I followed this recipe for a Pernil I cooked up last night. THE BEST PERNIL I ever made. I was a little suspicious of the simple marinade and didn't think it would be very flavorful. Boy was I wrong! The fresh ingredients make all the difference. Full of flavor and the meat literally fell right off the bone. Jeff and Jo, you guys rock! Thank you for this recipe!
I guess im randomly asking but does any of you know a way to log back into an instagram account..? I somehow lost the password. I would love any help you can offer me.
@Dalton Alfonso thanks so much for your reply. I got to the site thru google and im trying it out atm. Takes quite some time so I will reply here later with my results.
I must leave a comment to anyone out there second guessing this recipe.. I bought a 9lb pork shoulder, followed the recipe EXACTLY and I marinated the meat for a day and a half… Preparing the skin as instructed is a must! I am also cooking for someone who is very familiar with this dish since they grew up in Puerto Rico and they were concerned from the start there was no orange in this recipe.. let me tell you that not only did this pork taste to die for, it passed extensive scrutiny and is in high demand now! It’s absolutely delicious and I’ll always make it this way from here on out.
Came out delicious! Take it from this Irishman and dice up a couple potatoes during that last hour and put them in that flavored water…unbelievable flavor in them
Making this as part of a meal of remembrance for our 95 year old Puerto Rican abuela who passed away recently! It's cooking now and smells amazing. She taught me everything I know about puerto rican cooking! Our feast is pernil, arroz con gandules, pan de aqua, spicy ensalada, and a creamy flan for dessert. We miss you Momo!!!
Made this for my neighbor last month, which took some chutzpah since I’m Jewish and he’s Cuban. It was AMAZING. In fact, he called it “Epic.” Making it again this Sunday. Can’t wait. P.S. I hope my Rabbi doesn’t see this post! 😜
Yeah, I''m jewish too, don't worry, I wont say anything, pernil is one of my favorite hata's XD BTW, if you haven't tried removing the skin to season under it and then again on top, try it, it basically becomes chicharrón, and it's so dang good.
I love this recipe, but there is one simple trick to improve it. To prevent the foil from sticking to and potentially spoiling a perfect cuerito, simply apply some cooking spray to a sheet of parchment paper. Then place that as a barrier between the skin and the aluminum foil before wrapping. Works like a charm.
White guy from California cooking for his Puerto Rican wife from New Jersey. My rub became rather complicated over the years, now I'm inspired to go back to basics. Also removing the skin is something I've never heard of. Time for a Summertime Pernil.
Today was my first time eating or cooking this. Wow. Some of the best pork I've ever eaten. And most importantly, our Puerto Rican guests absolutely loved it. I added additional seasonings to the marinade and instead of water I used a combination fresh orange, lime juice and a little broth. Thanks!
@@JeffandJosPuertoRicanKitchen soy católico y no quiero decir cosas malas de la gente perdóname mujer Ya borre los comentarios perdóname otra vez me voy a ir a confesar con el padre dime que me perdonas por favor
Good, simple recipe! I used fresh oregano and garlic, marinaded for 36hrs... it came out amazing. 8lb Pork Shoulder, 3.5hrs covered 1hr 15min uncovered (non convection) to crisp the skin. The skin was crunchy and then melts in your mouth.
I made the recipe the way it was explained (just added more garlic cloves). It was PHENOMENAL! The meat fell off the bone. The inside was moist and flavorful while the outside was crunchy. Best pernil that we have ever made and taste! We won't wait until next Christmas to do it again. :)
More garlic is most definitely the way to go! Any Puerto Rican, I ever broken bread with had a decent amount of garlic in “Everything...” and honestly I couldn't/wouldnt have it any other way!!!
I discovered this recipe three years ago, and refer to it every year. My husband is Puerto Rican, and he says it's just as good as his mother used to make it.
Ive used this recipe for the pernil. 4xs now to be exact. u have mastered this pernil. your techniques such as taking the skin off and scoring the skin. Genius! Thank u so much for taking ur time to share you skills and knowledge with us.
Just made pernil , following your recipe. I have cooked over a hundred pork shoulders throughout the years, this was hands down the best I’ve ever had and I have never ate Puerto Rican food before. I made y’all arroz con gandules to go with it, also amazing.
I used this recipe and this was by far the best pernil I ever made! It beats all my aunts' recipes and that is a hard task! Taking the skin off was the game changer for me. Thanks so much, this will forever be a staple for holidays and the recipe/method I will pass on
I did it!!!!!! I don't cook often! I was nervous! I am so proud that I did this!! It was SOOOOO good! Now I want to know what else I can make!! I wish I could add a picture here! Wow!! It came out PERFECTLY!! Thank you for this. I added a bit more garlic... but otherwise, I cooked it exactly the same! Thank you! Thank you! ❤Thank you!!!! 😊 🥰😁
Cooked this for my PR in-laws. It impressed my in-laws pride because it was better than most Pernil they’ve had! For the marinade, I just used my homemade sofrito and added extra garlic, salt, and adobo blended into it. Amazing!
