New Years cook

[Preston B]

My wife is from Puerto Rico so we always do Puerto Rican food for New Years. I only did the shoulder but I marinated it overnight in a wet rub called Pernil. Cooked on the Summit to 185 IT for slicing. Also pictured a couple kinds of rice, Juca, pasteles, pastelillos, rice pudding, tostones, the sweet plantains i forget what they are called, and flan. Happy new years everyone.

 

[JimK]

What an awesome spread! Looks awesome!

 

[timothy]

Love, Love, Love It!

 

[CaseT]

Looks great! Love pernil pork.

 

[BFletcher]

What a beautiful feast!

 

[Chris in Louisiana]

Nice. We used to have a Dominican restaurant that served similar items. Good stuff.

 

[Tony-Chicago]

Love soft plantains. Maduro? Everything looks great

 

[RJ Humphrey]

Awesome looking New Years Day meal!

 

[Cliff Bartlett]

I've only made Pernil once and we really enjoyed it. Yours looks outstanding as does the rest of your spread. Great way to ring in the new year.

 

[Rich G]

Hey, Preston, that looks fantastic! What are the cooking details on the pernil? Looks like it was roasted at a 300F+ temp? Would love some time, temp and weight details if you have them......that looks amazing!

Rich

 

[Preston B]

Hey, Preston, that looks fantastic! What are the cooking details on the pernil? Looks like it was roasted at a 300F+ temp? Would love some time, temp and weight details if you have them......that looks amazing!

Rich

There were a bunch of recipes online that varied slightly but I used this one. Everything mixes together except the lemons and orange then rub the shoulder and let sit overnight in the fridge. Squeeze the lemons and orange over it once done. I cooked at 300 indirect to 185 then left uncovered to stop the cooking but that was for slicing. Took right at an hour a pound.

 

[Bradley Mack]

This looks absolutely fantastic!

 

[Rich G]

There were a bunch of recipes online that varied slightly but I used this one. Everything mixes together except the lemons and orange then rub the shoulder and let sit overnight in the fridge. Squeeze the lemons and orange over it once done. I cooked at 300 indirect to 185 then left uncovered to stop the cooking but that was for slicing. Took right at an hour a pound.

THANKS!!!

R

 

[Clay Neubauer]

Marking this for next time I cook a pork shoulder, that pernil and side dishes look great. Just needs a nice caipirinha or mojito to wash it all down with!