Hi, thank you for your video! Can you please clarify the roasting directions? Is it 250 degrees and checking and basting every 1.5 hours with the lid on? And then a higher temperature (450 degrees) for the last hour with the lid off?
Thank you for the recipe, I marinated mine and put it in the fridge for xmas dinner. Can I leave it marinating for 2 days to really let the flavors soak in? I will update the post and let you know when we serve it for xmas!!
Yayyy that makes me so happy to hear that you’re trying the recipe! Absolutely, that will def let the flavors soak in. Only suggestion I would give is to flip it once or twice in between time so the juices are evenly distributed through the whole pork. Can’t wait to hear how you like it looking forward to your feedback! Thanks again!
I made the Pernil for dinner after it marinated for 2 days. I served it with arroz con gandules. The meat was so tender, we used tongs to pull the meat off the bone. It was flavorful, succulent, fall off the bone tender, it was the the crown of the meal. We also had a small prime rib for those who wanted a beef option. By the end of dinner, the Pernil was gone with people wanting to take some home but there was nothing left to give them; mind you, it was a 10 pound Pernil. Thank you and bless you. It made the Christmas meal a memory that many will talk about for years. Many wanted the recipe so I gave them the link to your video. Know anyone who wants left over beef still have allot of it left? Lol. This recipe will be added to our family cookbook which is added or updated from generation to generation.
@@Remen_guist Thank you so much! This makes my heart smile! Soooo happy that you tried my recipe and it was a success! Merry Christmas to you and yours!
@@SableSoSavvy Yes I did and it looked pale ith lots of broth. I forgot to stab the heck out of the pernil, and fill the holes with the ajo and sazon, or any seasoning. The I placed it in the oven after using sozon Goya for coloring. It came out nice, but again, lo on seasoning because previous explanation. You should try it, and improve (not hard for you) on my attempt.
![MISSING: SLIM SHADY [Expanded Mourner’s Edition Trailer]](http://i.ytimg.com/vi/xh8qgHrOO1g/mqdefault.jpg)
Go girl yes just keep on mother's tradition going
❤️❤️❤️
Thank you. I’m looking forward to trying this recipe.
❤️
That looks AMAZING. Lord have mercy, lol. Buen provecho.
Thank you!
Yo, You mad pretty yo ! 😍
Thank you!
Thank you so much , I always wanted to learn how to make this one. Yum
Hello there ✨ thank you for being here! I hope you enjoy it as much as I do!
I am so grateful I found you! ❤
Thank you!
Yummy !
🇱🇷🤎 I want this ! Can you do the dip recipe that I love next lol 🥰
Great video 💌
Thank you!
How long at 250 and how long at 450? Ots not clear
Hi, thank you for your video! Can you please clarify the roasting directions? Is it 250 degrees and checking and basting every 1.5 hours with the lid on? And then a higher temperature (450 degrees) for the last hour with the lid off?
Correct!
Thank you for the recipe, I marinated mine and put it in the fridge for xmas dinner. Can I leave it marinating for 2 days to really let the flavors soak in? I will update the post and let you know when we serve it for xmas!!
Yayyy that makes me so happy to hear that you’re trying the recipe! Absolutely, that will def let the flavors soak in. Only suggestion I would give is to flip it once or twice in between time so the juices are evenly distributed through the whole pork. Can’t wait to hear how you like it looking forward to your feedback! Thanks again!
I made the Pernil for dinner after it marinated for 2 days. I served it with arroz con gandules. The meat was so tender, we used tongs to pull the meat off the bone. It was flavorful, succulent, fall off the bone tender, it was the the crown of the meal. We also had a small prime rib for those who wanted a beef option. By the end of dinner, the Pernil was gone with people wanting to take some home but there was nothing left to give them; mind you, it was a 10 pound Pernil. Thank you and bless you. It made the Christmas meal a memory that many will talk about for years. Many wanted the recipe so I gave them the link to your video. Know anyone who wants left over beef still have allot of it left? Lol. This recipe will be added to our family cookbook which is added or updated from generation to generation.
@@Remen_guist Thank you so much! This makes my heart smile! Soooo happy that you tried my recipe and it was a success! Merry Christmas to you and yours!
Have you made a Pernil in the Instant Pot, then moving it to the Oven?
I have not tried that before. Have you?
@@SableSoSavvy Yes I did and it looked pale ith lots of broth. I forgot to stab the heck out of the pernil, and fill the holes with the ajo and sazon, or any seasoning. The I placed it in the oven after using sozon Goya for coloring. It came out nice, but again, lo on seasoning because previous explanation. You should try it, and improve (not hard for you) on my attempt.
I just found her channel what happened
Welcome! ♥️
ese pernil esta' sobre cosinado y esta bien son Buenos para tacos mexicanos pero un buen pernil no deve' desprenderce del Hueso
Next time you gotta take a bite of the skin on camera prima
Will do!