As a NYC African American kid, I grew up eating Pernil just like the wonderful Latino families of NYC. I am so glad to be able to identify with the Latino culture in this way. As an adult, I began roasting Pernil the same way my Mom did. This video is so helpful as it has provided me with more hints on how to enhance the flavor of my Pernil. Thanks for this very helpful and instructive video.
@@SenseandEdibility nice job ! Later somebody was stating Cuba and Puerto Rico are different countries when somebody commented they love cuban food . I knew somebody was gonna beef about the comments. Lol so Fiesty the Puerto Ricans can be lol, Your a great cook I've subscribed for quality of you skill and the explanations you give to round out the preparation great job. Bendicion Senorita.
I watch an excessive amount of cooking videos/shows/etc. This is actually my favorite, it's clear [instructions & visuals], detailed, and the last FAQ was *chef's kiss*. Many videos look good, but actually aren't. This is excellent work. 👍👍👍
That means a lot to me. Sometimes I feel like I'm shouting into the void, so to know there's someone out there who appreciates my effort, means a lot. Thank you.
I really HAVE to adjust my cooking time. Cuz black is beautiful, but not when it comes to pernil 😄 I'll try again next time. The meat is fine. But, that skin...it left to meet Jesus about 90 minutes ago. 😞
P. S. I didn't transfer to a 2nd pan. And, yes, the smoke detector started going off and it freaked the dog out something terrible. He ran upstairs and hopped in the bathtub. He's 14.
By removing that bone confirms that it is DONE RIGHT. That has been the clue I always look for. I have always marinated the shoulder for 1 week and I’ve been roasting for the past 50 years.
That was the greatest recipe ever!!!! It came out perfectly!….. I have been trying for years to make a Pernil that tasted like my Puerto Rican wife’s…. She passed away years ago and I haven’t been able to make it myself…. I failed time after time….. until I found your instructions….we followed it exactly!…. It was like a miracle!…. It came out perfect!…. It was like a trip through a Time Machine!…. I can’t thank you enough and I believe that even my wife is smiling down on you for helping me finally solve the mystery of making the perfect Pernil!!!! I wish I could post pictures here of how absolutely perfect and beautiful it came out!
My wife is a wonderful cook taught by her mom but I’m glad I came across your channel. It is always great to see a Latina keeping our culture and traditions alive by teaching others. Felicidades, hermana. Big Up from Brooklyn 🇵🇷
My half sister (Puerto Rican from dad) taught me how to cook. My mom was always working when we young. She’s Cuban. I did learn how to cook Cuban food as well when my mom got older n retired.
Your people are Not ethnically latino, they are indigenous Americans and mestizo Americans who don’t respect their own cultural origins due to brainwashed cultural ignorance. HISPANIC LITERALLY MEANS SPAIN. LATINO MEANS LATIN HENCE THE TERM LATIN_O. AND THE CULTURA LATINA-THE LATIN CULTURE, THE LATIN PEOPLE, THE LATINO TRIBES (Latini), THE LATIN ETHNICITY AND THE LATIN LANGUAGE ALL COME FROM ITALY! LATINO IS THE SOLE IDENTITY OF SOUTHERN EUROPEAN LATIN MEDITERRANEAN DIASPORA WHOS ETHNICITY AND CULTURE COMES FROM THE TRUE AND REAL LATINO ANCESTORS OF ITALY. And Hispanic is literally the Latin language for Spain not the native Americans they colonized such as those Of south, Central American and Mexican origins weather you or others like you acknowledged it or not. Both Hispanic & Latin/Latino culture come from Europe that is Latin Europe. & Latin Europe was Latinized by Italy hence how Latina Italy got the historical Latin name LATINA! LATINO= SOUTHERN EUROPEAN LATIN MEDITERRANEAN DIASPORA OF THE LATINO ANCESTORS OF ITALY. Hispanic is the name the TRUE Latino people of Rome/Italy gave the Spaniards. People from south central America and Mexico are historically native Americans & now some Mestizos whom where just forced to learn Hispanic ways just like people in North America who where forced to learn English ways and it ends there. Being culturally UNROOTED due to brainwashed acculturation is why so many Americans especially North Americans don’t know their own identity Nor even care.TRUE Latin people need representation in North America as we are misrepresented all day long in this country and it’s not ok. Culturally rooted proud People native to south Central America and Mexico who embrace their true identity feel the same way with FALSE brands like Hispanic and Latino as that is Not their origin it is the origin of their conquerors. South Central Americans and Mexicans are indigenous Americans, mestizo Americans, Castizo Americans, zambos, pardos, sub Saharans etc. Not Latins, Not Latin Blood therefore Not LATIN_O. LATINOS are SOUTHERN EUROPEAN LATINS born anywhere in the world who’s roots come from the LATIN Roman Empire of the Mediterranean Race. Again HENCE HOW LATINA ITALY GOT THE HISTORICAL LATIN NAME LATINA! If those like you want to claim the Hispanic identity and origins of Spain then what ever. HOWEVER us culturally aware true Latin Mediterranean people are tired of this brainwashed American obsession with misappropriation and cultural rape of foreign Latin terms from Italy. Supporting American Brainwashed cultural theft for “gain” and “benefit” does Not magically change this. CULTURALLY REMOVED indigenous Americans, mestizo Americans etc. need to learn and respect their true culture that way they can stop stealing from the Real Latin peoples identity. & TRUE LATINO MEN & WOMEN AKA SOUTHERN EUROPEANS HAVE ALWAYS BEEN MULTI GENETICALLY MIXED ETHNIC PEOPLE DUE TO OUR MIDDLE EASTERN, NORTH AFRICAN & ETHNIC BALKAN DNA. THIS CULTURAL RAPE TOWARDS THE TRUE LATIN PEOPLE OF ITALY EXIST BECAUSE THOSE LIKE YOU BELIEVE YOU HAVE & WILL CONTINUE TO “BENEFIT” FROM THE CULTURAL THEFT TOWARDS US TRUE LATINO MEDITERRANEANS WHO DESCEND FROM ITALY! THE TERM LATINO DERIVES FROM THE VERY FIRST LATIN TRIBE CALLED THE LATINI. LATINI IS PLURAL FOR LATINO AS LATINO IS SINGULAR FOR LATINI. THEY WERE CALLED LATINI BECAUSE IT WAS A TRIBE OF MANY PEOPLE HENCE THE PLURAL TERM FOR LATINO BEING LATINI. LATINO REFERS TO A SINGULAR FORM OF BEING LATINI AND ALL THE LATINI INFLUENCES. THE SAME WITH LATINA BEING SINGULAR AND LATINE BEING PLURAL IN THE LATIN/ITALIAN LANGUAGE. THESE ARE ALL TERMS CREATED SOLELY BY THE TRUE LATINO MEDITERRANEAN ANCESTORS OF ITALY. YOU CAN NOT BE PART OF AN ORIGIN, HISTORY AND ETHNICITY WHICH YOUR ANCESTORS FACTUALLY ARE NOT HISTORICALLY RESPONSIBLE FOR. END OF STORY. IT HAS BECOME TRENDING PROPAGANDA FOR THOSE WHO ARE NOT OF PROMINENT LATIN MEDITERRANEAN ORIGIN TO MISAPPROPRIATE LATIN EUROPEAN TERMS OF ITALY AS TRENDING PROPAGANDA TO APPEAR MORE DESIRABLE FOR SOCIAL STATUS FOR SOCIAL ADVANTAGE. AND IT NEEDS TO BE EXPOSED AND PUT TO AN END. PERIOD.
New Subscriber!!! Thank you! I miss all of my Puerto Rican friends from childhood....We had the best pork roasts!!! So beautiful....NOT a floating garbage pile!!!
I am German and made an 8 lb Pernil for Christmas 2 years ago, "It Was Amazing and a massive hit"! I am going to cook it again this year but I wanted a different aproach and I beleive I found it on your channel. This puppy is almost 16 lbs! ( picknick pork shoulder roast with a huge cap). I was concerned of the cook time and you explained it beatifuly. I will use the 30min per pound (I want to be able to slice it). I will let you know how it came out. Thanks again for your expertise and knowledge. avb OOOOOFFFF 7 to 8 hours in the oven, I am definately turning the heat off in the apartment on that day....😁
I’ll complete Boricua and Negan every sense of the word born and born in New Jersey raised in New York went to school in Puerto Rico and lived there too. I love that you are not relying on Goya and you’re still bringing the same flavors to the table because when the old days were around the old school people they didn’t haveother and they had all natural things from the island you know and they also didn’t have food processors so I love your technique and your way of thinking with cooking awesome subscribed forever fan
Thank you for this. It means a lot to me. I'm not a fan of Goya at all. I was taught to cook by my old-school Mami and my husband's Abuela. They stuck to tradition and I did my best to pay attention and always get in the kitchen with them. I'm so glad I did because they've both gone on to be with the ancestors.
