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seafood combo

seafood combo

Thursday, November 22, 2012

HAPPY THANKSGIVING! Pernil (roast pork)

     Hi everyone, hope your all doing well on this wonderful Thanksgiving morning.  My apologies for posting this recipe "day of" Thanksgiving, but I've been really busy.  For the first time ever, I can say I am now working in the "food" industry FINALLY!  No, I'm no "hot shot" chef in some classy restaurant, I've accepted a part time position in the deli department of a supermarket.  Some would think it's a menial job, but to me it's a foot in the door and I get flexible hours, believe me it's the perfect thing for me right now.  A friend asked me how I feel about this new job, I think I lit up and said "happy, I felt happy" that's when you know your doing what you love, you feel genuinely happy doing it.   I haven't yet quit my day job, so of course, this is the reason my posting is late, but you will love it.
      Pernil is what Puerto Ricans tend to cook for the "holidays" and celebrations starting at Thanksgiving.  Some people forego the turkey at Thanksgiving and simply make a pernil (mine is in the oven right now).   This Thanksgiving I am having dinner at a friend's house, then will be going over to my brother's house.  Our dinner will consist of jalapeno corn bread, biscuits, gravy, turkey, pernil, arroz con gandules, potato salad, macaroni and cheese, vegetable lasagna and of course cranberry sauce.  Without further hesitation I give you my recipe for pernil.  This recipe will yield you a moist, super tasty, crispy skinned, unforgettable pernil I promise.   Below find my recipe for pernil and enjoy.  Have a Happy Thanksgiving!  

Pernil

1 pork shoulder aka picnic
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon cumin
2 packets of sazon goya con achiote (optional)
2 tablespoons olive oil



     Mix all the spices together with the olive oil and sazon, if you want a little more oil that's fine set aside.  Clean your pork and make small incisions in it.  Turn it over to the fat side and cut straight down, then across like a "t".  Now rub the spice mixture all over it, you can adjust the salt as you wish.  Once the spices are on it, place it in a 350 degree oven fat side down for two hours, turn it fat side up and cook another hour at 400 watch that the fat does not burn, you want it crispy but not burnt.  I personally always cook my roast pork for four hours, it turns out beautiful, practically falls off the bone on it's own.  Well, I hope you enjoy this recipe, thank you for reading, enjoy!        









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