My neighbor back home in Florida used to make this for holidays and parties. She'd serve with the black beans and rice, yucca with olive oil and garlic...a nice tossed salad...and some bread from the Cuban bakery in West Palm Beach and flan for dessert. Now I'm craving it!
I'm no stranger to cooking pork shoulder. I have to admit that I've never considered using citrus as a base for my marinade. The Caribbean way of cooking is something I have to dive in and learn. I have to resist the temptation of cooking with a European frame of mind. Look great as always, Julie.
That's crazy that you uploaded this, because just the other day, I was looking up ways to prepare pork. Now I get to see how my favorite RU-vid chef does it :) Thanks!
I love pernil! My best friends dad is Puerto Rican and he makes this for the holidays and I literally crash their Christmas every year just to eat it haha. The skin is my favorite part too. SOO good! This looks amazing!! I have to try to cook one for myself some time!!
Thank you so much for your videos. You always show me how to spice it up just a little ;o) I usually use just kosher salt, garlic powder, onion powder, oregano, vinegar and oil to marinate and prepare my pork shoulder. I love that you cook yours with the skin on - agree 100% the skin is absolutely delicious and crunchy! I will try the orange and lime instead of vinegar this year. Thanks again.
The skin is the best part and everyone that is used to eating this knows it. people fight over the skin lol. by the way, yours sounds incredibly flavorful as well :)
My husband always makes a "pernil" for Christmas and loves to try new recipes. I'm going to tell him to check out your video because it looks sooo good to see if he wants to do it (he's the boss of our pernil). Ooh that sounded dirty. =P
If I was a responsible woman I would've planned ahead and put aside some pernil for a cuban sandwich video but nope I let my family devour it and even take some home with them. My grandmother always makes this for Christmas so I'll make sure to put some aside to make a cuban sandwich video :)
your pernil came out beautiful af , i don’t eat pork anymore, but i used to have it at the spot by my crib and damn it ain’t no where carmelized and richly colored as yours . love it !!!! maybe i’ll have to break my rule and try some now !!
Made my first ever roast a few weeks ago but it was beef, I want to try make a pork roast(my favorite) to see how I go? Will be taking some pointers from this recipe that's for sure :) great video
so i get this from restaurants all the time tried making it once at home myself had no flavor at all i cant wait to try this using those seasonings and creating the holes seems like a great idea
Seriously though. I make carnitas all the time, but I have never gotten such an awesome color on the bark. This looks like you had it in a smoker for like 11 hours. :)
I reallyyyy want to go to Australia and swim in the great barrier reef. (that's my dream place) I know you live in Australia :) so maybe we can cook together one day.
Yes the Great Barrier Reef is fantastic. swimming with dolphins is something I would like to do and I'll be doing soon. Yes that would be awesome if you ever come here we will definitely meet up and do some cooking
Oh mi Dios! Love your voice, MARRY ME!!!! I also have a Nice voice, our children would work for t.v.! jajajaja Con mucho respeto! Awesome video, thanks for sharing!
Showing your rambunctiousness with this one, Jules ;) Nicely done! I love this recipe because, I did thos with my family last weekend though, the flavors were more Sicilian. I love seeing variations on my favorite foods! :D :D :D
Hi Julie, I want to try this recipe for Christmas. I looked at other recipes but I keep coming back to yours. The other chefs use Olive oil in their rubs and I noticed that you did not. Did you leave out the oil because the fat from the meat will keep it moist and prevent it from drying out? Also, how do you know when it's ready? What does the internal temperature have to be? (I know its a stupid question)