This is the very definition of nostalgia food for me. I'm a great cook, but my mom still has me beat for the classic Puerto Rican dishes. She's got that touch!
Omg yassss ..I don't normally eat pork but babay this is my weakness , growing up in Bklyn, NY this is all I crave at functions!..my bff /sons Godmother is from PR and when grama made this nobody could resist!.. and I'm Guyanese I swear nothing like growing up in NY, the food and different cultures are the best!
I'm ten seconds into this video and I am completely hooked on this channel. Oh, that sound of the crisp skin has me drooling. Like knocking on a door. "Hello, I am here for dinner!"
I'm a Black American / Puerto Rican from NY and have made Pernil before, I even experimented making a jerk Pernil. It was very good 🤤. But, the 3-day marinating procedure is something I haven't seen before (only for Turkey on Thanksgiving). However, I'd be sure to do this next year😊. Thank you for your contribution to our culture. You're appreciated sista 😁
As a young mother, I lived across the hall from a Puerto Rican family and I've never forgotten (and never learned how to cook) Dona Virginia's arroz con gandules. Now at age 65, I found your channel, thawed the half pork shoulder in the freezer (just over 5 pounds), marinated it according to directions (almost 3 days), cooked it yesterday along with your arroz con gandules. We were drooling all afternoon while the pernil roasted in the oven and that powerful aroma wafted throughout the house. Everything came out so delicious! Your recipes are wonderful and they work. Thank you for sharing!
I am African American but, when I was a kid I love Pernil cooked by my Puerto Rican babysitter with Spanish rice 🍚. I fell in love with it.😂😅 Le gusta comiendo pernil y arroz espanol.
Oh, I'm here for this one! Literally my favorite thing EVER. I learned the hard way my first time making this about the dangers of not switching pans - freaked me out, freaked out the smoke detectors, freaked out my dog, freaked out my family. Switch the pans! This is the best pernil...thank you, Marta!
RIGHT?!?! For the longest time I stayed stuck on leaving it in the same pan, then one day I said, "I don't have to put myself through this trauma." Been delivered ever since. LOL!
I am a country gal from Oklahoma in the US. I have so many “recipes” from my mom and grandma that are not in most cookbooks, because so much is about adapting and adjusting as needed. I am grateful that I was able to watch the food that was being made as I was growing up. Thank you for sharing that kind of knowledge from your culture with us! 👏🏼😍
Like others I watch food and cooking videos - not only here but on TV - and after making Pernil for over 25 years - You have opened my eyes to an awesome method. In the past - my pernil always needed something - either seasoning or lime or something to bring the flavor out. No more - I did this recipe this past weekend (marinated on Sunday - roasted it Thursday) and between the cuero, and the perfect flavor - it disappeared quickly! I'll never make pernil in a different way. Can't wait for more recipes like this. My mami, my roommate, my friends and my taste buds Thank you!! 😁😋🍽
This means the world to me to read. Thank you for taking the time to watch, try the recipe, and comment. It gives me the encouragement I need to keep going.
I DID IT! My first time! I only marinated it for a day and the half. BUT, I put my foots in it!!! DELICIOUS! THANK YOU! Mine makes that hard sound also. I wish I could send you a pic! You definitely have a subscriber! ❤❤
My dear Empress of Cooking, I bow to you!!! Your food knowledge is where recipe, description, instruction, and common sense meet. Then, you share all of this with an actual demonstration dish!!! You deserve a show on the food network!!! If anyone wants to start a fan club for Maria, let me know!!’
In the Army amongst Caribbean Latinos and in my youth when my Dad used to play at Spanish mass (he was stationed in SC, that is what it was called) this was the centerpiece of any celebration. Please believe me when I say, I could smell this as you cooked it. Thank you. Gonna make this the center of my holidays again. (beats dry a$$ turkey, lemme tell ya...)
They are Not ethnically latino, they are indigenous Americans and mestizo Americans who don’t respect their own cultural origins due to brainwashed cultural ignorance. HISPANIC LITERALLY MEANS SPAIN. LATINO MEANS LATIN HENCE THE TERM LATIN_O. AND THE CULTURA LATINA-THE LATIN CULTURE, THE LATIN PEOPLE, THE LATINO TRIBES (Latini), THE LATIN ETHNICITY AND THE LATIN LANGUAGE ALL COME FROM ITALY! LATINO IS THE SOLE IDENTITY OF SOUTHERN EUROPEAN LATIN MEDITERRANEAN DIASPORA WHOS ETHNICITY AND CULTURE COMES FROM THE TRUE AND REAL LATINO ANCESTORS OF ITALY. And Hispanic is literally the Latin language for Spain not the native Americans they colonized such as those Of south, Central American and Mexican origins weather you or others like you acknowledged it or not. Both Hispanic & Latin/Latino culture come from Europe that is Latin Europe. & Latin Europe was Latinized by Italy hence how Latina Italy got the historical Latin name LATINA! LATINO= SOUTHERN EUROPEAN LATIN MEDITERRANEAN DIASPORA OF THE LATINO ANCESTORS OF ITALY. Hispanic is the name the TRUE Latino people of Rome/Italy gave the Spaniards. People from south central America and Mexico are historically native Americans & now some Mestizos whom where just forced to learn Hispanic ways just like people in North America who where forced to learn English ways and it ends there. Being culturally UNROOTED due to brainwashed acculturation is why so many Americans especially North Americans don’t know their own identity Nor even care.TRUE Latin people need representation in North America as we are misrepresented all day long in this country and it’s not ok. Culturally rooted proud People native to south Central America and Mexico who embrace their true identity feel the same way with FALSE brands like Hispanic and Latino as that is Not their origin it is the origin of their conquerors. South Central Americans and Mexicans are indigenous Americans, mestizo Americans, Castizo Americans, zambos, pardos, sub Saharans etc. Not Latins, Not Latin Blood therefore Not LATIN_O. LATINOS are SOUTHERN EUROPEAN LATINS born anywhere in the world who’s roots come from the LATIN Roman Empire of the Mediterranean Race. Again HENCE HOW LATINA ITALY GOT THE HISTORICAL LATIN NAME LATINA! If those like you want to claim the Hispanic identity and origins of Spain then what ever. HOWEVER us culturally aware true Latin Mediterranean people are tired of this brainwashed American obsession with misappropriation and cultural rape of foreign Latin terms from Italy. Supporting American Brainwashed cultural theft for “gain” and “benefit” does Not magically change this. CULTURALLY REMOVED indigenous Americans, mestizo Americans etc. need to learn and respect their true culture that way they can stop stealing from the Real Latin peoples identity. & TRUE LATINO MEN & WOMEN AKA SOUTHERN EUROPEANS HAVE ALWAYS BEEN MULTI GENETICALLY MIXED ETHNIC PEOPLE DUE TO OUR MIDDLE EASTERN, NORTH AFRICAN & ETHNIC BALKAN DNA. THIS CULTURAL RAPE TOWARDS THE TRUE LATIN PEOPLE OF ITALY EXIST BECAUSE THOSE LIKE YOU BELIEVE YOU HAVE & WILL CONTINUE TO “BENEFIT” FROM THE CULTURAL THEFT TOWARDS US TRUE LATINO MEDITERRANEANS WHO DESCEND FROM ITALY! THE TERM LATINO DERIVES FROM THE VERY FIRST LATIN TRIBE CALLED THE LATINI. LATINI IS PLURAL FOR LATINO AS LATINO IS SINGULAR FOR LATINI. THEY WERE CALLED LATINI BECAUSE IT WAS A TRIBE OF MANY PEOPLE HENCE THE PLURAL TERM FOR LATINO BEING LATINI. LATINO REFERS TO A SINGULAR FORM OF BEING LATINI AND ALL THE LATINI INFLUENCES. THE SAME WITH LATINA BEING SINGULAR AND LATINE BEING PLURAL IN THE LATIN/ITALIAN LANGUAGE. THESE ARE ALL TERMS CREATED SOLELY BY THE TRUE LATINO MEDITERRANEAN ANCESTORS OF ITALY. YOU CAN NOT BE PART OF AN ORIGIN, HISTORY AND ETHNICITY WHICH YOUR ANCESTORS FACTUALLY ARE NOT HISTORICALLY RESPONSIBLE FOR. END OF STORY. IT HAS BECOME TRENDING PROPAGANDA FOR THOSE WHO ARE NOT OF PROMINENT LATIN MEDITERRANEAN ORIGIN TO MISAPPROPRIATE LATIN EUROPEAN TERMS OF ITALY AS TRENDING PROPAGANDA TO APPEAR MORE DESIRABLE FOR SOCIAL STATUS FOR SOCIAL ADVANTAGE. AND IT NEEDS TO BE EXPOSED AND PUT TO AN END. PERIOD.