@@JeffandJosPuertoRicanKitchen haha! Awesome!! It’s well-deserved! I have generations of family in PR now who are blown away that this white guy could whip out Pernil like that!
My wife has made pernil for Christmas every year. She has tried getting that crispy skin but hasn’t been able to achieve this until she tried this recipe. Wow! My stomach and tastebuds were so happy! Everyone was impressed and happy. The recipe was a couple of steps but pretty simple and as long as you follow the steps you achieve the amazing flavor and crunchy skin. Thanks so much! My wife said she will be making this recipe every Christmas from now on :)
I made this for Christmas this year. It was one of the best things I've ever cooked in my life! I absolutely recommend this recipe to anyone interested in pernil!
I tried this technique for Thanksgiving. What a hit.. everyone loved it. Even the skin people were amazed of how good it came out.. thanks for your tip. 👍
Hi there, great looking cuerito! I learned to make pernil with my Mom, who learned from her mom, who in turn, learned from her mom and so on. Her ingredients for the Adobo were 2-3 garlic cloves per pound, salt, black pepper, oregano, a bit of oil, all mashed in a pilon; as I still do. The pilon is important because it helps the garlic release its oils and the flavors are better distributed. She would always tell me "if you want the authentic Puerto Rican flavor you have to make the pernil the way I'm showing you". I've always done it that way because I love the wonderful boricua flavor. A few years ago, I went to the Island with my Sons and we went to eat at a place famous for their lechon and my son said to me "Mom this lechon rivals yours" he meant my pernil because I don't make lechon but ok. I felt so proud and I immediately thought of my Mom. The only thing I've added has been a tad of good sofrito, and a bit of recao and that's it. I noticed you didn't add any black pepper to your beautiful pernil. Is there a particular reason why?
Yes black pepper is the main spice along with the garlic. I roasted whole porks every year and my grandmas seasoning of garlic, black pepper, salt, a bit of oregano plus achiote ( annato) oil was all that was used. Any other spice will change the taste.
Very well made. Many people out there change the marínate and makes a big difference. This is the best and simplest marinade. The way mommy used to make it. I’m glad people outside the circle enjoy this authentic dish from back home. Thank you!!
I never thought I'd be able to make a pernil - seemed complicated! But with your recipe, I've made pernil several times already, and it's always a hit with guests!! I also make Puerto Rican-style cauliflower rice to go with it (to keep it low carb). Awesome, awesome!! Thank you so much for demystifying this wonderful, traditional dish! 😋
I'm Dominican and my family always par boils it and adds sofrito to it. I wanted something different and followed your recipe. Omgg it's truly the best, soft, moist and scoring the skin makes it really crispy. Thank you.
I followed your recipe exactly, and my pernil came out delicious. Flavors were more less the same as before, but the crispy skin and overall juiciness was truly amazing. Now I'm the designated pernil cook of the family. Thanks for sharing your secrets.
Very well presented, clear and easy to follow instructions, just as important as enjoying a great recipe! I will be making this one for Christmas. Felicidades y Feliz Navidad!
@@JeffandJosPuertoRicanKitchen It was PERFECT! I used the leftover meat with some amazing ham and sausage to fill my pastels which were heavenly! I love the holidays, but I KNOW I need to get my butt to the gym and shed these holiday fat pounds before I bust. lol
I tried this recipe this past weekend and I can confirm that it's AWESOME! The marinade is simple to make and the finished product is delicious. Highly recommend. Just a note, when you're baking the pork at 450 just keep an eye on your pan. I destroyed mine because the fat burned haha. I should have kept adding more water. I will be using this recipe from now on to make pernil.
I keep coming back every year for a refresher, I thought I use to make it good but after following these easy steps man it comes out great, and the skin this has become a family favorite enjoy
O-M-G! 🤯🤤🤤🤤. You guys are Thee Best!!! Thank you for the great recipe. You guys should be in the Pernil Hall of Fame. Your recipes are awesome. Thanks 👍
Cooking food for the holidays is what we Puerto Ricans do . But this year 2020 isn't like any other year because now we've gotta be extra careful because of that damn Covid-19 . So please try to keep yourself and loved ones safe 💓 when at the table . Peace, love and much respect to you , your family and friends . God bless.
I just wanted to grabbed it from my screen and take a chunk out of it...right now!!! I love 'Perníl' with 'Guineos Verdes' or some 'Mofongo'. *Jeff & Jo's PUERTORICAN Kitchen's the place to get the Best Boricua Food, I am honored, and very hungry for my favorite 'Perníl' platter. Jeff & Jo's where any dish of PUERTORICAN Cuisine is simply 'Bien Rico'.!🇵🇷.*
This recipe is so perfect...it is foolproof!! My wife is Puerto Rican, so I normally stick to making Italian Specialties, and she normally cooks every style, and of course good Puerto Rican specialities....For Mothers day, i wanted to surprise her and my family...so, I took the deep dive into your recipe!.....Perfect results, just following your step by step...Everyone was happy! I want to thank you posting such an efficient and easy to follow recipe! Perfect results! Thank you so much! Rob
Wow! What a beautiful looking pernil. I’m definitely making this on Christmas. You can’t forget arroz with gandules and pasteles with potato salad on the side!😀 Thanks Jeff for the post!
