Lol. Funny. I used to live in Cape coral. Great place. I was thinking trying this out. I wanna go close to pulled pork but not quite. Maybe 180 degrees internal temperature
I wouldn’t say superior but it is definitely accurate and inexpensive. What I like most is that the actual probe part is shorter so it doesn’t hit food when you have the expansion rack in.
I haven't done a Puerto Rican pork butt with me being a New Jersey Italian whose parents moved to Miami when I was in hight school, I learned to make a Cuban Pork butt, which seems to be a little similar to the Puerto Rican Pork butt. We used non-grafted oranges or as some call it Sour Oranges and putting garlic in the pork using a knife as you did. I'll have to try the Puerto Rican pork butt it looks great!
"If you're lookin', you ain't cookin'" isn't really a term to worry about with a Kamado. Them suckers hold heat so freaking good when you close the lid back it's pretty much right back at temp.
Also known as "Pernil" ❤ favorite food in all my festivities 🇵🇷
Gracias Angelo
You’re welcome!
I was salivating!!!!!
Thank you!
Crazy i was looking for this idea and your wearing a Cape Coral hoodie I live in Cape Coral lol
Lol. Funny. I used to live in Cape coral. Great place. I was thinking trying this out. I wanna go close to pulled pork but not quite. Maybe 180 degrees internal temperature
I want to do this but to pull it as pulled pork I’m guessing at 165 put in pan and cover and back to the grill till 200s
pork is my fave looks like a good cook!
Thanks for this cook, definitely going to try it!
You’re welcome! Let me know if you have any questions.
Going to give it a shot next weekend! Any important new details I need to know? Did you add any wood for smoking and did you use the heat deflectors?
You’ll love it! Yes I used heat deflectors and yes I used a small amount of apple wood
@@AngeloBodetti dude the pernil was a huge HIT yesterday, everyone raved about it, thanks for your amazing recipes!!!
That’s awesome! Thanks for coming back to comment that!
@@ChamoPeskdor I’m trying this tomorrow!
Do you find that that replacement dome thermometer is superior to the stock one?
I wouldn’t say superior but it is definitely accurate and inexpensive. What I like most is that the actual probe part is shorter so it doesn’t hit food when you have the expansion rack in.
How much charcoal do you put in to last 4/5 hours?
Half a basket should get that no problem
Thank you brother! I do have a question, a Puerto Rican Pernil is also known for its crusty skin. Did you achieve that crust?
Yes, it has a nice crust. It wasn’t overwhelmingly crunchy but you can get a cut with the skin on it for that
It's the wrong cut of meat. The pernil is the picnic not the butt. Even tho they are literally next to each other there texture is quite different.
I haven't done a Puerto Rican pork butt with me being a New Jersey Italian whose parents moved to Miami when I was in hight school, I learned to make a Cuban Pork butt, which seems to be a little similar to the Puerto Rican Pork butt. We used non-grafted oranges or as some call it Sour Oranges and putting garlic in the pork using a knife as you did. I'll have to try the Puerto Rican pork butt it looks great!
That sounds good too!
I think the video is great, but is missing what temperature you were cooking, how much time cooking, etc.
Thanks, but I’m pretty sure I specifically say the temperature and time
@@AngeloBodetti 350F 4-5 hours?
Yes, essentially. Internal temp is most important but it’s in the 4-5 hour range
"If you're lookin', you ain't cookin'" isn't really a term to worry about with a Kamado. Them suckers hold heat so freaking good when you close the lid back it's pretty much right back at temp.
Oh and I subbed.
Thank you!0
Try adding oregano and a bit of. Cumin, not much it can be over powering
Not a big fan of cum in my food….
Slicing is the wrong texture for pernil