P. R. Pernil

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Thought this was quite good and will make it again. Definitely try it with the "sour orange" IF you can find it. I really don't understand all these PRs that insist she made it wrong. Do all of their mother's make it EXACTLY the same way? How far off could she be--her boyfriend is PR, she's a good cook so would try her best to copy a recipe/method of something she ate & loved in PR. Any good cook that was planning to try to make the recipe herself at home would "note" as many details as possible in PR to try to make the pernil.

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I come from Puerto Rico and we know about pernil. We do not put cayenne pepper, chili powder nor cumin in the "adobo" (rub. And we also rub the skin without cutting it. Our basic rub is a paste made with salt, pepper, oregano, garlic, olive oil and vinegar. We do not put orange juice in the pernil. Sour orange juice is used for the Cuban Style Pernil and believe me it tastes different. Of course, the Puerto Rican Style tastes much better.

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I just made this and I cant stop eating it. Its delious!! mmm and the gravy wow! Thanks Sunny.

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Yes Tasty...but too much heat....so I'll leave out the cayenne next time...

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I tried this recipe last night and I really liked the flavor. Mine turned out "sliceable" just like Sunny's, instead of fork-tender. Here's what I'll change for next time, because the flavor was great--the method just needs a little tweaking. Next time, I'll either: 1 brown @ 400F then transfer to a slow cooker, or, 2 cook in a dutch oven instead of a roasting pan and after it browns uncovered @400F, I'll cover it and make sure it has plenty of liquid (OJ, water, whatever you use and that the liquid does its job to braise the meat and make it tender. I was really looking forward to tender, moist meat, and even though I replenished the liquid in the bottom of the roasting pan several times, in the end it still wasn't as moist and tender as I wanted it to be.

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I can't wait to try it Sonny...Thanks for the recipe!!!!

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I feel very proud of your version of one of our favorite Christmas dishes! Pernil is very often the dish used in every household to celebrate Xmas. The Mofongo is usually served with pernil, and it is also served with our version of stewed fish, queen conch or crab meat, beef, and even chicken. Maybe you would like to try one of these recipes I have used for a long time. How can I send it to you?

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I love it. I cook this pernil with th OJ is delisioso. Thank you Sonny

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VERY helpful directions; outstanding flavor, super easy and elegant!

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took a big knife and worked the marinade deep into the big chunk of meat. No waiting over night. One hour and then low and slow. So good I'm laying up a bunch for Thanksgiving. Great flavor.