Cliff Bartlett
R.I.P. 5/17/2021
I have been wanting to do some Pernil for quite some time. Tim piqued my curiosity with his Pernil thread a year or so ago and just have never gotten around to it. I ran into a couple of problems while preparing for and completing this cook First problem was finding a store who carried pork shoulder picnic roasts. I had a couple of butchers tell me that they no longer stocked picnics due to a very low demand for them. They were available through order only. One of the butchers at a major chain didn't even know what I was talking about and sent me over to a cooler with the canned hams. Finally, on my last attempt I managed to find a nice 8.1 lb. pork shoulder picnic. I made a marinade consisting of chopped garlic, olive oil, K salt, white wine vinegar, dried oregano. pepper and cumin. Pierced the skin and roast in several locations and rubbed down thoroughly, making sure plenty got into the openings made with the knife. Placed in fridge for 24 hours. The second problem manifested itself the next day when a cough and cold I've been having worsened on the day of my cook. I genuinely felt like crap in the morning and it only got worse as the day went on. I managed to push through it but my heart wasn't into it and interest levels dropped. My luck bailed me out once again as the roast turned out pretty darned good in spite of everything. Got a few pictures to share as well. Here goes.
Ready to go in fridge for a day.
Next morning I got an early start on my sides. It involved a lot of prep and around noon I was ready to bail to a can of Bush's finest, but didn't. I had purchased all the ingredients for the sides a few days ago and stuck to it. Puerto Rican Rice and Beans it was. Beans included a pound of dried pintos (soaked overnight) vegetable broth, bay leaves. Made a Sofrito (sauce) for the beans as well, consisting of oil, onion, green bell pepper, cilantro, garlic, tomato sauce, and Sazun Goya.
The rice included yellow onion, green bell pepper, diced cilantro, minced garlic, tomato sauce, Sazon Goya, adobo, and Goya Green Pigeon Peas
Let the beans simmer and reduce.
The roast took just under 4 1/2 hours. Ran smoker at 350 for this cook.
Plated it up.
This was excellent. I kind of ran out of gas towards the end of the cook and just sliced the meat. I'll try the sandwiches later this week, there's plenty of left overs. Thanks you everyone and thanks for looking.
Ready to go in fridge for a day.
Next morning I got an early start on my sides. It involved a lot of prep and around noon I was ready to bail to a can of Bush's finest, but didn't. I had purchased all the ingredients for the sides a few days ago and stuck to it. Puerto Rican Rice and Beans it was. Beans included a pound of dried pintos (soaked overnight) vegetable broth, bay leaves. Made a Sofrito (sauce) for the beans as well, consisting of oil, onion, green bell pepper, cilantro, garlic, tomato sauce, and Sazun Goya.
The rice included yellow onion, green bell pepper, diced cilantro, minced garlic, tomato sauce, Sazon Goya, adobo, and Goya Green Pigeon Peas
Let the beans simmer and reduce.
The roast took just under 4 1/2 hours. Ran smoker at 350 for this cook.
Plated it up.
This was excellent. I kind of ran out of gas towards the end of the cook and just sliced the meat. I'll try the sandwiches later this week, there's plenty of left overs. Thanks you everyone and thanks for looking.
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