Let's Make a Pernil (Puerto Rican Roast Pork Shoulder)!
ฝัง
- เผยแพร่เมื่อ 22 ก.ค. 2024
- Pernil (Roast Pork Shoulder) is a staple at many Puerto Rican celebrations. Flavored with lots of garlic and herbs and topped with a crunchy skin (cuero or chicharrón).
10 pound pork shoulder bone-in, skin-on
1/4 cup white vinegar
16 cloves garlic (or 2 heads) peeled and mashed to a paste
2 tablespoons Sofrito
2 tablespoons Adobo seasoning
2 tablespoons onion powder (NOT granulated garlic as mentioned in the video)
1 1/2 tablespoons sazón
1 1/2 tablespoons dried oregano leaves
1/2 tablespoon kosher salt plus more for seasoning prior to roasting
1 1/2 teaspoons black pepper
Find the full recipe here:
senseandedibility.com/pernil-...
Equipment used in this video:
Boning knife: amzn.to/3GjWfyt
Chef Knife: amzn.to/3njRSMd
Pilón: amzn.to/3feSAWU
Roaster with Rack: amzn.to/3K2IJSc
As an Amazon Associate I earn from qualifying purchases.
Timestamps:
Intro: 00:00
Prepping the Pernil: 01:46
Making the Marinade: 03:21
Marinating the Pernil: 04:54
Types of Pans for Roasting: 06:19
Roasting the Pernil: 07:04
FAQs: 09:16
Outtakes: 22:42
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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!
The way she tapped on it I died!!!!!!
LOL!!!
Yeah, I did too.
It was the crunch for me 😱🤤🥰
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.
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.
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.
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!
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.
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 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
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.
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.
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!
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
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 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!
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.
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!
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!
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.
I almost don't believe this was done in an oven. This is amazing. Thank you!!!!
You're welcome!
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!
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!!!
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!
Don't be afraid to touch your meat😂😂💀
Great recipe sis. The wife & I actually wanted to learn how to make this. Thanks👌🏾
Enjoy!!
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
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!
You just enhanced my cooking abilities on how to cook a Pernil. I love the Loud Crunching Noises....Felice Navidad
Feliz Navidad a ti!
When the cuerito is crispy, you know it's poppin
I know that's right!
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
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.
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.
Glad to see many people liking Puertorican food🤤🤤💪
Isn't it beautiful?
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.
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!!
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.
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.😂
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.
Oh man! She nailed it with that pernil! Eeeepa! 🇵🇷
Thanks so much!
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.
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.
And you know i'm in love with this beautiful boricua. OMG
LOL!!! Pernil has that effect on people.
@@SenseandEdibility 💕
I meant to give you an update. I came back to your channel to get a Refresher on the seasoning.
When I prepared the holiday meal A few months ago I followed your recipe to the letter.
Using a gas oven and it came out perfect. The skin was unbelievably Crispy and the meat was very tender and juicy. This was all done without covering it up. I did it in a rack roasting pan. Thank you so much.
That makes me so happy to know!
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.
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
It just went in the oven. I can't wait. I'm not PR but my good friend's mom taught me how to make aroz con gandules and sofrito many years ago. I knew this video was good but I checked out your sofrito video and when you,said you used to use ice cube trays but switched to baggies flat, I was like yep, legit. I even tried the olives and capers in this batch since you have all my trust. I found some church friends who need a meal so i could practice the pernil. I cant wait. Thank you for being so kind, patient and histerical. I also need a moment after getting at the first bite of quero ❤❤
Thanks so much! How sweet of you to prepare it for a family in need.
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. ❤
You answered every single question I had…I’m cooking this tomorrow for Easter! New subby! Thank you!!!
Happy Easter to you and yours!
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!
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!
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.
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.
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!
You are a God send. Thank you for your full description on how to prepare the pork shoulder.
Aww, it's my pleasure Patricia!
That is exactly how my PR dad loves it! Since he has gotten older he hasn’t been making it, so I am going to try your recipe for this Sunday! I hope I can get it as crispy and tender as yours! 😋
Hope you enjoy
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. ❤
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!!