All these years making pernil, (Gracias a Mami y Abuela) And I must say.... you just blew my mind by using fresh oregano! Makes perfect sense, we know fresh ingredients are always best, but family recipe is so ingrained that I’ve never given thought of using anything other than the specific oregano molido that mom always used. I watched your video because I’m always curious how others cook and I’m sure glad I did. Looking forward to tweaking my family recipe come Noche Buena. Thank you for sharing.
So glad we were able to share this with you! 😄 I know family recipes are a real treasure and not something to be easily changed, so really appreciate that you are willing to give it a try. I hope you and your family enjoy! And Feliz Navidad! 🎄❄❤
When you said, "Delicious", it looked like you were about to cry. I've had many kinds of food that made me do that. I've never had it. I will try it. Something new for the Christmas table.
This is hands down the best way to make this!!! I came across your video late last night. I just made it today for my family, and they all loved it!! THE SKIN!!! Super crunchy all around! The pernil came out really moist. Just perfect! Thank you soo much for this! I’ll never make it the regular way again!!🙏🏼💃🏼
Coming from New York growing up this was all the rave to Puerto Rican friends. It wud be the first meat gone, I mean not a trace left. I love it it's delicious! It like Ham to the American family.
Made this Penil recipe for the family, and they said I absolutely knocked it out of the park in terms of flavor and texture, but with a few variations, For the steaming phase, I lined the bottom of the roasting pan with banana leaves I cleaned earlier before adding water; This ensured no tin foil would stick and it adds flavor. Also draped the top part with leaves as well. The actual cooking time turned out longer than in this video, the final 450 degree roasting with the foil and leaves off took about 1 hour and 45 minutes, I also used a bakers torch to really crisp up the skin. Results were super crispy skin with fork tender meat. And also, guests loved that it wasn't overly salty!. definitely make your own Adobo, his recipe is great, but add rosemary and thyme to the spice mix.
Made this for a Hispanic heritage month and man did it come out amazing. Followed directions exactly and it came out amazing. I shared your link with everyone who asked; simply amazing. Thank you for the recipe and for sharing this will be part of my holidays for years to come (now that I know I can make it!)
I used this recipe for Thanksgivings and it came out super delicious and super crispy. Everyone was fighting for the crunchy skin or chicharron. Moving forward i am making it this way all the time. Excellent job Joe. Keep posting new recipes!!!
Omg thanks for the recipe! I just took out my pernil! I allways had trouble with the skin! It was allways hard but kinda sticky! It sticks to ur teeth! I did a small one in the oven (your recipe)and another small one in the instant pot (my seasoning)then i placed it in the oven and added adobo and it turned out perfect! Merry Christmas
Been using you recipe for years and it’s a hit , I added my personal touch and instead of more water I add naranja argria , I serve it from the dish with the juices people absolutely love it
Brother I just made your pork today, hands down the best picnic pork I've done. I've done many, but this one is first hand. I'm going to swift around some of the ingredients, but same concept. EXCELLENT!! GOOD JOB ON YOUR PART. GOD BLESS!!!
Looks delicious & seems like a very easy doable recepie to follow. I LOVE pernil, but my bf does not eat anything pork-related but next time I visit my family in Brooklyn I'm def going to try this. Yes please! Omg I want some pernil right now.... 💃 Thank you for sharing, I appreciate this recepie/technique 👍
@brianconceicao2063 really no difference only it's kinda hard to come up with all super fresh puerto rican herbs every time you want to make puerto rican food, which i agree would be best but dont be disappointed if you use dried oregano..mi abuelita never had a convection oven, which would also be the better option and the only, only thing is I don't score the querito, and none of that matters cause it's always all gone anyway...100%, hands down, best pernil recipe..I share with anyone who asks me how I made it
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I followed this recipe for a Pernil I cooked up last night. THE BEST PERNIL I ever made. I was a little suspicious of the simple marinade and didn't think it would be very flavorful. Boy was I wrong! The fresh ingredients make all the difference. Full of flavor and the meat literally fell right off the bone. Jeff and Jo, you guys rock! Thank you for this recipe!
Yay! So glad you enjoyed! And thanks for sharing the results. Totally agree that it's all about the fresh ingredients 😊
Wow! Now I'm going to follow this recipe for Christmas!
Yes! Feliz Navidad!
I guess im randomly asking but does any of you know a way to log back into an instagram account..?
I somehow lost the password. I would love any help you can offer me.
@Dalton Alfonso thanks so much for your reply. I got to the site thru google and im trying it out atm.
