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klingklang77
kraftwerk!
Member since 7/06 11487 total posts
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Völlig losgelöst
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Pernil in Crock pot?
Has anyone done it before?
I have a bone in shoulder cut with the layer of fat on top (I think it is called picnic cut?). How would you do this in a crock pot?
I've never had Pernil before, but it sounds so good!
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Posted 10/21/11 10:59 AM  |
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rojerono
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Member since 8/06 13803 total posts
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Jeannie
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Re: Pernil in Crock pot?
I don't think I'd try it... but that's because my favorite part of Pernil is the crispy skin. You won't get that in the crockpot. Cook it low and slow in the oven - you'll get the tender meat AND the crisp, flavored skin.
Message edited 10/21/2011 11:06:10 AM.
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| Posted 10/21/11 11:05 AM |
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bicosi
life is a carousel
Member since 7/07 14956 total posts
Name:
M
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Re: Pernil in Crock pot?
Posted by rojerono
I don't think I'd try it... but that's because my favorite part of Pernil is the crispy skin. You won't get that in the crockpot. Cook it low and slow in the oven - you'll get the tender meat AND the crisp, flavored skin.
Ditto.. el cuerito is the best..
I've seen crockpot recipes but I prefer to put it in the oven..
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| Posted 10/21/11 11:13 AM |
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MrsA714
Baby #2 is here!
Member since 8/07 8806 total posts
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Re: Pernil in Crock pot?
Posted by rojerono
I don't think I'd try it... but that's because my favorite part of Pernil is the crispy skin. You won't get that in the crockpot. Cook it low and slow in the oven - you'll get the tender meat AND the crisp, flavored skin.
ITA! The crispy skin is the best part! Also, keeping the pernil covered in foil will help keep the meat nice and juicy. Then you can uncover for the last 1/2 hour to an hour to get the nice crispy skin.
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| Posted 10/21/11 11:21 AM |
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klingklang77
kraftwerk!
Member since 7/06 11487 total posts
Name:
Völlig losgelöst
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Re: Pernil in Crock pot?
Thanks!
How long should I cook it for? It's about 4lbs. What temp? I was never good at making tender meats, hence the reason for the crock pot. But I'll try it.
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| Posted 10/21/11 2:09 PM |
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MrsA714
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Re: Pernil in Crock pot?
Posted by klingklang77
Thanks!
How long should I cook it for? It's about 4lbs. What temp? I was never good at making tender meats, hence the reason for the crock pot. But I'll try it.
Usually around a 1/2 hour for every pound (so in this case probably about 3 hours or so). I usually cook it at around 375 degrees. Skin will be nice and golden and there should be no pink near the bone.
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| Posted 10/21/11 2:20 PM |
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klingklang77
kraftwerk!
Member since 7/06 11487 total posts
Name:
Völlig losgelöst
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Re: Pernil in Crock pot?
Posted by MrsA714
Posted by klingklang77
Thanks!
How long should I cook it for? It's about 4lbs. What temp? I was never good at making tender meats, hence the reason for the crock pot. But I'll try it.
Usually around a 1/2 hour for every pound (so in this case probably about 3 hours or so). I usually cook it at around 375 degrees. Skin will be nice and golden and there should be no pink near the bone.
Thanks! One more question, sorry! Should I turn the meat or just leave it with the fat side up the whole time.
Ok, one more question... Do you include onions in your paste. The recipes I've seen are usually with garlic, vinegar, oregano, salt and pepper, and olive oil. But I've seen a few recipes with onions? What's the real way to do it? Any ingredients I left out?
This is the recipe I plan on using http://www.elboricua.com/pernil.html
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| Posted 10/21/11 2:26 PM |
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MrsA714
Baby #2 is here!
Member since 8/07 8806 total posts
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Re: Pernil in Crock pot?
Posted by klingklang77
Posted by MrsA714
Posted by klingklang77
Thanks!
How long should I cook it for? It's about 4lbs. What temp? I was never good at making tender meats, hence the reason for the crock pot. But I'll try it.
Usually around a 1/2 hour for every pound (so in this case probably about 3 hours or so). I usually cook it at around 375 degrees. Skin will be nice and golden and there should be no pink near the bone.
