Chef, I just made my very first pernil. Took your advice on cooking temp & for how long. Went low & slow. It was PERFECTION! And the skin - so perfectly crunchy! THANK YOU SO MUCH for sharing this video. God bless 🙏❤️
Thank you for the video, especially the seasoning ratios. Do you have a video on washing the pernil? I've seen some use vinegar, others use water and some don't wash/rinse at all. What are your thoughts? That's again for posting.
Hi!!! Looking for a delicious pernil recipe… can’t wait to make your version… can you be more specific on What’s the lowest temperature and time you recommend, what you spoke about in this video? thank you so much.
@@ciscos.smokehouse thank you soooooo much, I truly enjoyed your video from start to finish, and I appreciate you answer me back… can’t wait to make this, and learn from some of your other videos …God bless you🙏🏼🥰
I did. But I didn’t get enough footage to make an instructional video. It’s tough being the videographer and the subject. There is a short on my channel where I was able to obtain some footage when I was teaching some of the family members how to make pasteles. But there will not be enough information on the how to. Maybe one day when I can afford to pay a team. Pasteles is so labor intensive. Thanks for reaching out.
Hey. Thanks for the tips. I’m roasting a pernil and was wondering if you leave it uncovered the whole time? Also I’m looking for the pulled pork consistency. Thanks
Yes. Uncovered the whole time. This way the skin can keep getting crispy. Covering it will make the skin soft. For pulled pork consistency cook to an internal temp of 200. Use a meat thermometer. When done, don’t forget to rest it 30 minutes minimum.
Thank you for leaving a comment. This video was created in response to many requests for a full (more detailed) video. Seems you may have watched the wrong video for your skill level. This one is for the beginners. Here is a link for the novice: th-cam.com/video/Z3t6Rain4xI/w-d-xo.htmlsi=pBudCXEF7VKyLcJm
The short versions are titled “How to prepare a pernil,” and the “How to make perfect cuero every time.” This lengthy video was made because of the many request for a “step by step” video. Thanks for watching
Chef, I just made my very first pernil. Took your advice on cooking temp & for how long. Went low & slow. It was PERFECTION! And the skin - so perfectly crunchy! THANK YOU SO MUCH for sharing this video. God bless 🙏❤️
Thank you for leaving a comment. I am glad my video was helpful. God Bless You
Thank you so much for this detailed recipe. I have never made pernil before so this is really helpful for me.
I am glad you found it helpful. If you need the rub, it’s available online. CiscosSmokehouse.com
Your videos are excellent. You break it down very well, explain it well, and have video bookmarks too. Great job chef! New subscriber here.
I appreciate your feedback. I hope to make fresh content available soon
I can't wait to try it
Let me know how it went
Thank you for the video, especially the seasoning ratios. Do you have a video on washing the pernil? I've seen some use vinegar, others use water and some don't wash/rinse at all. What are your thoughts? That's again for posting.
Personally, I pat dry with paper towels to get the excess moisture.
Hi!!! Looking for a delicious pernil recipe… can’t wait to make your version… can you be more specific on What’s the lowest temperature and time you recommend, what you spoke about in this video? thank you so much.
th-cam.com/users/clipUgkxAD8ciQm82a6uiwVAWfTEu0D0TJWsAVlE?si=cyfgVogNo0oqR8s1
Here is the clip for my recommendation as far as ideal cooking temperature and about how long it should take to cook
@@ciscos.smokehouse thank you soooooo much, I truly enjoyed your video from start to finish, and I appreciate you answer me back… can’t wait to make this, and learn from some of your other videos …God bless you🙏🏼🥰
For the pasteles, did you make it yourself? If so, can you make a video on that as well?
I did. But I didn’t get enough footage to make an instructional video. It’s tough being the videographer and the subject. There is a short on my channel where I was able to obtain some footage when I was teaching some of the family members how to make pasteles. But there will not be enough information on the how to. Maybe one day when I can afford to pay a team. Pasteles is so labor intensive. Thanks for reaching out.
Hey. Thanks for the tips. I’m roasting a pernil and was wondering if you leave it uncovered the whole time? Also I’m looking for the pulled pork consistency. Thanks
Yes. Uncovered the whole time. This way the skin can keep getting crispy. Covering it will make the skin soft. For pulled pork consistency cook to an internal temp of 200. Use a meat thermometer. When done, don’t forget to rest it 30 minutes minimum.
@@ciscos.smokehouse thanks I appreciate it!
Convection?
At 275? I’ve had a 6 pound pernil in the oven since 1:30 and its internal temperature is 158.
@@rickfig123 at 275 it takes longer. If you are running out of time you can always turn it up.
Not for Puerto Ricans. l love the cruches skin, and l am not Puerto Rican. I just love the foods 😋 😍
You talk to much about how to put the seasoning on for me, show me quickly if I need to re-watch okay ❤
Thank you for leaving a comment. This video was created in response to many requests for a full (more detailed) video. Seems you may have watched the wrong video for your skill level. This one is for the beginners. Here is a link for the novice: th-cam.com/video/Z3t6Rain4xI/w-d-xo.htmlsi=pBudCXEF7VKyLcJm
Nice video but to much talk with lengthy explanations
The short versions are titled “How to prepare a pernil,” and the “How to make perfect cuero every time.” This lengthy video was made because of the many request for a “step by step” video. Thanks for watching
It looks delicious. One tip, pull out the oven rack when putting the tray in or out of the oven.
Thanks. Cooking & video production is quite the task