How to Make Puerto Rican Pernil/ Roast Pork
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- Finally what you've all been waiting for. A quick and easy video on how to season your Pork Shoulder to come out juicy and delicious. Please share with your family and friend. Orguillo Boricua. You guys are everything to us! Visit our website to order your Sofrito, Pasteles and if your a huge fan purchase a mug or T-shirt. SPREAD LOVE!!! Please once again, follow us on all our social media platforms.
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So every Christmas my father does the pernil. He passed away this year in January. So I will be the one doing the pernil for Christmas Eve. I dont know how to make a pernil. I had a moment where I was just like, dam I should have paid attention to him all these years. I thought to myself, what do I do? Then your name popped in my head, my father was a Big fan of yours. He watched all your videos. He said you did things ol' school like. So here I am watching your video, and I am just like, yeah Dad would have loved the pernil this way.... So with that said. Thank You very much for doing what you are doing. I am now a fan.
I'm so sorry, you had me crying reading your post a year after your comment posted. 🙏❤🙏❤🙏
What a sweet and nostalgic share! Thank you and Sorry for the loss of your dad🙏
… and I too will try this recipe!!! It sounds amazing ❤️
Keep the traditions going. You are making your dad proud I'm sure❤❤❤
I used this recipe and cooked it yesterday and marinating it for 3 days. It was delicious!!!!!
We are making it for Thanksgiving along with the Turkey and ham. My Marine Son deserves the very Best!!! Thank You Que Dios Te Bendiga.
That ice cream truck music in the background is a New York thang!!
Lol I paused the video for a second because I thought Mr softee was here.
I'm so ready to do this! You made me laugh so hard cause when you first put it in the oven, you had one pernil, but when you took it out you had Two perniles, LOL. I wanted mine to do the same. I guess you're the only one with the magic touch, lol. Thanks for the video, love you right back. 👍😄👌👏💖
I actually dont remember him showing us how many were under the foil. I know before he covered it, he had only marinated one, but he never showed us the finished marinated pernil before placing it in the oven.
😋
WTF? The Pernil multiplied....started with one and ended with 2?!!! WOW!
There was so much love put into that Pernil , nature took it's course , now there are two hahaha
Where I can get puertorican sofrito that u make?
Luis Enrique Perez you don't know nothing about that
That's Puerto Rican style!
I was cooking another one too thats why.
Great attitude, I felt like you were genuine in each word you spoke, very rare to come by. Each step was told at a understanding pace, along with the demonstration of layering ingredients to make an amazing looking pernil. Wish I was there for dinner! I'm subbed and looking forward to more videos, thank you.
My wife and I like watching your instructional shows i’m following the recipe right now wish me luck👍🏽
I am obsessed with your videos. God bless you and your husband. Boricua for an eternity. Happy Holidays 🍾🥂🍹🍸🍷❤️
i was so nervous about making pernil, followed your instructions and OH MY GOD!!!!😋😋 better than any restaurant!!! THANK YOU SO MUCH!!!
2018: mine is in fridge, ready to go in a couple of days!
Second time making this recipe and it was a hit!
IKR!!! I was thinking the same thing. LOL
Giselle Rodriguez mines came out good as fuck , like mad people be on my pernail
did yours come out with that much juice in the pan?
lol if somebody is pissing u off, just take it out on the pernil".
Looked delicious! However I cut out the whole top of the fat and put it in a separate pan with the fat part facing down on the pan and put it in the oven until it gets crunchy for about 2 hrs. Or use your judgment and the chicharron is off the hook. Every time I make it my family loves it.
this shit is legit. idk how ended up here but nice channel.
Lol
I just followed your video for the pernil I served for Thanksgiving. It was a great success! Thanks for posting!
ay Dios mio looks awesome! must try!
Love your videos! Thank you for sharing your cooking techniques. Hope your back gets to feeling better soon. Ciao Ivonne
I make this recipe about 4 or 5 times a year simply delish. Everyone loves it. Thanks for sharing
The skin needs to be dry when you put it in the oven and you need to turn up the heat to 450-500 degrees for about 30 minutes at the end of the cook to crispy the skin.
Gladiator1972 Be thankful that he is taking the time to teach us. We are not a gold coin to pls every body.
Thanks for that pointer!
That's GOOD advice Gladiator1972, I was thinking the same thing because that is an important step to get that crunchy skin. Thanks.