Thanks! One more question, sorry! Should I turn the meat or just leave it with the fat side up the whole time.
Ok, one more question... Do you include onions in your paste. The recipes I've seen are usually with garlic, vinegar, oregano, salt and pepper, and olive oil. But I've seen a few recipes with onions? What's the real way to do it? Any ingredients I left out?
This is the recipe I plan on using http://www.elboricua.com/pernil.html
I know some people turn but I do not (just leave it skin/fat side up). I do not add onions in the paste. I usually use adobo (which is basically a combination of the ingredients you listed) and olive oil to make a wet rub. Cut some slits in the meat and work the paste into those slits as well. Marinate overnight or for at least a few hours before cooking. HTH.
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| Posted 10/21/11 3:01 PM |
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MRsFaTThead
NY GIRL IN TEXAS
Member since 6/10 5483 total posts
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WHO GIVES A POO WHO GIVES A FUDGE !!
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Re: Pernil in Crock pot?
My family would make fun of me foreverrrrrrrrrr if i ever made a pernil in the crock pot. lol
dh isnt even puerto rican and will not allow me to make it in the crock pot. lol
the way i was taught to make this is poke a bunch of wholes in it and stuff it with coarsley chopped garlic and cilantro. season it with adobo. oh and it should be done the day before but i sometimes do it the day of.
pre heat the oven to 300 yes 300. fill a large dish or pot with water and put it in the oven. cover the pernil with foil and let that bad boy cook for 6-7 hours. take the foil off and rais the temp to 450 and let the fat get nice and crispy.
make sense
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| Posted 10/21/11 3:57 PM |
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klingklang77
kraftwerk!
Member since 7/06 11487 total posts
Name:
Völlig losgelöst
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Re: Pernil in Crock pot?
Great thanks! I won't use onions. Will marinate overnight.
Still a bit confused on the cooking time. Not sure if I should do the 3 hours or what Mrs. Fatthead said.
I'd love to hear more opinions on cooking time.
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| Posted 10/21/11 4:27 PM |
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LadyBug1209
Mommy to FOUR little men!
Member since 8/08 9655 total posts
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Re: Pernil in Crock pot?
Posted by rojerono
I don't think I'd try it... but that's because my favorite part of Pernil is the crispy skin. You won't get that in the crockpot. Cook it low and slow in the oven - you'll get the tender meat AND the crisp, flavored skin.
ITA!
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| Posted 10/21/11 4:35 PM |
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rojerono
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Member since 8/06 13803 total posts
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Jeannie
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Re: Pernil in Crock pot?
Posted by klingklang77
Great thanks! I won't use onions. Will marinate overnight.
Still a bit confused on the cooking time. Not sure if I should do the 3 hours or what Mrs. Fatthead said.
I'd love to hear more opinions on cooking time.
I think Fatthead is talking about a whole picnic roast. Your 3lb roast will NOT require anywhere near 7 hours.
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| Posted 10/21/11 9:01 PM |
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mom2b
LIF Adult
Member since 5/09 1072 total posts
Name:
x
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Re: Pernil in Crock pot?
A friend of mine who was visiting from out of town cooked a pernil in her crock pot with a bottle of BBQ sauce on low for about 10 hours. I didn't know what a crock pot was at the time and being half puerto rican my heart sank when I saw the pernil in it. Well I have to say it was really good. The meat came right off the bone. But that was the first and last time i had it made in a crock pot. I much prefer it the good old fashion way.
Like pp said I cut slits in it and make a rub with mashed garlic, adobo, oregano, and sazon. I fill the slits with the almost all the rub and cover the pernil in fresh lemon juice. I use a little of the remaining rub and season the skin of the pernil. Marinating the night before is a must. I cook it for about 7-8 hours but that because I get a big one so I think 1/2 hour per every pound sounds right.
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| Posted 10/21/11 11:03 PM |
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klingklang77
kraftwerk!
Member since 7/06 11487 total posts
Name:
Völlig losgelöst
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Re: Pernil in Crock pot?
It just didn't come out the way I wanted it to.  . It didn't shred easily. The crackling was nice, but I can only eat so much of it- I much prefer a tender meat. I followed the recipe, and I think the mistake I made was that in the the recipe it stated to cut the fat off partly to get the marinade under it. I think this made the meat tough. I'm not sure.