Takes quite some time so I will reply here later with my results.
I must leave a comment to anyone out there second guessing this recipe.. I bought a 9lb pork shoulder, followed the recipe EXACTLY and I marinated the meat for a day and a half… Preparing the skin as instructed is a must! I am also cooking for someone who is very familiar with this dish since they grew up in Puerto Rico and they were concerned from the start there was no orange in this recipe.. let me tell you that not only did this pork taste to die for, it passed extensive scrutiny and is in high demand now! It’s absolutely delicious and I’ll always make it this way from here on out.
I don't use orange juice either and the taste is amazing!
Puerto Ricans do NOT use orange for Pernil, Dominicans do.
Came out delicious! Take it from this Irishman and dice up a couple potatoes during that last hour and put them in that flavored water…unbelievable flavor in them
Making this as part of a meal of remembrance for our 95 year old Puerto Rican abuela who passed away recently! It's cooking now and smells amazing. She taught me everything I know about puerto rican cooking! Our feast is pernil, arroz con gandules, pan de aqua, spicy ensalada, and a creamy flan for dessert. We miss you Momo!!!
Glad you can honor her!
Sounds super fantastico!!!❤
Hi happy holidays I am trying your recipe today I am preparing my pernil tonight for tomorrow, I'll let you know how it comes out thank you
The same with my family my mom did the best pernil you can eat she passed away 8 years ago I miss her cooking on the holidays
Made this for my neighbor last month, which took some chutzpah since I’m Jewish and he’s Cuban. It was AMAZING. In fact, he called it “Epic.” Making it again this Sunday. Can’t wait. P.S. I hope my Rabbi doesn’t see this post! 😜
Hahahahhaha
What a wonderful neighbor he has‼️☺️ He’s very fortunate ‼️😋
Yeah, I''m jewish too, don't worry, I wont say anything, pernil is one of my favorite hata's XD BTW, if you haven't tried removing the skin to season under it and then again on top, try it, it basically becomes chicharrón, and it's so dang good.
😂😂😂😂!!!!!
Love your comment so nice to hear kindness. For a change. Enjoy your day.
I love this recipe, but there is one simple trick to improve it. To prevent the foil from sticking to and potentially spoiling a perfect cuerito, simply apply some cooking spray to a sheet of parchment paper. Then place that as a barrier between the skin and the aluminum foil before wrapping. Works like a charm.
I saw your tip the other day and did it and no sticky skin!
White guy from California cooking for his Puerto Rican wife from New Jersey. My rub became rather complicated over the years, now I'm inspired to go back to basics.
Also removing the skin is something I've never heard of. Time for a Summertime Pernil.
Nice! Please let us know how you like it!
Today was my first time eating or cooking this. Wow. Some of the best pork I've ever eaten. And most importantly, our Puerto Rican guests absolutely loved it. I added additional seasonings to the marinade and instead of water I used a combination fresh orange, lime juice and a little broth. Thanks!
Awesome!!!
This is how my mom taught us to make it, simple ingredients but brings so much flavor. 🇵🇷🇵🇷
Agreed! Gotta let the pernil shine 😊
Your right,I made it this way and came out so good🇵🇷
@@JeffandJosPuertoRicanKitchen soy católico y no quiero decir cosas malas de la gente perdóname mujer Ya borre los comentarios perdóname otra vez me voy a ir a confesar con el padre dime que me perdonas por favor
@@Boshtel987 Le recomiendo un libro “Cortinas de Humo” escrito por Jack T. Chick.
Bendiciones amiga
I am a cuero man. This guy just taught me something new. I'm definitely going to try it.
Awesome!
Good, simple recipe! I used fresh oregano and garlic, marinaded for 36hrs... it came out amazing. 8lb Pork Shoulder, 3.5hrs covered 1hr 15min uncovered (non convection) to crisp the skin. The skin was crunchy and then melts in your mouth.
Thats great to hear!
I comeback to this video every time I made pernil to make sure is the best pernil ever!!!!!
Me and you both, my Puerto Rican father in-law always tells me it's the best he's ever had.
Thank you! In over 40 years, this is the best Pernil I have ever made. My son can't stop raving about it!🥰
That’s wonderful to hear!
Made this last year. My mom said it was the best pernil she ever had. Already prepped a 10lb one for Christmas dinner!
I made this today for the first time ever for my family for Christmas. It came out PERFECT! Thank you for this video. 💖🎄
I made the recipe the way it was explained (just added more garlic cloves). It was PHENOMENAL! The meat fell off the bone. The inside was moist and flavorful while the outside was crunchy. Best pernil that we have ever made and taste! We won't wait until next Christmas to do it again. :)
You can never go wrong with more garlic 😂😂 So glad you enjoyed Maria! And definitely no need to wait until the holidays for more pernil 😋
More garlic is most definitely the way to go! Any Puerto Rican, I ever broken bread with had a decent amount of garlic in “Everything...” and honestly I couldn't/wouldnt have it any other way!!!
love the sound of the cuero popping
You know it!!! Nothing like it!
