Monday, August 15, 2011

Pernil


A few weeks ago I decided to make something, after not having made anything for quite some time.  I went over a list of bookmarked recipes but too many of them seemed so labor intensive and the more I looked them over, the more I began to slowly get lazier and lazier about making something.  Then, it dawned on me that I had set aside a certain recipe for a game-day/fight night.  Pork Pernil!  Sure, it would take the better part of the day to roast, but as far as "active prep time," I was done in 15 minutes - tops!   Anyway, I'm feeling lazy again.  So I'm not gonna re-post the recipe that I used.  If you want the recipe for Mark Bittman's Pork Pernil, click here

The pork shoulder I used was almost 9 lbs.  I roasted it for approximately 7 hours at 275 degrees and I crisped up the skin for 10 minutes on my highest setting.  The pork came out moist and I would make it again but first I would alter a few things.  If you'll notice on the original recipe, it doesn't specify how much salt to use.  I under-salted the thing and I used 1 tbsp of kosher salt.  So one step I would take to remedy this, is to double the salt or better yet, keep the salt level the same but first, brine the meat over night.  Another step I would add, is to marinate the meat once it's been slathered with the onion paste.  The recipe doesn't call for this, but I would advise doing so to allow the meat to better absorb the flavors.  And now, the pics.     



The Pernil Slathered with the Onion Paste.



Looks burnt, but not!



The finished product.



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