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 guess im randomly asking but does any of you know a way to log back into an instagram account..? I somehow lost the password. I would love any help you can offer me.
@Dalton Alfonso thanks so much for your reply. I got to the site thru google and im trying it out atm. Takes quite some time so I will reply here later with my results.
Made this for my neighbor last month, which took some chutzpah since I’m Jewish and he’s Cuban. It was AMAZING. In fact, he called it “Epic.” Making it again this Sunday. Can’t wait. P.S. I hope my Rabbi doesn’t see this post! 😜
Yeah, I''m jewish too, don't worry, I wont say anything, pernil is one of my favorite hata's XD BTW, if you haven't tried removing the skin to season under it and then again on top, try it, it basically becomes chicharrón, and it's so dang good.
Holy Boricua! I've done this recipe two times in the last month. Every other time I tried a YT pernil recipe, it was a disaster, but this is as foolproof as it gets. My only deviation from the recipe is adding a bit of homemade sofrito and, instead of water in the pan, I rinsed out the blender and seasoning left on the cutting board into a jar and added a few spoons of sofrito to make a garlic / sofrito mixture to add more flavor. Thank you Jeff for the great video!
I made the recipe the way it was explained (just added more garlic cloves). It was PHENOMENAL! The meat fell off the bone. The inside was moist and flavorful while the outside was crunchy. Best pernil that we have ever made and taste! We won't wait until next Christmas to do it again. :)
More garlic is most definitely the way to go! Any Puerto Rican, I ever broken bread with had a decent amount of garlic in “Everything...” and honestly I couldn't/wouldnt have it any other way!!!
Came out delicious! Take it from this Irishman and dice up a couple potatoes during that last hour and put them in that flavored water…unbelievable flavor in them
Who taught you guys how to cook deserves a medal. I had lost my zeal for cooking,but since watching your cooking shows, I am back in business. Thank you all.
I used this recipe and this was by far the best pernil I ever made! It beats all my aunts' recipes and that is a hard task! Taking the skin off was the game changer for me. Thanks so much, this will forever be a staple for holidays and the recipe/method I will pass on
Hi there, great looking cuerito! I learned to make pernil with my Mom, who learned from her mom, who in turn, learned from her mom and so on. Her ingredients for the Adobo were 2-3 garlic cloves per pound, salt, black pepper, oregano, a bit of oil, all mashed in a pilon; as I still do. The pilon is important because it helps the garlic release its oils and the flavors are better distributed. She would always tell me "if you want the authentic Puerto Rican flavor you have to make the pernil the way I'm showing you". I've always done it that way because I love the wonderful boricua flavor. A few years ago, I went to the Island with my Sons and we went to eat at a place famous for their lechon and my son said to me "Mom this lechon rivals yours" he meant my pernil because I don't make lechon but ok. I felt so proud and I immediately thought of my Mom. The only thing I've added has been a tad of good sofrito, and a bit of recao and that's it. I noticed you didn't add any black pepper to your beautiful pernil. Is there a particular reason why?
Yes black pepper is the main spice along with the garlic. I roasted whole porks every year and my grandmas seasoning of garlic, black pepper, salt, a bit of oregano plus achiote ( annato) oil was all that was used. Any other spice will change the taste.
Making this as part of a meal of remembrance for our 95 year old Puerto Rican abuela who passed away recently! It's cooking now and smells amazing. She taught me everything I know about puerto rican cooking! Our feast is pernil, arroz con gandules, pan de aqua, spicy ensalada, and a creamy flan for dessert. We miss you Momo!!!
I just wanted to grabbed it from my screen and take a chunk out of it...right now!!! I love 'Perníl' with 'Guineos Verdes' or some 'Mofongo'. *Jeff & Jo's PUERTORICAN Kitchen's the place to get the Best Boricua Food, I am honored, and very hungry for my favorite 'Perníl' platter. Jeff & Jo's where any dish of PUERTORICAN Cuisine is simply 'Bien Rico'.!🇵🇷.*
Very well made. Many people out there change the marínate and makes a big difference. This is the best and simplest marinade. The way mommy used to make it. I’m glad people outside the circle enjoy this authentic dish from back home. Thank you!!
Today was my first time eating or cooking this. Wow. Some of the best pork I've ever eaten. And most importantly, our Puerto Rican guests absolutely loved it. I added additional seasonings to the marinade and instead of water I used a combination fresh orange, lime juice and a little broth. Thanks!
I keep coming back every year for a refresher, I thought I use to make it good but after following these easy steps man it comes out great, and the skin this has become a family favorite enjoy
@@JeffandJosPuertoRicanKitchen soy católico y no quiero decir cosas malas de la gente perdóname mujer Ya borre los comentarios perdóname otra vez me voy a ir a confesar con el padre dime que me perdonas por favor
Brother I just made your pork today, hands down the best picnic pork I've done. I've done many, but this one is first hand. I'm going to swift around some of the ingredients, but same concept. EXCELLENT!! GOOD JOB ON YOUR PART. GOD BLESS!!!