Grew up in Corona, Queens to a Ecuadorian family and a Colombian family eating pernil plates from the canchas in flushing meadow park while my dad played for the local team. So many memoeries off one word. I think i owe my inner child one of these so i can hopefully teach my kids one day. When i have them.
My daughter & I followed your recipe and instructions in this "Let's make Pernil" video. It was not only a fun Father/Daughter experience we also had a fantastic Pernil to show for it. Our family gobbled it without taking a breath. Thanks so much. Que Dios lo bendiga🙂🙏🏽❤️
We use a wood burning oven Would that make any difference?????? We also use the oven for catering for weddings ,,,, normally it takes 8to10 hours to cook depends on what meat we are using All ower meat is freash small pig about 45 klo,s. The chicken we put in the last one to one #helf hours We use the grease for grave
This might be the most impressive pernil i've ever seen! The absolute care and thought put into it. I've never seen this technique and gotta try it soon
Thank you, thank you, muchas gracias..... growing up, always looked forward to my Grandma Delgado's Pernil with Arroz con Gandules. when she passed away, the only recipe was her memory. Thanks to you and this outstanding video, I've been able to create this Puerto Rican staple - loved by my family! Dios los bendiga!!!
Soy morenita, pero I am making Pernil and arroz con gandules for Christmas. Wish I had some coquito to wash it down with. Missing my hometown of NYC, but recreating a bit of Latin flavor here in the south. Felicidades
I will try your Pernil method for sure. I will gather the ingredients since we are not of your culture, but it sounds good and makes sense to me. My husband asked me to get other cuts of meat, since the hams I buy, tho inexpensive usually are full of salt. He is Haitian, I am white American - but his compliment is that I cook ‘like a Haitian’, which is an honor! We love garlic and good seasoning. I know pork shoulder for over 40 years, using it to build a tasty soup of my own in the fashion of my ancestors. Yet, I love cooking and learning from everyone and all cultures - and love pleasing my husband and family. Thank you for giving us the gift of your family recipes, often carefully guarded. You are a no-nonsense lady who explains things well. May blessings come to you due to your generosity of spirit. 😊
I absolutely ENJOYED this video! Your attitude and laid back behavior was so funny at times and entertaining! It truly felt like we were there with you and not trying to over-exaggerate things like other TH-cam videos just for views! You relyed on your personality, which I LOVE! I usually buy pork butts in order to make country ribs and I thought the pork shoulder and butt was the same thing so thanks for that insight! Usually when I make pork shoulder, it comes out flavorless (eventhough I heavily season it) and kind of dry but I will definitely try this recipe out because it looks amazing! Thanks for sharing!
My pleasure, and thank you for your kind words. I know everyone has their own "internet personality," but this is how I am in real life. I'm glad it's accepted. I hope more people feel free to present their content as authentically as possible.
Although I’m not actually Puerto Rican, I lived in PR at 3 different times in my life, am on my 2nd Puerto Rican wife (I guess I have a type), have eaten like a zillion pernils but have never been inspired to cook one - until now. Great vid! I subscribed to your channel and am going to use it as a resource for forays into “cocina criolla.” Thanks for posting/sharing.
Liked and subbed. Your cooking, techniques, teaching abilities, and personality are all winners. I grew up eating “Spanish Pork Roast” in Tampa. This crispy skin technique is the finishing touch I have been craving. Opening the oven door every 15 minutes alleviating the stem build up….brilliant! Thanks for posting.
As an Irish woman I have had this at many parties it is delicious. I'm going to prepare this for Christmas. I can't bring myself to use jarred garlic, it's th real thing for me.
I loathe jarred garlic because it has a funny taste in my opinion. But, I do understand the need for it for some people. BTW, I spent some time living in County Cavan and loved your country.
This is SO freaking great!! You do such a great job of explaining and presenting this whole thing, and I just love all the details and stories behind how this is made. I'm constantly amazed by how full of flavor and simple so much Latino cuisine is. I'm part Greek, and there's a fairly similar thing we do with leg of lamb, where you cut big slits into the meat of the leg and insert large slivers of garlic, or whole small garlic cloves. I did the same thing a few months ago with a boneless pork butt, and it was just incredible. Thank you for posting this. Happy, happy, happy!!
i don’t think i’ve ever subscribed so quickly to a channel. those first 11 seconds were just it. that clink!! 👏🏾👏🏾👏🏾 as a dominican new yorker i’m hooked. watching this felt like when i learned how to make pernil from my tias. amazing content already. thank you for sharing your recipes with us!☺️
@@SenseandEdibility definitely, us Cubans love making that pernil too. It's definitely a Caribbean latino thing. Our food is very similar. Loved your video.
Maravilloso, excellent explanation. I learned several thing with your explanation. That pernil, looks excellent, and I think that even I can smell that delicious plate. Thanks.
I need you to know that this video was recommended to me at 3am on a Thursday. It is now Saturday and I’ve already made arroz con gandules and marinated my pernil for 24 hours. I’m obsessed with your recipes and the Q&A is soo helpful. I was born in jersey and didn’t realize a lot of the food i associated with that place was puerto Rican. I’ve had pernil and arroz con gandules several times before - my dad and i eat it together whenever i visit. Now i know exactly what it is and how to make it! Thank you!
This video has educated me so much compared to other videos I've watched for this recipe. You're the best and make the video feel more like a real-time cooking class. Thank you sis!
Since I was a nino gordito, my favorite dish has been Pernil con Congri. Now that I am an adult, I find myself wanting to cook more dishes in my own kitchen. Surprisingly, I haven't gotten around to making Pernil or Congri, so after looking around for a little guidance, I found your video and thought that it was the best so far for the Pernil! I appreciate the time that you take to talk about the steps involved and reasons why you might do one thing over another, including the FAQ section that you did.
I grew up with these recipes and I love your simple instructions thank you for continuing our cultural traditions and sharing them with everyone you’re a real boricua and proud to have known your Channel
Hi Marta, I tried this recipe for Thanksgiving Day and I was able to make querro for the first time ever. Great recipe and tips. Thank you Ana Santiago
I'm all in on this next week, Thanks for the video. I've been using sour orange in my marinade but have chosen to forgo it this time. My family no longer makes turkey for the holidays and pernil has become our tradition.
This video was perfect! Thank you for answering every question I had about pernil! I especially appreciate the options you gave about the cut of meat. Too many people have been "it has to be THIS". I'm making my first ever pernil for Easter and I'm really excited.
@Sense and Edibility I made this a year ago for Easter and it was amazing. So good in fact that I just got back from the store and am getting ready to prep everything to make it again. Thanks again for the recipe and for helping us create a new family tradition. ❤
Hey, I found this video and sent it to my daughter. Her BF is Puerto Rican and misses the food he had when he was little. My daughter made this for Christmas lunch and it was fantastic. Her apartment smells amazing. The skin was beautifully crunchy, and the inner meat was fragrant and tender. She said that your instructions were clear and simple and that you answered any questions she might have had. It was beautiful, it was a sight to behold. Thank you so much for this video!
I rewatched all 3 recipes this year, for pernil, ensalada de papa and pasteles de yuca... 😊 I literally caught all my family sneaking pedacitos de cuero and they said it was the first time the pernil was juicy and so damn tasty. 😋 ( lol don't judge me ya'll, i didnt know about swaddling) and the pasteles came out legit con sabor . Gracias Marta!!
Girl u are THOROUGH! I wasn't even lookin for a pernil recipe, I'm not even a big fan of pernil. But dam u drew me in and i watched the entire vid AND then subscribed 😂 I love to cook and my husband & I I love PR food. Now I wanna cook a pernil 👩🍳😜
I love your sense of humor and thoroughness. I’ve only made it the Food and Wine way, but I’m all about this method next time! I will cook it in direct in my big green egg. No added smoke chunks because I don’t want it smoked. Just roasting with natural wood charcoal, 350 degrees and finished as you teach. ❤
Mine is marinating right now! It's my first time making pernil, and I haven't eaten this in years. I cannot wait 😭 I'm adopting you as mi Tía 😂 Muchas gracias por la receta ❤️
Coming back to let y'all know, THIS recipe right here is THE recipe, ok? Just stop looking, you've found the one. I failed on the cuero, but I'm the only Rican in my little family, so they didn't even know what they were missing. I was the only one pissed 😭. Maybe next time I'll get that part right too. But the flavor was BOMB. It got my husband off the couch, and he wouldn't leave me alone for the rest of the day 😩😂. I served it with arroz y gandules and baybayy....if you want to lock a man DOWN, this is how it's done 🙌🏼😩😂😂. Excellent recipe, I'm already being asked when I'm making the next one 😂.