Also my oven is not very good. I may try it one more time, but maybe pork just isn't my thing.
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| Posted 10/24/11 7:12 AM |
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bicosi
life is a carousel
Member since 7/07 14956 total posts
Name:
M
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Re: Pernil in Crock pot?
I made one (10lb) Friday night..
I marinated it in my wet adobo (I also stab the pork with holes and shoot it with a baster, I apply the adobo on all sides of the pork and also lift up the fat and put some under there as well (I use latex gloves so my hands don't reek lol) and I covered it in aluminum and cooked it for the first hour at 450 and then I cranked it down and let it cook overnight at 250 degrees (from 1030 pm until about 7 am) and then I removed the aluminum and cranked it up to 450 and let it crisp up the fat..
My Wet Adobo Recipe (it's a twist on Daisy's Wet Adobo Recipe that I use)
12 cloves garlic, peeled
1 ½ tablespoons fine sea or kosher salt
1 tablespoon black peppercorns
2 tablespoons dried oregano
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon ground cumin
1 teaspoon ground ancho chile pepper
It was so tender that it came off the bone and once I removed the cuerito I didn't need a knife to remove the meat.. it so delish..
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| Posted 10/24/11 10:54 AM |
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springchick
make a wish
Member since 5/08 3566 total posts
Name:
justask
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Re: Pernil in Crock pot?
I done this recipe a bunch of times and I love it
slow cooker pernil
I dont use chili pepper but I add fresh oregano to the mix.. delicious
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| Posted 10/24/11 5:38 PM |
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LadyBug1209
Mommy to FOUR little men!
Member since 8/08 9655 total posts
Name:
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Re: Pernil in Crock pot?
Posted by bicosi
I made one (10lb) Friday night..
I marinated it in my wet adobo (I also stab the pork with holes and shoot it with a baster, I apply the adobo on all sides of the pork and also lift up the fat and put some under there as well (I use latex gloves so my hands don't reek lol) and I covered it in aluminum and cooked it for the first hour at 450 and then I cranked it down and let it cook overnight at 250 degrees (from 1030 pm until about 7 am) and then I removed the aluminum and cranked it up to 450 and let it crisp up the fat..
My Wet Adobo Recipe (it's a twist on Daisy's Wet Adobo Recipe that I use)
12 cloves garlic, peeled
1 ½ tablespoons fine sea or kosher salt
1 tablespoon black peppercorns
2 tablespoons dried oregano
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon ground cumin
1 teaspoon ground ancho chile pepper
It was so tender that it came off the bone and once I removed the cuerito I didn't need a knife to remove the meat.. it so delish..
I just drooled.
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| Posted 10/24/11 8:33 PM |
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Frenchy49
LIF Adolescent
Member since 12/10 707 total posts
Name:
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Re: Pernil in Crock pot?
Posted by MRsFaTThead
My family would make fun of me foreverrrrrrrrrr if i ever made a pernil in the crock pot. lol
dh isnt even puerto rican and will not allow me to make it in the crock pot. lol
the way i was taught to make this is poke a bunch of wholes in it and stuff it with coarsley chopped garlic and cilantro. season it with adobo. oh and it should be done the day before but i sometimes do it the day of.
pre heat the oven to 300 yes 300. fill a large dish or pot with water and put it in the oven. cover the pernil with foil and let that bad boy cook for 6-7 hours. take the foil off and rais the temp to 450 and let the fat get nice and crispy.
make sense
ITA this is how long my grandmother cooks it for also so that's how I cook mine.
I also poke holes all over the pernil and marinate it over night with sazon, adobo, mojo and garlic. Then cook like above.
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| Posted 10/24/11 9:10 PM |
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klingklang77
kraftwerk!
Member since 7/06 11487 total posts
Name:
Völlig losgelöst
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Re: Pernil in Crock pot?
Posted by bicosi
I made one (10lb) Friday night..