@@JeffandJosPuertoRicanKitchen It was PERFECT! I used the leftover meat with some amazing ham and sausage to fill my pastels which were heavenly! I love the holidays, but I KNOW I need to get my butt to the gym and shed these holiday fat pounds before I bust. lol
I had one of those abuelitas that told me everything I wanted to get a recipe for was "complicated" so I'm super thankful for this. My father taught me how to make the version I've been making and it was always delicious, but now I'm armed with some tricks! 😉 All I need to know is; is there a pasteles recipe on this channel, cuz that would complete my life.
Ive used this recipe for the pernil. 4xs now to be exact. u have mastered this pernil. your techniques such as taking the skin off and scoring the skin. Genius! Thank u so much for taking ur time to share you skills and knowledge with us.
I love the way you you made the pineal this is the real Puerto Rican way fresh garlic I love Puerto Rican food I'm not Puerto Rican but I learn to cook Puerto Rican food I love it all my family Puerto Rican know how to make the best pernil
Looks delicious & seems like a very easy doable recepie to follow. I LOVE pernil, but my bf does not eat anything pork-related but next time I visit my family in Brooklyn I'm def going to try this. Yes please! Omg I want some pernil right now.... 💃 Thank you for sharing, I appreciate this recepie/technique 👍
I must leave a comment to anyone out there second guessing this recipe.. I bought a 9lb pork shoulder, followed the recipe EXACTLY and I marinated the meat for a day and a half… Preparing the skin as instructed is a must! I am also cooking for someone who is very familiar with this dish since they grew up in Puerto Rico and they were concerned from the start there was no orange in this recipe.. let me tell you that not only did this pork taste to die for, it passed extensive scrutiny and is in high demand now! It’s absolutely delicious and I’ll always make it this way from here on out.
Good, simple recipe! I used fresh oregano and garlic, marinaded for 36hrs... it came out amazing. 8lb Pork Shoulder, 3.5hrs covered 1hr 15min uncovered (non convection) to crisp the skin. The skin was crunchy and then melts in your mouth.
Very well presented, clear and easy to follow instructions, just as important as enjoying a great recipe! I will be making this one for Christmas. Felicidades y Feliz Navidad!
Thank you Jeff and Joe's kitchen for making it easy for individuals like myself who are first-timers I will be back to tell you how it turns out again thank you hope everyone has a prosperous and healthy New Year.
Just made pernil , following your recipe. I have cooked over a hundred pork shoulders throughout the years, this was hands down the best I’ve ever had and I have never ate Puerto Rican food before. I made y’all arroz con gandules to go with it, also amazing.
I'm a little surprised by this method- I normally do a 2 day marinade with OJ or bitter orange, homemade sofrito, and spices. I've never used oregano on its own like that so now I'm interested lol. I will say I get super crispy skin and very tender meat every time and I use some of the OJ marinade to steam like you did with the water too.
Omg, I can't believe I made it all by myself!!! Thank you so much for this awesome video!!! Even my Boricua girlfriends were amazed. I feel so proud of myself😉
I make sofrito once or twice a month and whenever I make pernil I just use the sofrito, mixed with adobo to season it. It always comes out great but people always look at me like I'm a sacrilegious heathen when I tell them I use sofrito. Edit: I also add salt and olive oil to the mixture.
We always use sofrito, salt, pepper, and garlic cloves. This recipe seems very nice so I will give it a try. We typically rotisserie ours but in a baking pan I think cutting off that fat cap will be a game changer.
Thank you Jeff and Jo for this recipe! I made it for the first time using your instructions and it was super delicious! The flavors were spot on and my skin came out like yours super crispy! The skin was definitely the hardest to separate because I used a sharp scissor versus sharp knife but it worked! Keep up the great work as I will use your channel to make more Puerto Rican dishes. Subscribed!
I made this on New Years..... Oh My Goodness. We're having this for Easter dinner tomorrow. The chicharron.... WOW! Thank You so much. Mucho Gracias Amigo!!
Good stuff! I like how you removed the skin off to allow the spices to permeate through the meat - I have used that technique in conjunction with another style of roast pork so hopefully it turns out well tomorrow for Christmas Eve! :)
Wow! What a beautiful looking pernil. I’m definitely making this on Christmas. You can’t forget arroz with gandules and pasteles with potato salad on the side!😀 Thanks Jeff for the post!
