P. R. Pernil

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DELICIOUS!!!!!!!!!!!!!!

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just like moms

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This is an absolutely delicious recipe! Sunny Thank you , because it was a hit.. more then that it was super scrumptious!! Love You Girl!

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I've tried this recipe and Tyler's and have compared them to traditional PR pernil. This is a cuban variant that tasted good, but I can honestly tell you that Tyler's is more authentic. Just cook it at 250 for 1 hour per pound to get it to fall apart and be amazingly crisp on the outside. It takes longer this way, but you will find it very hard to go back to higher temps once you taste the difference.

Use Tyler's recipe and throw in a smidge of OJ, lime juice and cumin if you want change it up. Use a mild or spicy Cajun rub in place of some of the salt if you'd like a slightly more South/Southwest flavor.

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The last time I made Pernil I used Tyler's recipe but liked Sunny's take and thought to give it a shot. I have a lot of Puerto Rican friends and relatives and could never make it just like theirs so I thought this may be the one. I always thought Pernil was more of a pulled pork, not sliced. Was very disappointed especially with all the time and energy it took (plus my roasting pan was messed up afterwards. I still love ya Sunny but I think I just might stick with Tyler's recipe next time.

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I followed this receipe and it came out absolutely scrumptious.. just perfection! Love it!!Sunny Anderson you are awesome!

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While I've made the tradtional style PR pernil, this recipe is succulent and very tasty!! I've made this three times already. The flavors are very versatile making this pork an excellent candidate for sandwiches and left over re-creations.

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I happened to see this episode of Sunny's Pernil and saw she improvised it her little way...I am from Puerto Rico and usually the pernil is prepared Salt, Pepper, Garlic, Oregano and Olive Oil and cilantro leaves the day b4. Then u just rub all the spices together thru the whole Pernil. And while in the oven you baste it with its own juice. Now on the Mofongo Version you must cut the plantains a little bit more thinner so that it will be easier to mash and add chicken broth to smooth and olive oil and smashed garlic salt , and fried bacon ...

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In defense to Sunny, she did explain that this is HER way of making it. She also said that she was simplifying it for us viewers to make at home. I understand this isn't the traditional way of making this particular dish., but give her a break. Isn't that what cooking is all about, trying different things. Not all recipes are created equal.

Ive made this many times and each time its come out perfect. I do leave the cayenne out. But it was wonderful!

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Fantastic! My family loves this dish so much they want it for Easter dinner.