I thought that I had lost you for ever. My wife is puerto rican but doesn't cook so I have been learning to make her favorite dishes from you. She almost had a heart attack when she came in and I was cooking one of her favorites, arroz con gondules and I had the spoon trick going on. I tried to get her mother to give me recipes but as you well know there are no measurements it's just a little of that and a lot of this so you have made it easy to cook for her and pernil is another one of her favorites. She'll really have a heart attack when she walks in at Christmas and smells what I got cookin for Her. Thanks so much for your help!
I know this is an old comment but OMG, I can't like this comment enough. So sweet! I've been slowly learning Puerto Rican recipe fav's of my husband, from my mother in law and from this channel!
Thank you for cooking the way you do, which ABSOLUTELY love, I'm not Puerto Rican, I am from Venezuela but I'm married to a PRican and I learned so much from watching ur videos!! My pernil and Turkey have been coming out AMAZING because of you!!
I made your other pernil recipe on Saturday for a party. The host requested it because she loved it when I made it for my own dinner party months ago. It was a hit as always. Thank you for this updated version. Can't wait to try it!
I just put my 6th pernil in the oven. Thank you for your channel! My husband is in love with pernil and your black beans recipe. He gets so excited when pork shoulders go on sale because he knows he will have several delicious meals ahead of him. Not only is it delicious but it is really economical to boot! Thank you for sharing!
I saw the other version you did with the plastic bag and got my Puerto Rican license back. The cuerito was toasty which is a requirement to pass the test. I will try this version and see how it goes. You're my favorite RU-vid celebrity ❤️😍
Nice to see the revised video. My first experience with making Pernil was following your og video 7 years ago. I've been hooked every since. Great recipe keep up the good work.
I made your version for our church dinner! It came out amazing & many asked for the recipe! I usually add sofrito to my dishes so I was worried, but honestly this version is my now favorite! Thank you so much💕
Lol who are the 8 people that don't like PR soul food made by a queen with a giant heart? You better try this and reserve your opinion... There's LOVE in this recipe! 😍😍😍
there are 12 now but the answer is easy. They're envious jealous haters because this is exactly how my grandmother and mother made it and now I do and it's fabulous.
I made pernil a few years ago and just didnt like the way it came out. My moms brother (my tio) just passed away, I wanted to cook for her and my family, I followed your recipe, seasoned yesterday and made it today for my parents and family, they absolutely loved it, it came out perfect. I did 275 for about 9-10 hours. THANK YOU so much for posting this, this will always be my go to recipe from now on
I made this pernil recipe last night and it was just amazing! I prefer my pernil to be tender and more like pulled pork so I cooked my 7 1/2 lb in the oven for almost 11 hours on 250° and it came out perfect. People couldn’t get enough of it. Thank you!
I’m so so so happy you’re back. Love your cooking and you help teach us how to cook delicious foods. Pernil, arroz con grandules, pasteles and CaQuito...Christmas Eve n day.....I grow up next door to aPuerto Rican Family and remember grating the veggies for pasteles. When it came time for dinner. O. M. G delicious. Thank you for bringing back terrific memories. Come back, don’t leave us. Lol
Hi Ida, thank you the receipe...did a pernil with the cooking bag made it today...it came out perfect!...thanks for the tip with adobo and raising the temperature to 500 degrees when using the foil method...Ida are you still selling your cookbook? I would to purchase one.Thanks
For a 9 pound pernil Salt -every pound you can do Half a teaspoon or one teaspoon Garlic - for every pound you can do One garlic or two Oregano - 2 teaspoon Cumin -2 teaspoon Black pepper -1 teaspoon Olive oil - 3 table spoons White vinegar -3 table spoons Adobo to sprinkle on top
Thank you for posting this. My friend sticks Spanish pitted olives and garlic in the holes you make in the roast. Sooo good. Love the crunchy skin too. Tfs 😁 Welcome back!! So glad you are!!
Hey Ida, so glad to see you're back!!! 😊 I just made your pernil recipe with the oven bag last week and it was delish!! I hope you're coming out with some holiday recipes- my husband is Puerto Rican I'm sure he will appreciate anything I can make for him, we love your recipes!! 🤗
So glad to see this notification Whenever people ask me how yo make noticia dishes I tell them about your channel! Gringas love your fricase de pollo! Saludos y Gracias desde NYC🗽😘👍🏼🇵🇷
Wow you're back!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Countless times I've tried to check in to see if you have new food videos. and happy to see you are💃 🤩🤗
Hiii ! I’m very excited and nervous to try your recipe this week! (It will be my first pernil!) How much vinegar do I use for a 10lb pernil? I saw you add it but didn’t hear how much to use. Thank you! Love your recipes!