I'm puertorican but this is the best technique I've ever seen! I just did mine a little different but next time I'll follow your steps for a more delicious pernil 😊
Omg thanks for the recipe! I just took out my pernil! I allways had trouble with the skin! It was allways hard but kinda sticky! It sticks to ur teeth! I did a small one in the oven (your recipe)and another small one in the instant pot (my seasoning)then i placed it in the oven and added adobo and it turned out perfect! Merry Christmas
I never thought I'd be able to make a pernil - seemed complicated! But with your recipe, I've made pernil several times already, and it's always a hit with guests!! I also make Puerto Rican-style cauliflower rice to go with it (to keep it low carb). Awesome, awesome!! Thank you so much for demystifying this wonderful, traditional dish! 😋
Cooked this for my PR in-laws. It impressed my in-laws pride because it was better than most Pernil they’ve had! For the marinade, I just used my homemade sofrito and added extra garlic, salt, and adobo blended into it. Amazing!
@@JeffandJosPuertoRicanKitchen haha! Awesome!! It’s well-deserved! I have generations of family in PR now who are blown away that this white guy could whip out Pernil like that!
I tried this recipe this past weekend and I can confirm that it's AWESOME! The marinade is simple to make and the finished product is delicious. Highly recommend. Just a note, when you're baking the pork at 450 just keep an eye on your pan. I destroyed mine because the fat burned haha. I should have kept adding more water. I will be using this recipe from now on to make pernil.
Cooking food for the holidays is what we Puerto Ricans do . But this year 2020 isn't like any other year because now we've gotta be extra careful because of that damn Covid-19 . So please try to keep yourself and loved ones safe 💓 when at the table . Peace, love and much respect to you , your family and friends . God bless.
I tried this technique for Thanksgiving. What a hit.. everyone loved it. Even the skin people were amazed of how good it came out.. thanks for your tip. 👍
We are neighbors and do it very similarly too, skin crips and meat falls off the bone to perfection! Am old school too just like you but prefer deep fresh purple skin garlic for more intense flavor with lots of sour orange/lime/ lemon... you bring back fond memories
Thanks Marisol!! 😊 I learned a thing or two growing up in Mayaguez so while I may not look it I can still cook it 😂 Great idea with the Mofongo! Check out our mofongo relleno video: th-cam.com/video/xOAQX0o1tzo/w-d-xo.html. Hope you enjoy!
O-M-G! 🤯🤤🤤🤤. You guys are Thee Best!!! Thank you for the great recipe. You guys should be in the Pernil Hall of Fame. Your recipes are awesome. Thanks 👍
I'm definitely going to attempt to make this Pernil. What would be your suggested cooking time for a half roast, say, 6-7 pounds? and could I add home made achote oil to the mix to give it more color and flavor or would that not be suggested? Just curious.
For a half roast we say: 2 hours @ 350, covered. 1 hour @ 450 uncovered. The achiote oil sounds great just reduce the amount of oil that you would otherwise use.
White guy from California cooking for his Puerto Rican wife from New Jersey. My rub became rather complicated over the years, now I'm inspired to go back to basics. Also removing the skin is something I've never heard of. Time for a Summertime Pernil.
This was a penile well done it's really Puerto Rican I'm not Puerto Rican but I love Puerto Rican food and I'll learn to cook the real Puerto Rican food so good
Everything here makes sense. I make a very delicious pernil mine’s is similar but I love the new tips with the water and fat. I will be trying this way on my next one. This video is great! Thank you and Happy Holidays!
I followed your recipe exactly, and my pernil came out delicious. Flavors were more less the same as before, but the crispy skin and overall juiciness was truly amazing. Now I'm the designated pernil cook of the family. Thanks for sharing your secrets.
I've made this for 3 holiday seasons now following your recipe the only change I've made is adding a bit of sofrito to the marinade and everyone has loved it every time. Thank you for the easy to follow guide!
I made the pernil just the way you showed it in the video and it came out perfect!!! Thank you soooo much. I wish I can send you a picture of it. It looks just like yours. I’m super happy
I just wanted to say, Thank you for showing me how to make my Puerto Rican Perni better..god knows I made my Perni taste good but you took it to another level. :)
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!
Yay! So glad you enjoyed! And thanks for sharing the results. Totally agree that it's all about the fresh ingredients 😊
Wow! Now I'm going to follow this recipe for Christmas!
Yes! Feliz Navidad!
I guess im randomly asking but does any of you know a way to log back into an instagram account..?
I somehow lost the password. I would love any help you can offer me.
@Dalton Alfonso thanks so much for your reply. I got to the site thru google and im trying it out atm.
Takes quite some time so I will reply here later with my results.
When he bit into the cuerito and I heard that crunch i wanted to put my hand through the video and get me some
Hahahaha!! Gotta make some now!
Hahaha, I felt it in my ❤.
Cutting off the first bit made my mouth water
My mouth and eyes watered at the sound of the crunch.