So glad I found your video!!! It’s my first time making Pernil by myself. I started the journey a few days ago and I know that your tips will help me achieve my goal of being the official pernil maker of the family . Happy Thanksgiving!!
AMAZINGNESS..... OMG, I am a second grade teacher and I loved the way you go step by step slowly and delicately for us beginner aspiring Chefs.... KUDDOS TO YOU HERMANA!!!
Marta...I love your videos!! You keep me laughing while learning! I will probably never make a pernil (because I'm old and lazy and don't like to cook anymore), however, I will definitely share your video with my family in the hopes that someone will make it. I have two granddaughters I am sure would love to try this recipe. I'm drooling just looking at your GORGEOUS pernil...yummy...and missing Puerto Rico!
Hi Marta ! I made Pernil today and it came out exactly the way you said it would. Thank you so much for your tutorial. I learned so much from you! Happy Easter🐰🐣🐤🐥
Hi Marta! I remember trying to eat some of the skin in Germany. You gave me a look! and let me know that was not happening (paraphrashing) because Hector had to get the first piece. I love it!
Your recipe is the best recipe for Pernil. I am from Brooklyn and my mom always made this every Thanksgiving and Christimas. Always ate it at friends house and we my mom would come to visit me she would bring one and make it for me. I tried your recipe x2 and always came out delicious and making one today and looking a this recipe. Thank You Sis
Professor, thank you. I learned more about doing Pernil from you than I thought possible. I'm getting a nine or ten pound pork shoulder on the first, gonna do the Marinade, remember to make sure to order a disposable pan from the supermarket when I need to switch pans. I can't wait to make it! Also, if you happen to know any tips or tricks on doing ribs like the three to four pound size, can you let me know?
I’m straight up Mexican but made this and some tostones and mayoketchup for a pot luck at work and all I’m saying I was that I was certified PR by the PR abuela at work lol she was the no nene you are PR I knew it you talked to fast in Spanish for a Mexican and now this lol she said the cruerito was soo good! Sooo thank you 🙏
Dios mio! You are freakin’ bomb! This is so detailed. Me encanta! Thank you for this video as I can NEVER get my cuerito crispy. So, once again, thank you!!
Thank you lord and thank you sister. You taught, i learned, then put your teachings to the test, family and friends were speechless. Thank you so much for sharing your knowledge. Much Love sister. Amen.
Wow I’m so impressed with that pork shoulder and THAT SKIN . I look forward to trying your recipe. I’m all signed up to receive all your appearance/cook lesson. Thank you
I would like to thank you so much for your recipe for making Pernil I made it today and it was delicious and the skin was perfect. September 7,2023. Thanks again
My brother had a little trouble tracking down a pork shoulder roast that still had the skin on it. When he bought one at a Spanish market and told the people he buying it for Pernil, the ladies asked him if his wife was Puerto Rican? (We're Irish with blonde hair and blue eyes) He laughed, and said no, he's the cook.
I don't know why, but it does seem to be harder to find a good pernil with the skin still on. I hope he was able to find it. And go him! I love that he's able to prepare our traditional foods.
This is the best video I have seen and listened to about Pernil. Thank you for how explicitly you explained how and why you marinate 3 days. It is delicious and I love to make it at least 1 or 2 times over the winter. Worth every, single, cent. Yum!!!
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
As a NYC African American kid, I grew up eating Pernil just like the wonderful Latino families of NYC. I am so glad to be able to identify with the Latino culture in this way. As an adult, I began roasting Pernil the same way my Mom did. This video is so helpful as it has provided me with more hints on how to enhance the flavor of my Pernil. Thanks for this very helpful and instructive video.
I'm so happy you found it helpful, John!
add some vinegar to the sofrito next time... trust me!
Loved your video our family greedy too!
@@SenseandEdibility nice job ! Later somebody was stating Cuba and Puerto Rico are different countries when somebody commented they love cuban food . I knew somebody was gonna beef about the comments. Lol so Fiesty the Puerto Ricans can be lol, Your a great cook I've subscribed for quality of you skill and the explanations you give to round out the preparation great job. Bendicion Senorita.
In nyc we’re real brothers and sisters!
I watch an excessive amount of cooking videos/shows/etc. This is actually my favorite, it's clear [instructions & visuals], detailed, and the last FAQ was *chef's kiss*. Many videos look good, but actually aren't. This is excellent work. 👍👍👍
That means a lot to me. Sometimes I feel like I'm shouting into the void, so to know there's someone out there who appreciates my effort, means a lot. Thank you.
I agree.
How long does it take to cook ?
I really like that you are taking the penil to the Fire Department. Fire Fighters save lives and you are doing something wholesome for them . Bravo .
Firefighters are amazing.
@@SenseandEdibility : 👍
I really HAVE to adjust my cooking time. Cuz black is beautiful, but not when it comes to pernil 😄 I'll try again next time. The meat is fine. But, that skin...it left to meet Jesus about 90 minutes ago. 😞
P. S. I didn't transfer to a 2nd pan. And, yes, the smoke detector started going off and it freaked the dog out something terrible. He ran upstairs and hopped in the bathtub. He's 14.
By removing that bone confirms that it is DONE RIGHT. That has been the clue I always look for.
I have always marinated the shoulder for 1 week and I’ve been roasting for the past 50 years.
That’s always a great feeling to pull that bone out of the pernil like that😂 means all the hard work is about to pay off.
Trying to find out how long does it cook and the temp please
You're a very patient teacher without making a person who has never cooked one feel less than... thank you 💜
My goal is to teach people to be confident in the kitchen. I hope I can make everyone feel like they have the power to do that. Thank you.
@@blaqfish totally Agree!
That tap of the knife was EVERYTHING. You're right that's the whole video 😍😍
We don't need to hear anything else, right?? LOL!
Pernil, arroz con gandules, potato salad, and pasteles are my fave combination! 😋
Same
And don't forget the Coquito
Ensalada e papa!
LOVE PASTELES!!!
I like malta or beer with my plate.
That was the greatest recipe ever!!!! It came out perfectly!….. I have been trying for years to make a Pernil that tasted like my Puerto Rican wife’s…. She passed away years ago and I haven’t been able to make it myself…. I failed time after time….. until I found your instructions….we followed it exactly!…. It was like a miracle!…. It came out perfect!…. It was like a trip through a Time Machine!…. I can’t thank you enough and I believe that even my wife is smiling down on you for helping me finally solve the mystery of making the perfect Pernil!!!!
I wish I could post pictures here of how absolutely perfect and beautiful it came out!
I'm so glad you enjoyed it! Thanks for coming back and letting me know!
The way she tapped on it I died!!!!!!
LOL!!!
Yeah, I did too.
It was the crunch for me 😱🤤🥰
When I tell you I just went on and hit subscribe. This is the kinda carryin on I like.
You know it's damn goooooood❤😊❤😊❤😊❤
My wife is a wonderful cook taught by her mom but I’m glad I came across your channel. It is always great to see a Latina keeping our culture and traditions alive by teaching others. Felicidades, hermana. Big Up from Brooklyn 🇵🇷
Thank you so much!
My half sister (Puerto Rican from dad) taught me how to cook. My mom was always working when we young. She’s Cuban. I did learn how to cook Cuban food as well when my mom got older n retired.
