My latin style pernil.
- 1 tbsp ground black pepper
- 2 tbsp dominican oregano
- 1 tbsp salt or to taste
- 2 envelope goya azafran for color
- 1 bullion chicken flavored
- 3 1/2 tbsp garlic powder unsalted
- 6 large garlic cloves minced
- 5 slice seeded lemons
- 1 1/2 cup drinking wine red or white
- 1 1/2 tbsp luisiana hot sauce
- 2 cup Mojo by badia or ur choice name brand
- Try if u can, To remove the bone or have it removed .
- To get the full flavor in and out.
- Then stab holes all over it.Take all but the minced garlic and add wet ingredients.
- All over meat and in any of the wholes shove the minced garlic.
- Add all the dry ingredients massage all spices very well.
- Taste the spices (not the pork) to confirm it's not too much of anything u don't like.
- U can now wait from an hr to 3 days of marinating.
- Leave in the freezer nice and sealed till u r ready .
- Put in a deep dish pot roast pan.
- I prefer metal the foil cooks faster n can turn out tough n dry if left too long.
- Depending on the size like,smaller than a turkey I look at it and can estimate how many will it feed.
- I dont go by weight.
- It will shrink once all the fat cooks out n melts.
- So with that being said, almost always it's 350' degrees for 3 or 4 hrs.
- Always after the first 2hrs it should smell delicious n be tender but not ready unless u bought a tiny one.
- REMEMBER TO KEEP IT JUICY FAT SIDE UP ALWAYS.
- If u want the fat to be a lil crunchy leave open and raise the temp the last 15 min.
- To 375/400 remember temperature varies in different ovens, Moniter.
- Wen its done add xtra lemon before serving.
- U can have it with ANYTHING.
- Juicy is main recipe.
ground black pepper, oregano, salt, color, chicken flavored, garlic, garlic, lemons, drinking wine red, hot sauce, badia
Taken from cookpad.com/us/recipes/366112-my-latin-style-pernil (may not work)