Yeah, feel the same way....I buy chicharrones all the time....I gotta make it myself now
Made this for my neighbor last month, which took some chutzpah since I’m Jewish and he’s Cuban. It was AMAZING. In fact, he called it “Epic.” Making it again this Sunday. Can’t wait. P.S. I hope my Rabbi doesn’t see this post! 😜
Hahahahhaha
What a wonderful neighbor he has‼️☺️ He’s very fortunate ‼️😋
Yeah, I''m jewish too, don't worry, I wont say anything, pernil is one of my favorite hata's XD BTW, if you haven't tried removing the skin to season under it and then again on top, try it, it basically becomes chicharrón, and it's so dang good.
😂😂😂😂!!!!!
Love your comment so nice to hear kindness. For a change. Enjoy your day.
This was explained so simply that it took away my apprehension to make it. And I appreciate the Puerto Rican music. It’s the icing on the cake.
Holy Boricua! I've done this recipe two times in the last month. Every other time I tried a YT pernil recipe, it was a disaster, but this is as foolproof as it gets. My only deviation from the recipe is adding a bit of homemade sofrito and, instead of water in the pan, I rinsed out the blender and seasoning left on the cutting board into a jar and added a few spoons of sofrito to make a garlic / sofrito mixture to add more flavor. Thank you Jeff for the great video!
Mmmmmm! That delicious pernil will go perfect with arroz con gandules!
💖🇵🇷💖🇵🇷💖🇵🇷💖🇵🇷💖🇵🇷💖🇵🇷💖
Oh yes!! And then great for leftover sandwiches the day after 😂😂
My mom made pernil every Christmas & pasteles too! She was from Cidra. RIP mi madre Bella....💖💖💖💖
I made the recipe the way it was explained (just added more garlic cloves). It was PHENOMENAL! The meat fell off the bone. The inside was moist and flavorful while the outside was crunchy. Best pernil that we have ever made and taste! We won't wait until next Christmas to do it again. :)
You can never go wrong with more garlic 😂😂 So glad you enjoyed Maria! And definitely no need to wait until the holidays for more pernil 😋
More garlic is most definitely the way to go! Any Puerto Rican, I ever broken bread with had a decent amount of garlic in “Everything...” and honestly I couldn't/wouldnt have it any other way!!!
Came out delicious! Take it from this Irishman and dice up a couple potatoes during that last hour and put them in that flavored water…unbelievable flavor in them
This is the ultimate pernil recipe. My husband who is Cuban says that PR is the best at making pernil
The only thing better than Puerto Rican pernil is when they slow cook the whole hog over charcoal 🤩🤩 Glad you enjoyed the recipe! 😄
Who taught you guys how to cook deserves a medal. I had lost my zeal for cooking,but since watching your cooking shows, I am back in business. Thank you all.
Wow! This is so wonderful to hear. All credits goes to our parents!!
My mom taught me as well,but now I am an empty nester, I just grab stuff. Again,thank you.
Who else is here to perfect your Pernil skills for the noche buena feast 🇵🇷
Pernil for the holidays is the best!! 😄😄 Good luck!
Me 🙋🏻♀️🇵🇷
Ya tu sabes!!
Guilty as charged😊
Of
I used this recipe and this was by far the best pernil I ever made! It beats all my aunts' recipes and that is a hard task! Taking the skin off was the game changer for me. Thanks so much, this will forever be a staple for holidays and the recipe/method I will pass on
Yay! So glad it turned out well for you and thanks for sharing your experience! Happy holidays to you and your family! 🤗🤗
You got that right…! Taking the skin off was the game changer for me to! I could never get the right Crisp. Kudos to you both J & J, Thanks!
Hi there, great looking cuerito! I learned to make pernil with my Mom, who learned from her mom, who in turn, learned from her mom and so on. Her ingredients for the Adobo were 2-3 garlic cloves per pound, salt, black pepper, oregano, a bit of oil, all mashed in a pilon; as I still do. The pilon is important because it helps the garlic release its oils and the flavors are better distributed. She would always tell me "if you want the authentic Puerto Rican flavor you have to make the pernil the way I'm showing you". I've always done it that way because I love the wonderful boricua flavor. A few years ago, I went to the Island with my Sons and we went to eat at a place famous for their lechon and my son said to me "Mom this lechon rivals yours" he meant my pernil because I don't make lechon but ok. I felt so proud and I immediately thought of my Mom. The only thing I've added has been a tad of good sofrito, and a bit of recao and that's it. I noticed you didn't add any black pepper to your beautiful pernil. Is there a particular reason why?
Sounds amazing Vilma! Thanks for sharing 😊😊
My wife always says the Pilon is how you know a Puerto Rican made it. 😃
Yes black pepper is the main spice along with the garlic. I roasted whole porks every year and my grandmas seasoning of garlic, black pepper, salt, a bit of oregano plus achiote ( annato) oil was all that was used. Any other spice will change the taste.