Your people are Not ethnically latino, they are indigenous Americans and mestizo Americans who don’t respect their own cultural origins due to brainwashed cultural ignorance. HISPANIC LITERALLY MEANS SPAIN. LATINO MEANS LATIN HENCE THE TERM LATIN_O. AND THE CULTURA LATINA-THE LATIN CULTURE, THE LATIN PEOPLE, THE LATINO TRIBES (Latini), THE LATIN ETHNICITY AND THE LATIN LANGUAGE ALL COME FROM ITALY! LATINO IS THE SOLE IDENTITY OF SOUTHERN EUROPEAN LATIN MEDITERRANEAN DIASPORA WHOS ETHNICITY AND CULTURE COMES FROM THE TRUE AND REAL LATINO ANCESTORS OF ITALY. And Hispanic is literally the Latin language for Spain not the native Americans they colonized such as those Of south, Central American and Mexican origins weather you or others like you acknowledged it or not. Both Hispanic & Latin/Latino culture come from Europe that is Latin Europe. & Latin Europe was Latinized by Italy hence how Latina Italy got the historical Latin name LATINA! LATINO= SOUTHERN EUROPEAN LATIN MEDITERRANEAN DIASPORA OF THE LATINO ANCESTORS OF ITALY. Hispanic is the name the TRUE Latino people of Rome/Italy gave the Spaniards. People from south central America and Mexico are historically native Americans & now some Mestizos whom where just forced to learn Hispanic ways just like people in North America who where forced to learn English ways and it ends there. Being culturally UNROOTED due to brainwashed acculturation is why so many Americans especially North Americans don’t know their own identity Nor even care.TRUE Latin people need representation in North America as we are misrepresented all day long in this country and it’s not ok. Culturally rooted proud People native to south Central America and Mexico who embrace their true identity feel the same way with FALSE brands like Hispanic and Latino as that is Not their origin it is the origin of their conquerors. South Central Americans and Mexicans are indigenous Americans, mestizo Americans, Castizo Americans, zambos, pardos, sub Saharans etc. Not Latins, Not Latin Blood therefore Not LATIN_O. LATINOS are SOUTHERN EUROPEAN LATINS born anywhere in the world who’s roots come from the LATIN Roman Empire of the Mediterranean Race. Again HENCE HOW LATINA ITALY GOT THE HISTORICAL LATIN NAME LATINA! If those like you want to claim the Hispanic identity and origins of Spain then what ever. HOWEVER us culturally aware true Latin Mediterranean people are tired of this brainwashed American obsession with misappropriation and cultural rape of foreign Latin terms from Italy. Supporting American Brainwashed cultural theft for “gain” and “benefit” does Not magically change this. CULTURALLY REMOVED indigenous Americans, mestizo Americans etc. need to learn and respect their true culture that way they can stop stealing from the Real Latin peoples identity. & TRUE LATINO MEN & WOMEN AKA SOUTHERN EUROPEANS HAVE ALWAYS BEEN MULTI GENETICALLY MIXED ETHNIC PEOPLE DUE TO OUR MIDDLE EASTERN, NORTH AFRICAN & ETHNIC BALKAN DNA. THIS CULTURAL RAPE TOWARDS THE TRUE LATIN PEOPLE OF ITALY EXIST BECAUSE THOSE LIKE YOU BELIEVE YOU HAVE & WILL CONTINUE TO “BENEFIT” FROM THE CULTURAL THEFT TOWARDS US TRUE LATINO MEDITERRANEANS WHO DESCEND FROM ITALY! THE TERM LATINO DERIVES FROM THE VERY FIRST LATIN TRIBE CALLED THE LATINI. LATINI IS PLURAL FOR LATINO AS LATINO IS SINGULAR FOR LATINI. THEY WERE CALLED LATINI BECAUSE IT WAS A TRIBE OF MANY PEOPLE HENCE THE PLURAL TERM FOR LATINO BEING LATINI. LATINO REFERS TO A SINGULAR FORM OF BEING LATINI AND ALL THE LATINI INFLUENCES. THE SAME WITH LATINA BEING SINGULAR AND LATINE BEING PLURAL IN THE LATIN/ITALIAN LANGUAGE. THESE ARE ALL TERMS CREATED SOLELY BY THE TRUE LATINO MEDITERRANEAN ANCESTORS OF ITALY. YOU CAN NOT BE PART OF AN ORIGIN, HISTORY AND ETHNICITY WHICH YOUR ANCESTORS FACTUALLY ARE NOT HISTORICALLY RESPONSIBLE FOR. END OF STORY. IT HAS BECOME TRENDING PROPAGANDA FOR THOSE WHO ARE NOT OF PROMINENT LATIN MEDITERRANEAN ORIGIN TO MISAPPROPRIATE LATIN EUROPEAN TERMS OF ITALY AS TRENDING PROPAGANDA TO APPEAR MORE DESIRABLE FOR SOCIAL STATUS FOR SOCIAL ADVANTAGE. AND IT NEEDS TO BE EXPOSED AND PUT TO AN END. PERIOD.
New Subscriber!!! Thank you! I miss all of my Puerto Rican friends from childhood....We had the best pork roasts!!! So beautiful....NOT a floating garbage pile!!!
I know that's right! Thanks for watching!
I am German and made an 8 lb Pernil for Christmas 2 years ago, "It Was Amazing and a massive hit"! I am going to cook it again this year but I wanted a different aproach and I beleive I found it on your channel. This puppy is almost 16 lbs! ( picknick pork shoulder roast with a huge cap). I was concerned of the cook time and you explained it beatifuly. I will use the 30min per pound (I want to be able to slice it). I will let you know how it came out. Thanks again for your expertise and knowledge. avb OOOOOFFFF 7 to 8 hours in the oven, I am definately turning the heat off in the apartment on that day....😁
My goodness that’s a huge pernil!! Enjoy it!
3 days to marinade! I’m going to be more excited to eat this than open presents on Christmas
I’ll complete Boricua and Negan every sense of the word born and born in New Jersey raised in New York went to school in Puerto Rico and lived there too. I love that you are not relying on Goya and you’re still bringing the same flavors to the table because when the old days were around the old school people they didn’t haveother and they had all natural things from the island you know and they also didn’t have food processors so I love your technique and your way of thinking with cooking awesome subscribed forever fan
Thank you for this. It means a lot to me.
I'm not a fan of Goya at all. I was taught to cook by my old-school Mami and my husband's Abuela. They stuck to tradition and I did my best to pay attention and always get in the kitchen with them. I'm so glad I did because they've both gone on to be with the ancestors.
This is the very definition of nostalgia food for me. I'm a great cook, but my mom still has me beat for the classic Puerto Rican dishes. She's got that touch!
Omg yassss ..I don't normally eat pork but babay this is my weakness , growing up in Bklyn, NY this is all I crave at functions!..my bff /sons Godmother is from PR and when grama made this nobody could resist!.. and I'm Guyanese I swear nothing like growing up in NY, the food and different cultures are the best!
There's ESPECIALLY nothing like the holidays in NYC. So amazing!
I'm ten seconds into this video and I am completely hooked on this channel. Oh, that sound of the crisp skin has me drooling. Like knocking on a door. "Hello, I am here for dinner!"
Awww! I love that!!!
Made this for Christmas, it was delicious. Just like grandma use to make, thanks for sharing.
I'm so glad you enjoyed it! Thanks for watching!
I'm a Black American / Puerto Rican from NY and have made Pernil before, I even experimented making a jerk Pernil. It was very good 🤤. But, the 3-day marinating procedure is something I haven't seen before (only for Turkey on Thanksgiving). However, I'd be sure to do this next year😊. Thank you for your contribution to our culture. You're appreciated sista 😁
You're welcome! I hope you like it as much as we do! PS: I also have a jerk pernil recipe on the site. It's sooooo good.
As a young mother, I lived across the hall from a Puerto Rican family and I've never forgotten (and never learned how to cook) Dona Virginia's arroz con gandules. Now at age 65, I found your channel, thawed the half pork shoulder in the freezer (just over 5 pounds), marinated it according to directions (almost 3 days), cooked it yesterday along with your arroz con gandules. We were drooling all afternoon while the pernil roasted in the oven and that powerful aroma wafted throughout the house. Everything came out so delicious! Your recipes are wonderful and they work. Thank you for sharing!
Thank you for watching. I'm so glad you were able to recreate it.
I am African American but, when I was a kid I love Pernil cooked by my Puerto Rican babysitter with Spanish rice 🍚. I fell in love with it.😂😅 Le gusta comiendo pernil y arroz espanol.
What a great memory!
Oh, I'm here for this one! Literally my favorite thing EVER. I learned the hard way my first time making this about the dangers of not switching pans - freaked me out, freaked out the smoke detectors, freaked out my dog, freaked out my family. Switch the pans! This is the best pernil...thank you, Marta!
RIGHT?!?! For the longest time I stayed stuck on leaving it in the same pan, then one day I said, "I don't have to put myself through this trauma." Been delivered ever since. LOL!
Lol omg I’m so sorry to hear. But thanks for the laugh.
Bori you covered all the bases, total home run ! Mi abuelita would be proud of you .Sigue palante with your videos .
Muchísimas gracias!
I am a country gal from Oklahoma in the US. I have so many “recipes” from my mom and grandma that are not in most cookbooks, because so much is about adapting and adjusting as needed. I am grateful that I was able to watch the food that was being made as I was growing up. Thank you for sharing that kind of knowledge from your culture with us! 👏🏼😍
It's an honor and a pleasure. Thank you for watching, Karen!
😅nice funny banter 😊
@@esauspruill I'm glad you enjoy it!
Out of all my pernil Utube recipes, this is officially my number #1. This lady is the GOAT of Pernil!!! New subscriber as of today.
That means a lot to me. Thank you!
I watched the first 10 DAMN SECONDS and was like: "Yeah, this a real Puerto Ricana right here!" I'm finna make this, I already trust the recipe sis!
You know it!! I don't play about my food! LOL! Enjoy it, Sis!
