Jump to content

Search the Community

Showing results for tags 'pernil'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 3 results

  1. Happy Birthday to my son Joe! Hope you enjoy this meal I made for you. Puertorican pernil, yellow rice and pigeon peas, and roasted squash, zucchini and carrots. Costco cheesecake for dessert.
  2. I marinated a 10 lb picnic shoulder for 24 hrs in a pineapple mojo. I roasted it in my Akorn using only lump and a drip pan full of water and marinade at 260 for about 4 hrs, then 300-325 for 3 hrs and 350 for 1 hr. The skin was perfectly crispy like pork rinds and the meat just fell apart! I recommend rubbing the meat with garlic, onion, salt and pepper mashed into a paste, then dropping the meat into a store bought mojo or juices with any herbs and such that you like. I used pineapple and cilantro. Here are the pics to prove it!
  3. I got two requests for my definitive, non-experimental Pernil recipe. Use fresh garlic and fresh oregano. Kosher salt. Fresh cracked black pepper. Use half handful dry Mexican oregano if you can't use fresh. Fresh is key to flavor. Do not underestimate the potency of this ~exact recipe, please! ~8lb shoulder butt roast, or picnic roast skin lifted on one side to make slits in meat Large handful fresh oregano, chopped 8 garlic cloves, smashed and minced 1 1/2 tsp chopped onion 8 tsp Kosher salt 2 tbs coarsely ground black pepper 6 tablespoons olive oil 3 tablespoons white wine vinegar, apple cider vinegar and/or fresh lemon juice combo Prep kamado for 350 degree cooking using lump charcoal and no smoking wood. Use a little mild wood if you just have to. Mash together oregano, garlic, onion, salt and pepper with mortar and pestle really good. Put in a container. Pour in the oil, vinegar/juice then seal and shake together good. Put the roast in your roasting pan. Make deep slits in all sides of roast and push marinade in. Make lots of shallow cuts all over the roast really good as well. Just jab that knife around! Go ahead and rub the remaining marinade all over the roast into every crevice. Leave all the marinade in the pan with the roast. Lightly dry skin of the roast and sprinkle kosher salt on the skin. Let roast come to room temp 1 hr while it marinates. Roast at 350 in the pan in your kamado until it reaches 190-192, basting with its own fat/juices and some Sprite once or twice for crispiness. Make sure you rest the roast tented in foil for an hour or your texture will be screwed. This is the most traditional full flavor/texture result you could hope to achieve for a wedding pernil. Inject with orange juice mixed with a little marinade before roasting to get more tropical.
×
×
  • Create New...