Making this as part of a meal of remembrance for our 95 year old Puerto Rican abuela who passed away recently! It's cooking now and smells amazing. She taught me everything I know about puerto rican cooking! Our feast is pernil, arroz con gandules, pan de aqua, spicy ensalada, and a creamy flan for dessert. We miss you Momo!!!
Glad you can honor her!
Sounds super fantastico!!!❤
Hi happy holidays I am trying your recipe today I am preparing my pernil tonight for tomorrow, I'll let you know how it comes out thank you
The same with my family my mom did the best pernil you can eat she passed away 8 years ago I miss her cooking on the holidays
I just wanted to grabbed it from my screen and take a chunk out of it...right now!!!
I love 'Perníl' with 'Guineos Verdes' or some 'Mofongo'.
*Jeff & Jo's PUERTORICAN Kitchen's the place to get the Best Boricua Food, I am honored, and very hungry for my favorite 'Perníl' platter. Jeff & Jo's where any dish of PUERTORICAN Cuisine is simply 'Bien Rico'.!🇵🇷.*
I am going to buy an 8 pounder to get it ready, just for my birthday in three days.!..☃️🎄.
Good luck making the pernil!! And happy birthday!!! 🎉🎂
Very well made. Many people out there change the marínate and makes a big difference. This is the best and simplest marinade. The way mommy used to make it. I’m glad people outside the circle enjoy this authentic dish from back home. Thank you!!
Thank you so much!!
Today was my first time eating or cooking this. Wow. Some of the best pork I've ever eaten. And most importantly, our Puerto Rican guests absolutely loved it. I added additional seasonings to the marinade and instead of water I used a combination fresh orange, lime juice and a little broth. Thanks!
Awesome!!!
I just cooked it again. 2xs in 2 weeks! The hard skin has me hooked! Perfect recipe 🥳🥳🥳
The skin isn’t hard or else it wouldn’t be edible you dolt- it’s crispy.🤦♂️🤡
omg...makes me miss PUERTO RICO even more. The food and the people😊
I keep coming back every year for a refresher, I thought I use to make it good but after following these easy steps man it comes out great, and the skin this has become a family favorite enjoy
Welcome back and thank you!! Love hearing these great reviews
This is how my mom taught us to make it, simple ingredients but brings so much flavor. 🇵🇷🇵🇷
Agreed! Gotta let the pernil shine 😊
Your right,I made it this way and came out so good🇵🇷
@@JeffandJosPuertoRicanKitchen soy católico y no quiero decir cosas malas de la gente perdóname mujer Ya borre los comentarios perdóname otra vez me voy a ir a confesar con el padre dime que me perdonas por favor
@@Boshtel987 Le recomiendo un libro “Cortinas de Humo” escrito por Jack T. Chick.
Bendiciones amiga
love the sound of the cuero popping
You know it!!! Nothing like it!
Trying this cooking method for Noche Buena.......the cuerito looks amazing. Thank you for sharing this reci[e.
You are welcome!! Thanks for watching!
this how my mom taught how to prepare and cook pernil one of my favorites 💯
Awesome!!
I just tried this recipe today and it was the BEST pernil I ever made! My kids were amazed at how amazing it was. Thank goodness for leftovers.
Yay!! So glad that you enjoyed it!
Hands down the best pernil I’ve ever had. Following this amazingly easy recipe. Thanks Jeff. 🙏🏻
Thank you!
Made it for Thanksgiving celebration! The best pernil I've ever prepared in my life. Thank you!
That’s awesome to hear!! Thanks for watching
When you cracked that skin I had the same reaction🤣🥰
I know! 😝😝 Food is such an amazing thing! 🤩
Brother I just made your pork today, hands down the best picnic pork I've done. I've done many, but this one is first hand. I'm going to swift around some of the ingredients, but same concept. EXCELLENT!! GOOD JOB ON YOUR PART. GOD BLESS!!!
Wonderful to hear!
Mine is in the oven. Thanks for the hints and I love you for it! May God richly bless you and your family. I LOVE COOKING! Puerto Rican!
Hope you enjoyed it!
@@JeffandJosPuertoRicanKitchen
It was PERFECT! I used the leftover meat with some amazing ham and sausage to fill my pastels which were heavenly! I love the holidays, but I KNOW I need to get my butt to the gym and shed these holiday fat pounds before I bust. lol
Delicious! The crispy skin is my favorite favorite part...yum!! 😋🤗❤️
Agreed! There's nothing quite like it! 🤩🤩
I had one of those abuelitas that told me everything I wanted to get a recipe for was "complicated" so I'm super thankful for this. My father taught me how to make the version I've been making and it was always delicious, but now I'm armed with some tricks! 😉
All I need to know is; is there a pasteles recipe on this channel, cuz that would complete my life.
