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

By: We Are Never Full » Mofongo: Open Mouth, Insert History

We Are Never Full » Mofongo: Open Mouth, Insert History — Fri, 30 Jul 2010 15:43:09 +0000

[...] this on an island where the perennial feast-time favorite, the long slow roasted pork dish called pernil is accompanied by both rice and beans and tostones. The competition in terms of delicious flavors [...]

By: teri Biancardi

teri Biancardi — Tue, 22 Jun 2010 03:00:29 +0000

Being that I was having company and trying this for the first time, I did not experiment. I marinated the roast for two days in a baggie. Then I cooked the almost 10 pound roast for about 11 hours at 275. I put it in at night, and when I woke up the next morning- it was done. I wrapped it tightly and it stayed warm until I served it later for an early dinner party. I served 12 people and had only little left over! The meat just fell apart- you were so right! The flavors were amazing and brought back memories of my mother’s pernil.
Next time, I will by-pass the Adobo- I thought it made the pork too salty. I’ll use kosher salt instead. Thanks again for this great recipe!

By: admin

admin — Wed, 16 Jun 2010 00:11:42 +0000

I would say to def. cook it for the 9 hours. the best part of this cut of meat is it’s hard to overcook. Try it out at 200 for a longer time – it’ll be an experiment that I’d love to hear about. Otherwise, follow our directions since I can tell you first hand that it works – and works deliciously!! Good luck, Teri!

By: teri Biancardi

teri Biancardi — Mon, 14 Jun 2010 22:46:39 +0000

If I have a 9 lb bone in shoulder- do I still cook it the nine hours, or should I roast it longer? And, is it possible to roast it at an even lower temp, say 200 degrees, but roast it for an even longer time- say overnight ?

By: admin

admin — Sun, 23 May 2010 21:58:41 +0000

ria, joy, skip and susan and karen: Thank you, thank you, thank you for the wonderful comments. Tons of leftovers are why you make so many! Karen, great idea for the pulled pork tacos. We also recommend some Cuban Sandwiches with the leftovers! Check out our recipe here for inspiration: http://www.weareneverfull.com/cuban-sandwiches-the-best-way-to-eat-up-leftovers/

By: We Are Never Full » Arroz con Gandules (Rice with Pigeon Peas): A Puerto Rican Must-Eat

Sun, 23 May 2010 21:56:06 +0000

[...] meal. If you want to mix it up a bit, do as our reader Christine does and serve it along with Puerto Rican slow roasted pork shoulder, Pernil, instead of the bits of [...]

By: Karen

Karen — Sat, 22 May 2010 21:56:43 +0000

I love your pernil recipe. I used your low and slow method and the results were spectacular. I had tons of left overs, which have made the best pulled pork tacos I ever ate. Thanks for this amazing recipe!

By: Skip and Susan

Skip and Susan — Mon, 05 Apr 2010 00:02:55 +0000

Wow! What a GREAT recipe! We just made this and it turned out absolutely wonderful! We marinated a seven pound picnic roast for 24 hours inserting 12 cloves of garlic, roasted at 475 for one hour and slow cooked it at 250 for 9 hours. The resulting product was moist and almost buttery in texture. The flavor components were complex and subtle with Adobo playing the major role. This is truly a memorable recipe and meal.

By: joy

joy — Sun, 14 Mar 2010 22:04:01 +0000

I was really happy to find a recipe that simple, with ingredients i can easily get here (Moscow, Russia). I’ts really fantastic and totally worth it’s time.
P.S. That was a torture day for our dog =)

By: Juan Manuel Lopez vs Yuriorkis Gamboa Are On A Collision Course | Fight Insight

Tue, 26 Jan 2010 04:16:38 +0000

[...] as he typically is on such matters, he will let this one marinate like some well-seasoned pernil. Superfight-hungry fans would surely welcome this fight in light of recent [...]