My wife is half Dominican and half white and we had her white side of the family over for Thanksgiving. I used your recipe for this pernil and they were blown away, as they have never had puertorican food. I'm puertorican from the bronx and this tasted the closest to my grandma's pernil, she was born and raised on the island. My wife's family argued about who would take the left overs! Thanks for this video, suffice to say this will be my go-to for every pernil I make!
Awesome! So happy that this turned out delicious and that I was apart of bringing grandma's pernil back into the limelight where it belongs!! Happy Cooking
I did not have that cut of meat all I had was boneless pork. I sure hope this don't mess up because I had it as a kid and man it was good. I thawed out mine last night and your video popped up and I thought yes what a good recipe to try ty for your uploads
I have seasoned a boneless pork just like this and it does come out delicious but it will be a bit different but you will not be disappointed. Happy Cooking!
If you let the perníl marinate in the refrigerator for 3 days when it is time to cook it ... How long does it take to let the meat come to room temperature? It’s about 43 degrees in MA. I pre heated the oven and the perníl has been taken out of the refrigerator for about an 1 1/2. Should I just have pre heated the oven and waited 20-30 minutes and then just put it in?? Thank you .
Hi, ways you should improve the video are: 1. tell us the temperature!! 2. Did you take the foil off for the last hour or 30 minutes, or increase the temperature? Getting the crunchy skin can be challenging, so there should have been more detail.
Hi Amanda thanks for the feedback but if you watch the video again I do tell you the temperature And to cook uncovered to get the crunchy skin just right.
So even without removing the skin, it would still have the crunch? Years ago, I’d go to a hole in the wall Puerto Rican food place and always enjoyed the rice, mondongo, and they call it the chicharonnes with crispy skin. Would that be the pernil? Thank you.
Hi Raquel, thanks for watching, yes I will be posting again. I own a food truck and the season is very busy for us. The season is over for now. Please subscribe I will be posting a lot more stuff.
Maria Free Voice oh nooo I’m marinating it and added adobo! Is the issue with its additives or flavor?I chose not to use the Sazon because a lot of youtube chefs that made pernil advised not to do so
I just like the natural oldschool ingredients. Like, what were they using in the campo before the invention of adobo and sazon to flavor dishes? Pernil is a very flavorful slab of fatty pork that doesn't need much anyway and pairs well with a lot of garlic.
Not really Puerto Rican pernil. There was no Adobo, achoite, sazon and sofrito. N for the skin or only supposed to rub salt on it to make the cuerito. But pretty good video for the people who are not Spanish.
It really is Puerto Rican. Remember different parts of Puerto Rico do cook a little different. My Abuela taught me everything I know and she is 100% Puerto Rican.
I'm from Puerto Rico, we made full lechon and we NEVER added sofrito. Not sure where that idea came from. We don't cut though skin either. We add salt on skin to make it nice and crispy.
Thanks for your input but I see you didn't watch the entire video since I did show cutting the holes in the pork for the sesoning 1 minute into the video. The seasoning was also put on the outside.
I'm PUERTO RICAN AND WE CUT THE FAT ON THE CENTER OF THE PERNIL N WE ADD SAZSON W COLOR AND AS I SAW U DIDNT ADD ENOUGHH SALT OR ADOBO ...SORRY BUT I DIDNT LIKE YOUR STYLE .I SEEN BETTER
If that is how you were taught than good for you I'm PR as well and this is my grandmothers recipe. Perhaps you are not aware that different parts of the island do cook different doesnt mean one is better than the other. I am a guide and love sharing my traditions and style of cooking if you did'nt like it keep scrolling, Happy Cooking
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My wife is half Dominican and half white and we had her white side of the family over for Thanksgiving. I used your recipe for this pernil and they were blown away, as they have never had puertorican food. I'm puertorican from the bronx and this tasted the closest to my grandma's pernil, she was born and raised on the island. My wife's family argued about who would take the left overs! Thanks for this video, suffice to say this will be my go-to for every pernil I make!
Awesome! So happy that this turned out delicious and that I was apart of bringing grandma's pernil back into the limelight where it belongs!! Happy Cooking
This hurt my heart my abuela had that same pestle and mortar. I close my eyes I can still smell the garlic and cilantro. I miss her so much
I hear you I miss my Abuela but when I cook she is right beside me, keep the traditions alive
Thats the way my Grandma made it in PR...I love it!
Love Ur cooking skills, some of the best and easiest on the tube. Thanks
Aww Thank you so much 💓!!
This was such a good video, very informative
I feel in love with they name of your channel and decided to subscribe even ""before"" I even saw your video. WEPAAAA.
Lol well I hope you enjoy the channel as well!