Thank you so much! We have multiple recipes for pasteles!!! Check them out and let us know! Here’s one: th-cam.com/video/KpJiECbHXbI/w-d-xo.html
Ive used this recipe for the pernil. 4xs now to be exact. u have mastered this pernil. your techniques such as taking the skin off and scoring the skin. Genius! Thank u so much for taking ur time to share you skills and knowledge with us.
What I liked about your video is the information that was given based off the different lbs. Very helpful and it turned out amazingly
Yay!
I love the way you you made the pineal this is the real Puerto Rican way fresh garlic I love Puerto Rican food I'm not Puerto Rican but I learn to cook Puerto Rican food I love it all my family Puerto Rican know how to make the best pernil
Yay! Glad you enjoyed 😀😀 Puerto RIcan food is great (although I might be a little biased 🤣) Where are you from?
Looks delicious & seems like a very easy doable recepie to follow. I LOVE pernil, but my bf does not eat anything pork-related but next time I visit my family in Brooklyn I'm def going to try this. Yes please! Omg I want some pernil right now.... 💃 Thank you for sharing, I appreciate this recepie/technique 👍
Yay, glad you enjoyed!! And hope you get a chance to get some pernil soon 😄
Make one for yourself and friends and family and throw some chicken on for him.
One of my favorite dishes! Definitely making this week!
Yay!! Good luck!
I must leave a comment to anyone out there second guessing this recipe.. I bought a 9lb pork shoulder, followed the recipe EXACTLY and I marinated the meat for a day and a half… Preparing the skin as instructed is a must! I am also cooking for someone who is very familiar with this dish since they grew up in Puerto Rico and they were concerned from the start there was no orange in this recipe.. let me tell you that not only did this pork taste to die for, it passed extensive scrutiny and is in high demand now! It’s absolutely delicious and I’ll always make it this way from here on out.
As white as milk Irish here and I love me some Pernil. And I make it great too!
Awesome!!!
Just did this today and came out so delicious and the skin so crackling. Gracias 🇵🇷
Yw!!! Thanks!
Good, simple recipe! I used fresh oregano and garlic, marinaded for 36hrs... it came out amazing. 8lb Pork Shoulder, 3.5hrs covered 1hr 15min uncovered (non convection) to crisp the skin. The skin was crunchy and then melts in your mouth.
Thats great to hear!
Very well presented, clear and easy to follow instructions, just as important as enjoying a great recipe! I will be making this one for Christmas. Felicidades y Feliz Navidad!
Thank you! Feliz Navidad 🎄
Absolutely agree
😂 love how you’re not afraid to brag about your own cooking.
Hahahaha!! Never!
When you’re good, you’re good! God gives his gifts to whom HE desires. 👍🙏🏻
The best recipe!!!! Thanks
Thank you!
Thank you Jeff and Joe's kitchen for making it easy for individuals like myself who are first-timers I will be back to tell you how it turns out again thank you hope everyone has a prosperous and healthy New Year.
You are welcome! Thanks for watching!
Just made pernil , following your recipe. I have cooked over a hundred pork shoulders throughout the years, this was hands down the best I’ve ever had and I have never ate Puerto Rican food before. I made y’all arroz con gandules to go with it, also amazing.
That’s awesome to hear!! Welcome to Puerto Rican food!
I'm a little surprised by this method- I normally do a 2 day marinade with OJ or bitter orange, homemade sofrito, and spices. I've never used oregano on its own like that so now I'm interested lol. I will say I get super crispy skin and very tender meat every time and I use some of the OJ marinade to steam like you did with the water too.
Have heard of other people using OJ as well.
That is the way I was originally taught
Thank you! In over 40 years, this is the best Pernil I have ever made. My son can't stop raving about it!🥰
That’s wonderful to hear!
a wow moment was the technic you present with the skin. love it.
Thank you so much 😀
Omg, I can't believe I made it all by myself!!! Thank you so much for this awesome video!!! Even my Boricua girlfriends were amazed. I feel so proud of myself😉
I make sofrito once or twice a month and whenever I make pernil I just use the sofrito, mixed with adobo to season it. It always comes out great but people always look at me like I'm a sacrilegious heathen when I tell them I use sofrito.
Edit: I also add salt and olive oil to the mixture.
No worries! I've heard of tons of people doing it that way. I'm going to have to give that a try sometime. Thanks for sharing!
I use sofrito too and its delicious 😋
I learn to use sofrito to season my meats from one of my ex she was dominican and thats how they do it and its pretty good!
We always use sofrito, salt, pepper, and garlic cloves. This recipe seems very nice so I will give it a try. We typically rotisserie ours but in a baking pan I think cutting off that fat cap will be a game changer.
SOFRITO is the key
Thank you Jeff and Jo for this recipe! I made it for the first time using your instructions and it was super delicious! The flavors were spot on and my skin came out like yours super crispy! The skin was definitely the hardest to separate because I used a sharp scissor versus sharp knife but it worked! Keep up the great work as I will use your channel to make more Puerto Rican dishes. Subscribed!