Like others I watch food and cooking videos - not only here but on TV - and after making Pernil for over 25 years - You have opened my eyes to an awesome method. In the past - my pernil always needed something - either seasoning or lime or something to bring the flavor out. No more - I did this recipe this past weekend (marinated on Sunday - roasted it Thursday) and between the cuero, and the perfect flavor - it disappeared quickly! I'll never make pernil in a different way. Can't wait for more recipes like this. My mami, my roommate, my friends and my taste buds Thank you!! 😁😋🍽
This means the world to me to read. Thank you for taking the time to watch, try the recipe, and comment. It gives me the encouragement I need to keep going.
I DID IT! My first time! I only marinated it for a day and the half. BUT, I put my foots in it!!! DELICIOUS! THANK YOU! Mine makes that hard sound also. I wish I could send you a pic! You definitely have a subscriber! ❤❤
Awww!! I love to see it! And YASSSSSS to putting your foot in it!!
Congratulations! A labor of love.
Wow!
I'm not a pork eater,but I once had this about 10 years ago I will be making it your way soon.
I think you'll love it. You can also use the marinade on whole chickens or on turkey.
My dear Empress of Cooking, I bow to you!!! Your food knowledge is where recipe, description, instruction, and common sense meet. Then, you share all of this with an actual demonstration dish!!! You deserve a show on the food network!!! If anyone wants to start a fan club for Maria, let me know!!’
Thanks so much. I appreciate you! -Marta
I am a NY, Haitian/Dominican and raised 90% Caribbean, and i grew up my whole life enjoying pernil.
That's what I love about the Caribbean. We all enjoy a lot of each other's food.
In the Army amongst Caribbean Latinos and in my youth when my Dad used to play at Spanish mass (he was stationed in SC, that is what it was called) this was the centerpiece of any celebration.
Please believe me when I say, I could smell this as you cooked it.
Thank you.
Gonna make this the center of my holidays again.
(beats dry a$$ turkey, lemme tell ya...)
I know that's right, Gary!
They are Not ethnically latino, they are indigenous Americans and mestizo Americans who don’t respect their own cultural origins due to brainwashed cultural ignorance. HISPANIC LITERALLY MEANS SPAIN. LATINO MEANS LATIN HENCE THE TERM LATIN_O. AND THE CULTURA LATINA-THE LATIN CULTURE, THE LATIN PEOPLE, THE LATINO TRIBES (Latini), THE LATIN ETHNICITY AND THE LATIN LANGUAGE ALL COME FROM ITALY! LATINO IS THE SOLE IDENTITY OF SOUTHERN EUROPEAN LATIN MEDITERRANEAN DIASPORA WHOS ETHNICITY AND CULTURE COMES FROM THE TRUE AND REAL LATINO ANCESTORS OF ITALY. And Hispanic is literally the Latin language for Spain not the native Americans they colonized such as those Of south, Central American and Mexican origins weather you or others like you acknowledged it or not. Both Hispanic & Latin/Latino culture come from Europe that is Latin Europe. & Latin Europe was Latinized by Italy hence how Latina Italy got the historical Latin name LATINA! LATINO= SOUTHERN EUROPEAN LATIN MEDITERRANEAN DIASPORA OF THE LATINO ANCESTORS OF ITALY. Hispanic is the name the TRUE Latino people of Rome/Italy gave the Spaniards. People from south central America and Mexico are historically native Americans & now some Mestizos whom where just forced to learn Hispanic ways just like people in North America who where forced to learn English ways and it ends there. Being culturally UNROOTED due to brainwashed acculturation is why so many Americans especially North Americans don’t know their own identity Nor even care.TRUE Latin people need representation in North America as we are misrepresented all day long in this country and it’s not ok. Culturally rooted proud People native to south Central America and Mexico who embrace their true identity feel the same way with FALSE brands like Hispanic and Latino as that is Not their origin it is the origin of their conquerors. South Central Americans and Mexicans are indigenous Americans, mestizo Americans, Castizo Americans, zambos, pardos, sub Saharans etc. Not Latins, Not Latin Blood therefore Not LATIN_O. LATINOS are SOUTHERN EUROPEAN LATINS born anywhere in the world who’s roots come from the LATIN Roman Empire of the Mediterranean Race. Again HENCE HOW LATINA ITALY GOT THE HISTORICAL LATIN NAME LATINA! If those like you want to claim the Hispanic identity and origins of Spain then what ever. HOWEVER us culturally aware true Latin Mediterranean people are tired of this brainwashed American obsession with misappropriation and cultural rape of foreign Latin terms from Italy. Supporting American Brainwashed cultural theft for “gain” and “benefit” does Not magically change this. CULTURALLY REMOVED indigenous Americans, mestizo Americans etc. need to learn and respect their true culture that way they can stop stealing from the Real Latin peoples identity. & TRUE LATINO MEN & WOMEN AKA SOUTHERN EUROPEANS HAVE ALWAYS BEEN MULTI GENETICALLY MIXED ETHNIC PEOPLE DUE TO OUR MIDDLE EASTERN, NORTH AFRICAN & ETHNIC BALKAN DNA. THIS CULTURAL RAPE TOWARDS THE TRUE LATIN PEOPLE OF ITALY EXIST BECAUSE THOSE LIKE YOU BELIEVE YOU HAVE & WILL CONTINUE TO “BENEFIT” FROM THE CULTURAL THEFT TOWARDS US TRUE LATINO MEDITERRANEANS WHO DESCEND FROM ITALY! THE TERM LATINO DERIVES FROM THE VERY FIRST LATIN TRIBE CALLED THE LATINI. LATINI IS PLURAL FOR LATINO AS LATINO IS SINGULAR FOR LATINI. THEY WERE CALLED LATINI BECAUSE IT WAS A TRIBE OF MANY PEOPLE HENCE THE PLURAL TERM FOR LATINO BEING LATINI. LATINO REFERS TO A SINGULAR FORM OF BEING LATINI AND ALL THE LATINI INFLUENCES. THE SAME WITH LATINA BEING SINGULAR AND LATINE BEING PLURAL IN THE LATIN/ITALIAN LANGUAGE. THESE ARE ALL TERMS CREATED SOLELY BY THE TRUE LATINO MEDITERRANEAN ANCESTORS OF ITALY. YOU CAN NOT BE PART OF AN ORIGIN, HISTORY AND ETHNICITY WHICH YOUR ANCESTORS FACTUALLY ARE NOT HISTORICALLY RESPONSIBLE FOR. END OF STORY. IT HAS BECOME TRENDING PROPAGANDA FOR THOSE WHO ARE NOT OF PROMINENT LATIN MEDITERRANEAN ORIGIN TO MISAPPROPRIATE LATIN EUROPEAN TERMS OF ITALY AS TRENDING PROPAGANDA TO APPEAR MORE DESIRABLE FOR SOCIAL STATUS FOR SOCIAL ADVANTAGE. AND IT NEEDS TO BE EXPOSED AND PUT TO AN END. PERIOD.
Grew up in Corona, Queens to a Ecuadorian family and a Colombian family eating pernil plates from the canchas in flushing meadow park while my dad played for the local team. So many memoeries off one word. I think i owe my inner child one of these so i can hopefully teach my kids one day. When i have them.
You just brought tears to my eyes making me miss NYC!!!
My daughter & I followed your recipe and instructions in this "Let's make Pernil" video. It was not only a fun Father/Daughter experience we also had a fantastic Pernil to show for it. Our family gobbled it without taking a breath. Thanks so much. Que Dios lo bendiga🙂🙏🏽❤️
What a great experience to share together! So glad my recipe could be a part of it! God bless you guys.
We use a wood burning oven
Would that make any difference??????
We also use the oven for catering for weddings ,,,, normally it takes 8to10 hours to cook depends on what meat we are using
All ower meat is freash small pig about 45 klo,s. The chicken we put in the last one to one #helf hours
We use the grease for grave
YOU ARE A REMARKABLE TEACHER AND PERSON.. ❤❤LUV YOUR CHANNEL..
Thank you so much!
This might be the most impressive pernil i've ever seen! The absolute care and thought put into it. I've never seen this technique and gotta try it soon
I'm honored you think so, Seth. Thanks so much for watching.
Thank you, thank you, muchas gracias..... growing up, always looked forward to my Grandma Delgado's Pernil with Arroz con Gandules. when she passed away, the only recipe was her memory. Thanks to you and this outstanding video, I've been able to create this Puerto Rican staple - loved by my family! Dios los bendiga!!!
A sus ordenes! Estoy feliz de compartir las recetas de nuestra pequeña isla. Enjoy!
I almost don't believe this was done in an oven. This is amazing. Thank you!!!!
You're welcome!
Wao, quizás el mejor y mas completo video de pernil puertorriqueño al horno en youtube.
Ay gracias! Muchísimas gracias!
