As a Brazilian American Thank you for this delicious recipe!!!!!! I love pernil !!!! My Puerto Rican friend always makes it when she throws Party’s with her delicious flavorful rice !
Oh dear lady! My mouth is watering like crazy! I am of Italian and German descent but I always make pernil when ever I can! The very best way to treat pork! Thanks for your video🌻
Thank you so much , I seasoned the Pernil Wednesday , using all the ingredients that you use , then cooked it on Friday , OH WOW !!! Everyone loved it !!! Thanks again , I also watched your video for arroz Con guandulez and it came out amazing !
Hey! Sorry I missed this comment. 325 for 4-5 hours and 400 the last hour or so. But it all depends on the size of your pernil. Smaller pernil takes less time, bigger ones a little more time.
So did you watch the video just to comment criticism? And it’s not even like it’s constructive criticism at that. 🤦🏻♀️ If you know how to make it, make a video & let’s see it then. Otherwise maybe you should keep your unhelpful, very much “hating” comments to yourself. 👍🏼
Love these type of video's. Short, sweet and to the point. (Funny too) Just made this and it came out great. Thank you.
Yay!! I’m so glad you enjoyed it!!
This looks amazing & going to do it exactly as you instructed! You’re awesome Larissa & thank you.
As a Brazilian American
Thank you for this delicious recipe!!!!!!
I love pernil !!!!
My Puerto Rican friend always makes it when she throws Party’s with her delicious flavorful rice !
I like this. Shes not annoying. Im subbed
Looks delicious. The Chef has first Dibs on the cuerito. Great job.
Oh dear lady! My mouth is watering like crazy! I am of Italian and German descent but I always make pernil when ever I can! The very best way to treat pork! Thanks for your video🌻
Thank you so much!!! ❤️
Thank you so much , I seasoned the Pernil Wednesday , using all the ingredients that you use , then cooked it on Friday , OH WOW !!! Everyone loved it !!! Thanks again , I also watched your video for arroz Con guandulez and it came out amazing !
Love this so much!! I’m so glad you and your family enjoyed!! 🥰❤️❤️❤️
Hell yeah! That’s what I’m talking about, that looks awesome!
We need more people like you in the world.❤ That piece of meat was perfect.
What a nice comment. Thank you ❤️
Love your personality, this pretty much how i make mine 🔥
I got one on sale going to try your recipe thank you
I literally love you for this. Thanks❤🎯
Total love this recipe, I have made pernil before but nothing like this. Thank you so very much.
Thank you and you’re so welcome!! 😊
It looks so delicious.frfr. Really great job
Thank you!! 🙌🏼
I’m trying this now, being a Bronx girl living in Arizona I miss my beloved Puerto Rican recipes😍💕 so my Brooklyn Momma I can’t wait!
Hope you enjoy!! Arizona sounds amazing on a freezing winter day like we’re having today! 😂🙌🏼 Thanks for watching!
Hi. I love it and I am making my pernil tomorrow. Did u cook at 325 for 4 hours and 400 at 1 hour?? Please advise ty ❤
Hey! Sorry I missed this comment. 325 for 4-5 hours and 400 the last hour or so. But it all depends on the size of your pernil. Smaller pernil takes less time, bigger ones a little more time.
Perfectly cooked look at the skin and the meat falling off the bone
Only question is when do you take the foil off the top? During that last session at 400?
You're home must smell familiar as to when I was growing up 😘😋
Love this. N shes sweet
Thank you 🥹❤️
Wow looks delish😋
Thank you!!
Do you leave it uncovered to crunch the top
That looks delicious 🤤
Thank you!!
I like pernil with Spanish rice 🍚. Le gusta pernil y arroz espanol.
The only thing I want to know is how much did it weigh
On the last hour when you bake at 400F do you remove the foil on the top of the pan?
Hi yes! 👍🏼😊
Yummy 😋
I have a question when you turned the temperature to 400 did you still have it covered or did you uncovered it
Uncovered! 😊
@@LalaRoseNYC just to let you know I have been a supporter of your channel folllwing your recipes but your pernil was a hit I’m making it this weekend
Can you make pollo guisado and bistec next ?
Two of my favorites!! Will add them to my list of recipes to come! 🙌🏼
Do u remove the cover to make it crispy on 400
Yes! For the last hour 👍🏼
What kind of pernil is that? Butt? Shoulder? Thanks!
Shoulder! 😊
Lol😂😂😂😂😂
Miss Larissa, what ethnicity are you?
Puerto Rican 🇵🇷❤️
I’m not hating, but she left some details out not for me. I know how to make this.
So did you watch the video just to comment criticism? And it’s not even like it’s constructive criticism at that. 🤦🏻♀️ If you know how to make it, make a video & let’s see it then. Otherwise maybe you should keep your unhelpful, very much “hating” comments to yourself. 👍🏼
@LalaRoseNYC 😂😂😂
@@LalaRoseNYC Wow!
Dam doggy she came for you… n u def was hating wit that comment