Mmmmmm! That delicious pernil will go perfect with arroz con gandules!
💖🇵🇷💖🇵🇷💖🇵🇷💖🇵🇷💖🇵🇷💖🇵🇷💖
Oh yes!! And then great for leftover sandwiches the day after 😂😂
My mom made pernil every Christmas & pasteles too! She was from Cidra. RIP mi madre Bella....💖💖💖💖
When he bit into the cuerito and I heard that crunch i wanted to put my hand through the video and get me some
Hahahaha!! Gotta make some now!
Hahaha, I felt it in my ❤.
Cutting off the first bit made my mouth water
My mouth and eyes watered at the sound of the crunch.
Yeah, feel the same way....I buy chicharrones all the time....I gotta make it myself now
I discovered this recipe three years ago, and refer to it every year. My husband is Puerto Rican, and he says it's just as good as his mother used to make it.
Ive used this recipe for the pernil. 4xs now to be exact. u have mastered this pernil. your techniques such as taking the skin off and scoring the skin. Genius! Thank u so much for taking ur time to share you skills and knowledge with us.
Just made pernil , following your recipe. I have cooked over a hundred pork shoulders throughout the years, this was hands down the best I’ve ever had and I have never ate Puerto Rican food before. I made y’all arroz con gandules to go with it, also amazing.
That’s awesome to hear!! Welcome to Puerto Rican food!
I used this recipe and this was by far the best pernil I ever made! It beats all my aunts' recipes and that is a hard task! Taking the skin off was the game changer for me. Thanks so much, this will forever be a staple for holidays and the recipe/method I will pass on
Yay! So glad it turned out well for you and thanks for sharing your experience! Happy holidays to you and your family! 🤗🤗
You got that right…! Taking the skin off was the game changer for me to! I could never get the right Crisp. Kudos to you both J & J, Thanks!
I did it!!!!!! I don't cook often! I was nervous! I am so proud that I did this!! It was SOOOOO good! Now I want to know what else I can make!! I wish I could add a picture here! Wow!! It came out PERFECTLY!! Thank you for this. I added a bit more garlic... but otherwise, I cooked it exactly the same! Thank you! Thank you! ❤Thank you!!!! 😊 🥰😁
Revisiting your video! Headed into the kitchen to prep my pernil for tomorrow night! It will be great again thanks and have a Happy New Year! 🎉
Cooked this for my PR in-laws. It impressed my in-laws pride because it was better than most Pernil they’ve had! For the marinade, I just used my homemade sofrito and added extra garlic, salt, and adobo blended into it. Amazing!
Hahahahaha! One of the best comments we have received!
@@JeffandJosPuertoRicanKitchen haha! Awesome!! It’s well-deserved! I have generations of family in PR now who are blown away that this white guy could whip out Pernil like that!
Thank you for sharing this with me @@JeffandJosPuertoRicanKitchen
My wife has made pernil for Christmas every year. She has tried getting that crispy skin but hasn’t been able to achieve this until she tried this recipe. Wow! My stomach and tastebuds were so happy! Everyone was impressed and happy. The recipe was a couple of steps but pretty simple and as long as you follow the steps you achieve the amazing flavor and crunchy skin. Thanks so much! My wife said she will be making this recipe every Christmas from now on :)
Yay! Thanks so much for sharing Arturo 🤗🙌 And my personal opinion is that you don't need to wait until Christmas to enjoy some more pernil 🤣🤣
@@JeffandJosPuertoRicanKitchen very good point! Can’t wait to have it again! 😋
Omg….i remember when my mom would cook this pork shoulder. Deliciousness 😋 the best part was the crunchy skin.
The scoring tip made my day! I made a pernil on Christmas and being able to just snap off a piece at the score with perfect ease was delightful!
This was explained so simply that it took away my apprehension to make it. And I appreciate the Puerto Rican music. It’s the icing on the cake.
I made this for Christmas this year. It was one of the best things I've ever cooked in my life! I absolutely recommend this recipe to anyone interested in pernil!
Great to hear!!!
I tried this technique for Thanksgiving. What a hit.. everyone loved it. Even the skin people were amazed of how good it came out.. thanks for your tip. 👍
Looks delicious and the crispy skin...mmmm. I use the juice from the pernil to make my arroz con gandules, it gives it a lot of flavor.
That sounds delicious! I'm going to have to try that 😀🙌
By far the best pernil recipe!
Hi there, great looking cuerito! I learned to make pernil with my Mom, who learned from her mom, who in turn, learned from her mom and so on. Her ingredients for the Adobo were 2-3 garlic cloves per pound, salt, black pepper, oregano, a bit of oil, all mashed in a pilon; as I still do. The pilon is important because it helps the garlic release its oils and the flavors are better distributed. She would always tell me "if you want the authentic Puerto Rican flavor you have to make the pernil the way I'm showing you". I've always done it that way because I love the wonderful boricua flavor. A few years ago, I went to the Island with my Sons and we went to eat at a place famous for their lechon and my son said to me "Mom this lechon rivals yours" he meant my pernil because I don't make lechon but ok. I felt so proud and I immediately thought of my Mom. The only thing I've added has been a tad of good sofrito, and a bit of recao and that's it. I noticed you didn't add any black pepper to your beautiful pernil. Is there a particular reason why?