Soy morenita, pero I am making Pernil and arroz con gandules for Christmas. Wish I had some coquito to wash it down with. Missing my hometown of NYC, but recreating a bit of Latin flavor here in the south. Felicidades
Well, you know I have a coquito video and there's still time to make and cure it before Christmas! th-cam.com/video/V7w0ed5yDro/w-d-xo.html
I will try your Pernil method for sure. I will gather the ingredients since we are not of your culture, but it sounds good and makes sense to me. My husband asked me to get other cuts of meat, since the hams I buy, tho inexpensive usually are full of salt. He is Haitian, I am white American - but his compliment is that I cook ‘like a Haitian’, which is an honor! We love garlic and good seasoning. I know pork shoulder for over 40 years, using it to build a tasty soup of my own in the fashion of my ancestors. Yet, I love cooking and learning from everyone and all cultures - and love pleasing my husband and family. Thank you for giving us the gift of your family recipes, often carefully guarded. You are a no-nonsense lady who explains things well. May blessings come to you due to your generosity of spirit. 😊
Thank you so much. I appreciate your kind words. Hopefully your hubby taught you some Haitian recipes, because their cuisine is amazing!
Glad to see many people liking Puertorican food🤤🤤💪
Isn't it beautiful?
I absolutely ENJOYED this video! Your attitude and laid back behavior was so funny at times and entertaining! It truly felt like we were there with you and not trying to over-exaggerate things like other TH-cam videos just for views! You relyed on your personality, which I LOVE!
I usually buy pork butts in order to make country ribs and I thought the pork shoulder and butt was the same thing so thanks for that insight! Usually when I make pork shoulder, it comes out flavorless (eventhough I heavily season it) and kind of dry but I will definitely try this recipe out because it looks amazing! Thanks for sharing!
My pleasure, and thank you for your kind words. I know everyone has their own "internet personality," but this is how I am in real life. I'm glad it's accepted. I hope more people feel free to present their content as authentically as possible.
When the cuerito is crispy, you know it's poppin
I know that's right!
i am irish grew up in bronx and pernil is on my table every xmas and i make it the same way 3 days to marinate my guests love it merry xmas to all
Happy holidays!!
Don't be afraid to touch your meat😂😂💀
Great recipe sis. The wife & I actually wanted to learn how to make this. Thanks👌🏾
Enjoy!!
Love your humor. Thanks! (Not to mention that crunchy cuero!)
Thanks so much!
Although I’m not actually Puerto Rican, I lived in PR at 3 different times in my life, am on my 2nd Puerto Rican wife (I guess I have a type), have eaten like a zillion pernils but have never been inspired to cook one - until now. Great vid! I subscribed to your channel and am going to use it as a resource for forays into “cocina criolla.” Thanks for posting/sharing.
Aww! That means a lot to me! Thank you for watching.
Thank you for making a pernil so simple. Thanks for the tips
It's my pleasure! I hope it helps.
Liked and subbed. Your cooking, techniques, teaching abilities, and personality are all winners. I grew up eating “Spanish Pork Roast” in Tampa. This crispy skin technique is the finishing touch I have been craving. Opening the oven door every 15 minutes alleviating the stem build up….brilliant! Thanks for posting.
My pleasure! Opening that door and rotating the pan mimics the pig roasting on a spit in a small way. It's definitely a technique I stick with.
The most delicious and easiest recipe to follow. My sister made it as well and it was perfect!!!
That makes me happy to know!
As an Irish woman I have had this at many parties it is delicious. I'm going to prepare this for Christmas. I can't bring myself to use jarred garlic, it's th real thing for me.
I loathe jarred garlic because it has a funny taste in my opinion. But, I do understand the need for it for some people. BTW, I spent some time living in County Cavan and loved your country.
You just enhanced my cooking abilities on how to cook a Pernil. I love the Loud Crunching Noises....Felice Navidad
Feliz Navidad a ti!
This is SO freaking great!! You do such a great job of explaining and presenting this whole thing, and I just love all the details and stories behind how this is made. I'm constantly amazed by how full of flavor and simple so much Latino cuisine is. I'm part Greek, and there's a fairly similar thing we do with leg of lamb, where you cut big slits into the meat of the leg and insert large slivers of garlic, or whole small garlic cloves. I did the same thing a few months ago with a boneless pork butt, and it was just incredible. Thank you for posting this. Happy, happy, happy!!
Yes!! I spent Easter in Athens one year and ate so much lamb, I thought I would explode. It was so delicious and amazing.
My mouth is watering and I am having trouble focussing on you and the recipe. It looks so yummy!!!
Focus on the recipe, LOL! I'm not important right now, it is, LOL!
i don’t think i’ve ever subscribed so quickly to a channel. those first 11 seconds were just it. that clink!! 👏🏾👏🏾👏🏾 as a dominican new yorker i’m hooked. watching this felt like when i learned how to make pernil from my tias. amazing content already. thank you for sharing your recipes with us!☺️
I'm so glad you're here, Rubi. And thank you for your kind words. I really do feel like our cuisines are one in the same.
I immediately hit like at that spot too lol!🤣
@@realfakedoors2 Thanks so much!
@@SenseandEdibility definitely, us Cubans love making that pernil too. It's definitely a Caribbean latino thing. Our food is very similar. Loved your video.
It's July 23 2023, I'm going to make a date to practice next week. I'm heading to the meat market.😂
Maravilloso, excellent explanation. I learned several thing with your explanation. That pernil, looks excellent, and I think that even I can smell that delicious plate. Thanks.
Thanks so much for the kind words!
I need you to know that this video was recommended to me at 3am on a Thursday. It is now Saturday and I’ve already made arroz con gandules and marinated my pernil for 24 hours. I’m obsessed with your recipes and the Q&A is soo helpful. I was born in jersey and didn’t realize a lot of the food i associated with that place was puerto Rican. I’ve had pernil and arroz con gandules several times before - my dad and i eat it together whenever i visit. Now i know exactly what it is and how to make it! Thank you!
You don't know how honored I am. Thank you.
Love this how-to. Thank you for making it and sharing!
My pleasure! I hope you love it as much as we do!
This video has educated me so much compared to other videos I've watched for this recipe. You're the best and make the video feel more like a real-time cooking class. Thank you sis!
Glad it was helpful, Sis! Thank you so much for watching.
Yeah her instructions are simple and to the point....That skin was amazing.
I'm sold! You're funny and a good cook. I will make this with arroz con gandoles w/avocado, red beans and potatoes, and for dessert coconut cream pie!
OOh! You should try my Coquito Cream Pie Recipe: senseandedibility.com/coconut-rum-coquito-cream-pie/
Since I was a nino gordito, my favorite dish has been Pernil con Congri. Now that I am an adult, I find myself wanting to cook more dishes in my own kitchen. Surprisingly, I haven't gotten around to making Pernil or Congri, so after looking around for a little guidance, I found your video and thought that it was the best so far for the Pernil! I appreciate the time that you take to talk about the steps involved and reasons why you might do one thing over another, including the FAQ section that you did.
I appreciate that very much. It helps to know that you find it worthwhile. Thank you for commenting
I grew up with these recipes and I love your simple instructions thank you for continuing our cultural traditions and sharing them with everyone you’re a real boricua and proud to have known your Channel
Thank you! That means a lot.
Hi Marta, I tried this recipe for Thanksgiving Day and I was able to make querro for the first time ever. Great recipe and tips.
Thank you
Ana Santiago
You are so welcome! I'm glad you were happy with the results, Ana!
My friend used to make this. With the beans and rice! Sooo good! I hope I do it justice
I'm sure you will do amazing!
@@SenseandEdibility After this I’m sure I’ll never have a turkey or ham for a holiday meal ever again
I'm all in on this next week, Thanks for the video. I've been using sour orange in my marinade but have chosen to forgo it this time. My family no longer makes turkey for the holidays and pernil has become our tradition.
Sour orange is a great addition though. I would probably use it if I had access to it. Buen provecho and happy holidays.
Going to try this for Christmas eve. I am so excited. Felicidades.
Felicidades a ti!
This video was perfect! Thank you for answering every question I had about pernil! I especially appreciate the options you gave about the cut of meat. Too many people have been "it has to be THIS". I'm making my first ever pernil for Easter and I'm really excited.
It’s my pleasure, Amy! Enjoy it!
@Sense and Edibility I made this a year ago for Easter and it was amazing. So good in fact that I just got back from the store and am getting ready to prep everything to make it again. Thanks again for the recipe and for helping us create a new family tradition. ❤
Hey, I found this video and sent it to my daughter. Her BF is Puerto Rican and misses the food he had when he was little. My daughter made this for Christmas lunch and it was fantastic. Her apartment smells amazing. The skin was beautifully crunchy, and the inner meat was fragrant and tender. She said that your instructions were clear and simple and that you answered any questions she might have had. It was beautiful, it was a sight to behold. Thank you so much for this video!