Again, another one of your delicious recipes that I will be making!! Please continue sharing your recipes💖
I just want to steal a piece of the skin omg 😭 literally could cry I love this meal
This is such a great video! I did this last year and my family was impressed with my first pernil. Using this recipe again for my second. Thank you!
Yay love to hear success stories from people using my channel!! Happy cooking and thanks for watching.
I did not have that cut of meat all I had was boneless pork. I sure hope this don't mess up because I had it as a kid and man it was good. I thawed out mine last night and your video popped up and I thought yes what a good recipe to try ty for your uploads
I have seasoned a boneless pork just like this and it does come out delicious but it will be a bit different but you will not be disappointed. Happy Cooking!
@@anewyoricanthingkitchen1195 OMG!!!! This was delicious
Freeking love this lady right now
Thank you also you were right it came out so good
It's gonna be a dry rub
Seconds later adds oil to the dry rub!
I never add oil. There is more than enough fat that's gonna melt away and be all the oil it would need. And mine comes out absolutely delicious.
Lmao
Then it becomes a wet rub. Yes, there is enough fat in the roast without adding oil.
You make it so easy...Merry Christmas and thank you for sharing
Diana Cassinelli thank you for watching! So glad you enjoyed the video. Happy Cooking
Merry Christmas to you.
I havent had this in such a long time! Im drooling! I need to make it! Thank you for sharing!
Hi Joy,
Thanks for watching stay tuned I will be posting more!
What’s a pair nill?? But overall a great job
Yummy thanks for sharing💛
Look good I will try it cookedlike this I love me some pork. 🤗👅how long did you cook it?
Thank you for the video. Did you cook the pernil covered for 5 hrs or uncovered. Thank u and blessings
Cook uncovered with skin up.
Probably came out dry. Thats why she didnt show the finished product
Thank you for making this so easy.
You are so welcome!
Well explained, thank you.😍
Thank you for watching and Happy Cooking
@@anewyoricanthingkitchen1195 Do you cover the pernil with foil before putting it in the oven?
If you let the perníl marinate in the refrigerator for 3 days when it is time to cook it ... How long does it take to let the meat come to room temperature? It’s about 43 degrees in MA. I pre heated the oven and the perníl has been taken out of the refrigerator for about an 1 1/2. Should I just have pre heated the oven and waited 20-30 minutes and then just put it in?? Thank you .
Hi , I generally let the meat sit for about 30 minutes
Hi, ways you should improve the video are:
1. tell us the temperature!! 2. Did you take the foil off for the last hour or 30 minutes, or increase the temperature? Getting the crunchy skin can be challenging, so there should have been more detail.
Hi Amanda thanks for the feedback but if you watch the video again I do tell you the temperature
And to cook uncovered to get the crunchy skin just right.
@@anewyoricanthingkitchen1195 Ty so much!! I must have missed it. I will watch again. Happy Holidays!
I would have loved to see it cut open. The slices must look great :-)
Pilon in English...
Mortar and pestle
California Puerto Rican saids thank you.
Hi thank you for watching! Stay tuned will have Alot more to share.
Thank you for creating this video❣️ I do have a question when you put it in the oven do you cover it?
No do not cover and make sure you cook the skin up so you can enjoy all that delicious skin! Enjoy 😉
Anewyoricanthing Kitchen thank you, it's in cooking and looking good! you are awesome❣️
Yes cover it. Some dont but i do. One or two hours before its done remove the cover.
Great video!! 💖💖💖 Let's talk about that knife tho😊😊😊
abcinnamon 56 So glad you enjoyed the video. What wrong with my knife LOL!
Suzette Montalvo I love it💖💖 what kind is it?
abcinnamon 56 Henckels knife
Wait…where is the adobo & sazon for the rub??
You were great! Thank you!
Jim Kalfakis Thank you for watching.
Bueno!! Tengo hambre.
Good video
Thanks for sharing
Thanks for watching!
So even without removing the skin, it would still have the crunch? Years ago, I’d go to a hole in the wall Puerto Rican food place and always enjoyed the rice, mondongo, and they call it the chicharonnes with crispy skin. Would that be the pernil? Thank you.
Yes the skin will be crunchy and delicious no need to take it off
Is pernil always cooked in an oven? can this be done on a grill or a Big Green Egg? Just curious. Either way, I plan on making this ASAP. Thank you!
I have never made it on a grill but I'M SURE YOU CAN you will need to cut in smaller pieces I would think but give it a whirl!
Looks great. Do you cook it covered or uncovered?
Uncovered
@@anewyoricanthingkitchen1195 Ok. Thanks
Do you cover the pernil with foil before putting it in the oven?
Do not cover
Hi do you cover it when it goes in the oven or no?
No don't cover cook skin up
Thanks👍
Thanks for watching and happy cooking!