Sounds amazing Vilma! Thanks for sharing 😊😊
My wife always says the Pilon is how you know a Puerto Rican made it. 😃
Yes black pepper is the main spice along with the garlic. I roasted whole porks every year and my grandmas seasoning of garlic, black pepper, salt, a bit of oregano plus achiote ( annato) oil was all that was used. Any other spice will change the taste.
I've been cooking pernils since my mother taught me years ago and I must say you cook it just like I do. Keep up the great service.
So glad you enjoyed! And thanks for sharing 😊😊 Feliz Navidad!! 🎄🎄🎉
Very well made. Many people out there change the marínate and makes a big difference. This is the best and simplest marinade. The way mommy used to make it. I’m glad people outside the circle enjoy this authentic dish from back home. Thank you!!
Thank you so much!!
I never thought I'd be able to make a pernil - seemed complicated! But with your recipe, I've made pernil several times already, and it's always a hit with guests!! I also make Puerto Rican-style cauliflower rice to go with it (to keep it low carb). Awesome, awesome!! Thank you so much for demystifying this wonderful, traditional dish! 😋
I'm Dominican and my family always par boils it and adds sofrito to it. I wanted something different and followed your recipe. Omgg it's truly the best, soft, moist and scoring the skin makes it really crispy. Thank you.
You’re the best! You explain things in such an easy manner. I’m making Pernil for this coming. Saturday. Muchísimas Gracias.
I followed your recipe exactly, and my pernil came out delicious. Flavors were more less the same as before, but the crispy skin and overall juiciness was truly amazing. Now I'm the designated pernil cook of the family. Thanks for sharing your secrets.
That’s great to hear!!! 😊
I cant thank you enough for emphasizing the importance of the pork skin. Wepa!👍❤
You are welcome! You gotta have that crunchy skin!! 😍
This is the ultimate pernil recipe. My husband who is Cuban says that PR is the best at making pernil
The only thing better than Puerto Rican pernil is when they slow cook the whole hog over charcoal 🤩🤩 Glad you enjoyed the recipe! 😄
What I liked about your video is the information that was given based off the different lbs. Very helpful and it turned out amazingly
Yay!
I haven't had Pernil for many years.
Glad I found your channel. You made an old man happy, It brings back many memories.
So happy to get to share it with you! Food has a way of always bringing back the best memories 😍😍
Thank you so much, you have a very user friendly show and i very much appreciate it, not to mention your camera persona is great! ¡Wepaa mi gente! 🇵🇷
Yay! So glad you enjoyed 😊😊
It's Pernil! What more can one say! Looking Good!
Thanks! 😊😊
Made this last year it was perfect !!! Here again for a refresher course 👌🏼cause we making this perfect pernil again !! Happy holidays everyone 🤎🧡🧡
This is great to hear!!! Amazing!
Lol… Same here!!! Pure deliciousness ❤❤
Just watching the process took me back to my abuelas kitchen!
Nothing like abuelas!!!!
I just found your RUclips channel and I just love how good of a teacher you both are! Just in time for Nochebuena! Feliz Navidad.
Thank you! You too!
Very well presented, clear and easy to follow instructions, just as important as enjoying a great recipe! I will be making this one for Christmas. Felicidades y Feliz Navidad!
Thank you! Feliz Navidad 🎄
Absolutely agree
Trying this cooking method for Noche Buena.......the cuerito looks amazing. Thank you for sharing this reci[e.
You are welcome!! Thanks for watching!
Watching this video made my mouth water hearing the crunch on that bite..lol! I will definitely try this recipe for the holiday. Thank you!
Yay! So glad you enjoyed it and good luck with making it this holiday!
That makes the two of us
Hahaha!
Mine is in the oven. Thanks for the hints and I love you for it! May God richly bless you and your family. I LOVE COOKING! Puerto Rican!
Hope you enjoyed it!
@@JeffandJosPuertoRicanKitchen
It was PERFECT! I used the leftover meat with some amazing ham and sausage to fill my pastels which were heavenly! I love the holidays, but I KNOW I need to get my butt to the gym and shed these holiday fat pounds before I bust. lol
You made this first time pernil cooker get alot of praise at my family Thanksgiving dinner now they want it again for Christmas
Awesome!! Enjoy!
I tried this recipe this past weekend and I can confirm that it's AWESOME! The marinade is simple to make and the finished product is delicious. Highly recommend. Just a note, when you're baking the pork at 450 just keep an eye on your pan. I destroyed mine because the fat burned haha. I should have kept adding more water. I will be using this recipe from now on to make pernil.