I'm a cook one tomorrow🇵🇷🇵🇷🇵🇷🇵🇷🇵🇷
Gladiator1972 400 to 500 degree really never cooked a pernil that high temp 350 degree is the nor u will burn it to the bone.
Just loved how the pernil multiplied in the oven! looks amazing! Great video like always! you are an awesome teacher, thanks for sharing your knowledge.
LOL
2nd video I WATCHED. I LOVE YOU!
I shouldn't had clicked this video. now i;am hungry.
great video about the sancocho, peroooooo you should be using calderos.....specially when cooking your rice. that's the Puerto Rican way. aside from that great job.
Thank you . Im worthy of your approval. Glad you enjoyed the videos. One day I might surprise you with a Caldero.. Thank you for watching, means alot. Thank you for watching. Please Subscribe. Please follow us on Social Media
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Wow with the magic of video that pernil turned into two of them LOL. I wish that worked at my house
I made this a over a year ago and here I am again about to make it for the fam tomorrow. Probably 1 if the most delicious things I’ve ever made 💕 thanks for the recipe
Anytime. Shhh dont tell everyone. Lol im glad you enjoyed it.
Love how you make your pernil and shred it the pernil sauce yummy made my mouth watery : P 👍👍👍👍🍴🍷
Irma Pereira-Rivera same here, i have one in the fridge marinating for tomorrow :-)
Yes I have done the 1st step today and marinated my pernil! This would be the second time I've made pernil your recipe is just a little different then my 1st one but looks way better! I will keep you posted on the results. 😁
Omg. Thats almost exactly the way i make mine. But, i leave white vinager in a
in a bag over night. Marinading with ham
.. unbelievable. Yummy
Great minds, thank you for sharing!
So fabulous to see a Latino cooking up some of our traditional foods...your beauty is inside and out such great qualities! Thank you so much for sharing I pray your back is all better by now!! Merry Christmas 🎄Thanks for being an inspiration!
I followed this exact recipe and it came out amazing! Please keep making more videos🙌🏽 🇵🇷🇵🇷🇵🇷
love love love the MISTER SOFTY TRUCK MUSIC in the background at 10:16
Wow yours look so damn good. Lol im using yours asap.
My first time but followed your recipe, OMG que rico me quedó... Gracias de corazón.
oh wow that looks sooooo good... definitely need me some pernil now...Lol tfs I will be trying this recipe this week!!!
Will it be cooked at the same temperature (350 degees F) the entire time??? I have it in the oven now...
Your haven't made a video of chicharones,😋
POWERFUL THE FREAKING RICAN ROAST PORK AMAZING INCREDIBLE DAPHNE COTTON! BROTHER BRILLIANT! ●BROWN FAMILY. 💜
The skin’s got to be crunchy bro. The rest of it looks good though. I have tried putting it all the way on the bottom of the oven for the last 30 minutes at 500 and the skin is crunchy every time. My kids love it!
L👀ks amazing and tasty! So much flavor!! Will try ur recipe for pernil.... 🤗 Thanks for sharing your recipes.
Going to pre make it today and cook it in 2 days hopefully come out good as yours ❤️
Wish me luck
Your video is very traditional and that's what I was looking for. My mom does it like you; thanks for sharing.
I love your videos! I miss my East Coast food!
Thank you so much for watching. Come visit then.
Dude! Youre touching raw meat then everything else. Please practice how to not cross contaminate your kitchen and ingredient containers...wow! I hope that after you are done preping you are wiping everything down with antibacterial wipes and cleaners before you get someone sick.
My mom and I love 💕 watching your channel. Happy holidays 🎄, I just subscribed to your channel
mmm, looks so good! nice job 😉
i guess that not all PR's or nuyorican's do pilnil the same way , what i copied and learned from the wildly intelligent women in my family was a slightly different from guy on the most basic he's on point but primitive old me will always follow what the women did and follow that method
Bien hecho.
I’ve never seen pernil/lechón made that way. I’ve also never had boiled alcapuria but I saw a guy make then that way. I’m going to try this though because it looks really good.
I just wanted to tell you that I did a pernil the same way you showed it on your video and I must say it came out delicious my whole family enjoyed it thank you keep posting more videos
awesome love it God bless you !!!
