share your best pernil/lechon recipes, please

i have yet to make a cuban/puerto rican/dominican/caribbean pork shoulder/butt that i like.

i've tried the recipe from "the three guys from miami" and it was an epic fail.

please help a sister out on living up to her roots

share your best pernil/lechon recipes, please

I’m sorry their recipe failed-love those guys!

Everyone makes it a little different-hers my way-
I roast the biggest pork shoulder I can find.

First I cut under the skin on three sides, leave attached on one side and flap it over so you can get to the meat underneath.

Make a marinade-a couple of cloves of garlic, a tablespoon or so of oregano, black pepper and adobo seasoning in food processor. Rub all over pork, under and over skin. Poke some holes with a knife and get marinade in there!

Sprinkle a packet of sazon con achiote over the pork and rub. Flap the fat layer back over the roast and refrigerate overnight.

Bring to room temperature then roast at 350, 30-40 minutes per pound. Its done at 180 degrees.

Once it hits 180, turn heat up to 450 and let skin crisp up...watch it so it doesn’t burn...about 10 minutes

Let it rest about 1/2 hour. Remove skin and cut into pieces. The meat should pull easily off the bone.

Enjoy

Message edited 11/17/2020 8:08:47 PM.

Re: share your best pernil/lechon recipes, please

Posted by mema2012

I’m sorry their recipe failed-love those guys!

Everyone makes it a little different-hers my way-
I roast the biggest pork shoulder I can find.

First I cut under the skin on three sides, leave attached on one side and flap it over so you can get to the meat underneath.

Make a marinade-a couple of cloves of garlic, a tablespoon or so of oregano, black pepper and adobo seasoning in food processor. Rub all over pork, under and over skin. Poke some holes with a knife and get marinade in there!

Sprinkle a packet of sazon con achiote over the pork and rub. Flap the fat layer back over the roast and refrigerate overnight.

Bring to room temperature then roast at 350, 30-40 minutes per pound. Its done at 180 degrees.

Once it hits 180, turn heat up to 450 and let skin crisp up...watch it so it doesn’t burn...about 10 minutes

Let it rest about 1/2 hour. Remove skin and cut into pieces. The meat should pull easily off the bone.

Enjoy

share your best pernil/lechon recipes, please

I make mine by lifting the flap, as others said. I mix a few cloves of garlic, fresh parsley, sazin, adobo, oregano, 1/4 onion, cracked black pepper, and a little white vinegar in a mini chopper. I drizzle in a tablespoon of olive oil to make it a bit like a thick paste. I stab holes into the meat, lol and I rub that all over and I put the flap back on, refrigerate 8 hours overnight. Before cooking it, I let it rest at room temp for an hour or two. Then cover and bake low and slow (350F until it shows fully cooked for pork) sometimes 4 hours.