Thank you for the great feedback!! Sorry about your pan 🤭
Very ,very well made. Thank you Jeff🇵🇷
You are welcome!! Thanks for watching!
I am puertorrican and this makes my mouth so watery. It looks perfect ❤
Thank you!!
My family from Puerto Rico you did great. Looks perfect,delicious. I’m trying your recipe tonight. I do it overnight. THX for sharing.
Thank you!!
I keep coming back every year for a refresher, I thought I use to make it good but after following these easy steps man it comes out great, and the skin this has become a family favorite enjoy
Welcome back and thank you!! Love hearing these great reviews
O-M-G! 🤯🤤🤤🤤. You guys are Thee Best!!! Thank you for the great recipe. You guys should be in the Pernil Hall of Fame. Your recipes are awesome. Thanks 👍
Whoo!! Glad you enjoyed! Definitely nominate us for the Hall of Fame 🤣🤣🤣
Made it for Thanksgiving celebration! The best pernil I've ever prepared in my life. Thank you!
That’s awesome to hear!! Thanks for watching
I am planning to make this beautiful pernil recepie for xmas this year 2020 THANKS
Yay! Good luck with your pernil! Your family is going to love it 🤗🤗
Cooking food for the holidays is what we Puerto Ricans do . But this year 2020 isn't like any other year because now we've gotta be extra careful because of that damn Covid-19 . So please try to keep yourself and loved ones safe 💓 when at the table . Peace, love and much respect to you , your family and friends . God bless.
I just wanted to grabbed it from my screen and take a chunk out of it...right now!!!
I love 'Perníl' with 'Guineos Verdes' or some 'Mofongo'.
*Jeff & Jo's PUERTORICAN Kitchen's the place to get the Best Boricua Food, I am honored, and very hungry for my favorite 'Perníl' platter. Jeff & Jo's where any dish of PUERTORICAN Cuisine is simply 'Bien Rico'.!🇵🇷.*
I am going to buy an 8 pounder to get it ready, just for my birthday in three days.!..☃️🎄.
Good luck making the pernil!! And happy birthday!!! 🎉🎂
This recipe is so perfect...it is foolproof!! My wife is Puerto Rican, so I normally stick to making Italian Specialties, and she normally cooks every style, and of course good Puerto Rican specialities....For Mothers day, i wanted to surprise her and my family...so, I took the deep dive into your recipe!.....Perfect results, just following your step by step...Everyone was happy!
I want to thank you posting such an efficient and easy to follow recipe!
Perfect results!
Thank you so much!
Rob
Putting a damp kitchen cloth under your cutting board will keep it in place. Looks delish!
Thank you and thanks for the tip.
Wow! What a beautiful looking pernil. I’m definitely making this on Christmas. You can’t forget arroz with gandules and pasteles with potato salad on the side!😀 Thanks Jeff for the post!
Wow!! You have the menu ready!!! Thanks for watching and merry Christmas!!
Yesssssss 😋😋😋
All these years making pernil, (Gracias a Mami y Abuela) And I must say.... you just blew my mind by using fresh oregano! Makes perfect sense, we know fresh ingredients are always best, but family recipe is so ingrained that I’ve never given thought of using anything other than the specific oregano molido that mom always used. I watched your video because I’m always curious how others cook and I’m sure glad I did. Looking forward to tweaking my family recipe come Noche Buena. Thank you for sharing.
So glad we were able to share this with you! 😄 I know family recipes are a real treasure and not something to be easily changed, so really appreciate that you are willing to give it a try. I hope you and your family enjoy! And Feliz Navidad! 🎄❄❤
When you said, "Delicious", it looked like you were about to cry. I've had many kinds of food that made me do that. I've never had it. I will try it. Something new for the Christmas table.
So glad i came across your video. I have been cooking for over 50 years and never knew i was cooking my pernil wrong. Thank you so very much.
You’re welcome!
You wasn't doing it wrongn, now, you just doing it the PUERTORICAN style way 🇵🇷🇵🇷 . Enjoy
Omg! Se me hace la boca agua! Thanks for sharing!
Just wish you could be here to smell it!! 🤣🤣
This is hands down the best way to make this!!! I came across your video late last night. I just made it today for my family, and they all loved it!! THE SKIN!!! Super crunchy all around! The pernil came out really moist. Just perfect! Thank you soo much for this! I’ll never make it the regular way again!!🙏🏼💃🏼
Thank you!
The best pernil video ! Wow 👏
Definitely I'm going to make it
Glad you enjoyed!!! Let us know how it turns out 😃
Coming from New York growing up this was all the rave to Puerto Rican friends. It wud be the first meat gone, I mean not a trace left. I love it it's delicious! It like Ham to the American family.
Awesome!!