I love pernil I make it all the time. Yumm💕🇵🇷
Oh My goodness, wish we have smellavision. That looks great
omg yasss my mouth is watering. I wish I could put my hand out and grab it
Looks amazing. Love your videos. You have such a great personality and your dishes are awesome. Keep up the great work.
wow me encanta que rico lo ise y me quedoooo wow riquisimo grasiassss PAPITO BESOSS
Thank you , glad you enjoyed it and that it was a success. More videos coming this week. Thank you for watching. Please Subscribe. Please follow us on Social Media
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Omg. Nice
Greetings from Philadelphia! I love your videos because you cook great meals in such a simple way. Can't wait to view more Freakin Rican videos lol! One thing I didn't know was, that you could put sofrito on pernil. Next time I decide to cook a pernil I'm going to try it. Thanks!
Just followed your recipe, cooking this tomorrow. Thanks😃
My grandma, may she rest in peace, would have killed me if she would see me put sofrito in my pernil. lol.. I got all my grandmothers recipes from the late 1800s. I mostly do all my cooking old school & just like my grandma. My son and wife love your cooking so I have to say it must be good... I miss roasting a whole pig every 4th of July but if you come down this way we can roast one a la barrita.. But no sofrito okay? lol
Good job. The meat looks juicy!!!
Get in my belly now!! Thank you for the video....now I know how to make Pernil!!!!!
That looks amazing bro me dio hambre lol
Omg that pernil looks delicious
It really looks awesome. I always say you learn something new everyday. now I know next time to peel the skin back so I could get under there and season it well. thank you so much for sharing. God bless you
I followed your recipe for the pernil and wow, it was the best pernil I’ve made ever! Had it seasoned since Monday. This will be the way I make my pernil all the time! Thank you so much!!☺️😊
Hi! So you said five hours in the oven.. 2 covered and 3 without.. but at the end you mentioned 6 total hours. Can you clarify? Thank you so much!!! My first year making since my mami passed away.
You have to go by the amount of pounds. I think 5 to 6 hours should be enough. you can keep it covered but make sure to take off the foil and let it finish up so the skin get crunchy. Just keep a eye on it. Your going to do it well. You and your family are going to love it.
@@Thefreakinricanrestaurant thank you so much. Just an update I was really nervous to disappoint my family so I bought a small pernil (half shoulder) and practiced with your recipe and it came out AMAZING! As we speak I now have two pernils in the fridge marinating to cook for thanksgiving tomorrow. I feel super confident thanks to you! Mucho mucho mucho gracias and happy thanks giving :)
Love it...
New subscriber 🤗nice video
THank you baby. Means alot. I hope you enjoy all of the videos and get inspired to keep cooking. Make sure to follow us on social media
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Wow! Thats amazing... in went 1 Pernil and out came 2! This guy is not only a great cook he is a magician as well. LOL🤣🤣🤣🤣
Love watching you’re video. Nj
So I didn't know it should be the Shoulder and I purchased a 10 pound leg. 🙄 Do I roast it the same amount of time or not? I'm not very happy at this moment! 😢😢 #pissedoff
My fiancé makes it differently and it’s so good, can’t wait to show of your recipe and put him to shame. Btw, he’s Puerto Rican
omg that looks soooo good 🍴
Its taste even better.. So go out and get eveything and make it. Then tell me how it went. okkie dookie.. lol Thank you for watching. Please Subscribe. Please follow us on Social Media
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I made it that other day and it was the best I've ever had. Thank you for the recipe and I'm already following you.😊Now I don't have to go out to the restaurants and buy it lol
What do u do to fix that floppy cuero? Do u remove it completely and then continue to bake in on a cookie dish until crispy like a cookie? Also, u don't need sazon on pernil, pernil already has a beautiful color when baked, if u totally need to use sazon use the one without achiote.
Now back to the cuero. I need to know how u fix that, cause if cuero is not hard cookie crunchie that u can hear from across the room then it's not cuero. I've tried and actually had success, to cover everything but the cuero when baking, and pat drying the cuero to take away moisture from it before baking, but I was hoping there was another way.
The skin wasn’t done 😭
You are the MASTER chef for all freakin rican food. You teach so well and you're funny. "If you're pissed at someone take it out on the pernil" LOL! I LOVE you!!
Im black. Im not cuttin no fat off as it seasons and keep that meat moist. Im doing this tonight tho.
LOL! I thought the same thing...Wait, you're cutting off the flavor! It was only a little though...
