Thanks for the recipe Jo - that looks like it turned out great! We're originally from NJ and definately miss the traditional pernil that you can get at restaurants all along Bergenline and elsewhere. Will have to try your version soon!
We have Cuban friends that moved to the Charlotte area and they are always telling us that there is hardly any places to get this.
Lol, believe it or not I am around Bergenline at least once a week. I lived around there for a couple of years and I also agree there is so many great places to get Cuban food.
There's a store that's a few blocks away on Broadway and 58th I think- called food bazaar that has the best brisket flats for sale.
Going to give this recipe a shot On Noche Buena. May even try to crisp skin in broiler after rest. Thanks for Recipe Jo. Pics and update to follow after Xmas.
So I am not quite sure how attaching pics will work, so I will start with the basics. Followed Jo's recipe pretty much to the T until the mojo at the end.
9lb boston butt in Jo's marinade for 24 hours. Small picnic shoulder with skin on also in marinade for about 24 hours too. Smoked the boston butt on the WSM for 12 hours. It hit 185/190 and as I was running out of time, I wrapped it in foil and finished indirectly on the genesis. Once it hit 205, wrapped in towel and into the faux cambro. It sat for about 90 minutes until pulled and served with steamed seasoned white onions over it. It was great but any bark was softened by the holding time.
Now for what everyone thought was the better of the two....
I skewered the pork shoulder and roasted it on the spit in my 22" kettle. Used one full charcoal tray, indirectly, and added charcoal to keep the heat blazing for about 6 hours. The weber thermometer hovered around 375 +/- during the cook. Not sure how accurate it was. Checked temperature of the pork and at 185/190, removed the drip pan, added more coals and moved the charcoal tray directly under the pork for a good scorching of the skin. Chicharrones, cracklins...whatever you want to call it, the skin turned out great.
Chopped it all up since it wasn't pulled pork. The mix of fat and meat and juice was great.
Next time, I hope to not drink to much so I remember to make the finishing Mojo.
We served all the pork with moros, arroz con gandules, yuca, platanos and yuca!