Yay! So glad the pernil turned out great 😊🤗 thanks for sharing and thanks for the support! 🙏😀
Mmm delicious I want a piece
😊😊
The best pernil ever!!!! Hands down.
Awesome!
Man that looks so yummy! Thanks! Who else is making it in 2020? Lol
Got two days left to make it in 2020!!! 😂 New years eve feast!
Looks delicious and the crispy skin...mmmm. I use the juice from the pernil to make my arroz con gandules, it gives it a lot of flavor.
That sounds delicious! I'm going to have to try that 😀🙌
Made this last year it was perfect !!! Here again for a refresher course 👌🏼cause we making this perfect pernil again !! Happy holidays everyone 🤎🧡🧡
This is great to hear!!! Amazing!
Lol… Same here!!! Pure deliciousness ❤❤
I’m definitely cooking this for New Year’s Eve dinner! 🤤🤤
Good luck! 🙌
I made this on New Years..... Oh My Goodness. We're having this for Easter dinner tomorrow. The chicharron.... WOW! Thank You so much. Mucho Gracias Amigo!!
You’re welcome!!
I can’t stop watching this ova an ova. Jeff u da man!
Oh man, and once you make it you can't stop making it either 😄🤣🤣
Best skin eva. Lol
Good stuff! I like how you removed the skin off to allow the spices to permeate through the meat - I have used that technique in conjunction with another style of roast pork so hopefully it turns out well tomorrow for Christmas Eve! :)
Thank you! Happy Holidays.
Make me hungry🤦🏾♀️
😊😊
Wow! What a beautiful looking pernil. I’m definitely making this on Christmas. You can’t forget arroz with gandules and pasteles with potato salad on the side!😀 Thanks Jeff for the post!
Wow!! You have the menu ready!!! Thanks for watching and merry Christmas!!
Yesssssss 😋😋😋
What i remember. Delicious
Thank you!
I'm puertorican but this is the best technique I've ever seen! I just did mine a little different but next time I'll follow your steps for a more delicious pernil 😊
Omg thanks for the recipe! I just took out my pernil! I allways had trouble with the skin! It was allways hard but kinda sticky! It sticks to ur teeth! I did a small one in the oven (your recipe)and another small one in the instant pot (my seasoning)then i placed it in the oven and added adobo and it turned out perfect! Merry Christmas
You are so welcome!!! Thank you for watching and trying it out!
I never thought I'd be able to make a pernil - seemed complicated! But with your recipe, I've made pernil several times already, and it's always a hit with guests!! I also make Puerto Rican-style cauliflower rice to go with it (to keep it low carb). Awesome, awesome!! Thank you so much for demystifying this wonderful, traditional dish! 😋
I've been cooking pernils since my mother taught me years ago and I must say you cook it just like I do. Keep up the great service.
So glad you enjoyed! And thanks for sharing 😊😊 Feliz Navidad!! 🎄🎄🎉
I never see this technique to make pernil thank congratulations
I have followed your recipe all the time, it tastes great all the time.. love it..
Thank you!!
I cant thank you enough for emphasizing the importance of the pork skin. Wepa!👍❤
You are welcome! You gotta have that crunchy skin!! 😍
Cooked this for my PR in-laws. It impressed my in-laws pride because it was better than most Pernil they’ve had! For the marinade, I just used my homemade sofrito and added extra garlic, salt, and adobo blended into it. Amazing!
Hahahahaha! One of the best comments we have received!
@@JeffandJosPuertoRicanKitchen haha! Awesome!! It’s well-deserved! I have generations of family in PR now who are blown away that this white guy could whip out Pernil like that!
Thank you for sharing this with me @@JeffandJosPuertoRicanKitchen
I tried this recipe this past weekend and I can confirm that it's AWESOME! The marinade is simple to make and the finished product is delicious. Highly recommend. Just a note, when you're baking the pork at 450 just keep an eye on your pan. I destroyed mine because the fat burned haha. I should have kept adding more water. I will be using this recipe from now on to make pernil.
Thank you for the great feedback!! Sorry about your pan 🤭
Muchas Gracias, saludos desde Houston. ¡Dios te bendiga!
Gracias!
Making my first pernil rite now... This is My first pernil recipe
How did it turn out?
I am planning to make this beautiful pernil recepie for xmas this year 2020 THANKS
Yay! Good luck with your pernil! Your family is going to love it 🤗🤗
Cooking food for the holidays is what we Puerto Ricans do . But this year 2020 isn't like any other year because now we've gotta be extra careful because of that damn Covid-19 . So please try to keep yourself and loved ones safe 💓 when at the table . Peace, love and much respect to you , your family and friends . God bless.
