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Pork Shoulder "Pernil" with Cilantro-Citrus Adobo Recipe

Pork Shoulder "Pernil" with Cilantro-Citrus Adobo

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 21-30 of 53

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  • on January 02, 2010

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    Sorry.. But the true flavor of this dish isn't achieved when the pernil hasn't been marinating for atleast 24 hrs.. I tried this recipe and felt that the flavor could've been better if it was marinated.. So 2 weeks later l made it again using a different recipe but almost identical and marinated the pork shoulder overnight. All I can say is.... "Marinate the pernil........ it makes a huge difference.."..

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  • on December 27, 2009

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    Love the pernil recipe. Added fresh pineapple w/juice chopped up in the marinade because I like the to up the sweet savory contrast that TF has going on with his version. I also let it marinade overnight because its such a big hunk of meat. Fantastic.

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  • on December 04, 2009

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    how much salt and pepper to use in this recipe

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  • on December 03, 2009

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    I happened on Tyler's show and was gastrically intrigued with this delectable-looking dish. The pork is on sale this week (buy 1 get 1 free, and I'll do a test run this weekend for a get together, prior to Christmas. Thanx Tyler

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  • on November 18, 2009

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    OK the receipe sounds great and I would like to try it but what can I use in place of cilantro? Parsely?
    Pete

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  • on November 15, 2009

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    I went looking for Ana's site, and guess what? Couldn't find it. This recipe is da bomb (as my son would say. The only thing I have found better is the tomato relish for Tyler's (father's meatloaf.

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  • on September 27, 2009

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    This recipe captures the flavors of the Island. Having been a deciple of Carmen Aboy Valldejuli (the Julia Child of puertorrican cooking, I can tell you this recipe is outstanding!
    To Ana, perhaps you don't like the idea of a "gringo" being able to cook your Islan'd's food better than you. Get a life...

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  • on September 23, 2009

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    THIS HAD SUCH INTERESTING COMMENTS, I JUST HAD TO TRY IT. TERRIFIC!. I RESEARCHED 'PERNIL' ON FNN AND IT MIGHT BE HELPFUL TO SOME OF THE REVIEWERS THAT TYLER HAS ANOTHER ONE ENTITLED "ROASTED PORK SHOULDER (PERNIL AL HORNO." IT MAY APPEAL TO THOSE WHO LIKE THE GARLIC, OREGANO, VINEGAR COMBINATION. THIS ONE IS SUCCULENT AND THE CITRUS ADDS A DIFFERENT COMPONENT AND HELPS BREAK DOWN THE TOUGHNESS OF THE MEAT (JUST LIKE VINEGAR DOES IN THE OTHER RECIPE. NICE TO HAVE A VARIETY TO SUIT EVERYONES TASTES. ANYWAY, TY'S THE MAN.

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  • on September 08, 2009

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    We do not need your cooking classes, sweet cheeks. Give it a rest. Tyler does an excellent job with this pork shoulder.

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  • on August 26, 2009

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    I always watch the "Ultimate" series and continue to be inspired by Tyler's love of Food and his geat take on recipes.

    Of course, every Puerto Rican cook has a different take on Pernil; but his creativity and obvious love of our cuisine makes this a good way for cooks not familiar with Puerto Rican cooking to experience a great eating adventure.

    I have my family recipe but I did incorporte some of Tyler's ideas into my last pernil; good results.

    The only copmment I have concerns the length of time the meat is marinated. We usually do our adobo, slits, etc. basiclly the same way. Doing this the night before, however, will allow the flavors to permeate the meat and will insure a tasty, juicy, luscious Pernil. Love Tyler and all the great cooks on Food Network.

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