Comments on: Low and Slow – Even More Succulent Pernil, But Only If You Have the Time!

By: Jonny & Amy

Jonny & Amy — Sun, 05 Feb 2012 14:42:15 +0000

@Juan Villar: so glad it worked out well for you! There’s nothing better than hearing that.

By: Juan Villar

Juan Villar — Sat, 04 Feb 2012 20:13:09 +0000

This works really well, low and slow be ‘da way 2 go! Low and slow is a standard in great barbecue, it is no different for a great pernil. Patience is a virtue!

By: Matt

Matt — Mon, 30 Jan 2012 03:18:29 +0000

THANK YOU! Amy and Jonny, the pork came out GREAT!
I ended up putting the 2-10 lb big ass pork butts in at 11pm to be served for a 12 noon party. I had to change up my cooking process. The 2 butts were to big for my 1 pan. I put 1- 10 pounder in the oven and the other in my huge Dutch oven. Started them at the same time and ended at the same time (roughly 10 hours cooking time) but fall off the bone goodness! Tender and delicious thank you again. Triple A plus!

By: Jonny & Amy

Jonny & Amy — Thu, 26 Jan 2012 15:59:02 +0000

Ok, so (and I always go back and refer to my recipe), the timing is about an hour to 1 1/2 hours per pound for low and slow. Will you be cooking both at the same time, in the same oven? Keep that in mind b/c sometimes (and you need to know your oven), ovens sometimes take a bit longer to cook if they are more crowded. The good thing about this pernil is you almost can’t really ruin it by cooking it a bit longer. remember to take the pernil out of the fridge a few hours before you cook to bring it to room temp. cooking is at an hour to 1.5 hrs per pound per pernil. So, that would mean, 1 hour at the higher temp, you’ll need about 9 hours at the lower temp to 14 hours. Maybe choose a number in the middle? 1 hour at the high temp then 11.5 hours at the low temp (12.5 hours total)?

You really can’t mess this up unless you under cook it (and, to me, the long marinade really helps too). For an 11am gathering, stick it in around 9.30 or 10PM the day before, (don’t forget the 1 hour at a high temp and then you turn it down – so don’t fall asleep w/ the pernil in a 475 oven!), remove the foil for the last 20-30 mins, take it out around 10 or 10.30am, let it sit for 15 to 30 mins then carve for the gathering. good luck and i hope it all goes well – you’ll do great.

let us know how it goes if you can!

amy and jonny

By: Matt

Matt — Wed, 25 Jan 2012 21:30:05 +0000

I have read the reviews and this and this low and slow Pork butt sounds GREAT!I have a question , as a first timer doing this reciepe. I am having a big family gathering for my daughters first birthday in 4 days. I have 2-10 lb big ass pork butts! I am going to marinate them starting today. My question is when do I start cooking them for a 11 am gathering?

By: Randy

Randy — Mon, 16 Jan 2012 00:59:48 +0000

Hey Jonny & Amy, it was absolutely wonderful…can one say succulent on the Internet? I made it with black beans and rice on the side. The skin was a bit too charred, but the meat was so juicy. I will definitely use this recipe again. Low and slow is a good thing.

By: Jonny & Amy

Jonny & Amy — Sun, 15 Jan 2012 21:14:58 +0000

Hey, Randy! Hope you stop by to let us know how it turns out – thanks for the comment and hope you enjoy!

By: Randy

Randy — Sun, 15 Jan 2012 18:44:49 +0000

I put two shoulders in the oven about two hours ago. The house is smelling really good. I’m sure it will taste as good as it smells.

By: Julianna

Julianna — Mon, 02 Jan 2012 00:42:47 +0000

Imagine my surprise to find you still replying to folks as of Dec 2011. I just made this today 1/1/12 for New Year’s Day dinner. I had to go with the original method because my family couldn’t wait that long. So at 11:00 am I poured OJ over it and started pushing in the garlic. It marinated for only 1/2 hour, but it was at room temp which I think is critical. 6lb roast would have been done around 3:30, so lowered it to 325 and cooked until 5 with the last 45 minutes being uncovered. It was FANTASTIC, MOUTHWATERING & DELICIOUS! My husband raved and my children devoured it (even the 6 year old). I love the flavors but was concerned about the pairing with saurkraut and mashed potatoes for an ‘original’ New Years Day menu, but it went together amazingly. One little tip that we enjoyed was that I left some of the sliced onions on top and when it was crisping up the skin, the onions crunched up too like little fried sticks-the kids were eating them like crazy and when I said they were onions they said “huh?” Eww! That taught them a lesson that you can like foods cooked in another way even if you think don’t like it. Anyway thank you so much – you made our 2012 have a delicious beginning.

By: Jonny & Amy

Jonny & Amy — Sat, 31 Dec 2011 17:49:43 +0000

Hi, Ted.

On low and slow cooking (bone-in pernil), I would definitely recommend and hour to an hour and half per pound. That’s a enormous pork shoulder! And, unless you cook at a higher temp, you’ll definitely want at least 25 hours to cook it. I’d reserve longer if you have it. You could always choose to cook it at a higher temp for less time, you just may not get it as juicy and moist as it would if it was cooked super low and slow.

Good luck! It’ll be delish, I’m sure.

You could try the higher temp method if you’re “in a rush” (hope you’re not w/ a 25 pounder!) - http://www.weareneverfull.com/easy-and-cheap-i-like-my-men-like-i-like-my-food/ – that cooks it at about 350 for 30 to 45 mins per pound.

Happy New Year!

amy and jonny