Im Italian and im not cuttin no fat off either
I'm black & Italian. . . And. . . If anyone touches that skin or fat.... In ALMOST the suggestion of the Freakin Rican, ”I'll take it out on your entire arm...lol”
I’m glad you’re Black bro! Me too. By culture. Serving mine up on Christmas with white rice and beans, some sweet plantains. I hope yours came out awesome man. God bless. Peace from Farmington, NY!
I'm Chinese and German lol and I refuse to remove the skin because in my opinion this poor animal has suffered enough...
Hi! So funny how one went in and twins came out lol!
I'm making pernil for Christmas this year. I've made it before and it came out great, but it's been a few years since my parents passed, so thanks for posting this reminder.
One question; do you make the chicharrones? I score the top so it's easier to share them. Any suggestions to getting them extra crispy?
Hope your back feels better quick! I know how that feels!
The magic of the screen..sshhh lol There are several ways to do it. Like you said score the top and put the temperature a little higher in the beginning for a bit and then adjust to slow cook. Or you can take the skin off and do it seperately.
Love it! Thank you Chef!!
My pleasure
what nooooo cueroooo.!!!!! best part papa!!!!
Like Always I Love Your Smile 😊.Now I Want To Eat Pernil..I’m Going To Make it The Same Way You Did .Thank You For Sharing..❤️😘
Can I do anything with the pan juices after cooking? How do you serve it? What are the side dishes that goes with it?? Great Video!!
You can fast cook this and get it super crispy on the outside and falling apart inside! Three differing steps: 1. Debone the pernil and cut it in half width-wise. 2. Cook COVERED at 350 until internal temp of 180-190. and 3. Blast the pernil halves in a 450 degree oven on a rack until it crisps up like chicharrones all over! THIS REALLY WORKS!
Of course, there are many ways to cook a pork shoulder (pernil). Thank you for your tips. Greatly appreciated
Charles Mallory or use an oven bag. same results but faster and easier
Hi Derick, thank you so much for the pernil tutorial!!! Been hoping for this from you for a long time...it looks amazing...I could almost taste it!! You are an amazing cook Derick!! One of these days I'll see you @ a street fare and be able to really taste your wonderful food!! Hope your back is better...try to rest it a few days (I know it's hard when you have a business and have to be on your feet...but you've got to rest...Thank you once again...love ya!!
You really put a smile on my face. Im still smiling as I write this. Thank you . Its so nice to be appreciated.. What did I do to deserve such an amazing family like you and all my followers. Im very grateful. Thank god my back is better.. If its not one thing its the other. But grateful for continuing to do what I love. Thank you Debra for everything!
SPREADING THE BORIQUA LOVE!!!
I am ready to prepare the meat I bought for dinner on Tuesday. Will let you know how it all turns out. And of course making arroz con gandules to accompany the meat, which is the best combination to have.
Magic. Season one pull two out the oven.
WOW! I love it! I don't do much cooking but this recipe really makes me wanna cook! 😋😍😋😋😋
Thanks for share 😉
I enjoy making the videos very much. I hope i'm encouraging people to get back in the kitchen and cook. Thank you so much for watching. Please make sure to follow us on our social media platforms. facebook.com/thefreakinricanrestaurant and on our website www.thefreakinricanrestaurant.com instagram.com/thefreakinricanrestaurant
You cook so well ...Happy Thanksgiving!! Will go on your website and buy some sofrito
what degrees did you put it for in the oven? and 6 hours right?
Prepped this and just put it in the fridge to marinate. Can't wait to try it! Quick question though... I know it didn't say anything in the video but should I add any water in the pan before I put it in the oven?? I want to make sure I don't dry it out. Thank you! New subscriber here! :D
Can I just say I've been watching your videos for a long time. We know each other from work I won't say where for privacy issues but to go boo 😘
Tried your recipe and it was SO good! Thank you!
Please list the written ingredients & the written recipe for those who need to cut and paste it into their cooking apps. Thanks!
Como siempre cocinando riquisimo, te espero en Junio en el Bronx 156st 👍
Ohh Im going to Order Pasteles for the Holidays .I didnt know you could order them..Thanks for Sharing..😊
Sigue cocinanado hermano!! Se ve sabroso.
awww I'm in love come cook to my house lol lucky wife
Can you use plain vinegar if you don't have apple cider vinegar?
Do you add any water before you roast
I just found your videos and I have really enjoyed watching.