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

By: Leslie

Leslie — Tue, 04 Jun 2013 00:32:58 +0000

Looks amazing! My question is if I just want to cook it only at 275 degrees and would like it to be ready by 5, how long should I leave it in? Mine weighs between 8-9 lbs

By: fred val

fred val — Thu, 16 May 2013 03:33:06 +0000

Mmm…… comfort food at its best. Life is beautiful

By: Jonny & Amy

Jonny & Amy — Mon, 29 Apr 2013 13:24:59 +0000

@Kristin: thanks for the comment and for visiting. Hope the pernil came out great, but let us know if you have any tweaks to the recipe!

By: Kristin

Kristin — Thu, 25 Apr 2013 14:58:56 +0000

I love pernil! I use my own recipe, which is actually very similar to yours, anyway. But I found your recipe when I was googling for a low and slow way to roast the pernil. I usually just cover it and bake on 375, then uncover for the last hour to crisp the skin. But last time I cooked a pernil, I tried the low and slow method and it came out even better. Woke up today and could not remember, for the life of me what the temp settings were, though, so I googled, “slow roasted pernil” and came upon your recipe. I’m about to pop the pernil in the oven as I write this. Thanks!

By: Darren

Darren — Fri, 19 Apr 2013 01:04:05 +0000

I always do the slow roast with mine as well. Amazing outcome. Also, try also stuffing the holes with pimiento stuffed green olives along with the garlic! Occasionally I will make my own adobo with lime juice, vinegar, garlic, salt and pepper. Try it!! Comes out AMAZING!

By: Jennifer

Jennifer — Sat, 30 Mar 2013 23:01:59 +0000

I am not sure if you will see this or not but i was searching for recipes for a 9lb bone in fresh pork leg, i guess its also called a fresh ham. I am wanting to make this for easter tommorow and we are going out all day riding the fourwheelers and want to have it done after we get home. Thing this recipe will work?

By: Verity

Verity — Tue, 22 Jan 2013 16:59:56 +0000

Thank you soooo much for this cooking method. I have made it a few times now and it is easy and perfect each time. My husband is Cuban and I have been learning recipes from my mother-in-law. This one I did on my own and she and the entire family was extremely impressed as these cuts and recipes are new to me.
When i was ready to cut it… i grabbed the bone and did one twist and it came out clean… let me just say, I felt like a food superhero…lol. Thanks again

By: David & Christina

David & Christina — Sun, 30 Sep 2012 00:33:34 +0000

So my husband doesn’t EVER cook. Last night I seasoned my pork, made my marinade, cut the skin almost completely off except for one tiny piece left attached and I put it in my roasting pan. I gave him directions on how to let it come to room temperature, how to start high and then end low and I left home at 7:00am to go to work. I just got home and saw it wrapped up in the oven. I opened my little package of joy tore off a piece, and the WHOLE DAMN THING fell of the bone. It is sooooooooo good. I’m putting this site on my favorites bar. Thanks

By: American Food Is Underrated | So.. this one time, in Camden

American Food Is Underrated | So.. this one time, in Camden — Thu, 13 Sep 2012 21:27:13 +0000

[...] New York City and food was mentioned. It turns out that a hugely popular dish is something called Pernil, which is slow-cooked pork shoulder. It’s cheap, and because it’s slowly cooked at a [...]

By: Neeci

Neeci — Fri, 10 Aug 2012 21:41:40 +0000

I made this for Christmas for my then boyfriend, his mother and brothers (who are all puerto rican) and my mother (who hates pork), along with a apricot glazed ham and a fried turkey; let me tell you everything else was left but the pernil (and my status as a girlfriend, he proposed that same day)! Thank you soooo much for the recipe! We’re trying it in the slow cooker today, wish us lucl!