It's Pernil! What more can one say! Looking Good!
Thanks! 😊😊
I tried this technique for Thanksgiving. What a hit.. everyone loved it. Even the skin people were amazed of how good it came out.. thanks for your tip. 👍
Oh man that’s what my grandfather use to make six times a year it was soooo good 👍
That’s wonderful to hear about your great memories!
We are neighbors and do it very similarly too, skin crips and meat falls off the bone to perfection! Am old school too just like you but prefer deep fresh purple skin garlic for more intense flavor with lots of sour orange/lime/ lemon... you bring back fond memories
Awesome! Sounds delicious!
Dammmm...Jeff!!
I must say, for a white boy, you did an AMAZING job! Hats off to you! ¿How about Mofóngo o Mangú? 😀
Thanks Marisol!! 😊 I learned a thing or two growing up in Mayaguez so while I may not look it I can still cook it 😂 Great idea with the Mofongo! Check out our mofongo relleno video: th-cam.com/video/xOAQX0o1tzo/w-d-xo.html. Hope you enjoy!
@@JeffandJosPuertoRicanKitchen I have the same issue :) SOY BORICUA :)
For a white boy? Was that really necessary? Siempre aparece un zero a la izquierdo. smh
Hahaha! Hay muchos!!
Jeff’s Puerto Rican-he has our twang like accent 🕺🏻
O-M-G! 🤯🤤🤤🤤. You guys are Thee Best!!! Thank you for the great recipe. You guys should be in the Pernil Hall of Fame. Your recipes are awesome. Thanks 👍
Whoo!! Glad you enjoyed! Definitely nominate us for the Hall of Fame 🤣🤣🤣
I'm definitely going to attempt to make this Pernil. What would be your suggested cooking time for a half roast, say, 6-7 pounds? and could I add home made achote oil to the mix to give it more color and flavor or would that not be suggested? Just curious.
For a half roast we say: 2 hours @ 350, covered. 1 hour @ 450 uncovered.
The achiote oil sounds great just reduce the amount of oil that you would otherwise use.
God, when he cut that piece I could swear I smelled it and tasted it. Plan on making this when I visit my family on the west coast.
Lol
Finally able to make pernil cuz of this recipe, my family gets me to make it whenever the pork shoulder is on sale
White guy from California cooking for his Puerto Rican wife from New Jersey. My rub became rather complicated over the years, now I'm inspired to go back to basics.
Also removing the skin is something I've never heard of. Time for a Summertime Pernil.
Nice! Please let us know how you like it!
Very ,very well made. Thank you Jeff🇵🇷
You are welcome!! Thanks for watching!
Q Rico I know how to make it but you gave me tips on how to get my crispy crispy thank you
Yay! Glad you enjoyed and happy cooking :)
This was a penile well done it's really Puerto Rican I'm not Puerto Rican but I love Puerto Rican food and I'll learn to cook the real Puerto Rican food so good
Yay, so glad you enjoyed! 🤗🤗 And glad you want to start making more Puerto Rican food 😀😀
Que sabroso…!!! 🎉 Lo vamos a intentarlo!
Gracias!
The best pernil video ! Wow 👏
Definitely I'm going to make it
Glad you enjoyed!!! Let us know how it turns out 😃
Everything here makes sense. I make a very delicious pernil mine’s is similar but I love the new tips with the water and fat. I will be trying this way on my next one. This video is great! Thank you and Happy Holidays!
Thanks so much for the feedback! How do you make your pernil? I love hearing how other people do it 😃
I followed your recipe exactly, and my pernil came out delicious. Flavors were more less the same as before, but the crispy skin and overall juiciness was truly amazing. Now I'm the designated pernil cook of the family. Thanks for sharing your secrets.
That’s great to hear!!! 😊
I've made this for 3 holiday seasons now following your recipe the only change I've made is adding a bit of sofrito to the marinade and everyone has loved it every time. Thank you for the easy to follow guide!
That’s wonderful to hear.
I made the pernil just the way you showed it in the video and it came out perfect!!! Thank you soooo much. I wish I can send you a picture of it. It looks just like yours. I’m super happy
That was an amazing video. I'm doing this from now on. That crunch was everything. 😛
Yay! Glad you enjoyed. Feliz Navidad! 🎄❄
Thank you for sharing the recipe with us, it looks delicious! I will try your technique for Xmas!🎄❤
Thanks!! Let us know how it goes for you!!
Genius, I make the bomb pernil but this my friend is Genious💯🇵🇷❤
Thanks!! 😍 How do you make yours?
I just wanted to say, Thank you for showing me how to make my Puerto Rican Perni better..god knows I made my Perni taste good but you took it to another level. :)
I don’t know where are u from…but you are officially my favorite chef ever (after my husband of course)!
Hahaha! Glad that you are enjoying the channel