😋🇵🇷
Are you going to post more videos I will like to know before I subscribe to your channel
Hi Raquel, thanks for watching, yes I will be posting again. I own a food truck and the season is very busy for us. The season is over for now. Please subscribe I will be posting a lot more stuff.
Anewyoricanthing Kitchen thanks for your respond I'm married to a Puerto Rican I'm trying to learn how to cook Puerto Rican food
Do you cook it covered or uncovered?
Kim Garcia uncovered with the skin side up.
Inside should be at least 165°F. At that temp is where all bacterias die!
Thank you for your comment but the proper temperature for pork is between 145 - 160 degrees
@@anewyoricanthingkitchen1195 It depends where you at some places say 160° and some 165°.
Javier Altagracia usually for pork it’s 155 chicken is 165 ☺️
Where did you get your pilón from?
Puerto Rico I love it!
Have you ever used this rub on chicken or turkey or anything else?
Absolutely I even season my Thanksgiving turkey this way what's not to love about this! Go for it you will not be disappointed!
@@anewyoricanthingkitchen1195 finally got a chance to try it. Awesome thank you so much. It was great.
Absolutely it's great on all meats even fish
Salt, pepper, garlic and oregano...that’s it! No extras😉
Exactly!!!! Basic traditional! I hate to see people putting Adobo and Sazon too.
Maria Free Voice oh nooo I’m marinating it and added adobo! Is the issue with its additives or flavor?I chose not to use the Sazon because a lot of youtube chefs that made pernil advised not to do so
I just like the natural oldschool ingredients. Like, what were they using in the campo before the invention of adobo and sazon to flavor dishes? Pernil is a very flavorful slab of fatty pork that doesn't need much anyway and pairs well with a lot of garlic.
@@SECERETSONG that too salty. Adobo & Sazon has too much salt.
@@frankthetank1369 yes and msg.
How many pounds is the pernil?
about 10lbs
Thank you!
@@shelynhernandez5696 Thank You for watching!
Yummy. 🤤🤤🤤
So she put in a 350 oven 5 hours uncovered?
Yes, you want the skin toasted and it will not happen covered.
Most cover it and in the last hour uncover, raise the temperature so that the skin gets toasted. Everybody has their own methods.
Not really Puerto Rican pernil. There was no Adobo, achoite, sazon and sofrito. N for the skin or only supposed to rub salt on it to make the cuerito. But pretty good video for the people who are not Spanish.
It really is Puerto Rican. Remember different parts of Puerto Rico do cook a little different. My Abuela taught me everything I know and she is 100% Puerto Rican.
She made a homemade adobo in the pilon.
That was home made Adobo.
I'm from Puerto Rico, we made full lechon and we NEVER added sofrito. Not sure where that idea came from. We don't cut though skin either. We add salt on skin to make it nice and crispy.
Looks like it to me
What is the weight of the pernil?
She said about 10 lbs
Esther Rivera 6lbs
How can I possibly f*** this up it was disgusting I did exactly what you said
Oh no okay give me details so I can help was it under seasoned did you add too much salt how did you cook it? What cut of meat did you buy.
how many pounds should the pernil be?
I had about a 6lb pernil but any size is fine just adjust the seasoning
8-10lbs
It looks good but I whould of made my holes/cuts just a little bit smaller.
You should Always cut and taste your food on video...
No sazón ? No adobo ? 🤔
No Sazon and if you watched then you can see my homemade adobo
@@anewyoricanthingkitchen1195 oh ok . Thanks!
It's spelled pernil but pronounced pernee
Hello don't be ruled... it's her accent from the borough she's from!!! so hush
So no seasoning of any kind outside the pernil and when doing cideos more detail we didnt see you cut into the meat
Thanks for your input but I see you didn't watch the entire video since I did show cutting the holes in the pork for the sesoning 1 minute into the video. The seasoning was also put on the outside.
@@anewyoricanthingkitchen1195 I see you have so many blind and inattentive critics!! 🤣🤣🤣 Great video!!
Uuuuhm........no. and the way she pronounces pernil is also a no. Foh this recipe sucks
I'm PUERTO RICAN AND WE CUT THE FAT ON THE CENTER OF THE PERNIL N WE ADD SAZSON W COLOR AND AS I SAW U DIDNT ADD ENOUGHH SALT OR ADOBO ...SORRY BUT I DIDNT LIKE YOUR STYLE .I SEEN BETTER
If that is how you were taught than good for you I'm PR as well and this is my grandmothers recipe. Perhaps you are not aware that different parts of the island do cook different doesnt mean one is better than the other. I am a guide and love sharing my traditions and style of cooking if you did'nt like it keep scrolling, Happy
Cooking
Puerto Rican style? No