I marinated it in my wet adobo (I also stab the pork with holes and shoot it with a baster, I apply the adobo on all sides of the pork and also lift up the fat and put some under there as well (I use latex gloves so my hands don't reek lol) and I covered it in aluminum and cooked it for the first hour at 450 and then I cranked it down and let it cook overnight at 250 degrees (from 1030 pm until about 7 am) and then I removed the aluminum and cranked it up to 450 and let it crisp up the fat..
My Wet Adobo Recipe (it's a twist on Daisy's Wet Adobo Recipe that I use)
12 cloves garlic, peeled
1 ½ tablespoons fine sea or kosher salt
1 tablespoon black peppercorns
2 tablespoons dried oregano
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon ground cumin
1 teaspoon ground ancho chile pepper
It was so tender that it came off the bone and once I removed the cuerito I didn't need a knife to remove the meat.. it so delish..
Thanks for this. My mix was very similar to that, but I don't have ancho, so I just used regular chili spice.
I'll try covering it next time. Do you think I should have cooked it longer? Maybe that was why is was still tough?
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| Posted 10/26/11 8:16 AM |
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rojerono
Happiest.
Member since 8/06 13803 total posts
Name:
Jeannie
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Re: Pernil in Crock pot?
Posted by klingklang77
Posted by bicosi
I made one (10lb) Friday night..
I marinated it in my wet adobo (I also stab the pork with holes and shoot it with a baster, I apply the adobo on all sides of the pork and also lift up the fat and put some under there as well (I use latex gloves so my hands don't reek lol) and I covered it in aluminum and cooked it for the first hour at 450 and then I cranked it down and let it cook overnight at 250 degrees (from 1030 pm until about 7 am) and then I removed the aluminum and cranked it up to 450 and let it crisp up the fat..
My Wet Adobo Recipe (it's a twist on Daisy's Wet Adobo Recipe that I use)
12 cloves garlic, peeled
1 ½ tablespoons fine sea or kosher salt
1 tablespoon black peppercorns
2 tablespoons dried oregano
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon ground cumin
1 teaspoon ground ancho chile pepper
It was so tender that it came off the bone and once I removed the cuerito I didn't need a knife to remove the meat.. it so delish..
Thanks for this. My mix was very similar to that, but I don't have ancho, so I just used regular chili spice.
I'll try covering it next time. Do you think I should have cooked it longer? Maybe that was why is was still tough?
If your meat didn't shred I have to think it wasn't cooked low and slow enough..
Did you cover the meat with foil? The moisture helps the connective tissue and fat kind of melt in the meat.. which causes that soft, shredded effect.
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| Posted 10/26/11 8:58 AM |
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klingklang77
kraftwerk!
Member since 7/06 11487 total posts
Name:
Völlig losgelöst
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Re: Pernil in Crock pot?
Posted by rojerono
If your meat didn't shred I have to think it wasn't cooked low and slow enough..
Did you cover the meat with foil? The moisture helps the connective tissue and fat kind of melt in the meat.. which causes that soft, shredded effect.
I didn't cover it. The recipe said not to. I'm going to try it again in a few weeks, but pork shoulder is expensive here for some reason (30 Euro for 4 lbs, it's just DH and I).
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| Posted 10/30/11 6:23 AM |
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MrsUta
LIF Adolescent
Member since 2/08 771 total posts
Name:
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Re: Pernil in Crock pot?
I believe there is a recipe on skinnytaste.com
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| Posted 10/31/11 8:34 AM |
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rojerono
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Member since 8/06 13803 total posts
Name:
Jeannie
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Re: Pernil in Crock pot?
Posted by klingklang77
Posted by rojerono
If your meat didn't shred I have to think it wasn't cooked low and slow enough..
Did you cover the meat with foil? The moisture helps the connective tissue and fat kind of melt in the meat.. which causes that soft, shredded effect.
I didn't cover it. The recipe said not to. I'm going to try it again in a few weeks, but pork shoulder is expensive here for some reason (30 Euro for 4 lbs, it's just DH and I).
hrmm.. I usually put it on high without foil first.. then loosely cover with foil for most of the cooking and then take it off in the last 30 minutes or so to make sure the skin is crisp. Also .. sometimes oven temps are different. You can just go slooooow on a really low setting and check every hour or so to see how it's coming.
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| Posted 10/31/11 9:01 AM |
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