Yes! The aroma it emits is heavenly
I rewatched all 3 recipes this year, for pernil, ensalada de papa and pasteles de yuca... 😊 I literally caught all my family sneaking pedacitos de cuero and they said it was the first time the pernil was juicy and so damn tasty. 😋 ( lol don't judge me ya'll, i didnt know about swaddling) and the pasteles came out legit con sabor . Gracias Marta!!
It's my pleasure! Happy holidays!
Great demonstration and great personality
Thanks so much for your encouraging words!
Girl u are THOROUGH! I wasn't even lookin for a pernil recipe, I'm not even a big fan of pernil. But dam u drew me in and i watched the entire vid AND then subscribed 😂 I love to cook and my husband & I I love PR food. Now I wanna cook a pernil 👩🍳😜
I'm so happy to have you join us!
I love your sense of humor and thoroughness. I’ve only made it the Food and Wine way, but I’m all about this method next time! I will cook it in direct in my big green egg. No added smoke chunks because I don’t want it smoked. Just roasting with natural wood charcoal, 350 degrees and finished as you teach. ❤
Sounds like you're going to have an amazing pernil!
Mine is marinating right now! It's my first time making pernil, and I haven't eaten this in years. I cannot wait 😭 I'm adopting you as mi Tía 😂 Muchas gracias por la receta ❤️
Aww, how sweet!! I promise I'm not the Tía who asks when you're going to get a man, too. I'm the cool Tía.
Coming back to let y'all know, THIS recipe right here is THE recipe, ok? Just stop looking, you've found the one. I failed on the cuero, but I'm the only Rican in my little family, so they didn't even know what they were missing. I was the only one pissed 😭. Maybe next time I'll get that part right too. But the flavor was BOMB. It got my husband off the couch, and he wouldn't leave me alone for the rest of the day 😩😂. I served it with arroz y gandules and baybayy....if you want to lock a man DOWN, this is how it's done 🙌🏼😩😂😂. Excellent recipe, I'm already being asked when I'm making the next one 😂.
@@Ella_B33 I'm so happy you enjoyed it!
YUM! This Irish woman knows how to cook this & my family loves it.
I love that!!
So glad I found your video!!! It’s my first time making Pernil by myself. I started the journey a few days ago and I know that your tips will help me achieve my goal of being the official pernil maker of the family . Happy Thanksgiving!!
You got this!
AMAZINGNESS..... OMG, I am a second grade teacher and I loved the way you go step by step slowly and delicately for us beginner aspiring Chefs.... KUDDOS TO YOU HERMANA!!!
I really want people to learn, so this means a lot to me. Happy New Year.
You answered every single question I had…I’m cooking this tomorrow for Easter! New subby! Thank you!!!
Happy Easter to you and yours!
This was my birthday dinner every year from my Irish mother. Literally the best thing I’ve ever eaten.
Right?!? So good.
I loved your video. The knife demonstration of that perfect Cuero was so satisfying! This should have been a required subject in NYC High schools. 😄
Thank you!! I do wish all schools still taught home economics.
Wow , your husband is a Lucky Guy. I’m happily hungry it will take 4 days to purchase and process but will be Totally Worth the Wait. Thanks.
I think he married me because he knew I can cook. LOL!
Marta...I love your videos!! You keep me laughing while learning! I will probably never make a pernil (because I'm old and lazy and don't like to cook anymore), however, I will definitely share your video with my family in the hopes that someone will make it. I have two granddaughters I am sure would love to try this recipe. I'm drooling just looking at your GORGEOUS pernil...yummy...and missing Puerto Rico!
That really puts wind in my sails, RoseMarie! Thank you so much. Hopefully you can find someone to make you one, because it's so very necessary, LOL!!
If you've never had that crispy skin... it's EVERYTHING! Crispy on the outside and buttery soft and juicey on the inside. The best!
EVERY thing! I totally agree!
Hi Marta ! I made Pernil today and it came out exactly the way you said it would. Thank you so much for your tutorial. I learned so much from you!
Happy Easter🐰🐣🐤🐥
You are so welcome!
Gurllll you got me looking like a superstar this Noche Buena ahhhhhh thank you so much
Ayyyyyy!!! You ARE a superstar! You're so welcome!
Back again SIS for this years Pernil you already know what time it is can't wait !!!! Happy New Years!!!! and Happy Holidays@@SenseandEdibility
Hi Marta! I remember trying to eat some of the skin in Germany. You gave me a look! and let me know that was not happening (paraphrashing) because Hector had to get the first piece. I love it!
Oh my gosh!! We still tell that story!! I hope you are well!
I’ve been making pernil all my life. Your video is right on point. Thank you for posting!
Thanks for the encouragement and for watching!
As a Jamaican l grew up eating this on special occasions we call the skin crackling it is craved for more than the meat.
I totally agree with you
Your recipe is the best recipe for Pernil. I am from Brooklyn and my mom always made this every Thanksgiving and Christimas. Always ate it at friends house and we my mom would come to visit me she would bring one and make it for me. I tried your recipe x2 and always came out delicious and making one today and looking a this recipe. Thank You Sis
That means the world to me. I'm glad to know you enjoy it.
@SenseandEdibility Made it on Sunday and it was 🔥. I am so proud of myself, especially when taste like I remember. You are a blessing ❤️
Professor, thank you. I learned more about doing Pernil from you than I thought possible. I'm getting a nine or ten pound pork shoulder on the first, gonna do the Marinade, remember to make sure to order a disposable pan from the supermarket when I need to switch pans. I can't wait to make it! Also, if you happen to know any tips or tricks on doing ribs like the three to four pound size, can you let me know?
I will do my very best to get a grilled and smoked rib recipe up ASAP. In the meantime I have a braised rib recipe on my site right now
Im Colombian and we make pernil too, but i believe Puerto Rican pernil is the most unique and tastiest,i love that crunchiness ya do
Yes, that crunchiness is so important to us.
Stumbled on your channel and made this over the Xmas holiday it was a hit with my family thanks for this great recipe new subscriber here
I’m straight up Mexican but made this and some tostones and mayoketchup for a pot luck at work and all I’m saying I was that I was certified PR by the PR abuela at work lol she was the no nene you are PR I knew it you talked to fast in Spanish for a Mexican and now this lol she said the cruerito was soo good! Sooo thank you 🙏
Well, you know it's legit when the Abuela vets it, so welcome to the Puerto Rican club, Homie! I'll put your membership card in the mail asap.
@@SenseandEdibility lmao 🤣 woohoooo
"I knew you talked too fast in Spanish for a Mexican" lollllll 😂
Boy am I glad I found you. I have been waiting to have some authentic Spanish food in my cooking, library, thanks to you now I will.😊
Hope you enjoy
Dios mio! You are freakin’ bomb! This is so detailed. Me encanta! Thank you for this video as I can NEVER get my cuerito crispy. So, once again, thank you!!
Awww, thanks so much! I'm so glad for you!
Thank you lord and thank you sister. You taught, i learned, then put your teachings to the test, family and friends were speechless. Thank you so much for sharing your knowledge. Much Love sister. Amen.
You had me at "that's it. That's the whole video" 🤣
LOL!!!
THANK YOU for not rushing the recipe and adding extra and unnecessary info
Thank you for sharing!
I cant wait to try this soon enough
My pleasure.
Wow I’m so impressed with that pork shoulder and THAT SKIN . I look forward to trying your recipe. I’m all signed up to receive all your appearance/cook lesson. Thank you
Hope you enjoy
I would like to thank you so much for your recipe for making Pernil I made it today and it was delicious and the skin was perfect. September 7,2023. Thanks again
My pleasure 😊
My brother had a little trouble tracking down a pork shoulder roast that still had the skin on it. When he bought one at a Spanish market and told the people he buying it for Pernil, the ladies asked him if his wife was Puerto Rican? (We're Irish with blonde hair and blue eyes) He laughed, and said no, he's the cook.
I don't know why, but it does seem to be harder to find a good pernil with the skin still on. I hope he was able to find it. And go him! I love that he's able to prepare our traditional foods.
There's plenty of carribean Hispanics with blond hair blue eyes. Let her talk that smack to me.
@@joltjolt5060 You're right! Two of my favorite cousins are blonde with blue eyes (and 100% Puerto Rican). You do your thing!
This is the best video I have seen and listened to about Pernil. Thank you for how explicitly you explained how and why you marinate 3 days. It is delicious and I love to make it at least 1 or 2 times over the winter. Worth every, single, cent. Yum!!!
Thanks so much! I'm glad you found the explanations and video helpful! Happy holidays.