I made it just like instructed, Man! Did it come out freaking Delicious 👍thank you , I gave some to my sister she loved it she asked me how I cooked it and i told her and showed her your video and she watched it and cooked it like you showed and did it and it came out Beautiful and Delicious,any time anybody is going to cook a pernil I show them your video, Thank you again ❤God Bless 🙏🏼
Glad you liked it!!
Great video! I haven't made pernil in years but you have inspired me to do it again, maybe for Christmas. Thank you for teaching with such clarity, precision, and good humor.
Enjoy and happy holidays!
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!
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 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.
Outstanding presentation! Love the tongue in cheek humor as well. You've taken away my fear of trying this recipe. 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!
Glad it was helpful, Sis! Thank you so much for watching.
Yeah her instructions are simple and to the point....That skin was amazing.
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!
I just want to thank you for taking your time to explain it all and make me laugh! Gracias QDTB!
Thank you so much! I'm glad I could bring a smile to your face!
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!
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!
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
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!
Thank you!! Such a thorough teaching!! ❤
You had me at "that's it. That's the whole video" 🤣
LOL!!!
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!
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.
I love the first 30 seconds, tap tap tap... that's it. Let's be honest, you put some love into that cooking. ❤️
Always. Food cooked without love tastes nasty.
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!
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.
YUM! This Irish woman knows how to cook this & my family loves it.
I love that!!
I dont eat pork no more but this takes me back to a time. Nom nom nom😋😋😋😄😄😄
I totally get it. This is one of the recipes I missed most when I was vegan.
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 😂
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
Thank you so much for this recipe! I made this the first time today and it turned out great! Many many compliments and every one fought over the crispy skin!
Great video! Pernil looks great and super crispy. Gracias y Que Dios te bendiga 🙏❤️🤗
Amen! Muchísimas gracias!
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
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!
Thank you so much for answering the questions. My grandmother use to cook this and I never got her recipe.
Hello yes indeed I enjoyed this video. I’m very happy that for once’s I now have a better understanding as to how to cook and appreciate what our culture has produced such great things and we’re able to shear with the world we live in. Thank you so much for that great information given by you. God bless and keep continuing educating us with your wisdom and knowledge. Sincerely Jose Vigo.
But where the Mofongos at???😁😆🧐🤣
I'm gonna bring it and it's gonna be lit! LOL!!
I'm having so much fun watching you talk, i love your video
This was fantastic!! Pork is my absolute favorite meat!!! Thanks for sharing 👏👏💕
My pleasure! Thanks for watching!
Mine too!
This was my birthday dinner every year from my Irish mother. Literally the best thing I’ve ever eaten.
Right?!? So good.
Wao, quizás el mejor y mas completo video de pernil puertorriqueño al horno en youtube.
Ay gracias! Muchísimas gracias!
worked out great, thankyou. Enjoyed immensely.
I really enjoyed your very informative, relaxed way of teaching. Very common sense and now I wanna make my own pernil!!
Thank you! That’s a really kind thing to say.
You are absolutely right! I love visiting my brother and sister-in-law (who is Puerto Rican) and having Pernil during the holidays. Since we are from Louisiana (and do Cajun cooking), it gets quite interesting! Thanks for sharing! Let the cooking contest(s) begin!
Aww shucks!! A holiday throwdown!
Thank you for making a pernil so simple. Thanks for the tips
It's my pleasure! I hope it helps.
I should stop watching food videos late at night... 🤣🤣🤣 All of a sudden, I am so hungry...
Best video I have seen about how to cook a pernil! I'm going to cook mine the way you did. Can't wait for that cuerito... 😋😋😋
There is no other cuisine like Puertorrican cuisine! It's just the best! 🇵🇷 🇵🇷 🇵🇷 🇵🇷
Enjoy!
Omg, girl that recipe is on fire!!!! I took one bite and I’m hooked! You slay!!!
A perfectly paced, likable video that could not be better.
I appreciate that Pat. Thank you!