Oh my my my goodness that was the best pernil l ever made thank you so much chef
Q Rico I know how to make it but you gave me tips on how to get my crispy crispy thank you
Yay! Glad you enjoyed and happy cooking :)
Made this Penil recipe for the family, and they said I absolutely knocked it out of the park in terms of flavor and texture, but with a few variations, For the steaming phase, I lined the bottom of the roasting pan with banana leaves I cleaned earlier before adding water; This ensured no tin foil would stick and it adds flavor.
Also draped the top part with leaves as well. The actual cooking time turned out longer than in this video, the final 450 degree roasting with the foil and leaves off took about 1 hour and 45 minutes, I also used a bakers torch to really crisp up the skin.
Results were super crispy skin with fork tender meat. And also, guests loved that it wasn't overly salty!. definitely make your own Adobo, his recipe is great, but add rosemary and thyme to the spice mix.
Nice!!
Hands down the best pernil I’ve ever had. Following this amazingly easy recipe. Thanks Jeff. 🙏🏻
Thank you!
I’m back and ready again for Christmas Eve! Making the Coquito as well to sip on through the night. Merry Christmas to all and be safe out there.
Made this for a Hispanic heritage month and man did it come out amazing. Followed directions exactly and it came out amazing. I shared your link with everyone who asked; simply amazing. Thank you for the recipe and for sharing this will be part of my holidays for years to come (now that I know I can make it!)
This is the best recipe I have come across,Thanksgiving here we come.Thanks!🙋🏽♀️
Enjoy!!!
Great tips for a well seasoned pernil and a crispy skin!🤤
Awesome!!
That is how my mom used to cooked it, and I do the samething. Love it! For Christmas that is the main plate, no Pernil, no Christmas.
So true! Gotta have pernil for Christmas! And some pasteles! 😀😀
Thank you for showing real Puerto Rican love Pernil is a great start
Thank you so much!! 😊
I cooked this yesterday. Follow all the steps. It was delicious.
I used this recipe for Thanksgivings and it came out super delicious and super crispy. Everyone was fighting for the crunchy skin or chicharron. Moving forward i am making it this way all the time. Excellent job Joe. Keep posting new recipes!!!
Yay! Glad you enjoyed 😊😊 And definitely gotta make this more 😂
I just cooked it again. 2xs in 2 weeks! The hard skin has me hooked! Perfect recipe 🥳🥳🥳
The skin isn’t hard or else it wouldn’t be edible you dolt- it’s crispy.🤦♂️🤡
Omg thanks for the recipe! I just took out my pernil! I allways had trouble with the skin! It was allways hard but kinda sticky! It sticks to ur teeth! I did a small one in the oven (your recipe)and another small one in the instant pot (my seasoning)then i placed it in the oven and added adobo and it turned out perfect! Merry Christmas
You are so welcome!!! Thank you for watching and trying it out!
Wow, look just like abuelita used to make it. I will try this recipe
Awesome!
Been using you recipe for years and it’s a hit , I added my personal touch and instead of more water I add naranja argria , I serve it from the dish with the juices people absolutely love it
It looks delish! I will definitely do it this way for Christmas. Thank you for the video.
You are so welcome!!
Delicious! The crispy skin is my favorite favorite part...yum!! 😋🤗❤️
Agreed! There's nothing quite like it! 🤩🤩
I’m definitely cooking this for New Year’s Eve dinner! 🤤🤤
Good luck! 🙌
I just tried this recipe today and it was the BEST pernil I ever made! My kids were amazed at how amazing it was. Thank goodness for leftovers.
Yay!! So glad that you enjoyed it!
Brother I just made your pork today, hands down the best picnic pork I've done. I've done many, but this one is first hand. I'm going to swift around some of the ingredients, but same concept. EXCELLENT!! GOOD JOB ON YOUR PART. GOD BLESS!!!
Wonderful to hear!
Best pernil recipe out here! Everyone loved this version. Thank you for the detailed directions. 😊
Thank you so much!!! So glad to hear you enjoy it!! 😋
One of my favorite dishes! Definitely making this week!
Yay!! Good luck!
Looks delicious & seems like a very easy doable recepie to follow. I LOVE pernil, but my bf does not eat anything pork-related but next time I visit my family in Brooklyn I'm def going to try this. Yes please! Omg I want some pernil right now.... 💃 Thank you for sharing, I appreciate this recepie/technique 👍
Yay, glad you enjoyed!! And hope you get a chance to get some pernil soon 😄
Make one for yourself and friends and family and throw some chicken on for him.
Wow. Watching this video was making my mouth water and making me hungry for pernil.
That’s exactly our point!
just about 95% my family recipe from 30yrs ago when I was taught..perfect pernil recipe...bookmark and share
Thanks for sharing, what does your family do different
@brianconceicao2063 really no difference only it's kinda hard to come up with all super fresh puerto rican herbs every time you want to make puerto rican food, which i agree would be best but dont be disappointed if you use dried oregano..mi abuelita never had a convection oven, which would also be the better option and the only, only thing is I don't score the querito, and none of that matters cause it's always all gone anyway...100%, hands down, best pernil recipe..I share with anyone who asks me how I made it