinated onions. mmmm! Please enjoy this video for the most flavorful and succulent roast pork shoulder done up Puerto Rican style! Please comment, like, subscribe, and share. Many, many moons ago, I published my recipe for pernil, the delicious Puerto Rican roasted pork butt/shoulder.

Steps to make My latin style pernil.:

1. Try if u can, To remove the bone or have it removed . To get the full flavor in and out. Then stab holes all over it.Take all but the minced garlic and add wet ingredients. All over meat and in any of the wholes shove the minced garlic. Add all the dry ingredients massage all spices very well. Taste the spices (not the pork) to confirm it's not too much of anything u don't like. U can now wait from an hr to 3 days of marinating. Leave in the freezer nice and sealed till u r ready .
2. Put in a deep dish pot roast pan. I prefer metal the foil cooks faster n can turn out tough n dry if left too long. Depending on the size like,smaller than a turkey I look at it and can estimate how many will it feed. I dont go by weight. It will shrink once all the fat cooks out n melts. So with that being said, almost always it's 350' degrees for 3 or 4 hrs. Always after the first 2hrs it should smell delicious n be tender but not ready unless u bought a tiny one. REMEMBER TO KEEP IT JUICY FAT SIDE UP ALWAYS. If u want the fat to be a lil crunchy leave open and raise the temp the last 15 min. To 375/400 remember temperature varies in different ovens, Moniter.
3. Wen its done add xtra lemon before serving. U can have it with ANYTHING. Juicy is main recipe.

Please comment, like, subscribe, and share. Many, many moons ago, I published my recipe for pernil, the delicious Puerto Rican roasted pork butt/shoulder. Recently, I had a whole Saturday afternoon to try a longer and slower cooking I am cutting and pasting the old pernil recipe here and adding my alternative "Low and Slow" cooking time. Encontre imagens stock de National Latin American Dish Pernil Asado em HD e milhões de outras fotos, ilustrações e imagens vetoriais livres de direitos na coleção da National Latin American dish of Pernil Asado shredded pork closeup on a plate on the table. horizontal top view from above. Pernil style roasted pork is a normal dish in Ecuador and several components of Latin America.

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